One-pan meals like this rich and creamy pesto chicken breast always bring me so much joy! I combine Parmesan-crusted chicken breasts with silky pesto sauce, fresh cherry tomatoes, and asparagus for an easy 30-minute dinner idea that’s packed with flavor.
Top Reader Review
This was the easiest, most delicious dish Ive made in a long time! Our new favorite and will continue to make it for a very long time!
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Creamy Pesto Chicken Breast
This one pan pesto chicken recipe hits all the marks: quick, flavorful, and family-friendly. The chicken sears to a beautiful golden crust, then finishes in a luscious sauce made from basil pesto and heavy cream. Fresh cherry tomatoes and crisp-tender asparagus keep it light and colorful, while the cream ties everything together into the ultimate skillet chicken dinner. It’s an easy way to elevate plain chicken breasts into something extraordinary.
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Bright Pesto Finish
Right before serving, I like to stir 1-2 tablespoons of chopped fresh basil, a drizzle of olive oil, and a squeeze of lemon juice into my creamy pesto chicken (or swirl it on top of each plate). This simple finishing step lifts the flavors, balances the richness of the cream, and helps keep the pesto’s color and flavor vibrant.
Creamy Pesto Chicken Skillet Recipe
Ingredients
For the Chicken:
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (*)
- 4 tablespoons unsalted butter (½ stick)
For the Sauce and Veggies:
- ⅓ cup diced shallots
- ½ cup white wine (**)
- 1 cup halved cherry tomatoes
- ½ pound asparagus (cut into 1-inch pieces)
- ⅓ cup basil pesto (***)
- 1 cup heavy cream (room temperature****)
- kosher salt (to taste)
- ground black pepper (to taste)
- fresh basil (optional, for garnish)
Instructions
- In a shallow bowl, whisk the flour, Parmesan cheese, kosher salt, and black pepper together.½ cup all-purpose flour, ¼ cup grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Coat both sides of the chicken breasts in the flour mixture.4 boneless, skinless chicken breasts
- In a large skillet set over medium-high heat, melt unsalted butter. Add the seasoned chicken breasts and sear until golden, about 5-6 minutes per side. Remove from the pan and set aside on a clean plate.4 tablespoons unsalted butter
- Add shallots to the same skillet (no need to wipe out) and cook until lightly golden, about 4-5 minutes.⅓ cup diced shallots
- Pour in the wine to deglaze the skillet. Cook until evaporated, scraping the browned bits from the bottom of the pan.½ cup white wine
- Add the cherry tomatoes and asparagus to the skillet and cook until just tender, about 1-2 minutes.1 cup halved cherry tomatoes, ½ pound asparagus
- Add the pesto and sauté until fragrant, about 30 seconds.⅓ cup basil pesto
- Remove the pan from the heat, add heavy cream, and season with salt and pepper to taste. Stir to combine and simmer until the sauce slightly thickens, about 2-3 minutes.1 cup heavy cream, kosher salt, ground black pepper
- Add the chicken back into the skillet. Cook until the sauce thickens and the chicken is warmed through to 165°F, about 3-5 minutes. Serve topped with fresh basil, if desired.fresh basil
Notes
- A quick pinch of salt on the cherry tomatoes and asparagus before they hit the pan can draw out their juices and intensify their sweetness.
- Mix up the veggies! Use your favorites or whatever you have on hand. Zucchini, bell peppers, green beans, kale, or even spinach would also be delicious additions!
- You can stir half the pesto in during cooking and reserve half to swirl in just before serving. This keeps some basil flavor fresh and vibrant.
- Drizzle with olive oil and add a squeeze of fresh lemon juice just before serving to brighten up the dish and preserve the lovely color of the pesto.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Pesto Chicken on the Stovetop Step by Step
Prep the Chicken: In a shallow bowl, whisk together ½ cup of all-purpose flour, ¼ cup of grated Parmesan cheese, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Coat all sides of 4 boneless, skinless chicken breasts in the flour mixture. This step adds a cheesy crust and helps the chicken get crispy in the skillet.
Sear the Chicken: Melt 4 tablespoons of unsalted butter in a large skillet set over medium-high heat. Add the flour-coated chicken breasts to the skillet, and sear until golden (about 5-6 minutes per side). We don’t need to cook the chicken through at this point; it will finish cooking in the sauce later on. Remove them from the pan and set aside while you make the pesto and veggies.
Cook the Veggies: Add ⅓ cup of diced shallots to the skillet and cook until lightly golden (about 4-5 minutes). Pour in ½ cup of white wine to deglaze the skillet and get any crispy bits of food stuck to the pan. Cook until the liquid has evaporated, then add 1 cup of halved cherry tomatoes and ½ pound of asparagus (cut into 1-inch pieces), and cook until tender (about 1-2 minutes). Leaving the veggies in the pan, add ⅓ cup of basil pesto sauce and sauté until fragrant (about 30 seconds).
Make it Creamy: Remove the pan from the heat, and add 1 cup of room temperature heavy cream–if it’s too cold, it might curdle. Season with salt and pepper to taste, then stir to combine everything, and let it simmer until the sauce thickens slightly (about 2-3 minutes).
Finish and Serve: Add the seared chicken breasts back to the skillet with the creamy pesto sauce and vegetables. Cook until the sauce thickens and the chicken is warmed through to 165°F (about 3-5 minutes). Optionally, drizzle some olive oil or squeeze some lemon juice over top to brighten up the dish. Serve with fresh basil, rice, pasta, or anything you like.
How to Store and Reheat
Store leftover creamy pesto chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over medium heat until warmed through. I add a splash of chicken broth to loosen up the pesto cream sauce while reheating!
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