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This creamy Pesto Chicken recipe is easy, satisfying and really tasty. Such a special but simple dish, and it’s ready in about 30 minutes!

A large pan of creamy Pesto Chicken on a set dining table.

As my children grow, their love of pesto sauce never wanes. So if Pesto Pasta goes down a treat in your house as well as it does in mine, here is another string to your bow, because pesto doesn’t only go in pasta! 

This Pesto Chicken recipe gives us that unmistakable basil pesto flavouring in a rich and creamy sauce, with succulent, juicy chicken that tastes so much more decadent than it really is. The bonus? It takes about half an hour to make!

My original Pesto Chicken on the blog was a tray bake without much sauce, but I wanted to transform it into a dish different in flavour but similar to my Marry Me Chicken and Paprika Chicken recipes, because these are really delicious and ideal for a tasty midweek meal (especially if I have some cheat sides up my sleeve like microwave rice and frozen veg.)

A couple of things to note for this: As with all creamy sauces, make sure your pan is on a gentle simmer, rather than a hard boil, when you add the cream, otherwise it could split.

Also, the cooking time may vary depending on the thickness of your chicken breasts (if in doubt, check it with your meat thermometer.)

Why you’ll love this Easy Pesto Chicken recipe

⭐️ Simple and classic chicken dinner

⭐️ Ready in about 30 minutes

⭐️ Dress up or down with your sides

A pan of homemade pesto chicken in a creamy sauce, with a spoon, ready to serve.

Serving suggestions

One of the things I love about this dish (apart from the cheers I hear from the kids when I say it’s Pesto Chicken for dinner), is that we can make it a really quick and easy recipe when it’s midweek and the meal needs to be on plates in half an hour. 

On these nights, I tend to serve it with some fresh crusty bread or microwave rice from a packet, with a quick side salad or frozen vegetables. Sometimes I might boil up some pasta.

On the evenings when I feel like going to a bit more effort (relaxed Friday nights, usually), I make up some mash or Boulangère Potatoes.

For this I use jarred pesto, but feel free to make your own homemade pesto if you prefer.

Creamy Pesto Chicken Ingredients

A white counter top filled with ingredients to make Pesto Chicken for dinner.
  • Chicken breasts – Keep these skinless breasts intact rather than chopping up.
  • Plain flour – This is for coating the chicken in for frying, helping to lock in its flavour and tenderness, and giving it a delicious golden brown outside.
  • Olive oil – I use olive oil but sunflower is OK too.
  • Garlic – I use 3 cloves in this recipe for additional flavour.
  • Cherry tomatoes – These work so well with the creaminess of the sauce.
  • Double cream – Known as ‘heavy cream’ outside the UK.
  • Hot chicken stock – Make up about 150ml with a stock cube (or fresh if you prefer.)
  • Pesto – I use jarred pesto but feel free to make your own homemade pesto if you prefer.
  • Lemon juice – Just from a half a lemon. This gives a lovely tang to the sauce.
  • For flavour and seasoning – Fresh basil leaves and sea salt and ground black pepper.

How to make Pesto Chicken

Four chicken breasts being coated in flour on a white plate.

1. Toss the chicken breasts with the flour and season, as per the full recipe below.

For golden fried chicken breasts in a pan.

2. Fry the chicken breasts on each side until golden, then set aside.

A pan filled with chicken stock, halved cherry tomatoes, a dollop of pesto and a wooden spoon.

3. Add the garlic and cherry tomatoes and cook until starting to soften, then add the chicken stock and pesto.

A hand pouring some double cream into a pan of stock, tomatoes and pesto.

4. Add in the cream, bring to a simmer, then add the chicken back in until cooked through. Season and add the lemon juice and basil.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving.

In the freezer Creamy sauces don’t freeze overly well and the chicken would be a little dry when you’re reheating it from frozen, however I wouldn’t let it go to waste. If freezing is your best option, do it, but manage your expectations for when you reheat it. Adding it to pasta as a sauce might be nice though.

