This creamy pesto chicken skillet cooks tender strips of chicken breast with sweet peppers and sun dried tomatoes in a basil cream sauce, all in one pan in about 30 minutes.
The sauce comes together from just heavy cream, chicken broth, and pesto, so it tastes rich without any flour or melted cheese. Serve it over pasta, rice, or with a crisp salad for a weeknight dinner that feels special.
Table of Contents
Why This Creamy Pesto Chicken Skillet Recipe Works
Cutting the chicken into even strips means it cooks in under 10 minutes and stays juicy. A quick sear in olive oil builds flavor, and the browned bits left in the pan season the sauce later.
Pesto does the heavy lifting. Whisked with cream and broth, it creates a smooth green sauce with basil, garlic, and nutty parmesan flavor without any extra chopping.
Sun dried tomatoes and bell peppers add sweetness, color, and a little chew that balance the creamy base. The vegetables are flexible, so you can swap in what you have on hand.
Ingredients for Creamy Pesto Chicken Skillet
- 1 pound boneless skinless chicken breasts, cut into even strips
- 2 tbsp olive oil, divided
- 1/2 tsp Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes in oil, drained and chopped
- 2 small bell peppers, cut into thin strips
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken broth
- 3 tbsp basil pesto
- 2 tbsp chopped fresh basil, for garnish
- 2 tbsp grated parmesan, for garnish
Chicken breast. Slice against the grain into strips of similar thickness so every piece finishes at the same time.
Pesto. Store bought pesto saves time, and a bright, fresh tasting jar gives the cleanest flavor.
Heavy cream. It keeps the sauce smooth and stable. Half and half works but makes a thinner sauce.
Sun dried tomatoes. Drain the oil well and chop them small so they spread evenly through the sauce.
Bell peppers. Any color works. Cut thin strips so they soften in just a few minutes.
How to Make Creamy Pesto Chicken Skillet
1. Heat the pan Heat 1 tablespoon of the olive oil in a large 12 inch nonstick skillet over medium heat.
2. Cook the chicken Season the chicken strips with the Italian seasoning, salt, and pepper. Cook for 7 to 8 minutes, turning once, until golden and cooked through to 165 degrees F. Move the chicken to a plate.
3. Whisk the sauce In a bowl, whisk together the cream, broth, and pesto until smooth.
4. Soften the onion Add the remaining oil to the skillet and cook the onion for 2 minutes, scraping up the browned bits.
5. Add the aromatics Stir in the garlic and sun dried tomatoes and cook for 30 seconds over medium high heat until fragrant.
6. Cook the peppers Add the bell peppers and cook for 4 minutes until fork tender.
7. Simmer the sauce Pour in the pesto cream and bring it to a gentle simmer.
8. Return the chicken Add the chicken and any juices back to the skillet and simmer for 2 minutes, until heated through and slightly thickened. Taste and adjust the seasoning, then finish with parmesan and basil.
How to Serve Creamy Pesto Chicken Skillet
Spoon the chicken and sauce over cooked pasta, rice, or zucchini noodles so none of the sauce goes to waste. Creamy garlic parmesan orzo makes a lovely base, and an Italian house salad adds a fresh contrast. For something to scoop up the sauce, serve air fryer garlic bread slices and a side of air fryer asparagus.
How to Store and Reheat Creamy Pesto Chicken Skillet
Cool the leftovers quickly and refrigerate them in an airtight container within 2 hours. They keep for up to 3 days. Reheat gently over medium low heat with a splash of broth or cream until the chicken reaches 165 degrees F. Cream sauces can separate when frozen, so it is better to enjoy this dish within 3 days.
Tips and Variations for Creamy Pesto Chicken Skillet
Cut even strips. Uniform pieces cook at the same pace and avoid dry edges.
Do not crowd the pan. A single layer browns instead of steaming, so cook in two batches if needed.
Use a thermometer. Chicken is done at 165 degrees F in the thickest piece.
Keep the heat moderate. Cream sauces curdle if boiled hard, so hold a gentle simmer.
Add pasta water. If serving over pasta, a splash of starchy cooking water loosens the sauce.
Swap the vegetables. Zucchini, spinach, or mushrooms all work in place of the peppers.
Lighten it up. Greek yogurt can replace the cream, but stir it in off the heat to avoid curdling.
Handle raw chicken carefully. Do not wash raw chicken, since rinsing spreads bacteria around the sink. For general leftover guidance, the University of Minnesota Extension guide to storing leftovers is a useful reference.
Frequently Asked Questions About Creamy Pesto Chicken Skillet
Can I make a creamy pesto chicken skillet ahead of time?
Yes. Cook it fully, cool it, and refrigerate it for up to 3 days. Reheat gently with a splash of broth.
What goes well with a creamy pesto chicken skillet?
Pasta, rice, mashed potatoes, crusty bread, or a simple green salad all work well.
Can I freeze a creamy pesto chicken skillet?
Cream based sauces tend to separate after freezing, so it is better to refrigerate the dish and finish it within 3 days.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs stay juicy and need a few extra minutes, so cook them until they reach 165 degrees F.
Is homemade pesto better than store bought?
Both work. Homemade tastes brighter, while store bought saves time and gives consistent results.
Creamy Pesto Chicken Skillet
Equipment
- Large 12 inch nonstick skillet
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into strips
- 2 tbsp olive oil divided
- ½ tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 small yellow onion diced
- 3 cloves garlic minced
- ½ cup sun dried tomatoes in oil drained and chopped
- 2 small bell peppers cut into thin strips
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tbsp basil pesto
- 2 tbsp fresh basil chopped, for garnish
- 2 tbsp grated parmesan for garnish
Instructions
Cooking
- Brown the chicken. Season the strips and sear in 1 tablespoon of oil over medium heat for 7 to 8 minutes until 165 degrees F inside, then set aside.
- Make the sauce base. Whisk the cream, broth, and pesto in a bowl until smooth.
- Cook the vegetables. In the same pan with the remaining oil, cook the onion for 2 minutes, add the garlic and tomatoes for 30 seconds, then the peppers for 4 minutes until fork tender.
- Simmer. Pour in the pesto cream, bring to a gentle simmer, and return the chicken to heat through for 2 minutes.
- Finish. Taste for seasoning and top with parmesan and fresh basil.
