Creamy Pesto Chicken and White Bean Skillet – Fast, Comforting, and Flavor-Packed

This skillet meal brings big Italian-inspired flavor with minimal fuss. Tender chicken, herby pesto, and creamy white beans come together in one pan for a weeknight dinner that tastes like something special. It’s hearty without feeling heavy, and the creaminess doesn’t require a long simmer or complicated steps.

If you love bold flavor with an easy cleanup, this one’s a keeper. Serve it with crusty bread, cooked pasta, or a simple salad, and dinner’s done.

Why This Recipe Works

• One-pan convenience: Everything cooks in the same skillet, so prep and cleanup are quick.
• Balanced flavors: Bright, garlicky pesto meets rich cream and savory chicken for a satisfying bite.
• White beans add body: Cannellini beans make the sauce silky and boost protein and fiber.
• Fast cooking time: Thin-sliced chicken cooks in minutes, and the sauce comes together right after.
• Flexible ingredients: Works with store-bought pesto, leftover chicken, or dairy-free swaps.

Ingredients

• 1.25–1.5 pounds boneless, skinless chicken breasts, thinly sliced or cut into bite-size pieces
• 1 tablespoon olive oil (plus more as needed)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup low-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pesto (store-bought or homemade)
• 1/3–1/2 cup heavy cream or half-and-half
• 1/3 cup grated Parmesan, plus more for serving
• 1 cup baby spinach or chopped kale (optional, for greens)
• Juice of 1/2 lemon (optional, for brightness)
• Fresh basil, for garnish (optional)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and season with salt and pepper. This helps it brown well and flavor the sauce from the start.
2. Brown the chicken: Heat the olive oil in a large skillet over medium-high heat.

   Add chicken in a single layer and cook 3–5 minutes per side until lightly browned and cooked through. Transfer to a plate.

3. Sauté aromatics: Reduce heat to medium. Add the onion to the same skillet and cook 3–4 minutes until softened.

   Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.

4. Deglaze and simmer: Pour in the chicken broth. Scrape up any browned bits. Add the beans.

   Simmer 2–3 minutes to warm through and slightly reduce.

5. Make it creamy: Stir in the pesto and cream. Return the chicken (and any juices) to the pan. Simmer gently 2–3 minutes until the sauce thickens slightly and coats the chicken.
6. Add greens and cheese: Fold in spinach until wilted, 1–2 minutes.

   Sprinkle in Parmesan and stir until smooth. Taste and adjust salt and pepper.

7. Finish: Squeeze in lemon juice if you like a bright finish. Garnish with fresh basil and extra Parmesan.

   Serve hot with crusty bread, rice, or pasta.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a covered skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid boiling to prevent the sauce from splitting.
• Freeze: The creamy sauce can separate after freezing, but it’s still safe. If freezing, cool completely and store up to 2 months.

  Thaw overnight in the fridge and reheat gently, whisking in a bit of cream to restore texture.

Benefits of This Recipe

• High in protein and fiber: Chicken and white beans keep you full and satisfied.
• Quick and reliable: Dinner is ready in about 30 minutes, with a short ingredient list.
• Budget-friendly: Beans stretch the meal without sacrificing flavor.
• Family-friendly: Creamy sauce and mild pesto appeal to a wide range of tastes.
• Flexible serving options: Works with pasta, rice, polenta, or a side of greens.

What Not to Do

• Don’t overcrowd the skillet: The chicken won’t brown and can steam. Cook in batches if needed.
• Don’t skip seasoning: Salt at each step so the final dish isn’t bland.
• Don’t boil the cream: A hard boil can cause the sauce to split. Keep it at a gentle simmer.
• Don’t add pesto too early: Overcooking can dull its fresh, herbal flavor.

  Add it with the cream near the end.

• Don’t use watery greens: If washing spinach right before cooking, dry it well to avoid thinning the sauce.

Variations You Can Try

• Dairy-light version: Swap heavy cream for half-and-half or full-fat coconut milk. Use a dairy-free pesto and skip Parmesan or use a vegan substitute.
• Tomato twist: Add a handful of halved cherry tomatoes with the beans for sweetness and color.
• Mushroom upgrade: Sauté 8 ounces of sliced mushrooms with the onion for extra umami.
• Herb-forward: Stir in chopped fresh parsley or extra basil at the end for brightness.
• Spicy version: Increase red pepper flakes or add a pinch of Calabrian chili paste with the garlic.
• Different protein: Use boneless, skinless chicken thighs, turkey cutlets, or shrimp (add shrimp in the last 4–5 minutes).
• Swap the beans: Great Northern or navy beans work well if you don’t have cannellini.

FAQ

Can I use rotisserie chicken?

Yes. Shred 3 cups of rotisserie chicken and stir it in when you add the pesto and cream.

Heat through gently so it stays tender.

What kind of pesto should I use?

A classic basil pesto is great here. Choose a brand with a fresh, herby aroma and real olive oil. Homemade pesto works beautifully if you have it.

Will this work without cream?

It will.

Use extra broth plus a spoonful of cream cheese or mascarpone, or stir in a splash of coconut milk. The texture will be slightly lighter but still creamy.

How can I make it gluten-free?

The skillet itself is naturally gluten-free. Just pair it with gluten-free pasta, rice, or polenta, and make sure your store-bought pesto is certified gluten-free.

Can I add pasta directly to the skillet?

Yes, if the pasta is cooked separately.

Stir cooked, drained pasta into the sauce with a splash of pasta water to help it cling. Adjust salt and add extra Parmesan.

What’s the best pan for this recipe?

A large, heavy skillet (10–12 inches) or a wide sauté pan works best. You want enough surface area to brown the chicken and reduce the sauce quickly.

How do I prevent the sauce from getting too thick?

Keep extra chicken broth on hand.

If the sauce tightens up, stir in a few tablespoons at a time until it loosens to your liking.

Is this good for meal prep?

Yes. It reheats well for 2–3 days. Store the sauce and chicken together and add fresh lemon, herbs, or a splash of broth when reheating.

Final Thoughts

This Creamy Pesto Chicken and White Bean Skillet brings cozy comfort and bright garden flavor to the table in about half an hour.

It’s simple enough for weeknights but satisfying enough for guests. Keep a jar of pesto, a can of beans, and some chicken in your rotation, and you’ll always have the makings of a crowd-pleasing dinner. Serve it your way, tweak it to your taste, and enjoy a reliable favorite that never feels boring.