Recipe Tips

➡️ The cooking time might vary depending on the thickness of your chicken breasts (if in doubt, check it with your meat thermometer. (The ideal cooking temperature for chicken is 74°C, according to Thermapen – my go-to thermometer-makers. There’s also more cooking time information here).

➡️ As with all creamy sauces, make sure when you add the cream that your pan is on a gentle simmer, rather than a hard boil, otherwise it could split and curdle.

➡️ This is great served with rice, pasta, mash or even some crusty bread. Couscous works too, as do veggies or salad.

More easy chicken dinner recipes…

FAQs

Can I use chicken thighs instead of breast?

Yes, if you like. They may need a little more time to cook through, so adjust the cooking times accordingly.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

A large pan of chicken in a creamy pesto sauce, with tomatoes and basil, ready to serve onto plates on a dining table.
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4.70 from 53 votes

Creamy Pesto Chicken

By Sarah Rossi
This delicious, succulent and creamy Pesto Chicken is a firm family favourite that’s all made in one pan and is ready in about 30 minutes. Simply add your favourite sides and you’re good to go.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 People

Ingredients 

  • 4 (1 lb) Chicken breasts, See notes
  • 50 g (0.5 cup) Plain flour
  • 1 tbsp Olive oil
  • 3 Garlic cloves, Crushed
  • 300 g (10 oz) Cherry tomatoes, Halved
  • 100 ml (0.5 cup) Double cream
  • 150 ml (0.6 cup) Hot chicken stock
  • 150 g (0.6 cup) Pesto
  • 1/2 Lemon, Juice only
  • 15 g (0.5 oz) Basil leaves
  • Sea salt and ground black pepper
  • 30 g (1 oz) Parmesan, grated (to serve)

Instructions 

  • Coat the chicken: Toss the chicken breasts with the flour and a little salt and pepper.
  • Fry the meat: Heat the oil in a large flat casserole dish or a frying pan and fry the chicken breasts for around 5 minutes on each side until golden then place them on a plate to one side.
  • Now for the veggies: Add the garlic and cherry tomatoes and cook for 2 minutes until the tomatoes are just starting to soften.
  • Make the sauce: Add the chicken stock and pesto and stir everything together. Add in the cream and bring to a simmer.
  • Pop the chicken back in: Add the chicken back to the pan and spoon the sauce over it. Simmer for 5 or so minutes until the chicken is cooked through.
  • Season and serve: Season with salt and pepper. Serve with lemon juice, basil leaves and a the grated parmesan.

Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.

Notes

If using thighs instead of chicken breasts: They may need a little more time to cook through, so adjust the cooking times accordingly.
Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving. This won’t be at its best after freezing, but you can still do it if you’ll waste it otherwise.
Cooking time: This may vary depending on the thickness of your chicken breasts (if in doubt, check it with your meat thermometer. (The ideal cooking temperature for chicken is 74°C, according to Thermapen.)
Don’t overcook the cream: As with all creamy sauces, make sure when you add the cream that your pan is on a gentle simmer, rather than a hard boil, otherwise it could split and curdle. 
Serving suggestions: This is great served with rice, pasta, mash or even some crusty bread. Couscous works too, as do veggies or salad.

Nutrition

Calories: 597kcalCarbohydrates: 19gProtein: 54gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 177mgSodium: 683mgPotassium: 1101mgFiber: 2gSugar: 5gVitamin A: 1760IUVitamin C: 23mgCalcium: 111mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.

Additional Info

Course: Main Course
Cuisine: Family Food
Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

This recipe was first published here on January 26th, 2017 and was fully updated with a new and improved recipe and step-by-step images on April 23rd, 2026.

This post was originally published on January 26, 2017 and updated later to make improvements.

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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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4.70 from 53 votes (36 ratings without comment)

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26 Comments

  2. 5 stars
    I have just made the is for myself and my husband and it was fabulous! I was really disappointed when I finished it! This will definitely be on our regular recipe list!

    Reply

  3. 5 stars
    Just amazing! Had some friends round for dinner and it went down a storm. Looks impressive as well for the little effort and amount of time needed! So delicious!

    Reply