One-pot meals like this pesto chicken skillet recipe always bring me so much joy! Combine Parmesan-crusted chicken breasts with a rich and creamy pesto sauce, fresh cherry tomatoes, and asparagus for an easy dinner that’s packed with flavor. I love how it’s ready in just 30 minutes, making it perfect for crazy busy weeknights!
This recipe is on regular rotation in my house because it’s not only delicious, but it’s SO easy to make. I can easily prep the chicken and veggies while the skillet is heating up, and then I just have to add the sauce and let everything cook together! It’s the perfect meal for when I’m short on time but still want to feed my family something tasty and homemade.
What’s in This Pesto Chicken Skillet Recipe?
Ready in just 30 minutes and made with less than 10 ingredients?! This one-pan chicken pesto skillet recipe is my idea of a quick and easy dinner.
- Chicken: Use chicken breasts to follow this recipe as I’ve written it, or use chicken thighs if you’d prefer! If using chicken thighs, add a few minutes to the cooking time.
- Flour: Dredge the chicken in flour before cooking to create a crispy and golden brown crust.
- Parmesan Cheese: Mix Parmesan into the flour mix for added flavor.
- Spices: Salt and pepper are a simple seasoning blend, but make all the difference in this dish!
- Butter: Crisps up the chicken in the skillet.
- Shallots: Adds a nice depth of flavor and subtle sweetness.
- White Wine: Use this to deglaze the skillet and add flavor to the sauce.
- Cherry Tomatoes: The fresh flavor from cherry tomatoes cuts through the richness of the sauce. Plum tomatoes also work well.
- Basil Pesto: To give this recipe its signature flavor, use a herby basil pesto. Shop-bought or homemade – either will work fine!
- Asparagus: This helps make the recipe a complete meal and adds a little crunch!
- Heavy Cream: Makes the sauce creamy and decadent.
- Fresh Basil: Top your stovetop pesto chicken with fresh basil for a delicious finishing touch.
Variations To Try
If you’d prefer to skip the white wine in this recipe, you can substitute it with chicken broth. The broth will still deglaze the skillet and add flavor to the sauce! I’ve also added extra veggies to this recipe before, such as zucchini or bell peppers. I think green beans, kale, or even spinach would also be delicious additions!
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How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop over medium heat until warmed through. I added a splash of chicken broth to loosen up the sauce when reheating!
Notes and Tips
- Choose chicken breasts that are a similar size to ensure even cooking times.
- Half-and-half is a great replacement for heavy cream. For a non-dairy alternative, try unsweetened almond milk, though the sauce won’t be as rich.
- Mix up the veggies! Use your favorites or whatever you have on hand.
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!” – Kathy DePriest
Pesto Chicken Skillet Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons unsalted butter
- ⅓ cup diced shallots
- ½ cup white wine
- 1 cup cherry tomatoes halved
- ½ pound asparagus cut into 1-inch pieces
- ⅓ cup basil pesto
- 1 cup heavy cream
- salt and pepper to season
- fresh basil for garnish
Instructions
- Whisk the flour, Parmesan, salt, and pepper together in a shallow bowl.½ cup all-purpose flour, ¼ cup Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground black pepper
- Coat both sides of each chicken breast in the flour mixture.4 boneless, skinless chicken breasts
- Melt the butter in a large skillet set over medium-high heat. Add the chicken breasts and sear both sides until golden, about 5-6 minutes per side. Remove from the pan and set aside on a clean plate.4 tablespoons unsalted butter
- Add the shallot to the skillet and cook until lightly golden.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 tomatoes and asparagus to the skillet and cook until just tender, about 1-2 minutes.1 cup cherry tomatoes, ½ pound asparagus
- Add the pesto and sauté for 30 seconds. Add the heavy cream and season with salt and pepper to taste. Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens.⅓ cup basil pesto, 1 cup heavy cream, salt and pepper
- Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through (165°F internal temperature). Serve with fresh basil.fresh basil
Notes
How to Make This Pesto Chicken Skillet Recipe Step by Step
Make the Flour Mixture: In a shallow bowl, combine 1/2 cup all-purpose flour, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.
Coat the Chicken: Dip 4 boneless, skinless chicken breasts into the mixture. Cover both sides completely.
Cook the Chicken: In a large skillet, heat 4 tablespoons of unsalted butter over medium-high heat. Sear both sides of the chicken breasts for about 5-6 minutes until golden brown. Place the cooked chicken breasts on a plate and put to one side.
Saute the Shallots: In the same pan, add 1/3 cup of diced shallots and cook until they soften and turn golden.
Add the White Wine: Deglaze the skillet by pouring in 1/2 cup of white wine. Scrape the bottom of the pan to release any flavorful bits.
Cook the Tomatoes and Asparagus: Add 1 cup of cherry tomatoes (halved) and 1/2 pound asparagus (1-inch pieces) to the pan. Cook for about 1-2 minutes until almost tender.
Make the Sauce: In the same pan, saute 1/3 cup of basil pesto for about 30 seconds. Add 1 cup of heavy cream and season with salt and pepper to taste. Mix well and simmer for 2-3 minutes until the sauce thickens slightly.
Return Chicken to the Pan: Add the cooked chicken breasts to the skillet and cook until the sauce thickens. The chicken is done when it reaches an internal temperature of 165°F. Serve and garnish with fresh basil leaves if desired.
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!
Thanks for sharing, Kathy!