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One-Pot Creamy Pesto Chicken - A Comforting Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Build the base: Reduce heat to medium. Add butter, then the garlic. Sauté for 30 seconds until fragrant, stirring so it doesn’t burn.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Garnish with fresh basil if you like. Serve over pasta, rice, mashed potatoes, or with crusty bread. Spoon extra sauce over the top.