This easy pesto chicken recipe comes together in one pan in just 20 minutes—perfect for busy weeknights! It’s creamy and comforting, with a pop of freshness and color from the added veggies.
One of my favorite things to order when we go out is creamy pesto chicken, but it’s actually an easy meal to make at home any time of the week. This is probably one of the juiciest chicken breast recipes I’ve tried! The flavors are incredible.
I snuck fresh veggies in there for a nutrition and flavor boost, and feel free to throw in vegetables you have on hand. Use homemade basil pesto if you have it, or store-bought for a shortcut. I like something to soak up that perfectly silky pesto sauce. Rice, pasta, or crusty bread all come to mind.
Ingredients and Substitutions
Here’s what you need to make this juicy pesto chicken recipe:
- Chicken breast cutlets: Cutlets are easy, but you can save money with boneless, skinless chicken breasts. Simply cut them in half horizontally to create thinner pieces.
- Vegetables: I chose zucchini, red bell pepper, and red onions, but you can use other vegetables you have on hand like asparagus or green beans.
- Tomatoes: About 1 cup of any small tomato you like. I went with grape tomatoes.
- Basil pesto: I make my own, but you can use a quality store bought version. You can also swap with other pestos, like carrot top pesto or red pesto.
- Cream: I used heavy cream, but you can use an unflavored nut milk if you like (I do think a little bit of cream really does make a difference).
- Lemon: Opt for untreated lemons if you can, as we’ll use both the zest and the juice.
- To garnish: Toasted pine nuts and some fresh basil give things a restaurant vibe, but they’re optional.
- Salt and pepper perk up the flavor.
- Olive oil: Go for a high quality extra virgin variety. It makes a big difference both in terms of antioxidant qualities and flavor.
How to Make Pesto Chicken
This chicken pesto recipe comes together quickly, so it’s best to prep all of your ingredients before you get started. Here’s the play-by-play:
- Get ready: Cut 1 zucchini into half moons. Core and slice 1 red bell pepper into strips. Slice 1/2 red onion. Zest and juice one lemon. Make the basil pesto (or use store bought). If you’re working with standard chicken breasts, use a sharp knife to slice them in half lengthwise, making two thinner pieces (aka cutlets).
- Sear the chicken. Pat 1 1/2 pounds chicken cutlets dry and season with salt and pepper on both sides. In large cast iron skillet, heat a glug of olive oil (about 2 tablespoons) until shimmering but not smoking. Add the chicken and cook over medium-high heat for 2 to 3 minutes on each side. Remove from the skillet and set aside for now.
- Saute the veggies. If needed, add a little bit more olive oil to the skillet. Add the zucchini, bell peppers, onion, and 1 cup (about 5 ounces) whole grape tomatoes. Season with salt and pepper. Cook, tossing occasionally, until the veggies have softened, 6 to 7 minutes or so.
- Make the sauce. In a small bowl or glass measuring cup, mix together 1/3 cup pesto and 1/3 cup cream. Add the chicken back to the skillet and pour the pesto mixture in. Reduce the heat to medium-low and cook until the chicken is warmed through, about one minute.
- Finish and serve. Remove the skillet from the heat and finish with the lemon zest and half of the juice. Taste and add more lemon juice, salt, and pepper if necessary. Garnish with the pine nuts (if using) and fresh basil leaves. Enjoy!
What to Serve with Pesto Chicken
For a fun Italian-style dinner, start the meal with Panzanella salad. From there, pasta is an obvious choice. The Italian flavors in my Toasted Orzo with Sun Dried Tomatoes would be a real treat! Or simply double or triple the amount of basil pesto and cream and toss cooked plain pasta right in.
Grains are another great option. Something simple like Basmati rice works well, as it won’t compete with the flavor. If nothing else, add a slice of your favorite crusty bread or focaccia!
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Ingredients
- 1 1/2 pounds chicken breast cutlets (see note for standard chicken breasts)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup (about 5 ounces) grape tomatoes
- 1/3 cup pesto (homemade or store-bought)
- 1/3 cup cream
- 1 lemon, zested and juiced
- Toasted pine nuts, for garnish (optional)
- Fresh basil, for garnish (optional)
Instructions
- Sear the chicken. Pat chicken dry and season with salt and pepper on both sides. In large cast iron skillet, heat a glug of olive oil (about 2 tablespoons) until shimmering but not smoking. Add the chicken and cook over medium-high heat for 2 to 3 minutes on each side. Remove from the skillet and set aside for now.
