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Creamy Pesto Chicken Breast

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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.

Creamy Pesto Chicken Breast Recipe

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 Recipe

Creamy Pesto Chicken Breast

Author: Nicole
5 from 3 votes
“So easy and tasty! Will be making this regularly.”
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A one-pan, 20-minute wonder, this Creamy Pesto Chicken Breast recipe features seared golden chicken breast in a creamy pesto sauce with spinach and semi-dried (sun-blushed) tomatoes. Served with simple greens and crusty bread, this makes either a beautiful family meal or an easy, elegant dish for entertaining.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4 servings

Ingredients

  • 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

Nutrition Facts
Creamy Pesto Chicken Breast
Amount per Serving
Calories
856
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
240
mg
80
%
Sodium
 
1482
mg
64
%
Potassium
 
1759
mg
50
%
Carbohydrates
 
21
g
7
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
63
g
126
%
Vitamin A
 
4425
IU
89
%
Vitamin C
 
18
mg
22
%
Calcium
 
397
mg
40
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – This is a great dinner to use up the last of the veg in your fridge and freezer. You can use 2 cups of your vegetable of choice instead of the spinach. Some good options include cherry tomatoes, zucchini “zoodles” (courgette “courgetti”), shredded kale, peas, shredded silverbeet (Swiss chard) or broccoli.

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container or freeze 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!

LEFTOVERS

See Make Ahead above.

Tried this recipe?

Let us know how it was!
Course chicken, Chicken Breast, Creamy Pesto Chicken Breast, entrée, Main Course
Cuisine Italian

  1. 5 stars
    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

    • So brilliant to hear, Gai! Red pesto is a gorgeous sub, isn’t it! Thanks for the rating too. Nic x

  2. 5 stars
    We love this recipe/meal! Thank you!

  3. 5 stars
    So easy and tasty! Will be making this regularly.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.