Pesto Chicken Recipe
If you’ve been searching for a pesto chicken recipe that’s simple, quick, and bursting with flavor, this is it. With just a handful of ingredients and 20 minutes, you can bring a restaurant-quality dish to your own dinner table.
Ingredients
- For the Chicken
- 4 boneless skinless chicken breasts about 6 oz each – or swap for chicken thighs if you prefer dark meat.
- 2 tablespoons olive oil – for searing and locking in juices.
- Salt and pepper – season with salt generously; the pesto adds flavor but salt makes it pop.
- 1/2 teaspoon black pepper – for balance.
- For the Pesto Sauce
- 1/2 cup homemade pesto or store bought pesto – fresh basil pesto brings the best flavor.
- 1/4 cup grated parmesan – nutty salty richness.
- 1/4 cup heavy cream or half-and-half – makes the sauce silky.
- 1/4 cup chicken broth – to thin the sauce slightly if needed.
- Optional Garnishes & Add-Ons
- Cherry tomatoes – halved for sweetness and color.
- Extra parmesan – because more cheese never hurts.
- Fresh basil leaves – for a bright finish.
- Pine nuts – lightly toasted for crunch.
Instructions
- Prep the Chicken
- Pat chicken breasts dry with paper towels (this helps them brown).
- Season generously with salt and pepper.
- Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F).
- Transfer to a plate and cover loosely with foil.
- Make the Sauce
- In the same skillet, reduce heat to medium.
- Add pesto, grated parmesan, and cream. Stir until smooth and slightly thickened (2–3 minutes).
- Add chicken broth if the sauce feels too thick.
- Bring It All Together
- Return chicken to the skillet, spoon sauce over the top.
- Simmer for 2 minutes, letting the flavors mingle.
- Scatter cherry tomatoes or fresh basil on top before serving.
Notes
- Don’t overcook chicken. Pull it off the heat as soon as it hits 165°F.
- Make your own pesto when possible—fresh basil, olive oil, pine nuts, garlic, and parmesan blended in a food processor taste miles better than jarred.
- Scrape the pan. Those golden chicken bits left in the skillet? They make the sauce incredible.
- Season well. Even with pesto, don’t skip the salt and pepper. It elevates everything.