Creamy Garlic Pesto Chicken – A One-Pan, 30-Minute Flavor Bomb!
If you love big flavor with minimal effort, this Creamy Garlic Pesto Chicken is about to become your new go-to dinner. Juicy chicken, bell peppers, and sun-dried tomatoes come together in a luxuriously creamy pesto sauce.
It’s all made in one pan in under 30 minutes, so it’s perfect for busy weeknights.
Serve it over pasta or rice, or keep it low-carb with zucchini noodles. Once you try it, you’ll be making it on repeat!
Why You’ll Love This Recipe
There’s so much to love about this pesto chicken, but that creamy garlic pesto sauce might be my favorite part. Basil pesto, cream, and chicken stock come together into a rich, herby sauce in minutes.
It’s also colorful and quick. Juicy chicken, sweet bell peppers, and sun-dried tomatoes cook in one pan in under 30 minutes.
And it’s easy to serve your way, over pasta, rice, or zucchini noodles.
Let’s cook!
Ingredients You’ll Need
This creamy pesto chicken is made with simple, vibrant ingredients.
- Chicken Breasts – boneless and skinless, seared until golden.
- Red Pepper Flakes and Italian Seasoning – season the chicken as it cooks.
- Sun-Dried Tomatoes – sweet and tangy, and their oil is used for cooking.
- Red Onion and Garlic – the savory base of the sauce.
- Bell Peppers – a mix of colors adds sweetness and crunch.
- Basil Pesto – the star of the sauce.
- Heavy Cream and Chicken Stock – make the sauce creamy and smooth.
- Fresh Basil and Parmesan – for garnish.
Step-by-Step Instructions
First, cook the chicken. Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat. Add the red pepper flakes and Italian seasoning, then cook the chicken for 4-5 minutes per side until golden and cooked through. Set aside.
Next, make the sauce. Whisk together the pesto, heavy cream, and chicken stock.
Now sauté the vegetables. In the same skillet, sauté the onion, garlic, and sun-dried tomatoes for about 1 minute. Add the bell peppers and cook until crisp-tender.
Then combine everything. Pour in the pesto sauce and bring to a simmer. Slice the chicken, return it to the skillet, and let it warm through for 2-3 minutes.
Finally, serve. Garnish with fresh basil and Parmesan and serve over pasta, rice, or zucchini noodles.
That’s it! A one-pan dinner full of flavor.
Tips & Variations
- Room Temperature Chicken: Let the chicken sit at room temperature for about 15 minutes before cooking for even cooking.
- Spice It Up: Add a drizzle of hot sauce or Sriracha for extra heat!
- Alternative Protein: Try this recipe with boneless, skinless chicken thighs for a juicier option.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat with a splash of water to loosen the sauce.
This creamy garlic pesto chicken is a perfect balance of flavors, making it an easy and satisfying meal. Enjoy!
Serving Suggestions
Serve this pesto chicken over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.
Garlic bread and a simple green salad make it a complete meal.
Recipe FAQs
1. Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly and saves time.
2. Can I use chicken thighs?
Yes. Boneless, skinless thighs are juicier and work great.
3. Can I make it dairy-free?
Use coconut cream and a dairy-free pesto.
4. Is it spicy?
It has a gentle warmth from the red pepper flakes. Add hot sauce for more heat.
5. How long do leftovers last?
Up to 3 days in the fridge. Reheat with a splash of water to loosen the sauce.
You May Also Love
If this creamy pesto chicken has you craving more easy skillet dinners, here are a few more favorites I think you’ll enjoy. They’re all quick and full of flavor.
- Pesto Chicken and Vegetables Skillet – fresh, herby, and ready in one pan.
- Creamy Pesto Gnocchi – pillowy gnocchi in a creamy pesto sauce.
- Pesto Chicken Pasta Salad – a fresh, make-ahead pasta salad.
- Creamy Pepperoncini Chicken – tangy, creamy, and so good.
- Mediterranean Chicken Skillet – bright Mediterranean flavors in one skillet.
Save a few of these for later, and you’ll always have something delicious to make!
Creamy Garlic Pesto Chicken Recipe
Ingredients
- 3-4 boneless, skinless chicken breasts
- ¼ tsp red pepper flakes
- ½ tsp Italian seasoning
- ½ red onion, diced
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped (reserve the oil for cooking)
- 3 bell peppers (1 red, ½ yellow, ½ green), sliced
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ½ cup chicken stock
- Salt and freshly ground black pepper, to taste
- Chopped fresh basil, for garnish
- Grated Parmesan, for garnish
Instructions
Cook the Chicken
- Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat.
- Add the red pepper flakes and Italian seasoning, then place the chicken breasts in the skillet.
- Cook for 4-5 minutes per side until golden brown and fully cooked. If browning too quickly, lower the heat.
- Remove the chicken from the skillet and set aside.
Prepare the Sauce
- In a small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined.
Sauté the Vegetables
- In the same skillet, add the diced onion, minced garlic, and chopped sun-dried tomatoes. If needed, add a bit more of the reserved oil.
- Sauté over medium-high heat for about 1 minute until fragrant.
- Add the sliced bell peppers and cook until slightly tender but still crisp.
Combine Everything
- Pour the prepared pesto sauce into the skillet and bring to a simmer.
- Slice the cooked chicken into strips and return them to the skillet. Stir to coat the chicken in the sauce and let it warm through for 2-3 minutes.
Serve & Enjoy
- Garnish with freshly chopped basil and grated Parmesan.
- Serve immediately over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.
