There's something incredibly satisfying about a dish that comes together quickly, yet feels indulgent and comforting. This Creamy Pesto Chicken Skillet Recipe hits all those notes with tender chicken bathed in a luscious, cheesy pesto cream sauce — it’s the kind of meal that makes weeknights feel a little special.

A black pan on a white marbled surface holds a creamy pasta dish with two rows of sliced cooked chicken arranged on top. The pasta is penne, coated in a light yellow-green pesto cream sauce. The chicken slices are white inside with a slight golden brown edge and sprinkled with green parsley. To the top right of the pan is a wooden board with two pieces of pale cheese and a small gold cheese grater. A green basil plant is partially visible in the top left corner. A black spoon rests on the right side inside the pan. 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've made this Creamy Pesto Chicken Skillet Recipe countless times, and it never fails to impress. Whether it's a busy weeknight or a casual dinner with friends, it brings rich flavor and effortless cooking into one beautiful skillet.

Speedy and Simple: You can have dinner on the table in under 30 minutes without sacrificing taste.
Rich, Flavor-Packed Sauce: The creamy pesto sauce gives every bite a luxurious depth that's satisfying and bright.
Minimal Ingredients: Using pantry staples and fresh pesto makes this both approachable and delicious.
One-Skillet Cleanup: Fewer dishes means you can enjoy dinner without the post-meal hassle.

A black pan holds three pieces of cooked chicken with a light golden brown color on top. The chicken pieces are half-covered in a creamy yellow-green sauce with small green herbs visible. A silver spoon is shown holding some sauce and pouring it slowly over one piece of chicken. The background is a white marbled texture with a small glass bowl containing more chopped green herbs slightly visible in the top left corner. The scene looks fresh and warm, with steam visible from the sauce and chicken. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe is carefully chosen to create a perfect balance of texture and flavor. Fresh pesto adds bright herbaceous notes, while heavy cream brings that irresistible silky richness. Here’s why these ingredients shine together and what to keep in mind when shopping.

Flat lay of four boneless skinless chicken breasts, a small white bowl of all-purpose flour, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of garlic powder, a small white bowl filled with vibrant green basil pesto, a small white bowl of heavy cream, a small white bowl of shredded parmesan cheese, and a few sprigs of fresh basil 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

Boneless Skinless Chicken Breasts: Choose even-sized breasts for uniform cooking — pounding them to an even thickness works wonders for quick, even cooking and tenderness.
All-Purpose Flour: This light coating helps create a beautiful golden crust on the chicken without overpowering the flavors.
Salt, Pepper, and Garlic Powder: The essential trio that enhances the natural savoriness of the chicken and layers flavor.
Basil Pesto: Fresh or store-bought pesto works great; just pick one you love, as it really defines the dish.
Heavy Cream: Adds a rich, smooth texture, making the sauce decadently creamy and luscious.
Parmesan Cheese: Sprinkled on top for that nutty, salty finish that melts into the sauce beautifully.
Fresh Basil or Parsley: For garnish—adds a pop of color and fresh aroma to brighten the dish just before serving.

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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 love tweaking the Creamy Pesto Chicken Skillet Recipe depending on what I have on hand or the occasion. Feel free to play around with herbs or add your favorite veggies to make it even more of a one-pan wonder.

Variation: Sometimes I stir in sun-dried tomatoes or sautéed mushrooms for extra texture and flavor—it adds a lovely, rustic touch.
Dietary Mods: If you're avoiding dairy, I’ve had success swapping the heavy cream for coconut cream and skipping the parmesan, though the texture will be a little different.
Spice It Up: Adding a pinch of red pepper flakes to the sauce gives it a nice little kick, which I find really balances the creaminess.

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

Step 1: Prepare the Chicken for Even Cooking

To get tender, evenly cooked chicken, I lay a couple of breasts between sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they’re about the same thickness. This little trick helps the chicken cook through without drying out or needing to chop it up later.

