There’s something so comforting about a skillet dinner that comes together quickly but still feels special and indulgent. This Creamy Pesto Chicken Skillet Recipe is exactly that — a silky, flavorful sauce coating tender chicken, and it’s simple enough for any weeknight yet impressive enough for guests.

A black skillet with a red handle holds four browned chicken pieces covered in a thick creamy sauce that is pale yellow with green herb specks. The chicken shows a golden crust with small black pepper flakes, and the sauce has a smooth texture with visible herbs sprinkled on top. A silver spoon rests inside the skillet, scooping some sauce, with the creamy liquid visibly dripping. The skillet sits on a white marbled textured surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe
Top Tip
How to Serve Creamy Pesto Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pesto Chicken Skillet Recipe

Why You'll Love This Recipe

I’ve made this creamy pesto chicken skillet countless times, and it never fails to satisfy. The combination of rich cream and fresh pesto creates a sauce that feels indulgent but is surprisingly easy to pull off — perfect for busy cooks who don’t want a million steps.

Simple Ingredients: Just five key components come together for big flavor without any fuss.
Quick Meal: Ready in about 30 minutes, it’s a fantastic anytime dinner, even after a hectic day.
Versatile: The creamy pesto sauce pairs wonderfully with different sides and can be tweaked to your taste.
Deliciously Creamy: The sauce has a luscious texture that clings beautifully to the chicken, making every bite a delight.

Ingredients & Why They Work

What I love about this recipe is how these simple, everyday ingredients team up perfectly. The pesto provides freshness and herbal brightness while the cream adds richness and smoothness. The chicken breasts give you lean protein, and the butter and olive oil help create that irresistible golden sear.

Flat lay of two large raw chicken breasts with smooth pink skin, a small pile of coarse salt and cracked black peppercorns beside them, a few fresh green basil leaves hinting at pesto ingredients, a small white ceramic bowl filled with vibrant green pesto sauce, a small white bowl holding creamy thick heavy cream, a small white bowl containing golden olive oil with a slight sheen, a small pat of pale yellow butter on a simple white ceramic dish, all arranged in perfect symmetry with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Cutting them into cutlets helps them cook evenly and quickly — no guessing if they’re done.
Salt & pepper: Essential for seasoning, but I usually go light on salt upfront because pesto can be salty.
Olive oil: Adds fruitiness and helps get that beautiful sear without sticking.
Butter: Gives extra richness and helps brown the chicken deliciously.
Pesto: The star of the flavor — whether homemade or store-bought, look for a good quality one with lots of basil.
Heavy cream: Brings lusciousness and balances the pesto’s herbal notes perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Creamy Pesto Chicken Skillet Recipe is how easy it is to tweak. I like to add a handful of baby spinach or cherry tomatoes toward the end for extra color and nutrients, but it’s just as tasty as the classic version.

Variation: Swapping heavy cream for half-and-half or coconut cream worked well when I wanted a slightly lighter or dairy-free version. Just expect a different richness level.
Spicy kick: Try stirring in a pinch of red pepper flakes or a drizzle of hot honey for a subtle heat twist.
Protein swaps: I sometimes try this sauce with salmon or pork chops, and it’s just as luscious.

Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe

A white plate holds three main layers of food arranged side by side on a white marbled surface. On the left, there is a mound of creamy, pale mashed potatoes covered with a smooth, light brown gravy speckled with herbs. In the middle, bright green pieces of steamed green beans are topped with the same light brown gravy. On the right, a piece of cooked chicken with a golden-brown top is also coated in the creamy gravy with small green herb pieces scattered on it. The sauce slightly pools on the plate, linking all three parts visually. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken for Even Cooking

I start by slicing the two large chicken breasts in half lengthwise, creating four nice, thin cutlets that cook evenly and quickly. I season them lightly with salt and pepper, but I’m careful with salt here because pesto can be salty — you might want to wait until the sauce is done to adjust seasoning.

