Creamy Pesto Chicken: A Weeknight Dinner Rescue (Print Version)

Creamy Pesto Chicken for a quick dinner. Tender, saucy chicken in rich, herby pesto. Your easy, delicious weeknight meal solution is here!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Comfort Food

# Ingredients:

→ Protein & Base

01 - 1.5 lbs boneless, skinless chicken breasts (about 3-4 breasts), sliced horizontally into 1/2-3/4 inch thick cutlets
02 - 2 tbsp olive oil

→ Sauce Essentials

03 - 1/2 cup store-bought or homemade basil pesto
04 - 1 cup heavy cream
05 - 1/2 cup chicken broth (low sodium preferred)
06 - 3-4 cloves garlic, minced

→ Seasoning Staples

07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp freshly ground black pepper (or to taste)

→ Finishing Touches

09 - 1/4 cup grated Parmesan cheese, for serving
10 - 2 tbsp fresh basil, chopped, for serving

# Instructions:

01 - First things first, pat those chicken breasts dry with a paper towel. This is KEY for getting a good sear, trust me. Then, slice each breast horizontally to make thinner cutlets—about 1/2 to 3/4 inch thick. Season them generously with salt and freshly ground black pepper on both sides. Get your large skillet or Dutch oven heating up over medium-high heat with a good glug of olive oil. You want it shimmering, almost smoking, before the chicken goes in. I always feel a little thrill when the oil gets just right!
02 - Carefully place the seasoned chicken cutlets into the hot skillet, making sure not to overcrowd the pan. You might need to do this in batches, and honestly, don't rush it! Overcrowding drops the pan's temperature, and you end up steaming your chicken instead of searing it, which means no beautiful golden-brown crust. Let them cook for about 3-4 minutes per side, until they're nicely browned and cooked through. Once done, transfer the chicken to a plate and set it aside; it’ll finish cooking in the sauce later.
03 - Reduce the heat to medium. If your pan looks a little dry, add another tiny splash of olive oil. Toss in your minced garlic and let it sizzle for about 30-60 seconds, stirring constantly. You want it fragrant, not burnt! I've definitely burned garlic before, and let me tell you, it makes the whole dish taste bitter. Oops! Keep an eye on it, that gorgeous smell means flavor, but burning means trouble!
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits are flavor gold, hon! Let it simmer for a minute, then stir in the heavy cream. Bring it to a gentle simmer again, letting it thicken slightly. This is where the sauce really starts to come alive. You'll see it transform into this beautiful, velvety base.
05 - Now for the star! Take your pan off the heat for a moment, or turn it down really low. Stir in the pesto until it's fully combined and the sauce takes on that vibrant green hue. I always give it a good sniff here—pure basil bliss! You don't want to boil the pesto too vigorously, as it can make the fresh herbs lose some of their zing. Just gently incorporate it.
06 - Return the seared chicken cutlets to the skillet, nestling them into the creamy pesto sauce. Let it all simmer together for another 3-5 minutes, allowing the chicken to warm through and absorb all those amazing flavors. The sauce will thicken up a bit more, coating the chicken beautifully. This is where the magic happens, and your kitchen will smell absolutely divine!
07 - Take the pan off the heat. Sprinkle generously with grated Parmesan cheese and a shower of fresh chopped basil. Give it a moment for the cheese to melt slightly into the warm sauce. Serve your Creamy Pesto Chicken immediately over pasta, rice, or with some crusty bread. Honestly, seeing that vibrant green sauce against the golden chicken always makes me so happy after a long day. Enjoy every single bite!

# Notes:

01 - Don't overcrowd your pan when searing chicken; it lowers the temperature and you won't get that beautiful crust.
02 - Always add pesto off the direct heat or at a very low simmer to preserve its fresh, vibrant flavor.
03 - Patting the chicken dry is a small step that makes a huge difference in searing!
04 - Serve with crusty bread to sop up every last bit of that amazing sauce.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - wooden spoon

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 35-45g
Total Carbohydrate: 5-10g
Protein: 30-40g

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