When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. It’s made with store-bought pesto, cherry tomatoes, and tender chicken breasts. Mixed with a bit of heavy cream, the sauce turns rich and creamy in seconds, and the tomatoes pop with a juicy flavor. I love that this recipe requires only 6 ingredients and takes just 30 minutes from start to finish!
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I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!
What’s in This Pesto Chicken Recipe?
- Chicken: I recommend using boneless, skinless chicken breasts, although thighs will also work.
- Pesto: I like to use homemade pesto, but store-bought works in a pinch to save time!
- Wine: Dry white wine helps to deglaze the pan, adding extra flavor to the sauce.
- Heavy Cream: Makes the sauce rich and creamy.
- Tomatoes: I like cherry or grape tomatoes, but larger chopped tomatoes also work.
- Cheese: A bit of Parmesan cheese adds savory flavor to the dish.
Tips for Success
- To save prep time, I like to grab thin-sliced chicken breasts when they’re available.
- Bring the cream to room temperature and add it in slowly, stirring constantly, to avoid curdling it.
How to Store and Reheat
Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.
Serving Suggestions
This pesto chicken is so saucy, making it perfect for serving over pasta, rice, or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!
Pesto Chicken Recipe
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons pesto
- 1 tablespoon olive oil
For the Sauce
- ¼ cup dry white wine
- ¾ cup heavy cream room temperature
- ½ cup pesto
- 1 pint cherry tomatoes halved
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil optional, for serving
Instructions
- Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.2 tablespoons pesto
- Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.1 tablespoon olive oil
- Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.¼ cup dry white wine
- Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.¾ cup heavy cream, ½ cup pesto
- Add the tomatoes and cook until warmed through, 1-2 minutes.1 pint cherry tomatoes
- Return the chicken to the pan and spoon the sauce over to coat.
- Serve topped with Parmesan cheese and fresh basil.Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pesto Chicken Step by Step
Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.
Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.
