There’s something about a luscious, velvety sauce that instantly makes a meal feel special and comforting. This Creamy Pesto Chicken Skillet Recipe hits that sweet spot with its rich, herbaceous pesto mingling beautifully into a dreamy cream sauce. It’s a quick one-pan wonder that always impresses without fuss.

Four cooked chicken pieces with a light golden-brown grilled texture sit in a creamy pale yellow sauce inside a black cast iron pan with a bright red handle. The sauce is thick and smooth, speckled with small green herbs that add color and texture. A shiny silver spoon holds some of the sauce above one chicken piece, showing the sauce's creamy consistency. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe
Top Tip
How to Serve Creamy Pesto Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pesto Chicken Skillet Recipe

Why You'll Love This Recipe

I was amazed how a handful of simple ingredients can create such a flavorful, restaurant-worthy dish at home. This recipe brings comfort, freshness, and that crowd-pleasing creamy texture all in one skillet — perfect for busy weeknights when you want something quick but satisfying.

Simplicity: With just 5 key ingredients, anyone can whip this up without hunting down fancy stuff.
Speedy Prep: Ready in about 30 minutes, making it great for when you’re short on time but want a hearty meal.
Delicious Creamy Sauce: The pesto-cream combo creates a rich coating that elevates plain chicken to something special.
One-Pan Cleanup: Cooking everything in one skillet means minimal dishes and maximum flavor as all those browned bits add depth.

Ingredients & Why They Work

The magic of this Creamy Pesto Chicken Skillet Recipe lies in how the ingredients blend so harmoniously. The chicken gives a mild canvas, pesto brings an herbal punch with nuttiness, and cream adds the silky body that carries it all beautifully. Here’s why each ingredient is a star:

Flat lay of two large raw chicken breasts with smooth pale pink skin, a small white ceramic bowl of vibrant green pesto sauce with visible basil leaves and pine nuts, a small white ceramic bowl of thick heavy cream, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with a chunk of pale yellow butter, and two whole uncracked brown eggs, all perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using chicken breasts sliced thinly helps them cook fast and absorb the sauce better.
Salt & pepper: Seasoning carefully balances flavors, but I usually hold back on salt because pesto can be salty.
Olive oil: Provides the perfect base for searing chicken, adding fruitiness without overpowering.
Butter: Adds richness and helps develop golden crust on chicken – a small amount makes a big difference.
Pesto: The herbaceous backbone that infuses the dish with basil, parmesan, garlic, and pine nuts (or your favorite store bought brand).
Heavy cream: Creates the silky, luscious texture that turns this into comfort food heaven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage tweaking recipes to suit your tastes or what you have on hand. For this creamy pesto chicken, I love to swap heavy cream with half-and-half to lighten it up or add some crushed red pepper flakes if I want a little heat. It’s your canvas!

Variation: One time I stirred in sun-dried tomatoes for a burst of tangy sweetness — it really lifted the dish and added beautiful color.
Dietary tweak: Use coconut cream and vegan pesto to make it dairy-free and just as luscious.
Protein swap: Chicken thighs work fantastically if you want juicier, richer meat and don’t mind extra cooking time.

Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe

On a white plate, there are three parts: mashed potatoes on the left, green beans in the middle, and a cooked piece of chicken on the right. The mashed potatoes are white with a soft, lumpy texture and covered with light brown gravy that has small green herb bits sprinkled on top. The green beans are bright green, cut into short pieces, and also topped with some of the same light brown gravy. The chicken is cooked with a golden brown color on the top and has the light brown gravy drizzled over it, with a few green herbs scattered for garnish. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken Cutlets

Start by slicing your chicken breasts in half lengthwise to create four thin cutlets. This means they cook evenly and quickly. Season lightly with salt and pepper. I usually skip extra salt here since pesto’s got a salty punch; you can season at the end after tasting.

Step 2: Sear Chicken to Golden Perfection

Heat olive oil and butter in a skillet over medium-high heat. When the pan’s shimmering hot, add the chicken pieces. Sear for about 4-5 minutes per side until beautifully golden. Don’t crowd the pan — if your skillet is smaller, do this in batches. Transfer chicken to a plate once done.

