Creamy Garlic Pesto Chicken is the kind of dinner that saves a Tuesday night. You know the nights I mean, when the laundry’s still in the dryer, the kids are asking what’s for dinner before you’ve even taken your coat off, and the last thing you want to do is dirty five pans.
I started making this on nights like that, and now it shows up on our table at least twice a month. One skillet, one sauce, and a smell that pulls everyone into the kitchen before it’s even done.
My daughter hovers by the stove for this one. She calls dibs on the extra pesto sauce pooled at the bottom of the pan, and honestly, I get it.
Why You’ll Love This Creamy Garlic Pesto Chicken
This comes together in about 35 minutes, start to finish, which matters a lot on a weeknight. The sauce is rich without being heavy, and the sun-dried tomatoes give it a little tang that keeps things interesting.
The chicken stays juicy because it’s sliced into strips and cooked quickly, not simmered to death in the sauce. Bell peppers add color and a little crunch, so it doesn’t feel like just meat and cream.
It’s flexible too. Serve it over pasta, rice, or just with crusty bread for mopping up the sauce. And my husband, who judges every comfort meal by the next day’s leftovers, says this one might be even better reheated.
Ingredients for Creamy Garlic Pesto Chicken
I always tell people to use the best pesto they can find here, since it’s doing a lot of the flavor work. Store-bought is completely fine. In my kitchen, I keep a jar in the fridge specifically for nights like this.
Here’s what you’ll need:
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, sliced into strips
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), drained and finely chopped
- 2 small bell peppers, any color, sliced into thin strips
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto
- Fresh basil, chopped, for garnish
- Parmesan cheese, grated, for garnish
The sun-dried tomatoes are non-negotiable for me. They bring a little sweetness and acidity that balances out the cream, so don’t skip them even if you’re tempted.
If you want a lighter version, half-and-half works in place of heavy cream, though the sauce won’t be quite as thick. I’ve also swapped chicken thighs in when that’s what I had on hand, and they worked just as well, maybe even a touch juicier.
For the pesto, a homemade batch is lovely if you have basil to use up, but I usually reach for a jar from the store and nobody’s ever complained.
How to Make Creamy Garlic Pesto Chicken
The key here is cooking the chicken first and pulling it out before you build the sauce, so it doesn’t overcook while everything else comes together.
- Heat 1 tablespoon of olive oil in a large, 12-inch nonstick skillet over medium heat.
- Season the chicken strips with the Italian seasoning, salt, and pepper. Add to the skillet and cook for 7 to 8 minutes, until fully cooked through. Remove the chicken and set aside.
Pro tip: don’t crowd the pan here. If your skillet is on the smaller side, cook the chicken in two batches so it browns instead of steaming.
- In a small bowl, whisk together the heavy cream, chicken broth, and pesto until well blended. Set this aside.
- Return the skillet to the heat and add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 2 minutes. Add the garlic and chopped sun-dried tomatoes, cooking for another 30 seconds over medium-high heat, until fragrant.
- Add the sliced bell peppers to the skillet and cook for about 4 minutes, until fork-tender.
- Pour the pesto sauce mixture into the skillet and bring to a simmer, letting the flavors come together.
Pro tip: keep the simmer gentle. A hard boil can cause the cream to separate, and you’ll lose that silky texture.
- Add the cooked chicken back into the skillet. Simmer for 2 more minutes, until the chicken is heated through and the sauce has thickened slightly. Adjust salt and pepper to taste.
- Garnish with grated Parmesan and chopped fresh basil. Serve on its own or over pasta, rice, or with crusty bread.
The most common mistake I see is skipping the resting step after removing the chicken, which just means it keeps cooking on the plate. Pull it a touch early and let the sauce finish the job.
What to Serve with Creamy Garlic Pesto Chicken
This dish plays well with almost anything you’d want to soak up that sauce with. Here are a few of my go-tos:
Buttered egg noodles or plain pasta are the easiest route, and they catch every bit of the sauce. A simple rice pilaf works too, especially if you’re trying to keep things gluten-free.
