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–+ servings
Close-up of pan-seared chicken breasts in a creamy pesto sauce with sun-dried tomatoes.

One-Pan Creamy Pesto Chicken

This recipe makes creamy pesto chicken in one pan. It is a quick and easy weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts chicken breasts about 6 oz each, pounded to 1/2 inch thickness
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Creamy Pesto Sauce
  • 1/2 cup heavy cream
  • 1/4 cup pesto store-bought or homemade
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic minced
  • 2 tablespoons sun-dried tomatoes chopped, optional

Equipment

  • Large skillet

Method
 

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the heavy cream, pesto, Parmesan cheese, and minced garlic to the skillet. Stir to combine and cook for 2-3 minutes, until the sauce is heated through and slightly thickened.
  4. If using, stir in the chopped sun-dried tomatoes.
  5. Return the chicken breasts to the skillet and spoon the sauce over them. Let simmer for 1-2 minutes to warm the chicken through.
  6. Serve immediately.

Notes

You can serve this with pasta, rice, or a side salad. Garnish with fresh basil if desired.

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