This incredibly flavorful Creamy Pesto Chicken is a restaurant-quality dish you can easily make at home in just 30 minutes. Tender chicken cutlets swimming in a luscious pesto cream sauce with burst cherry tomatoes create an impressive yet simple meal perfect for busy weeknights or weekend dinner parties. The combination of fresh basil pesto and sweet tomatoes makes this dish irresistible!

Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.
Impressive Flavor: The combination of basil pesto, cream, and juicy cherry tomatoes creates a sauce that tastes like it took hours to develop, but requires minimal effort.
Versatile: Serve it with pasta, rice, crusty bread, or just a simple salad for a complete meal that satisfies everyone at the table.
One-Pan Wonder: Everything cooks in a single skillet, meaning fewer dishes and less cleanup time.

Ingredients You’ll Need

Chicken breasts: The star protein that becomes incredibly tender when sliced into cutlets. They cook faster and more evenly than whole breasts.
Pesto: The flavor powerhouse of this dish, used both to marinate the chicken and create the sauce. Use homemade for the freshest flavor, but good-quality store-bought works beautifully too.
Heavy cream: Creates the luxuriously rich texture that turns the pesto into a proper sauce. Don’t substitute with lighter options if you want that restaurant-quality finish.
White wine: Adds acidity and depth to the sauce while helping to scrape up those flavorful browned bits from the pan. The alcohol cooks off, leaving just the flavor.
Cherry tomatoes: These little gems burst with sweetness that perfectly balances the richness of the cream and pesto. They also add a pop of color and freshness.
Parmesan cheese: Adds a salty, nutty finish that complements the pesto beautifully. Always grate your own for the best flavor and melting properties.
Olive oil: Used for searing the chicken to golden perfection. Use a good quality oil that can handle medium-high heat.
Fresh basil: Optional but recommended for that fresh finish that ties everything together.
Salt and pepper: Essential for bringing out the flavors of the chicken and sauce.

Variations

Protein Swaps

Try this sauce with shrimp instead of chicken for an equally delicious meal that cooks even faster. Just sauté the shrimp for 1-2 minutes per side until pink and opaque.

Vegetable Additions

Add spinach, zucchini, or bell peppers to incorporate more vegetables. Spinach can be stirred in right before serving until wilted, while firmer vegetables should be sautéed before making the sauce.

Dairy-Free Option

Replace the heavy cream with full-fat coconut milk for a dairy-free alternative that still provides richness. Just make sure your pesto is dairy-free as well.

Spicy Kick

Add red pepper flakes or a diced jalapeño to the sauce for a spicy version that really wakes up your taste buds.

How to Make Creamy Pesto Chicken

Step 1: Prepare the Chicken

Pat the chicken breasts dry and slice them horizontally into cutlets (four pieces total). Season both sides generously with salt and pepper. Place the chicken in a bowl and toss with 2 tablespoons of pesto until well coated, making sure every piece is evenly covered.

Step 2: Cook the Chicken

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and sear until golden brown and cooked through, about 4-5 minutes per side. The chicken should reach an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.

Step 3: Make the Sauce

In the same skillet, pour in the white wine and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine simmer for about 1 minute to reduce slightly. Add the heavy cream and ½ cup pesto, stirring to combine. Bring the mixture to a gentle simmer and cook until it starts to thicken, about 3-4 minutes.

Step 4: Add Tomatoes

Add the halved cherry tomatoes to the sauce and cook just until they’re warmed through and beginning to soften, about 1-2 minutes. You want them to retain some of their shape and freshness.

Step 5: Combine and Serve

Return the chicken to the skillet, nestling the pieces into the sauce. Spoon the sauce over the chicken to coat it well. Let everything heat through for another minute. Serve immediately, topped with freshly grated Parmesan cheese and chopped basil.

Pro Tips for Making the Recipe

Room Temperature Cream: Using room temperature cream prevents it from curdling when added to the hot pan.
Don’t Overcook the Chicken: Chicken breast cutlets cook quickly. As soon as they’re no longer pink in the center, they’re done. Overcooking will make them dry and tough.
Let the Pan Get Hot: A properly heated pan will give you that beautiful golden sear on the chicken, which equals flavor.
Quality Pesto Matters: Since pesto is the main flavor component, use the best quality you can find or make your own for superior results.
Deglazing is Key: Don’t skip the wine deglazing step – those browned bits from cooking the chicken contain incredible flavor that enriches your sauce.

How to Serve

Perfect Pairings

This creamy pesto chicken pairs beautifully with pasta – angel hair or linguine are particularly good choices for soaking up the delicious sauce. For a lighter option, serve with zucchini noodles or over cauliflower rice.

Bread Side

A crusty piece of garlic bread or focaccia is perfect for mopping up every last bit of that delicious sauce.

Complete the Meal

Add a simple arugula salad dressed with lemon and olive oil for a complete meal with balanced flavors and textures.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight.

Freezing

While you can freeze this dish, the cream sauce may separate slightly upon thawing. Freeze in an airtight container for up to 1 month.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of cream if the sauce has thickened too much. Microwaving works too, but use medium power and cover with a paper towel to prevent splattering.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re naturally more flavorful and less prone to drying out. Just adjust the cooking time accordingly – thighs typically need about 6-7 minutes per side.

Is there a substitute for white wine?
If you prefer not to use wine, substitute with chicken broth plus a teaspoon of lemon juice to add that acidic note. You’ll still get a delicious result, though the flavor profile will be slightly different.

Can I make my own pesto for this recipe?
Homemade pesto is fantastic in this recipe! Simply blend 2 cups fresh basil leaves, ¼ cup pine nuts, 2 garlic cloves, ½ cup Parmesan cheese, and ½ cup olive oil with salt to taste. Fresh pesto will elevate this dish to new heights.

How do I know when the chicken is cooked properly?
The safest way is to use an instant-read thermometer – chicken is done at 165°F. Visually, the chicken should be opaque all the way through with no pink remaining. When sliced, the juices should run clear.

Final Thoughts

This Creamy Pesto Chicken recipe truly delivers restaurant-quality results with minimal effort. The combination of tender chicken, velvety pesto cream sauce, and sweet cherry tomatoes creates a dish that feels special enough for company but simple enough for a weeknight dinner. I find myself coming back to this recipe time and again when I want something impressive that doesn’t require hours in the kitchen. Give it a try – I’m confident it will become a regular in your dinner rotation too!

Creamy Pesto Chicken Recipe