Step 2: Season and Flour the Chicken

Next, whisk together the flour, salt, pepper, and garlic powder in a shallow bowl. Dredging the chicken in this mixture is key to getting that beautiful golden crust; just make sure to shake off any excess flour before cooking.

Step 3: Pan-Sear the Chicken to Perfection

Heat olive oil in a large skillet over medium heat. When it’s hot and shimmering, add the chicken breasts. Cook each side 5 to 8 minutes until nicely browned and cooked through—no one likes dry chicken, so use a meat thermometer if you have one (165°F is perfect!). Transfer cooked chicken to a plate and tent with foil to keep warm.

Step 4: Build the Creamy Pesto Sauce

Using the same skillet (hello, flavor!), add the pesto and sauté for a minute or two until fragrant—this step really wakes up the herbs and garlic. Pour in the heavy cream and stir until the sauce warms and starts bubbling gently. Taste and adjust the seasoning with salt and pepper.

Step 5: Bring It All Together

Slide the chicken back into the skillet along with any juices from the plate. Sprinkle shredded parmesan over the top and let it melt into the sauce for a couple of minutes. Finish with a sprinkle of fresh chopped basil or parsley for that fresh, vibrant lift before serving warm and proud.

Top Tip

Over the years, I’ve noticed that a few small details make all the difference when making this Creamy Pesto Chicken Skillet Recipe. Here are the tips that help keep the chicken juicy and the sauce perfectly rich every time.

Flatten Chicken Evenly: Don’t skip pounding the chicken. It ensures it cooks evenly and maintains a tender texture.
Don’t Overcrowd the Pan: Give the chicken enough space while searing—it lets the crust form instead of steaming the meat.
Use the Same Pan: Cooking the sauce in the skillet you browned the chicken in captures all those caramelized bits and deepens the flavor.
Cheese Last: Add parmesan cheese at the very end so it melts beautifully without clumping or separating.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I always finish this dish with freshly chopped basil or flat-leaf parsley—it adds a lovely pop of green that makes the whole skillet feel fresher and more inviting. Sometimes, I add a little extra parmesan for good measure.

Side Dishes

This creamy chicken pairs wonderfully with simple sides like garlic roasted potatoes, steamed green beans, or a light arugula salad dressed in lemon vinaigrette. Those fresh, crisp sides really help balance the richness.

Creative Ways to Present

For a special dinner, I love plating the chicken over a bed of freshly cooked pasta or creamy polenta, then drizzling some extra pesto cream sauce on top. Adding toasted pine nuts or a sprinkle of chili flakes can turn it into a restaurant-worthy dish.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I store the chicken and sauce together in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for an even tastier second meal.

Freezing

This recipe freezes well too—just portion into freezer-safe containers and thaw overnight in the fridge before reheating. The sauce might thicken a bit, but a splash of cream or milk while reheating brings it back to lusciousness.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring often to avoid scorching the creamy pesto sauce. Microwaving works in a pinch, but stirring halfway helps keep the sauce smooth and prevents hot spots.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs work beautifully here and can add even more moisture and flavor. Just adjust the cooking time slightly, as thighs might take a few minutes longer to cook through.

What kind of pesto is best for this recipe?

Fresh basil pesto is ideal for a bright, fresh flavor, but a good quality store-bought pesto works well in a pinch. Avoid pesto with too many added oils or preservatives for the best creamy sauce texture.

Can I make this recipe dairy-free?

You can! Try substituting heavy cream with coconut cream and leaving out the parmesan or using a dairy-free cheese alternative. The pesto might contain cheese, so look for dairy-free pesto to keep it completely dairy-free.

How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer—when the internal temperature hits 165°F (74°C), it’s done. If you don’t have one, cut into the thickest part; the juices should run clear, and the meat should be opaque without any pink.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe is one of those dishes I happily turn to time and time again for its ease and incredible flavor. It feels like a treat, but it’s totally doable midweek. I can’t wait for you to try it and make it your own—it’s a recipe that welcomes your tweaks and grows even better with every bite.