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Creamy pesto chicken dish served with vegetables

Creamy Pesto Chicken Dinner

A quick and comforting one-skillet dish featuring creamy pesto, tender chicken, and sweet cherry tomatoes, all ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Butterfly or pound to even thickness for quicker cooking.
  • 1 cup pesto sauce Fresh basil pesto offers the best flavor; jarred is a great shortcut.
  • 1 cup heavy cream Use half-and-half or a mix of cream and chicken stock for a lighter sauce.
  • 1 cup cherry tomatoes Halved or left whole if small.
  • to taste Salt and pepper
  • 2 tablespoons olive oil Plus extra if needed.
  • to taste Parmesan cheese For serving, grated or shaved.

Method
 

Cooking the Chicken
  1. Heat olive oil in a skillet over medium heat.
  2. Season chicken breasts with salt and pepper, then cook in the skillet until golden brown and cooked through, about 6–7 minutes per side.
  3. Remove chicken from the skillet and set aside.
Making the Sauce
  1. In the same skillet, add the pesto sauce and heavy cream, stirring to combine.
  2. Bring the mixture to a simmer, then add the cherry tomatoes.
  3. Return the chicken to the skillet, coating it in the creamy sauce.
  4. Cook for an additional 2–3 minutes until heated through.
Serving
  1. Serve warm, topped with Parmesan cheese.

Notes

For a lighter sauce, substitute half-and-half. Add spinach or arugula at the end for extra greens. Store leftovers in an airtight container for up to 3–4 days.