Creamy Pesto Chicken Skillet (Printable)

Juicy chicken breasts in a creamy basil pesto sauce with sun-dried tomatoes and melted Parmesan.

# What You Need:

→ Chicken & Seasoning

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Searing Fats

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter

→ Aromatics & Vegetables

05 - 3 cloves garlic, minced
06 - 3.5 ounces sun-dried tomatoes (oil-packed), drained and sliced

→ Sauce Components

07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 2.8 ounces basil pesto (store-bought or homemade)
10 - 1.75 ounces grated Parmesan cheese

→ Garnish

11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the butter melts and begins to foam. Sear chicken breasts for 5 to 6 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Add heavy cream, basil pesto, and grated Parmesan cheese. Stir to combine and simmer for 2 to 3 minutes until the sauce slightly thickens.
05 - Return chicken breasts along with any accumulated juices to the skillet. Spoon the sauce over the chicken. Cover with a lid and simmer for 7 to 8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Garnish with fresh basil leaves and additional grated Parmesan if desired. Serve hot alongside pasta, rice, or crusty bread.

# Expert Suggestions:

01 -
  • The pesto swirled into cream creates a sauce so velvety you will catch yourself eating it off a spoon before the chicken even makes it to the plate.
  • It looks like you spent hours at the stove, but the whole thing comes together in under forty minutes with one pan and zero stress.
02 -
  • Do not rush the sear by turning the chicken too early, because the crust will tear and you will lose all that beautiful fond to the bottom of the pan.
  • Adding the Parmesan off the heat or while the sauce is boiling violently causes it to clump and separate rather than melting into silk.
03 -
  • Let the chicken rest at room temperature for fifteen minutes before searing so it cooks evenly instead of being cold in the center while the outside overcooks.
  • Taste the pesto before adding salt to the sauce, because some store-bought versions are already aggressively seasoned and will push the dish into overly salty territory.

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