There’s something so irresistibly cozy about a skillet meal, and this Creamy Pesto Chicken Skillet Recipe hits all the right notes. It’s rich, comforting, and packed with that fresh basil punch from the pesto, making it a standout weeknight dinner you’ll want to make again and again.

The image shows four golden brown chicken pieces in a cast iron skillet with a thick creamy light yellow sauce that has small green herb specks evenly spread throughout. A silver spoon resting inside the skillet holds some sauce, positioned over one chicken piece. The skillet has a red handle, and the background is a white marbled surface. The sauce looks smooth and rich, pooling around the chicken with a slight texture from the herbs. 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

This recipe quickly became a favorite in my kitchen because it’s elegant enough for guests but simple enough for a busy weeknight. The creamy pesto sauce is silky and flavorful without being heavy, and cooking everything in one skillet means fewer dishes to tackle afterward — which we all appreciate.

Simple Ingredients: Just five main ingredients, and most of them are pantry staples or easy to find.
Quick to Make: From start to finish, you’ll have dinner ready in about 30 minutes.
Deliciously Creamy: The combo of pesto and cream creates a luscious sauce that clings perfectly to the chicken.
Flexible and Customizable: You can easily adjust seasoning, swap greens, or add veggies for your own twist.

Ingredients & Why They Work

Each ingredient plays an important role in balancing flavors and textures here. The chicken provides meaty heartiness, while pesto infuses the dish with that herbaceous, slightly nutty flavor. Heavy cream adds indulgence and smoothness, and the fats—olive oil and butter—ensure a golden sear and a silky sauce.

Flat lay of two large raw chicken breasts with smooth pale pink skin, a small mound of coarse sea salt and freshly cracked black peppercorns beside them, a small white ceramic bowl filled with bright green pesto sauce flecked with basil and pine nuts, a small white ceramic bowl holding creamy white heavy cream, a small white ceramic bowl with golden olive oil glistening in natural light, and a small white ceramic bowl containing a rich yellow pat of butter, all arranged in perfect symmetry 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: I like cutting them into thinner cutlets so they cook quickly and evenly without drying out.
Salt & pepper: I recommend seasoning lightly at first; you can always adjust at the end because pesto may already be salty.
Olive oil: Use a good quality olive oil for flavor and browning; it’s the base of your sear.
Butter: Adds richness and helps achieve that beautiful golden crust on the chicken.
Pesto: Whether homemade or store-bought, it brings fresh basil flavor and a hint of garlic and pine nuts that make the dish sing.
Heavy cream (or whipping cream): This makes the sauce luxuriously creamy and balances the herbaceous pesto with smooth richness.

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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 making this Creamy Pesto Chicken Skillet Recipe my own by switching up the pesto or adding in extra ingredients. It’s such a versatile base that you can really let your creativity shine while still ending up with a dependable, comforting dish.

Variation: When I'm feeling adventurous, I stir in some sun-dried tomatoes or fresh spinach just before simmering the chicken back in the sauce. It adds a lovely burst of color and flavor.
Dairy-Free Twist: I've swapped in coconut cream to make it dairy-free, and while the flavor changes slightly, the creaminess still makes this dish so satisfying.
Protein Swap: I’ve even tried shrimp instead of chicken, cooking them briefly in the sauce for a different yet delicious take.

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

A white plate holds three main parts: a serving of mashed potatoes on the left with a thick pale yellow gravy covering it, bright green cooked green beans in the middle also topped with the same gravy, and a piece of cooked chicken on the right which is golden brown with specks of green herbs and gravy poured over it. The gravy has a smooth, shiny texture with small black pepper specks. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

First things first, I slice the chicken breasts in half lengthwise to create thinner cutlets — this helps them cook quickly and stay juicy. I season both sides lightly with salt and pepper, but I go easy on the salt at this stage. Pesto can be surprisingly salty, so I wait on seasoning adjustments until after cooking.

Step 2: Sear the Chicken

Next, heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot and shimmering, lay the chicken cutlets flat in the pan without overcrowding. Sear each side for about 4 to 5 minutes until they develop a gorgeous golden crust. Be patient here — a good sear locks in flavor. After searing, transfer the chicken to a plate and save those flavorful juices!

Step 3: Make the Creamy Pesto Sauce

Turn the heat down to medium and add the pesto and heavy cream directly into the skillet. Stir them together until you get a smooth, blended sauce. Then, slide the chicken cutlets back into the pan, along with any juices that have collected on the plate. Let it all simmer gently for about 5 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens nicely. If your sauce gets too thick before the chicken is done, add a tiny splash of water, white wine, or low-sodium chicken broth.

Top Tip

I’ve found that the key to stellar creamy pesto chicken is managing heat and timing — both to get a golden crust and to keep the sauce silky without curdling. Here’s what I’ve learned after a few tries!

Pat Your Chicken Dry: Before seasoning, make sure the chicken is dry so it sears beautifully instead of steaming.
Don’t Overcrowd the Pan: Give each cutlet room to brown; crowded pans cause steam and prevent that golden crust.
Low and Slow with the Sauce: When combining the pesto and cream, keep the heat moderate to avoid breaking the sauce.
Check Seasoning at the End: Because pesto can be salty, taste the sauce once it’s thickened before adding extra salt.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I like topping this chicken with a sprinkle of freshly grated Parmesan and a few torn basil leaves for extra fragrance and color. Sometimes I add a squeeze of fresh lemon juice to brighten up the richness—trust me, it works wonders.

Side Dishes

This dish pairs beautifully with simple sides that soak up the sauce. Creamy mashed potatoes, garlicky roasted green beans, or a fresh mixed green salad all make perfect companions. If I’m feeling low-carb, I serve it over spiralized zucchini or cauliflower rice.

Creative Ways to Present

For a special gathering, I’ve plated this creamy pesto chicken over herbed polenta rounds and topped with microgreens and a drizzle of balsamic glaze. It turns a humble skillet dish into something fancy without any extra fuss.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover creamy pesto chicken in an airtight container in the refrigerator. It’s best eaten within 3 days, as the sauce and chicken maintain their texture beautifully during this time.

Freezing

Freezing this dish is possible, though I prefer fresh because cream-based sauces sometimes change texture after thawing. If you do freeze, store in a freezer-safe container and thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers over low heat on the stovetop, adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving if you can, as slow reheating helps keep that velvety texture intact.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work wonderfully in this recipe. They’re a bit more forgiving and stay juicy if you prefer darker meat. Just adjust the cooking time slightly to ensure they’re cooked through.

How can I make this recipe dairy-free?

You can swap out the heavy cream for coconut cream or a dairy-free cooking cream alternative. Keep in mind the flavor will shift slightly, but it remains creamy and delicious. Also, use a dairy-free pesto or make your own without cheese to keep it fully dairy-free.

Is this recipe suitable for meal prep?

Yes! Since the creamy pesto chicken reheats well, it’s a great option for meal prepping. Cook a batch ahead of time and portion it out with your favorite sides for an easy grab-and-go lunch or dinner.

Can I use store-bought pesto?

Definitely! Store-bought pesto is a lifesaver for busy cooks and works perfectly in this recipe. Just choose a good quality brand, or boost the flavor with extra fresh basil or garlic if you like. Homemade pesto is wonderful too when you have time.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe holds a special place in my weeknight dinner rotation because it’s reliable, flavorful, and just plain comforting. It’s one of those meals that feels a little fancy without demanding a lot of effort, perfect for busy days or unexpected guests. I hope you try it soon and find it as delicious and approachable as I do—you’ll be glad you did!