One Pan Creamy Pesto Chicken

There are nights when you just need a dinner that feels a little fancy without being complicated or breaking the bank. This one-pan creamy pesto chicken is exactly that! It comes together in about half an hour, uses simple ingredients that are almost always on hand, and it definitely tastes like something you can order at a restaurant! Gooey melted mozzarella, pesto cream sauce, and juicy and tender chicken all in just one skillet!

If I can make a dinner with just one pan to clean it is a win in my book- who has time for a sink full of dishes?! If you love an easy one pan meal try my Sheet Pan Chicken Thighs With Potatoes and this One Pot Taco Pasta.

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Why You'll Love This One-Pan Creamy Pesto Chicken!

This easy creamy pesto chicken recipe is the solution for a busy weeknight dinner. The sauce is rich, velvety, flavorful, and irresistible! The chicken stays juicy, and there's practically nothing to clean up after. It's the kind of delicious pesto chicken recipe that feels effortless but tastes so good!

Here are more reasons why I think you'll love this recipe:

• It's a true one-pot meal. From searing the chicken to building the creamy pesto sauce, it all happens in one skillet. Fewer dishes to clean, yet the same great dinner.
• It's ready in about half an hour! This easy pesto chicken is a weeknight winner.
• The sauce is irresistible! Heavy cream, basil pesto, parmesan, and melted mozzarella come together into something seriously dreamy. It's the creamy pesto chicken skillet recipe you'll want to make again and again!
• It's a versatile dish. You can serve it over pasta, rice, or with a side of veggies and it's a completely different dish every time.
• It's a kid-friendly and crowd-pleasing dish. Mild enough for picky eaters and impressive enough for guests.

Equipment Needed

• Large skillet (with a lid)
• Tongs or a spatula
• Meat thermometer
• Foil (to tent the chicken while you make the sauce)
• Measuring cups and spoons

Key Ingredients

Boneless and skinless chicken breasts: They make the perfect base for this one-pan pesto chicken. Pounding them to an even thickness helps them cook through evenly.

Italian seasoning, salt, and pepper: Simple seasoning on the chicken lets the pesto sauce do the talking.

Olive oil: Used in two stages: first, to sear the chicken, then again to gently cook the aromatics.

Garlic and shallot: Just one clove of garlic and two tablespoons of thinly sliced shallot add a savory base to the sauce. Cook them low and slow, so they don't burn.

Heavy Cream: It makes the sauce rich and silky, taking a simple creamy chicken pesto from good to great.

Pesto: Store-bought works perfectly here! Use your favorite jarred basil pesto. If you have homemade on hand, even better.

Parmesan cheese: Grated parmesan melts right into the sauce, adding a nutty, salty depth. Skip the pre-shedded stuff if you can; freshly grated melts so much better.

Mozzarella cheese: The finishing touch. It gets piled on top of the chicken and melted under the lid, giving you that stretchy, gooey layer that makes this creamy tomato pesto chicken (or just plain creamy pesto chicken!) feel extra special.

Step-By-Step Instructions

Pat your chicken breasts dry and season each side generously with Italian seasoning, salt, and pepper. This only takes a minute but makes a big difference in flavor.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the seasoned chicken. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F on a meat thermometer. Don't rush this step; a good sear gives you a golden, flavorful chicken.

Take the chicken out of the pan and tent it loosely with foil to keep it warm. This also gives the juices a chance to redistribute.

Turn the heat down to low and add the remaining tablespoon of olive oil to the same pan. Add the garlic and shallots and cook for about 1 minute, stirring frequently. Keep the heat low here; you want them soft and fragrant, not browned.

Add in the heavy cream, then stir in the pesto and parmesan. Stir everything together until the sauce is smooth and starting to thicken slightly.

Put the chicken back into the skillet and top each piece with a generous handful of shredded mozzarella. Cover the pan and keep the heat on low for about 5 minutes, until the cheese is fully melted and bubbly.

Spoon extra sauce over the top and serve right away over pasta, orzo, or even rice.

Serving Suggestions

• Over pasta or orzo: The sauce clings to every noodle, turning this easy, creamy pesto chicken into a full, satisfying meal.
• With crusty bread: Perfect for soaking up every last drop of that pesto cream sauce.
• Over rice or cauliflower rice: A lighter option that still works beautifully.
• Alongside a simple green salad: This light Lemon Parmesan Salad balances out all that creamy richness.
• With roasted vegetables: zucchini, broccoli or asparagus are all great here.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days. The sauce may thicken as it cools. Just add a small splash of cream or chicken broth when reheating on the stovetop over low heat.

This one isn't the best candidate for freezing, since cream-based sauces can seperate whe thawed. I'd recommend enjoying it fresh or within a few days.

Warm gently on the stovetop over low heat or in the microwave in short 30-second bursts, stirring between each one.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!