One-Pot Creamy Pesto Chicken – A Comforting Weeknight Favorite
This One-Pot Creamy Pesto Chicken is the kind of weeknight dinner that makes you feel like you cooked something special without working too hard. It’s rich, herby, and comforting, with juicy chicken simmered in a silky pesto cream sauce. Everything cooks in one pan, so cleanup is easy and fast.
Serve it over pasta, rice, or crusty bread to catch every drop of that sauce. If you love big flavor with minimal effort, this one belongs in your rotation.
Ingredients
Method
- Prep the chicken: Pat the chicken dry and season generously with salt and pepper. If using breasts, slice them into thinner cutlets or bite-size pieces so they cook quickly and evenly.
- Heat the pan: Set a large skillet over medium-high heat. Add olive oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan—work in batches if needed.
- Sear the chicken: Cook the chicken for 3–4 minutes per side until golden and just cooked through. Transfer to a plate. Keep the browned bits in the pan; that’s flavor.
- Build the base: Reduce heat to medium. Add butter, then the garlic. Sauté for 30 seconds until fragrant, stirring so it doesn’t burn.
- Deglaze with stock: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Add the cream: Stir in the heavy cream and bring to a gentle simmer. Keep the heat medium to avoid boiling. If you want tomatoes, add them now.
- Stir in pesto and cheese: Whisk in the pesto and Parmesan. Simmer for 1–2 minutes until the sauce thickens and looks glossy. Add a pinch of red pepper flakes if using.
- Return the chicken: Add the chicken and any juices back into the pan. Coat with the sauce and simmer for 2–3 minutes until warmed through and tender.
- Finish and brighten: Stir in lemon juice to taste. If adding spinach, fold it in now and cook until just wilted. Taste and adjust salt and pepper.
- Serve: Garnish with fresh basil if you like. Serve over pasta, rice, mashed potatoes, or with crusty bread. Spoon extra sauce over the top.
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Get Your Program TodayWhat Makes This Recipe So Good
- One pan, minimal mess: You’ll cook everything in one skillet, from searing the chicken to finishing the sauce.
- Fast and weeknight-friendly: Ready in about 30–35 minutes with simple steps and common ingredients.
- Big flavor, simple method: Jarred pesto meets garlic, cream, and a touch of stock for a balanced, restaurant-style sauce.
- Flexible protein and sides: Works with chicken breasts or thighs, and pairs easily with pasta, rice, gnocchi, or veggies.
- Family approved: Creamy, savory, and not too heavy—great for kids and adults alike.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into cutlets or bite-size pieces
- Salt and black pepper
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon (optional, for richness)
- Garlic: 3–4 cloves, minced
- Chicken stock or broth: 1 cup
- Heavy cream: 3/4 cup (or half-and-half for a lighter sauce)
- Basil pesto: 1/3–1/2 cup (store-bought or homemade)
- Parmesan cheese: 1/4–1/3 cup, freshly grated
- Lemon juice: 1–2 teaspoons, to brighten the sauce
- Red pepper flakes: Pinch (optional, for gentle heat)
- Cherry tomatoes or sun-dried tomatoes: 1 cup halved cherry tomatoes or 1/3 cup chopped sun-dried tomatoes (optional)
- Baby spinach: 2–3 cups (optional, for greens)
- Fresh basil: A handful, for garnish (optional)
Step-by-Step Instructions
- Prep the chicken: Pat the chicken dry and season generously with salt and pepper. If using breasts, slice them into thinner cutlets or bite-size pieces so they cook quickly and evenly.
- Heat the pan: Set a large skillet over medium-high heat.
Add olive oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan—work in batches if needed.
- Sear the chicken: Cook the chicken for 3–4 minutes per side until golden and just cooked through.
Transfer to a plate. Keep the browned bits in the pan; that’s flavor.
- Build the base: Reduce heat to medium. Add butter, then the garlic.
Sauté for 30 seconds until fragrant, stirring so it doesn’t burn.
- Deglaze with stock: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Add the cream: Stir in the heavy cream and bring to a gentle simmer. Keep the heat medium to avoid boiling.
If you want tomatoes, add them now.
- Stir in pesto and cheese: Whisk in the pesto and Parmesan. Simmer for 1–2 minutes until the sauce thickens and looks glossy. Add a pinch of red pepper flakes if using.