Step 3: Create That Creamy Pesto Sauce

Reduce your skillet heat to medium and pour in the pesto and heavy cream. Stir gently to combine and let it start to thicken slightly. Then nestle the chicken back into the sauce with any juices from the plate.

Step 4: Simmer Until Perfect

Let everything simmer for about 5 minutes, or until the chicken is cooked through (165°F if you use a thermometer) and the sauce has thickened to your liking. If the sauce gets too thick before the chicken is done, add a splash of water, white wine, or chicken broth to loosen it up.

Top Tip

I’ve made this Creamy Pesto Chicken Skillet Recipe many times, and these little pointers can really take it from good to wow. They helped me fine-tune my results, and I’m sure they’ll help you too.

Don’t Overcrowd the Pan: Giving chicken plenty of space when searing helps it brown properly instead of steaming, which means better flavor and texture.
Watch Your Salt: Because pesto varies in saltiness, taste your sauce before adding more salt — you might be surprised it’s perfect.
Smooth Sauce Consistency: Stir cream gently and avoid boiling — it can curdle, but a gentle simmer thickens it perfectly and keeps it silky.
Use Fresh Pesto When Possible: Homemade or a high-quality fresh pesto makes a tremendous difference in flavor versus a jarred, older one.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I like topping mine with a sprinkle of freshly grated Parmesan and a few torn basil leaves to echo the pesto’s flavors. A squeeze of lemon juice added last-minute brightens everything perfectly, especially if your pesto is on the richer side.

Side Dishes

To balance the richness, I often pair this creamy chicken with simple steamed green beans, garlic roasted asparagus, or a crisp side salad. Creamy polenta or buttery mashed potatoes are fantastic too for soaking up every last drop of that sauce.

Creative Ways to Present

For a special dinner, I’ve served this skillet family-style right at the table, garnished with vibrant edible flowers and fresh herbs. It’s such a crowd-pleaser and looks gorgeous served over a bed of buttery orzo pasta or tossed with quinoa for a hearty twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so gently reheat on the stovetop with a splash of cream or broth to bring back that smooth texture without drying out the chicken.

Freezing

This recipe freezes surprisingly well. Just let it cool completely, then portion it out in freezer-safe containers. Thaw overnight in the fridge before reheating gently on the stove. The sauce might separate slightly but stirring in a little fresh cream can fix it right up.

Reheating

Reheat leftovers over low heat on the stovetop, stirring occasionally. Add a splash of water or cream to loosen the sauce if it’s too thick. Avoid microwaving if you can, as it sometimes causes the cream to separate. Slow and gentle wins the day here.

Frequently Asked Questions:

Can I make this Creamy Pesto Chicken Skillet Recipe dairy-free?

Absolutely! Swap out the heavy cream for canned coconut cream and use a dairy-free pesto or make your own without cheese. The sauce will still be rich and flavorful but with a different, lovely twist.

What’s the best way to thicken the sauce if it’s too thin?

To thicken the sauce, let it simmer gently uncovered until it reduces to your preferred consistency. Alternatively, stir in a teaspoon of cornstarch mixed with cold water for quicker thickening. Just be sure to simmer a couple of minutes afterward to cook out any starchiness.

Can I use frozen chicken breasts for this recipe?

Yes, just thaw the chicken breasts completely before slicing and cooking. Pat them dry to ensure they sear well and get that gorgeous golden crust. Cooking from frozen won’t give the best texture or flavor for this dish.

What sides pair well with Creamy Pesto Chicken Skillet?

This chicken goes wonderfully with bright, fresh sides like steamed veggies or a crisp salad to balance the creamy richness. Starches like mashed potatoes, pasta, or polenta soak up the sauce beautifully, making your meal feel hearty and well-rounded.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe is one of those meals I keep going back to when I want something quick, delicious, and just a little fancy. It’s a total crowd-pleaser with minimal effort, and you’ll enjoy how simple ingredients come together to create such bold flavors. Give it a try—you might just find it becoming a new weeknight favorite in your kitchen too.