Creamy Pesto Chicken

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$10.70 recipe / $2.68 serving

Budget Bytes » Recipes » Meat Recipes » Chicken Recipes » Creamy Pesto Chicken

I love using pesto in recipes because it adds tons of flavor in one fell swoop, which is super important when it comes to busy weeknights. This Creamy pesto Chicken is absolutely stunning on the plate, yet it’s super fast and easy. This is another one of those great “date night” dinners for when you want to impress someone, but you’re nervous so you also need something easy and fool-proof. 😅

What Kind of Pesto to Use

The beauty of this dish is that you can use just about any type of pesto. I used a basil pesto this time around, but a red pesto would also be awesome. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio.

What Else Can I Add?

This deliciously creamy pesto sauce pairs well with several different ingredients, if you want to take this dish up a notch. Try adding spinach, artichokes, or broccoli for some extra veggies. Or if you want to make this dish extra indulgent, add some grated Parmesan on top, too. I probably also wouldn’t be against adding bacon. 😏

What to Serve with Creamy Pesto Chicken

This chicken has a super lush and creamy sauce and you won’t want to waste a single drop, so make sure to serve this chicken with pasta, rice, or garlic bread to soak it all up. You can spoon the chicken and sauce over a bed of pasta or rice, or serve the chicken and sauce in a bowl with some crusty bread for dipping.

Because the sauce is so rich, you’ll definitely want to serve up something light and fresh on the side, so this is the perfect opportunity to make a simple side salad.

Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!

Author: Beth – Budget Bytes

Servings: 4

2 boneless, skinless chicken breast (about 1.3 lb. total) ($6.59)
1/8 tsp salt ($0.01)
1/8 tsp pepper ($0.01)
2 Tbsp olive oil, divided ($0.32)
2 cloves garlic, minced ($0.16)
1 pint grape tomatoes, sliced in half ($2.00)
1/2 cup heavy cream ($0.62)
1/4 cup pesto ($0.99)

Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.

See how we calculate recipe costs here.

Serving: 1 serving ・ Calories: 415 kcal ・ Carbohydrates: 7 g ・ Protein: 34 g ・ Fat: 28 g ・ Sodium: 403 mg ・ Fiber: 2 g

Nutritional values are estimates only. See our full nutrition disclaimer here.

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How to Make Creamy Pesto Chicken – Step by Step Photos

Fillet two boneless, skinless chicken breasts into two thinner pieces (or you can pound the chicken to an even thickness and then cut each piece in half horizontally to make four portions). Season the chicken with a pinch of salt and pepper on both sides.

Heat a large skillet over medium. Once hot, add a tablespoon of olive oil and swirl to coat the surface. Add the chicken breast and cook on each side until golden brown and cooked through (7-10 minutes total). Remove the chicken to a clean plate.

Reduce the heat to medium-low, then add the remaining 1 Tbsp oil, 1 pint of grape tomatoes (halved) and 2 cloves of garlic (minced). Sauté the tomatoes and garlic in the skillet for a few minutes, or until the tomatoes begin to soften and lose their shape.

Add ¼ cup pesto and ½ cup heavy cream to the skillet. Stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and add salt or pepper if needed.