- Saute the veggies. If needed, add a little bit more olive oil to the skillet. Add the zucchini, bell peppers, onion, and tomatoes. Season with salt and pepper. Cook, tossing occasionally, until the veggies have softened, 6 to 7 minutes or so.
- Make the sauce. In a small bowl or glass measuring cup, mix together the pesto and cream. Add the chicken back to the skillet and pour the pesto mixture in. Reduce the heat to medium-low and cook until the chicken is warmed through, about one minute.
- Finish and serve. Remove the skillet from the heat and finish with the lemon zest and half of the juice. Taste and add more lemon juice, salt, and pepper if necessary. Garnish with the pine nuts (if using) and fresh basil. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To toast the pine nuts: Swirl in a dry pan over low heat until fragrant and golden, about 5 minutes. Keep a close eye and the heat low, as pine nuts burn easily.
- If you’re working with standard chicken breasts: Use a sharp knife to slice them in half lengthwise, making two thinner pieces (aka cutlets). Watch the video to see how I do this.
- To serve with your favorite pasta, feel free to double or triple the amount of basil pesto and cream mixture to make a bit more sauce for your pasta.
- Leftovers can be stored in the fridge in a tight-lid container for 2 nights or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it).
Nutrition
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Great. Used double the grape tomatoes and added a little white wine in. used broccoli instead of zucchini. Used a pesto I made with mortar and pestle.
This delicious recipe was tonights dinner. I was looking for a way to use up store bought pesto I had in the fridge and came across this recipe. I didn’t have cream so I replaced it with greek yoghurt which worked well. This is certainly an easy recipe for a week night and very tasty. I’ll make again with home made pesto. Yum!
If I don’t have cream, could I use ricotta thinned with broth?
Hi, Vicki. Interesting idea! We’ve never tried that before to replace the cream, but I think it could work here.
I followed the recipe exactly, and it was quite good! I always follow recipes to the letter on the first go, before making any changes, so that I can leave an accurate review.
This, like just about every, chicken recipe can be improved by dry-brining the chicken in advance, if you have the time. Artichoke hearts would be great in this too.
I was surprised by how little sauce this ends up with. It’s basically just enough to coat the chicken and veggies. I made orzo to go with it, thinking that I’d need to serve it on top of something for the sauce, but the orzo wasn’t actually necessary at all. Next time I’ll skip the carbs altogether and just serve it with broccoli or asparagus.
Thanks for the feedback, Jessica!
There was nothing creamy about this dish. Dry. Do better
Serve it to some friends and they love the meal. Instead of cream I used sour cream and Costco Pesto. I cooked using the leftover Costco rotisserie leftover chicken breasts minus the skin. It came out great! The friend loved it and will do it again.
Tasty
Delicious! I made extra pesto cream sauce (2 cups heavy cream and 1/2 cup homemade pesto) so I could serve this over whole grain penne pasta.
Sounds delish, Sherrille! Thanks for sharing!
This sounds deeeelicious. Trying it tonight!
Easy, quick and absolutely delicious
Made this for dinner last night as I had made pesto earlier in the week to use up some of the basil in the garden. We eat a lot of vegetables and this was a delicious recipe. Thank you!
Hi looking to make this do I use 18% table cream or 35% whipping cream?
This was amazing! I used the last of my basil cubes frozen in olive oil during summer for the pesto. From the picture, it looks like my veggies weren’t sauteed as long as yours. The tomatoes were wild. Like little packets of surprise when they burst in your mouth. We were all exclaiming over them.
Great to hear! Thanks, Ruth!
Delish! We tripled this recipe for meal prep and it reheated wonderfully. There is something for everyone with this here – plenty of veg and plenty of protein (added extra of both) and served with penne (no orzo at the shops). Easily adaptable to whatever produce you have on hand. We are a professional athlete home and we always need new ways to get LOTS of protein and veggies into meals. This will become a staple for our meal planning 🙂
Awesome! Thanks, Reagan!
A delicious recipe. The homemade pesto isn’t difficult, and so tasty! I used less chicken meat (abut half) than the recipe calls for. Also made your Greek spinach rice to go with it. The meal was a great success. Thanks Suzy!
Awesome! So glad you enjoyed it, George!
Wonderful recipe like all of the rest of your recipes. Im so grateful I have found your website.
Thanks, Inbal! We’re so glad to have you here!
I was searching for a chicken pesto recipe, I had everything except for the zucchini, so I figured this was the one. And it was! Easy to make and was restaurant caliber. Definitely a keeper. Thanks,