There's something so comforting about a one-pan meal that feels both fancy and fuss-free — enter the Garlic Basil Pesto Chicken Skillet. The rich, velvety pesto sauce coats tender chicken in a way that feels like a hug on a plate, making it instantly satisfying and perfect for weeknight dinners or anytime you want something special with minimal effort.

The image shows a red skillet filled with four golden brown cooked chicken pieces in a thick, creamy yellow sauce with green herb bits scattered on top. The sauce looks smooth and rich, covering the bottom of the skillet and slightly bubbling around the edges. A silver spoon rests on the left side of the skillet, holding some of the sauce. The skillet 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 Garlic Basil Pesto Chicken Skillet Recipe
Top Tip
How to Serve Garlic Basil Pesto Chicken Skillet
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Basil Pesto Chicken Skillet Recipe

Why You'll Love This Recipe

This creamy pesto chicken skillet recipe has become a staple in my kitchen because it’s so quick to whip up but tastes like you spent hours cooking. The sauce is luxuriously creamy without being heavy, and the pesto adds a fresh, herbaceous punch every time.

Simple ingredients: Only five main ingredients mean you probably have most on hand or can grab them easily.
Fast cooking: In about 30 minutes, you'll have a meal ready to impress without hassle.
Flavor-packed: The pesto cream sauce is both bright and comforting, balancing richness with herbal freshness.
Versatile: Perfect on its own or paired with many sides, plus you can customize the sauce to your taste.

Ingredients & Why They Work

Each ingredient in this creamy pesto chicken skillet recipe plays a role in building wonderful flavor and texture. Choosing quality pesto and fresh cream makes all the difference, and simple seasoning keeps the dish balanced.

Flat lay of two large raw chicken breasts, a small mound of coarse sea salt and cracked black peppercorns, a small white ceramic bowl filled with golden olive oil, a small white bowl with a pat of creamy butter, a small white bowl holding vibrant green pesto sauce, and a small white bowl of thick heavy cream 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: Cutting them into thinner cutlets ensures quick, even cooking and juicy results.
Salt & pepper: Season lightly since pesto can have salt; you can always adjust at the end.
Olive oil: Adds a subtle fruity flavor and helps achieve a golden sear on the chicken.
Butter: Brings richness and helps the sauce develop a silky texture.
Pesto: The star ingredient—whether homemade or store-bought, it provides fresh basil, garlic, pine nuts, and Parmesan flavor that brightens and deepens the sauce.
Heavy cream: Creates the luscious, creamy sauce that beautifully coats the chicken.

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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 experimenting with this creamy pesto chicken skillet recipe by tweaking the herbs or the add-ons — it’s easy to make it your own with a few small changes. You can also adjust the richness by using half-and-half or a lighter cream if you prefer.

Variation: Once, I added sun-dried tomatoes and sautéed mushrooms for an earthier feel, and it was a hit for a cozy fall dinner.
Dietary swap: For a dairy-free version, I’ve swapped the cream for canned coconut milk and used a vegan pesto—still creamy but with a unique twist.
Heat option: Add a pinch of red pepper flakes to the sauce if you like a little kick; it complements the basil beautifully.

Step-by-Step: How I Make Garlic Basil Pesto Chicken Skillet Recipe

A white plate on a white marbled surface holds a meal with three parts. On the left is a thick layer of creamy mashed potatoes covered in a pale yellow sauce with green and black herbs sprinkled on top. In the middle, bright green cooked green beans form a medium thick layer, also topped with the same yellow sauce and herbs. On the right, a piece of cooked chicken with golden brown grill marks is covered with the yellow sauce with herbs, making the colors blend slightly. The sauce connects all three parts on the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Chicken Cutlets

First, I slice the chicken breasts in half lengthwise to create thinner cutlets — it helps them cook evenly and quickly without drying out. Then I season them lightly with salt and pepper, but I usually go easy on the salt since some pestos are salty. You can always add more seasoning after cooking if needed.