- Return the chicken: Add the chicken and any juices back into the pan.
Coat with the sauce and simmer for 2–3 minutes until warmed through and tender.
- Finish and brighten: Stir in lemon juice to taste. If adding spinach, fold it in now and cook until just wilted. Taste and adjust salt and pepper.
- Serve: Garnish with fresh basil if you like.
Serve over pasta, rice, mashed potatoes, or with crusty bread. Spoon extra sauce over the top.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Cream sauces can split, but this one generally holds up okay. Freeze up to 2 months in a well-sealed container.
Thaw overnight in the fridge.
- Reheat: Warm gently over low heat on the stove with a splash of stock or cream to loosen. Avoid boiling to keep the sauce smooth.
Benefits of This Recipe
- Balanced richness: Cream, pesto, and Parmesan deliver a luxurious flavor without feeling heavy, especially with lemon to brighten it.
- Protein-forward: Chicken provides solid, satisfying protein in a family-friendly format.
- Flexible and forgiving: Works with thighs or breasts, and accepts add-ins like spinach, mushrooms, or tomatoes.
- Meal-prep friendly: Reheats well for lunches or a second dinner later in the week.
- Quick win: Big payoff in flavor with very little technique required.
Pitfalls to Watch Out For
- Overcooking the chicken: Sear just until cooked through. Tough, dry chicken comes from extra time in the pan.
- Boiling the cream: High heat can cause curdling or a greasy texture.
Keep it at a gentle simmer.
- Over-salting: Pesto and Parmesan are salty. Season carefully at the end after tasting the sauce.
- Skipping the deglaze: Those browned bits add depth. Don’t miss the step where you scrape them up with stock.
- Watery sauce: If your sauce looks thin, simmer a few extra minutes or add a touch more Parmesan to help thicken.
Alternatives
- Lighter dairy: Use half-and-half instead of cream.
Simmer a bit longer to thicken, or add an extra tablespoon of Parmesan.
- Dairy-free: Swap cream for full-fat coconut milk and use a dairy-free pesto. Choose a vegan Parmesan-style cheese or skip the cheese.
- Different proteins: Try turkey cutlets, pork tenderloin medallions, or shrimp (add shrimp at the end and cook 2–3 minutes).
- Vegetarian: Use chickpeas, white beans, or sautéed mushrooms and zucchini. The sauce works beautifully without meat.
- Low-carb: Serve over cauliflower rice, sautéed zucchini ribbons, or roasted spaghetti squash.
- Grain or pasta options: Toss with penne, fettuccine, gnocchi, or serve over farro or orzo for added texture.
FAQ
Can I use store-bought pesto?
Yes.
Choose a good-quality refrigerated pesto for fresher flavor. If using jarred shelf-stable pesto, add a splash more lemon to brighten it.
How do I prevent the sauce from separating?
Keep the heat at a gentle simmer, not a boil. Add the cream first, then whisk in pesto and cheese.
If it looks too hot, lower the heat and stir continuously.
What cut of chicken works best?
Boneless, skinless thighs are very forgiving and stay juicy. Breasts work great too—just cut them thin or into chunks to avoid overcooking.
Can I add vegetables?
Absolutely. Spinach, cherry tomatoes, peas, asparagus tips, or sautéed mushrooms are all great.
Add hearty veggies earlier and delicate greens at the end.
Is this good for meal prep?
Yes. It reheats well. Store the chicken and sauce separately from pasta or grains for the best texture, then combine when serving.
What can I use instead of heavy cream?
Half-and-half works with a slightly thinner sauce.
For dairy-free, try full-fat coconut milk. You can also blend 1/4 cup cream cheese into the sauce for extra body.
How can I make it extra flavorful?
Use a flavorful stock, toast the garlic lightly without burning, and finish with a squeeze of lemon and a shower of fresh basil. Good Parmesan makes a big difference.
Can I make it spicy?
Yes.
Add red pepper flakes with the garlic or finish with Calabrian chili paste stirred into the sauce.
Wrapping Up
One-Pot Creamy Pesto Chicken is the kind of recipe you’ll make once and crave again. It’s rich but balanced, comforting but quick, and easy to pair with whatever you have on hand. Keep pesto, cream, and a pack of chicken in your fridge, and dinner becomes a simple, satisfying promise.
When you’re short on time and want something that feels special, this is your answer.
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