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One Pan Creamy Pesto Chicken is shown as the featured image for this delicious and easy recipe.
Lady Maria

Easy One Pan Creamy Pesto Chicken

This one-pan creamy pesto chicken recipe is a simple yet elegant weeknight meal. Juicy chicken breasts are seared and then baked in a vibrant, creamy pesto sauce with cherry tomatoes, creating a flavorful and satisfying dish with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes
  • 1/2 cup pesto
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh basil leaves, chopped

Equipment

  • Oven
  • Large, oven-safe skillet
  • Mixing bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • meat thermometer
  • paper towels

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  4. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
  5. Remove the skillet from the heat.
  6. Add the minced garlic and cherry tomatoes to the skillet around the chicken.
  7. In a bowl, whisk together the pesto and heavy cream.
  8. Pour the sauce over the chicken and tomatoes.
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  10. Remove the skillet from the oven and sprinkle with freshly grated Parmesan cheese and fresh basil leaves.
  11. Let it rest for a few minutes before serving.

Notes

Don't overcook the chicken! Use a meat thermometer to ensure it's cooked through but still juicy. Use a hot pan to get a good sear on the chicken. Taste the sauce before baking and adjust the seasoning as needed. Serve over pasta, rice, roasted vegetables, or a salad. Garnish with additional fresh herbs. For a lighter sauce, use half-and-half or crème fraîche instead of heavy cream. Add broccoli florets, bell peppers, or zucchini for extra nutrients. Spice it up with a pinch of red pepper flakes for a little heat. A little lemon zest brightens the flavors beautifully. Add some chopped sun-dried tomatoes for a tangy twist.