Step 2: Sear the Chicken

Heat your skillet over medium-high and add the olive oil and butter together—that combo gives a beautiful sear and flavor. Once the butter foams and the pan is hot, sear each chicken cutlet for about 4-5 minutes on each side. You want a gorgeous golden brown crust. When ready, transfer the chicken to a plate but keep all those flavorful juices in the pan—don’t lose them!

Step 3: Make the Creamy Pesto Sauce

Turn the heat down to medium, then add the pesto and cream right into the skillet. Stir them together until they’re smooth and combined. This is where the magic happens—the sauce thickens slightly while soaking up all the flavors left behind from the chicken.

Step 4: Simmer and Finish Cooking

Pop the chicken cutlets back into the skillet along with any juices from the plate. Let everything simmer gently for about 5 minutes, or until the chicken reaches 165°F and the sauce thickens just right. If the sauce gets too thick before the chicken is cooked, don’t hesitate to swirl in a splash of water, white wine, or some chicken broth to loosen it up.

Top Tip

Making this creamy pesto chicken skillet recipe several times taught me how crucial it is to get that initial sear right—it locks in juices and builds flavor. Also, patience while simmering helps the sauce develop that perfect silky texture without separating.

Don’t overcrowd the pan: Searing chicken in batches if needed ensures every piece gets a nice golden crust.
Use fresh, quality pesto: It really makes or breaks the sauce’s flavor—homemade if you have time, or a trusted store brand.
Watch your heat: After searing, lower the heat to medium or medium-low to gently simmer without curdling the cream.
Adjust seasoning last: Since pesto varies in saltiness, salt after cooking to avoid oversalting.

How to Serve Garlic Basil Pesto Chicken Skillet

creamy pesto chicken - Serving Suggestion

Garnishes

I often sprinkle freshly grated Parmesan and chopped toasted pine nuts over the top for an extra burst of flavor and crunch. A few fresh basil leaves or a squeeze of lemon juice brightens up the dish just before serving, too.

Side Dishes

This creamy pesto chicken pairs beautifully with garlic roasted potatoes, steamed green beans, or a light arugula salad tossed in lemon vinaigrette. I also adore serving it over a bed of creamy polenta or buttered pasta to soak up the sauce.

Creative Ways to Present

For a special occasion, I've served this dish on warm plates with a swirl of extra pesto drizzle and a side of bright cherry tomato salad. Using colorful bowls or rustic serving dishes really makes it pop on the table and invites conversation.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. This creamy pesto chicken holds up well for 2-3 days, but I find the sauce can thicken as it sits, so just add a splash of cream or broth when reheating.

Freezing

While I usually don’t freeze this recipe due to the cream, I’ve had success freezing before cooking—just freeze the raw pesto-seasoned chicken cutlets separately and add the cream sauce fresh when you’re ready to cook.

Reheating

The best way to reheat is gently on the stovetop over low heat, stirring frequently and adding a splash of liquid if needed to loosen the sauce. Microwave works for convenience but can sometimes separate the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more richness and moisture. Just adjust cooking time slightly to make sure they’re cooked through.

Is this recipe freezer-friendly?

Freezing the fully cooked creamy pesto chicken is not ideal due to the cream sauce potentially separating. However, you can freeze raw chicken seasoned with pesto and cook it fresh later with cream.

How can I make this recipe lighter?

Try swapping heavy cream for half-and-half or a lighter cream alternative. You can also reduce the butter or use olive oil alone for the sear.

Can I make this recipe dairy-free?

Yes! Use a dairy-free pesto and substitute the cream with canned coconut milk or another plant-based cream. Adjust seasoning as needed.

Final Thoughts

I hope you enjoy making this creamy pesto chicken skillet recipe as much as I do. It’s the kind of dish you can turn to when you want something quick but still feel like you’re treating yourself. Trust me, once you’ve got the sear and sauce balance down, this meal becomes a regular in your recipe rotation—and your family or friends will definitely ask for seconds.