Creamy Garlic Pesto Chicken: One-Pan Dinner Loaded With Flavor – Simple, Comforting, and Fast

This creamy garlic pesto chicken tastes like something you’d order at a cozy bistro, but it’s made in one pan at home. Tender seared chicken simmers in a silky sauce with pesto, garlic, and cream until everything is coated and fragrant. It’s rich without feeling heavy, and the sauce begs to be spooned over pasta, rice, or roasted veggies.

Cleanup is easy, and the whole thing comes together in about 30 minutes. It’s the kind of weeknight recipe you’ll keep on repeat.

What Makes This Recipe So Good

• One pan, minimal mess: Everything cooks in the same skillet, from the chicken to the sauce.
• Big flavor, simple steps: Garlic, pesto, and cream create a restaurant-level sauce with almost no effort.
• Versatile and family-friendly: Pair it with pasta, mashed potatoes, zucchini noodles, or crusty bread.
• Reliable texture: Searing locks in moisture so the chicken stays juicy while the sauce thickens perfectly.
• Great for leftovers: The sauce reheats well and keeps the chicken tender.

Shopping List

• Chicken: 4 small boneless, skinless chicken breasts or 6–8 chicken cutlets (about 1.5 pounds)
• Salt and black pepper
• Olive oil: 2 tablespoons
• Butter: 1 tablespoon
• Garlic: 4–5 cloves, minced
• Chicken broth: 1/2 cup (low-sodium preferred)
• Heavy cream: 3/4 to 1 cup
• Basil pesto: 1/3 to 1/2 cup (store-bought or homemade)
• Parmesan cheese: 1/4 cup, freshly grated, plus more for serving
• Lemon: 1, for zest and juice
• Crushed red pepper flakes: a pinch (optional)
• Cherry tomatoes or sun-dried tomatoes: 1 cup halved (optional, but delicious)
• Fresh basil: a handful, chopped (optional)

Instructions

1. Prep the chicken: If using thick breasts, slice them in half horizontally to make cutlets. Pat dry and season both sides generously with salt and pepper.
2. Heat the pan: Set a large skillet over medium-high heat.

   Add olive oil and butter. When the butter foams, add the chicken in a single layer.

3. Sear the chicken: Cook 4–5 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.
4. Sauté the garlic: Reduce heat to medium.

   If the pan looks dry, add a splash of oil. Add minced garlic and cook 30–60 seconds until fragrant, not browned.

5. Deglaze: Pour in chicken broth and scrape up brown bits. Simmer 1–2 minutes to reduce slightly.
6. Make it creamy: Stir in heavy cream and bring to a gentle simmer.

   Lower heat to medium-low. Add pesto and whisk until the sauce is smooth and lightly thickened, about 2–3 minutes.

7. Finish the sauce: Stir in Parmesan, a pinch of red pepper flakes (if using), and the zest of half a lemon. Taste and adjust salt and pepper.

   Add a squeeze of lemon juice to brighten.

8. Add extras: If using tomatoes, stir them into the sauce now. Simmer 1 minute until warmed and glossy.
9. Return the chicken: Nestle the chicken back into the sauce with any juices from the plate. Spoon sauce over the top and simmer 2 minutes to marry flavors.
10. Serve: Sprinkle with fresh basil and extra Parmesan.

    Serve over pasta, rice, mashed potatoes, or with roasted veggies and crusty bread.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power. Add a splash of broth or cream if the sauce thickens too much.
• Freeze: Cream sauces can separate when frozen, but this one holds okay. Freeze up to 2 months.

  Thaw overnight in the fridge and reheat slowly, whisking to bring it back together.

Why This is Good for You

• Protein-rich: Chicken provides steady energy and helps keep you full.
• Healthy fats from pesto: Olive oil, nuts, and Parmesan bring satisfying fats and flavor, which can help with portion control.
• Customizable carbs: Pair with whole-grain pasta or vegetables to fit your goals.
• Fresh herbs and lemon: Bright flavors make it easier to enjoy a balanced, home-cooked meal.

What Not to Do

• Don’t overcrowd the pan: If the chicken steams instead of sears, you’ll miss that golden crust and all the flavor it adds.
• Don’t boil the cream hard: A violent boil can cause the sauce to split. Keep it at a gentle simmer.
• Don’t skip seasoning: Taste as you go. Pesto and Parmesan are salty, so adjust carefully.
• Don’t add lemon too early: Add zest during cooking, but squeeze in the juice near the end to keep the sauce smooth.
• Don’t use watery pesto: If your pesto is thin, reduce the broth slightly or use a touch more Parmesan to thicken.

Recipe Variations

• Lighten it up: Use half-and-half instead of cream.

  Simmer a minute longer to thicken, or whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.

• Dairy-free option: Swap cream for full-fat coconut milk and use a dairy-free pesto. Finish with nutritional yeast instead of Parmesan.
• Spinach and artichoke: Stir in 2 cups baby spinach and 1 cup chopped marinated artichoke hearts at the end.
• Mushroom lovers: Sauté 8 ounces sliced cremini in the pan after searing the chicken, then proceed with the sauce.
• Sun-dried tomato pesto twist: Replace basil pesto with sun-dried tomato pesto and add extra lemon to balance.
• Low-carb: Serve with zucchini noodles, spaghetti squash, or cauliflower mash.
• Extra crispy: Lightly dredge chicken in flour before searing for a delicate crust that helps the sauce cling.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work beautifully and stay very juicy.

Sear 5–6 minutes per side, then simmer in the sauce until they reach 175°F for the best texture.

What pasta pairs best with this sauce?

Short shapes like penne, fusilli, or rigatoni catch the sauce nicely. Fettuccine also works well if you want a classic creamy pasta vibe.

Can I make this ahead?

You can sear the chicken and make the sauce earlier in the day. Reheat gently and finish with lemon juice and basil just before serving for the freshest flavor.

How do I thicken the sauce if it’s too loose?

Simmer a few extra minutes to reduce.

Or whisk in 1–2 teaspoons grated Parmesan. As a last resort, use a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).

My sauce split—what happened?

Usually the heat was too high or the lemon was added too early. Lower the heat and whisk in a splash of cream to bring it back.

A bit of Parmesan can also help emulsify.

Is store-bought pesto okay?

Absolutely. Use a brand you like with simple ingredients. If it tastes very salty, reduce added salt and adjust at the end.

Can I add vegetables directly to the pan?

Yes.

Cherry tomatoes, spinach, mushrooms, or asparagus tips are great. Add delicate veggies near the end so they don’t overcook.

In Conclusion

Creamy garlic pesto chicken is the kind of one-pan dinner that feels special with very little effort. It’s fast, flexible, and deeply satisfying, with a sauce that clings to everything on the plate.

Keep the steps simple, season as you go, and serve it with whatever you love. This is a weeknight winner you’ll make again and again.