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!
Love Pesto? Try These Recipes Next!
Italian
Creamy Chicken Pesto Pasta
Fish and Seafood
Chilean Sea Bass with Pesto and Cherry Tomatoes
Fish and Seafood
Easy Pesto Salmon with a Crispy Breadcrumb Crust
Browse all Mediterranean recipes.
Visit Our Shop.
Creamy Pesto Chicken with Vegetables
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
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
This recipe so far has been my favorite. I will be making a double recipe next time to have for several lunches. My whole family raved about it. I would do nothing different. Perfection.
I made this with homemade garlic scape pesto and hand harvested pinon nuts. Skipped the additional garlic, and used mushrooms instead of zucchini since that’s what we had. It was dynamite, thanks for the recipe!
Sounds fabulous, Lisa! Thank you for sharing!
This is a yummy recipe! The first time I made it, I didn’t have a lemon so omitted. The second time, I added the lemon zest and juice and it made a wonderful difference. I also added about a cup of marinated artichoke hearts, cut in quarters, and a quarter cup of Kalamata olives, cut in half. Delish!
Hi. What could be used if you don’t want cream or dairy?
Hi, Robin. You could use a plant-based “milk” here instead (soy milk, almond milk, etc).
This is the best chicken recipe I have made in my life, and I am 65 years old and cook a lot! 😋😋😋
GREAT RECIPE. HOWEVER, YOUR VIDEO’S ON SOME OF YOUR RECIPES DON’T WORK FOR ME. SEVERAL TIMES, I CLICKED ON “JUMP TO VIDEO” AND, NOTHING. THE OPTION IS THERE, IT JUST WILL NOT MY CURSOR CLICK ON IT. THANK YOU FOR THE WONDERFUL RECIPE.
Hi, Debbie! Unfortunately some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.
i used all of the pesto from the linked recipe and skipped the lemon juice. cooked the chicken in the sauce about 5 minutes covered to absorb flavors. served with freshly baked bread. very good recipe
Doubled the recipe. It was amazing. My family loved it, even the kids. Simple, easy, and not expensive.
What is the best substitute for the cream?
Hi, Ashley. Milk would work (including unflavored plant-based “milks”).
This dish is delicious. I cut it in half for 3 people, added cut up asparagus to the veggies, and cooked onion +asparagus for 1-2 minutes before adding other veggies. Easy and appetizing! I cut chicken breast horizontal and in half while partially frozen- very tender in cast iron pan!
Outstanding! Next time I will put this over Zoodles since I’m doing the low carb thing.
Love that idea! Thanks, Steve!
There are nut allergies in the family. I found a nut free pesto. Instead of pine nuts would pépitas or pumpkin seeds work as the garnish? I hate to give up the extra crunch in this recipe!
Hi, Christine. Sure! I think pepitas would be fine as a garnish here. Enjoy!
This was fabulous! I love pesto so searched for chicken & pesto recipes and this came up. I’m so glad it did because my husband and I loved it. I served it alone, but next time I will serve it over linguine. I think I’ll have to triple the sauce to have enough for the pasta. I’m looking forward to trying more of your recipes!
Our family love this recipe! Do you think it could work with sun-dried tomato pesto?
I don’t see why not, Rebecca! Enjoy!
This recipe looks delicious. Can it be made ahead of time. looking forward to trying it.
Sure, Carole! Once made, you can store it in the fridge in a tight-lid container for days 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).
This is an easy, very tasty recipe. I didn’t have red onion so used yellow instead, and I had chicken thighs instead of breasts, but it turned out well. I did serve it with pasta, but as another person commented, I think this could stand alone. I served it with beans out of the garden.
I did put a lid on the skillet towards the end to keep in the liquid and found this helped the dish.
All in all very easy recipe to follow and I really enjoyed it.
Thank you so much for sharing, Anne. So happy you enjoyed the recipe.