Made in less than 20 minutes, this Creamy Pesto Chicken Breast is perfect for a quick, simple and delicious dinner. Chicken breast is quickly seared before being submerged in a creamy pesto sauce and finished with parmesan. I’ve used baby spinach here, but this is a great recipe for using up whatever vegetables you already have – try cherry tomatoes, shredded kale, broccoli or peas. Whether it’s piled up on a bed of zoodles (courgetti), served with crusty bread or shredded and tossed through spiral pasta, this is a fantastic weeknight option.
Can you make Creamy Pesto Chicken Breast ahead of time?
Yes, Creamy Pesto Chicken Breast can be refrigerated in an airtight container for up to 3 days. It can also be frozen for up to 2 months – slice the chicken and ensure it’s covered with sauce to avoid freezer burn. Thaw completely in the fridge overnight. Reheat in the microwave. The sauce will lose a bit of creaminess and become more oil-based as the milk fats separate from the milk solids. It will still taste delicious!
Is Creamy Pesto Chicken Breast suitable for leftovers?
Yes, refrigerate Creamy Pesto Chicken Breast for up to 3 days in an airtight container.
Creamy Pesto Chicken Breast
“So easy and tasty! Will be making this regularly.” Share PrintIngredients
- 900 g (2 lb) boneless, skinless chicken breasts (roughly 3 chicken breasts), cut in half horizontally to create 6 thinner steaks
- ½ tsp sea salt flakes
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 80 g (½ cup) semi-dried (sun-blushed) tomatoes
- 90 g (2 cups) baby spinach leaves (see note 1)
- 250 ml (1 cups) thickened (heavy) cream
- 185 g (⅔ cup) pesto, store-bought or homemade
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
Instructions
- Season the chicken breast with salt.
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken pieces and cook for 3–4 minutes on each side until golden. Set aside.
- Deglaze the pan with ¼ cup (60 ml) of water, scraping up any crispy bits with a wooden spoon.
- To the same pan, add the garlic cloves and cook for 1 minute, stirring, until fragrant.
- Add the semi-dried tomatoes, spinach leaves (or veg of choice, see note 1) and the cream. Bring to a gentle simmer (this will take 1–2 minutes).
- Stir through the pesto and return the chicken to the pan. Simmer on low heat for 3–5 minutes until the chicken has cooked through and the sauce has thickened.
- Top with parmesan and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Gai Forrest says:
Another fabulous dish we tried tonight and it’s definitely restaurant quality, with almost everything in the pantry. I used red pesto and it was perfect t. Thanks NIC X
Nicole says:
So brilliant to hear, Gai! Red pesto is a gorgeous sub, isn’t it! Thanks for the rating too. Nic x
madelinerundle says:
We love this recipe/meal! Thank you!
chloebiffanti says:
So easy and tasty! Will be making this regularly.