There’s something about the rich, silky sauce paired with tender chicken that just hits the spot every time. This Creamy Pesto Chicken Skillet Recipe is one of those go-to dishes I adore making when I want impressive flavor with practically no fuss. It’s a total crowd pleaser and perfect for any night of the week.

A red cast iron skillet holds four cooked chicken pieces covered in a thick, creamy, light yellow sauce speckled with green herbs, giving it a slightly textured look. The chicken pieces are golden on top with visible browning and seasoning, sitting in the sauce that fills the skillet unevenly. A silver spoon with more sauce rests on the left side of the skillet, partially touching one chicken piece. The background is a white marbled texture. 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 recipe countless times, and what keeps me coming back is how effortlessly it balances bright pesto flavor with a luscious creaminess. It’s fancy enough to share but simple enough for a busy weeknight.

Super simple: Only five main ingredients and just one skillet make it easy and fast.
Flavor-packed: The pesto’s fresh herbs and garlic blend beautifully with the creamy sauce.
Tender chicken: Searing the cutlets creates a golden crust that locks in juicy perfection.
Versatile: It works for weeknights, date nights, or even meal prep — I always have pesto on hand!

Ingredients & Why They Work

When you put these ingredients together, the magic starts in your skillet. Each brings something special: the chicken provides hearty protein, pesto delivers an herbal punch, and cream wraps it up in a smooth, dreamy sauce. Plus, a little butter and olive oil set the stage for a perfect sear.

Flat lay of two large raw chicken breasts, a few scattered black peppercorns and coarse sea salt crystals, a small white ceramic bowl of golden olive oil, a pat of fresh unsalted butter on a white ceramic dish, a small white ceramic bowl filled with vibrant green pesto sauce, a small white ceramic bowl containing thick heavy cream, all arranged with perfect symmetry and balanced 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: I like to slice mine into thinner cutlets for even cooking and a tender bite.
Salt & pepper: Season lightly because pesto can already be salty—better to add more after tasting.
Olive oil: Adds a subtle fruity flavor and helps brown the chicken beautifully.
Butter: Creates a rich base for searing and deepens the sauce’s flavor.
Pesto: Use your favorite jar or homemade pesto — fresh basil pesto works wonders here.
Heavy cream: The star that transforms everything into a luscious, velvety sauce.

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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 my favorite things about this creamy pesto chicken skillet recipe is how easy it is to tweak. I often swap cream for half-and-half to lighten it up or add mushrooms for an earthy touch. Feel free to make it your own—I promise it still shines.

Variation: Adding sun-dried tomatoes or sliced mushrooms creates an extra layer of flavor I sometimes crave.
Dietary switches: For a lighter version, substitute heavy cream with coconut cream or cashew cream for a dairy-free spin.
Spice it up: Toss in a pinch of red pepper flakes if you like a little warmth with that creamy sauce.

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

A white plate sits on a white marbled surface, holding a meal with three parts. On the left, there is a large scoop of mashed potatoes, soft and creamy with a light off-white color, topped with a smooth mustard-colored gravy speckled with herbs. In the middle back part of the plate, there is a small pile of green beans, cut into short pieces showing their bright green color, also draped in the speckled mustard gravy. On the right, a single cooked chicken piece with a golden brown top is covered in the same herby mustard gravy, with small bits of green herbs sprinkled over the whole dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken Cutlets

Start by cutting the chicken breasts lengthwise to create four thinner cutlets. This helps them cook evenly and faster. Then, season with salt and pepper—remember, a little goes a long way here since the pesto adds some saltiness later. I often save heavier seasoning for after cooking to avoid over-salting.

Step 2: Sear to Golden Perfection

Heat your skillet over medium-high and add the olive oil and butter. Once melted and shimmering, place the chicken cutlets in the pan and let them cook undisturbed for 4-5 minutes per side. Don’t rush this step—nice golden color locks in juices and adds so much flavor. When done, transfer the chicken to a plate but keep those delicious pan juices!

Step 3: Create the Creamy Pesto Sauce

Turn the heat down to medium. Add the pesto and heavy cream right to the skillet, stirring them together until smooth and combined. Then nestle the chicken back in with any juices from the plate. Let everything simmer gently for about 5 minutes. This step lets the chicken finish cooking through and the sauce thicken beautifully. If the sauce reduces too much before the chicken is fully cooked, just add a splash of water, white wine, or low sodium chicken broth.

Top Tip

Over the years of making this creamy pesto chicken skillet recipe, I’ve learned a few things that really help it come out perfectly every time. These tips might save you some troubleshooting in the kitchen!

Don’t crowd the pan: Cook chicken cutlets in batches if needed so they brown nicely; steaming chicken won’t give that golden crust.
Light seasoning first: Since pesto is often salty, start with very light salt and add more later if needed.
Simmer gently: Keep the heat moderate so the cream sauce thickens evenly without scorching.
Use fresh pesto: Homemade or good-quality store-bought pesto makes a noticeable difference in flavor.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I always sprinkle a handful of toasted pine nuts for extra crunch and a flurry of freshly grated Parmesan cheese because it melts into the sauce beautifully. A sprig of basil on top brightens the look and flavor too. These small touches completely elevate the dish.

Side Dishes

This dish pairs wonderfully with simple sides like garlic roasted asparagus, buttered pasta, or even fluffy mashed potatoes. Sometimes I keep it super easy with steamed green beans or a crisp side salad to balance the richness.

Creative Ways to Present

For a special occasion, I like serving this creamy pesto chicken atop a bed of creamy polenta or brightened with a dollop of sun-dried tomato tapenade on the side. Laying it out on a wooden board with crusty bread makes it feel extra inviting and shareable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so when reheating, I add a splash of milk or broth to loosen it back up and keep that perfect creamy texture.

Freezing

Freezing is an option, but I recommend freezing the chicken and sauce separately if possible. The cream sauce can sometimes separate after thawing. When reheated slowly over low heat with a bit of added cream or broth, it still tastes great.

Reheating

Use a gentle stovetop simmer or microwave in short bursts. Stir frequently and add liquid to keep the sauce from drying out. This careful reheating keeps your creamy pesto chicken just as delicious as day one.

Frequently Asked Questions:

Can I use other cuts of chicken for this creamy pesto chicken skillet recipe?

Absolutely! Chicken thighs work beautifully and stay juicy. Just adjust cooking times accordingly since thighs can take a bit longer to cook through than breasts.

Is it better to use homemade pesto or store-bought?

Homemade pesto gives a fresher, brighter flavor and lets you adjust seasoning to your liking. However, a good-quality store-bought pesto can save time and still makes delicious results — just taste as you go since salt levels vary.

How do I prevent the cream sauce from breaking?

Keep the heat moderate when you add cream to the pesto. High heat can cause cream to separate. Stir gently and allow the sauce to thicken slowly over medium or medium-low heat for best results.

Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with coconut cream or a cashew-based cream to keep that rich texture without dairy. Just be aware it will add a slight flavor twist, but it’s delicious in its own way.

Final Thoughts

Honestly, this creamy pesto chicken skillet recipe feels like my kitchen’s little secret for those nights when I want something comforting but a bit special. I love how it never fails to impress with minimal effort. Once you try it, I’m pretty sure it’ll become your reliable go-to too. Give it a whirl and enjoy every creamy, herb-packed bite!