Crusty bread is a must in my house, mostly because my daughters like to fight over who gets the last piece for dipping. A crisp green salad with a light vinaigrette balances out the richness of the cream sauce.
Roasted asparagus or green beans add color and a little snap. If you want something heartier, garlic mashed potatoes turn this into a真正的 comfort meal. Steamed broccoli is another simple, no-fuss option when you’re short on time.
Pro Tips & Variations
Slice your chicken evenly so it cooks at the same rate. Uneven pieces mean some strips finish before others.
I like to toast the sun-dried tomatoes briefly with the garlic, since it deepens their flavor before the sauce goes in. Taste your pesto before adding salt to the dish, since some brands are saltier than others.
If the sauce looks too thick, a splash more chicken broth loosens it right up.
For variations, try adding a handful of baby spinach at the end and letting it wilt into the sauce. Mushrooms sautéed with the onions add an earthy note that works nicely. Swap the bell peppers for zucchini if that’s what’s in your fridge. And for a little heat, a pinch of red pepper flakes goes a long way.
Storage & Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to 3 days. I’ve tested this one for meal prep more than once, and the sauce holds up nicely.
To reheat, warm it gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce back up. The microwave works in a pinch, just heat in short bursts and stir between each one so the sauce doesn’t separate.
I don’t recommend freezing this, since cream sauces tend to break once thawed.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well here and tend to stay a little juicier. Just check that they’re cooked through, since thighs can take a bit longer depending on thickness.
Can I make this dairy-free?
You can swap the heavy cream for a full-fat coconut milk or a dairy-free cream alternative. The flavor will shift slightly, but it still works.
What pesto brand do you recommend?
I don’t stick to one brand, honestly. I just look for one where basil and olive oil are listed first on the ingredients, since that usually means better flavor.
This one has earned a permanent spot in our weeknight rotation, and I think it’ll do the same for your table. It’s fast, it’s rich without feeling fussy, and it turns a handful of pantry basics into something that actually feels like dinner. Give it a try this week and see who claims the leftovers first in your house.
Creamy Garlic Pesto Chicken
Equipment
- 12-inch nonstick skillet
- Mixing bowl
- Whisk
Ingredients
- 2 tbsp olive oil divided
- 1 lb boneless, skinless chicken breasts sliced into strips
- 0.5 tsp Italian seasoning
- Salt and freshly ground black pepper adjusted to taste
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 0.5 cup sun-dried tomatoes preserved in oil drained and finely chopped
- 2 small bell peppers any color, sliced into thin, long strips
- 0.5 cup heavy cream
- 0.5 cup low sodium chicken broth
- 3 tbsp basil pesto
- Fresh basil chopped, for garnishing
- Parmesan cheese grated, for garnishing
Instructions
- Begin by heating 1 tablespoon of olive oil in a large, 12-inch nonstick skillet over medium heat.
- Season the chicken strips with Italian seasoning, salt, and black pepper. Place the seasoned chicken in the skillet and cook for approximately 7 to 8 minutes, or until the chicken is thoroughly cooked. Once done, remove the chicken from the skillet and set it aside.
- In a small mixing bowl, combine the heavy cream, chicken broth, and basil pesto. Whisk these ingredients together until the mixture is well blended. Set aside.
- Return the skillet to the stove and add the remaining 1 tablespoon of olive oil. Add the diced onions to the skillet and saute for about 2 minutes. Following the onions, incorporate the minced garlic and chopped sun-dried tomatoes into the skillet, cooking for an additional 30 seconds over medium-high heat, or until the mixture becomes fragrant.
- Introduce the sliced bell peppers to the skillet, continuing to cook for approximately 4 minutes, or until the peppers are tender to the fork.
- Pour the previously prepared pesto sauce mixture into the skillet, and bring to a simmer, allowing the flavors to combine.
- Add the previously cooked chicken back into the skillet, simmering for an additional 2 minutes to ensure the chicken is heated through and the sauce slightly thickens. Season with additional salt and pepper according to taste.
- To serve, garnish the dish with freshly grated Parmesan cheese and chopped basil. This dish can be served alone or accompanied by a side of pasta, rice, or crusty bread to enhance the meal.
