Creamy Pesto Chicken Recipe

Name: Creamy Pesto Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 boneless skinless chicken breast (1 ½ to 2 pounds); 1 ½ teaspoons kosher salt; ¾ teaspoon black pepper; 3 tablespoons olive oil (divided); 1 tablespoon minced garlic; 1 cup cherry tomatoes (halved); 1 cup heavy cream; ½ cup basil pesto; ¼ cup sun-dried tomatoes (sliced, optional); 2 tablespoons sliced basil (optional)

Creamy pesto chicken comes together fast with lean protein, a rich herbaceous pesto sauce, and sun-dried tomatoes. It’s a flavorful meal ready in under 30 minutes.

For a lighter option, try my classic pesto chicken recipe. For a heartier one-pan meal, try my creamy pesto chicken pasta.

Creamy pesto chicken in a large stainless pan.

Recipe Science

Flattening the chicken ensures even cooking and better surface contact, resulting in a golden, flavorful crust.
Simmering the cream with pesto concentrates and reduces the sauce for a rich texture.
Adding the chicken back to the sauce allows it to reheat gently and absorb flavor without drying out.

Why It Works

This creamy pesto chicken is a weeknight dinner dream—tender chicken simmered in a rich, herbaceous pesto sauce with bursts of sweet cherry tomatoes and tangy sun-dried tomatoes. It’s a quick and flavorful dish that brings bold Italian flavors to the table in under 30 minutes. Flattening the chicken ensures even cooking and speeds up the searing process. Pan-searing the meat creates a golden-brown, flavorful crust and juicy bites.

I use my homemade basil pesto sauce for bold flavor. Heavy cream adds richness and helps mellow the pesto’s bold garlic and basil notes. Cherry tomatoes soften and release their juices, while sun-dried tomatoes provide concentrated sweetness and a chewy texture contrast. This combination of fresh ingredients and smart technique makes it ideal for busy nights when you want something comforting, elevated, and packed with flavor.

Ingredients You’ll Need

Ingredients needed to make this creamy pesto chicken recipe at home.

Chicken: For lean protein, I use boneless, skinless chicken breasts that are about a pound in size. This will yield two hearty portions when halved. Smaller 6 to 8-ounce breasts can also be used; you will need four pieces.
Pesto: I make a batch of my homemade basil pesto sauce for the dish. Fresh basil leaves, garlic cloves, pine nuts, grated parmesan cheese, and olive oil create an herbaceous paste to season the chicken. You’ll need ½ cup pesto.
Olive Oil: Extra-virgin olive oil is used to pan-sear the chicken and sauté the tomatoes.
Seasoning: Season the surface of the chicken with salt and pepper to enhance the savory taste of the meat.
Tomatoes: Fresh cherry tomatoes add a tangy flavor while sun-dried tomatoes add a sweet and savory taste. I prefer sun-dried tomatoes packed in olive oil for a softer texture.
Garlic: Freshly minced garlic adds a bold, allium-flavored aroma to the dish.
Herbs: Freshly sliced basil adds a wonderful herbaceous note, making the pesto flavors pop.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This creamy pesto chicken recipe is easy to customize! Try these tasty options:

Chicken Selection: Bone-in chicken thighs or breasts can be used; however, they will require longer cooking times. Boneless thighs are a great option if you prefer dark meat.
Cream Swap: Heavy whipping cream can be substituted for half-and-half to make the sauce less rich. Add cream cheese for an extra-rich consistency.
Pesto Substitute: Try my classic pesto sauce or add spinach or arugula to the basil pesto. You can also use store-bought pesto, but I recommend the refrigerated products for the freshest taste.
Add Cheese: Add parmesan, Parmigiano Reggiano, or Pecorino Romano to the sauce or use it as a garnish for a more savory taste. Sprinkle mozzarella cheese or fresh slices of mozzarella on top and let it melt in the oven for a gooey topping.
Tomato Swaps: Use any type of tomatoes, such as Roma or heirloom. Canned diced or whole tomatoes can also be used, but won’t break down as much. Instead of sundried tomatoes, try roasted bell peppers.
Make it Spicy: Add red pepper flakes, cayenne, diced hot peppers, or hot paprika to the cream sauce.

How to Make Creamy Pesto Chicken

Meat tenderizer being used on a chicken breast.

Step 1: Prepare the Chicken

Cutting the chicken breasts in half lengthwise and flattening them to an even ½-inch thickness ensures uniform cooking, which prevents dry, overcooked edges and undercooked centers. Thinner pieces also increase surface area, allowing for better browning during searing and enabling the seasoning to distribute more evenly, thereby enhancing flavor throughout each bite.

Several boneless, skinless chicken breasts searing in a pan.

Step 2: Cook the Chicken

Heating the skillet before adding the oil ensures even heat distribution, resulting in consistent browning. When the oil is hot and shimmering, it signals it’s ready to sear—creating a Maillard reaction that gives the chicken a flavorful golden crust. Pressing the chicken into the pan increases contact with the hot surface, promoting better browning.

Tips for Perfect Execution: Cooking the chicken to an internal temperature of 160ºF accounts for carryover cooking, allowing the chicken to reach a safe and juicy 165ºF as it rewarms in the sauce.

Cherry tomato halves being cooked in a pan.

Step 3: Make the Sauce

Reducing the heat to medium-low prevents the garlic from burning, allowing it to gently release its aromatic compounds into the oil. Cooking the cherry tomatoes softens their cell walls, releasing natural sugars and juices that balance the richness of the sauce.

Creamy pesto sauce and cherry tomatoes being lifted out of a pan.

Adding the heavy cream provides a stable fat base that blends smoothly with the pesto. Simmering thickens the sauce through gentle moisture reduction, concentrating flavors and creating a luscious texture that clings to the chicken.

Piece of chicken breast smother in a creamy pesto sauce.

Step 4: Warm the Chicken

Warming the chicken in the sauce allows the meat to reabsorb moisture and take on the rich flavors of the pesto and cream. Gently simmering ensures the chicken heats through without overcooking, while turning it in the pan evenly coats each piece with the thickened, flavorful sauce, resulting in a well-balanced bite.

Serving of pesto chicken and salad on a white plate.

Step 5: To Serve

To serve, you can keep the chicken breasts whole or slice them up—either way, make sure to drizzle plenty of that creamy pesto sauce over the top. I like to finish it with a sprinkle of parmesan and a handful of fresh basil for extra flavor and a pop of color.

This dish pairs beautifully with al dente pasta, rice, or even mashed potatoes to soak up the sauce. For a lighter option, try serving it with a simple Caesar salad, roasted vegetables, or garlic bread on the side.

Frequently Asked Questions

What’s the best way to store and reheat creamy pesto chicken?

Store the cooked chicken in an airtight container in the refrigerator for up to 5 days. When ready to eat, reheat the leftovers in the microwave in short 15 to 30-second bursts until warmed through to avoid overcooking the sauce or drying out the chicken.

What to add to pesto sauce to make it creamy?

Add heavy whipping cream, which contains at least 36% milk fat, thickening the sauce through reduction when simmered on the stovetop. You can also add half-and-half for a less rich sauce. Add a few tablespoons of cream cheese, crème fraîche, or sour cream for a super velvety texture.

Can you add milk to pesto to make it creamy?

You can create a roux with equal parts butter and flour, then add the milk to give a gravy consistency, similar to a bechamel sauce.

Can I omit the tomatoes?

Yes, you can omit the fresh tomatoes or sun-dried tomatoes. It adds a pink hue and sweetness to the sauce. If removed, the sauce will have a more herbaceous and creamy taste, thanks to the pesto and heavy cream.