Step 2: Sear the Chicken to Golden Perfection

Heat your skillet over medium-high and add a tablespoon each of olive oil and butter. Once the pan is hot and shimmering, I place the chicken cutlets in, cooking for 4-5 minutes per side. The key is to get that gorgeous golden crust without overcrowding the pan — do this in batches if needed. After searing, I transfer the chicken to a plate but keep all those tasty browned bits in the pan.

Step 3: Simmer in the Creamy Pesto Sauce

Turn the heat down to medium. Stir together half a cup of pesto and a cup of heavy cream right in the skillet, loosening those luscious browned bits from the chicken. Then, nestle the chicken back into the sauce along with any juices from the plate. I let it simmer gently for about 5 minutes until the chicken reaches 165°F internally and the sauce thickens. If it reduces too quickly, a splash of water, white wine, or chicken broth keeps it silky smooth.

Top Tip

Making this Creamy Pesto Chicken Skillet Recipe easily became one of my favorite quick dinners because of a few little tricks I learned along the way.

Don’t overcrowd the pan: Searing the chicken properly develops flavor and texture — I always do it in batches if my pan can’t fit all four pieces without touching.
Light on salt initially: Because pesto varies in saltiness, I wait until the end to taste the dish before adding more, avoiding an overly salty sauce.
Splash trick for sauce: If the sauce is getting too thick before the chicken’s cooked through, adding a little liquid (water, broth, or wine) keeps everything nice and creamy.
Use a thermometer: To avoid drying out the chicken, I rely on an instant read thermometer — 165°F means perfectly cooked, juicy chicken every time.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I often sprinkle freshly grated Parmesan or Pecorino cheese over the top right before serving, along with a little extra fresh basil if I have it. The cheese adds a salty, nutty finish, and the basil brightens things up perfectly. Sometimes a few toasted pine nuts on top add a fantastic crunch.

Side Dishes

To keep things balanced, I love serving this creamy pesto chicken with simple sides like garlic butter green beans, roasted asparagus, or even a crisp salad. It also goes wonderfully over a bed of creamy polenta, buttered noodles, or fluffy mashed potatoes to soak up all that sauce.

Creative Ways to Present

For date nights or special dinners, I plate the chicken cutlets on a white platter, drizzle extra pesto cream sauce artistically, and scatter fresh microgreens and edible flowers for a pop of color. It’s simple but feels fancy and festive.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to three days. The sauce thickens a bit when chilled, so stir in a teaspoon of cream or milk before reheating to bring back that silky texture.

Freezing

Freezing this dish is possible but I prefer to freeze the chicken and sauce separately if I want to keep the best texture. The cream sauce can sometimes separate after freezing. When thawed, gently warm it and whisk to revive the sauce.

Reheating

To reheat, I use a gentle stovetop method over low heat, adding a splash of broth or cream while warming to prevent the sauce from drying out or curdling. Microwaving works in a pinch but stirring halfway through helps keep it even.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and tend to stay juicier. Just adjust the cooking time slightly since thighs may take a minute or two longer to cook through.

Is store-bought pesto good for this recipe?

Definitely — a good quality store-bought pesto makes this recipe quick and convenient. Look for a pesto with fresh basil, not one that’s overly oily or salty. Homemade pesto adds freshness and a personalized touch if you have time.

Can I make this dairy-free?

Yes! Swap the heavy cream for canned coconut milk or a creamy dairy-free alternative and check your pesto label for dairy content or make a nut-based pesto to keep it vegan and dairy-free. The sauce will be slightly different in flavor but still delicious.

How can I tell when the chicken is perfectly cooked?

I always recommend using an instant-read thermometer inserted into the thickest part of the cutlet — 165°F means it’s safe and juicy. If you don’t have one, cut into the thickest area and make sure the juices run clear and the meat is opaque, but a thermometer is the most reliable method.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe is a total winner in my book — it's my go-to when I want something that feels indulgent but comes together quickly without a fuss. I hope you’ll find it as comforting and tasty as I do, whether you’re feeding family or hosting friends. Trust me, once you try this silky pesto cream sauce smothered over juicy chicken, it might just become a favorite in your rotation too.