Creamy Garlic Pesto Chicken
28 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
Meet the skillet dinner that refuses to be boring: juicy seared chicken in a silky garlic-Parmesan pesto cream with sweet cherry tomatoes and a little red pepper kick.
Perfect for weeknights or a low-lift date night, it's a one-pan, bread-dunking, pasta-tossing situation that hits bright basil, real garlic, and proper seasoning in every bite.
Ingredients (4 servings)
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Ingredients:
- 2 large boneless, skinless chicken breasts, cut into chunks boneless, skinless chicken breast 1.33 lb large
- 2 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp Italian seasoning Italian seasoning 0.05 oz
- 3 cloves garlic, minced garlic 0.27 head
- 1 cup cherry tomatoes, halved cherry tomatoes 0.44 lb
- 3 Tbsp basil pesto basil pesto 1.5 oz
- ¾ cup heavy cream heavy cream 6 fl oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- ½ tsp crushed red pepper crushed red pepper 0.03 oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
How to Make Creamy Garlic Pesto Chicken
-
Prep and season
Pat chicken dry and cut into bite-size chunks for quick, even cooking.
Toss with salt, black pepper, and Italian seasoning until every piece is coated.
-
Sear the chicken
Heat olive oil in a large skillet over medium-high until it shimmers.
Add chicken in a single layer and sear without moving until golden, about 3 to 4 minutes per side, then transfer to a plate when the thickest pieces reach about 160 F.
-
Sauté garlic and tomatoes
Lower heat to medium, add butter, then the minced garlic, and cook 30 seconds until fragrant.
Add cherry tomatoes and cook 2 to 3 minutes until they blister and release juices.
-
Build the sauce
Stir in pesto to coat the tomatoes, then pour in heavy cream and bring to a gentle simmer.
Reduce heat to low and whisk in Parmesan a little at a time until smooth and glossy.
-
Finish and thicken
Return chicken and any juices to the skillet and simmer 2 to 3 minutes until the sauce hugs the meat and chicken hits 165 F.
Stir in red pepper flakes and taste for salt and pepper, adjusting as needed.
-
Rest and serve
Let the pan sit off heat for 2 minutes so the sauce settles and thickens slightly.
Serve hot over pasta, rice, or garlicky sautéed greens, with extra Parmesan if you are living right.
Substitutions
- Swap heavy cream with mascarpone (3 to 4 tablespoons)
- Mascarpone melts into a lush, slightly tangier sauce that stays silky and clings beautifully to the chicken.
- Use boneless skinless chicken thighs instead of breasts
- Thighs bring more juiciness and a richer flavor, and they stay forgiving if you cook a minute longer.
- Dairy-free cream with cashew cream (3/4 cup)
- Blended soaked cashews give body and a clean, nutty sweetness that marries with pesto without splitting.
Tips
- Get real sear
- Dry chicken well, preheat the pan properly, and do not crowd so you get caramelization instead of steaming.
- Cheese goes on low heat
- Kill the aggressive simmer before adding Parmesan so it melts smooth rather than turning gritty or stringy.
- Boost umami smartly
- If your pesto is mild, whisk in a pinch of chicken bouillon powder or a splash of pasta water to deepen savoriness and help emulsify.
- Control thickness
- If the sauce feels thin, simmer on low and stir until it coats a spoon; if too thick, loosen with a tablespoon of warm water or stock.
- Knife work matters
- Uniform chicken chunks cook evenly, and halving tomatoes lengthwise keeps their skins from curling wildly.
- Make it weeknight-proof
- Pre-chop and store ingredients in glass containers so you can move fast without plastic smells or clutter.
Nutrition Facts *
| Energy | 512 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 40 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce looks broken. What did I do wrong?
- The heat was likely too high when you added cream or cheese. Pull the pan off heat, whisk in a tablespoon of warm water, and agitate until it comes back together.
- How do I keep the garlic from burning?
- Lower the heat and add tomatoes within 30 seconds of the garlic hitting the pan so their juices cool the surface.
- Can I use rotisserie chicken?
- Yes, add shredded rotisserie chicken after the sauce is smooth and simmer just 1 to 2 minutes to warm through so it does not dry out.
- The Parmesan clumped. How can I fix it?
- Take the pan off heat and whisk vigorously, adding a splash of cream to loosen; next time add cheese gradually over low heat.
- How can I reheat leftovers without the sauce separating?
- Warm gently in a covered skillet over low with a splash of water or cream, stirring often until just hot, and do not boil.
- Can I make it spicier without overpowering the basil?
- Bloom extra red pepper flakes in the butter for 20 seconds before the garlic so the heat is fragrant, not harsh.
Serving Suggestions
Big bowls of this are dreamy with al dente penne or over lemony rice, and a shower of fresh basil and lemon zest wakes up the cream in the best way.
If you feel frisky, tuck in blistered asparagus or grilled zucchini and pour a crisp Sauvignon Blanc to cut the richness so you can keep going back for more.
More pairings:
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