This pesto chicken recipe is a perfect combination of simplicity and flavor. It’s quick enough for weeknight dinners but impressive enough for special occasions. With creamy sauce, fresh tomatoes, and aromatic pesto, this dish makes a comforting meal that feels restaurant-quality without spending hours in the kitchen.

Whether you’re new to cooking or looking for a reliable recipe, this dish is straightforward, requires minimal ingredients, and delivers big flavor every time.

Table of Contents

WHY YOU’LL LOVE THIS PESTO CHICKEN RECIPE

Fast and Easy: From start to finish, this recipe takes less than 30 minutes. Perfect for busy evenings or last-minute dinners.
Packed with Flavor: The combination of pesto, cream, garlic, and tomatoes creates a rich, delicious sauce that coats the chicken perfectly.
Customizable: You can easily add extra vegetables like spinach, broccoli, or artichokes. A sprinkle of Parmesan makes it extra indulgent, and bacon can add a smoky touch.
Versatile: This pesto chicken works well over pasta, rice, or with garlic bread. It’s also great for meal prep or a casual dinner at home.
Impressive Presentation: Despite being easy to make, this dish looks beautiful on the plate—perfect for serving guests.

INGREDIENTS YOU’LL NEED

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 pint grape tomatoes, halved
2 garlic cloves, minced
¼ cup pesto (store-bought or homemade)
½ cup heavy cream
Optional toppings: grated Parmesan, spinach, broccoli, artichokes, or bacon

STEP-BY-STEP INSTRUCTIONS

Prepare the Chicken: Slice each chicken breast into thinner pieces, or pound them to even thickness and cut horizontally to make four portions. Season both sides with a pinch of salt and pepper.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 7–10 minutes depending on thickness. Transfer to a plate and set aside.
Cook the Vegetables: Reduce the heat to medium-low. Add the remaining olive oil, halved grape tomatoes, and minced garlic. Sauté for a few minutes until the tomatoes start to soften and release their juices.
Make the Sauce: Stir in the pesto and heavy cream. Let the sauce simmer gently, allowing all the flavors to combine. Taste and adjust with a little salt or pepper if needed.
Combine Chicken and Sauce: Return the cooked chicken to the skillet and coat it evenly with the creamy pesto sauce. Simmer for a few more minutes until everything is heated through.
Optional Add-Ins: At this point, you can add cooked spinach, broccoli, or artichokes to the skillet. Sprinkle grated Parmesan or cooked bacon on top for an extra layer of flavor.

SERVING SUGGESTIONS

This pesto chicken is best served with something to soak up the creamy sauce. Some popular options include:

Over Pasta: Toss cooked spaghetti, fettuccine, or penne in the sauce for a hearty meal.
With Rice: White rice, brown rice, or even cauliflower rice works well to balance the richness.
With Bread: Serve in a bowl with crusty bread or garlic bread for dipping.

To balance the richness, consider adding a light side salad. A simple green salad with a lemon vinaigrette pairs perfectly. Roasted or steamed vegetables also make a healthy and colorful side.

TIPS FOR MAKING THE BEST PESTO CHICKEN

Even Cooking: Make sure chicken pieces are roughly the same thickness for even cooking.
Don’t Overcrowd the Pan: Cook the chicken in a single layer to get a nice golden-brown crust.
Use Fresh Ingredients: Fresh tomatoes and garlic really enhance the flavor of the sauce.
Make it Ahead: You can cook the chicken and prepare the sauce separately. When ready to eat, combine them and warm on low heat.

FAQS

CAN I USE FROZEN CHICKEN FOR THIS RECIPE?

Yes, frozen chicken can be used, but it’s very important to fully thaw it first. Cooking frozen chicken can lead to uneven cooking, with the outside overcooked and the inside undercooked. To thaw safely, place the chicken in the refrigerator overnight or use the defrost function on your microwave. Once thawed, follow the recipe as usual for the best results.

CAN I MAKE THIS PESTO CHICKEN RECIPE VEGETARIAN?

Absolutely! To make a vegetarian version, you can replace the chicken with firm tofu, tempeh, or a mix of hearty vegetables like mushrooms, zucchini, or bell peppers. Cook the vegetables or tofu the same way you would cook the chicken, then toss them in the creamy pesto sauce. This keeps the rich, flavorful sauce while making the dish suitable for vegetarians.

CAN I ADD EXTRA VEGETABLES TO THIS DISH?

Yes! This recipe is very versatile and works well with added vegetables. Spinach, broccoli, artichokes, or roasted bell peppers are excellent choices. You can sauté them with the garlic and tomatoes, or add cooked vegetables at the end when combining the chicken with the sauce. Adding vegetables not only increases the nutritional value but also adds color and texture, making the dish even more appealing.

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