Creamy Garlic Pesto Chicken (Quick, Easy, and Flavorful!)

This Creamy Garlic Pesto Chicken is a weeknight dinner dream! Tender chicken breasts are cooked to perfection, then simmered in a luscious and flavorful sauce made with pesto, heavy cream, sun-dried tomatoes, and a touch of red pepper flakes for a little kick. I love how this recipe is both easy to make and incredibly satisfying. It’s perfect for serving over pasta, rice, zucchini noodles, or with a side of crusty bread. Get ready for a meal that’s bursting with flavor and sure to become a new family favorite!

Why You’ll Love This Creamy Garlic Pesto Chicken

• Rich and Flavorful Sauce: The combination of pesto, heavy cream, sun-dried tomatoes, and garlic creates a truly delicious and decadent sauce.
• Tender and Juicy Chicken: Searing the chicken before simmering it in the sauce ensures it stays moist and tender.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Quick: Ready in under 30 minutes, this dish is perfect for busy weeknights.
• Versatile: Serve it over pasta, rice, zucchini noodles, or with your favorite sides.

Ingredients for Creamy Garlic Pesto Chicken

Here’s what you’ll need to make this flavorful dish. The full list with measurements is in the recipe card below.

Main Ingredients

• Boneless, skinless chicken breasts (Meat)
• Red onion (Vegetable)
• Garlic cloves, minced (Aromatic)
• Sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking) (Vegetable)
• Bell peppers (1 red, ½ yellow, and ½ green) (Vegetable)
• Basil pesto (Sauce)
• Heavy whipping cream (Dairy)
• Chicken stock (Liquid)

Seasoning

• Red pepper flakes
• Italian seasoning (Spice Blend)
• Salt (Seasoning)
• Fresh cracked pepper (Spice)

Garnish

• Chopped fresh basil (Herb)
• Parmesan (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Creamy Garlic Pesto Chicken as is, but here are a few ideas for variations:

• Different Protein: Use chicken thighs, shrimp, or Italian sausage instead of chicken breasts.
• Add More Vegetables: Toss in some spinach, mushrooms, or artichoke hearts.
• Make it Spicier: Add more red pepper flakes or a dash of hot sauce to the sauce.
• Different Pesto: Use a different type of pesto, such as sun-dried tomato pesto or spinach pesto.
• Add Cheese: Stir in some grated Parmesan cheese or mozzarella cheese to the sauce.

How to Make Creamy Garlic Pesto Chicken

Let me show you how easy it is to make this Creamy Garlic Pesto Chicken:

Cook the Chicken

1. I heat 1 tablespoon of the drained tomato oil with Italian seasoning and crushed chili pepper in a large nonstick skillet.
2. I add the chicken breasts to the skillet and cook on medium heat for 4-5 minutes on each side, until cooked through. If the chicken starts to brown too much, I lower the heat.
3. I remove the chicken from the skillet and set it aside.

Prepare the Sauce

1. I prepare the sauce by combining the basil pesto, cream, and chicken stock in a mixing cup or bowl.
2. I whisk until thoroughly combined and set it aside.

Sauté Vegetables

1. I return the skillet to heat and stir in the onion, minced garlic, and sun-dried tomatoes. If the skillet is dry, I add a little more oil from the sun-dried tomato jar.
2. I cook over medium-high heat for about 1 minute, or until just fragrant.
3. I add the bell peppers and continue cooking until slightly cooked but still crisp.

Combine and Simmer

1. I add the prepared pesto sauce to the skillet and bring it to a simmer.
2. I slice the chicken breasts into strips and return them to the skillet.
3. I cook for 2 to 3 minutes

Serve

1. Serve immediately and enjoy

Tips and Tricks for the BEST Chicken

Here are my secrets for making this dish truly exceptional:

• Don’t Overcook the Chicken: Cook the chicken just until it’s cooked through to keep it tender and juicy.
• Use Good Quality Pesto: The flavor of the pesto will really shine through, so use a good quality one that you enjoy.
• Sun-Dried Tomato Oil: Using the oil from the jar of sun-dried tomatoes adds extra flavor to the dish.
• Adjust Seasoning: Taste the sauce and adjust the salt, pepper, and red pepper flakes to your liking.

How to Serve

This Creamy Garlic Pesto Chicken is delicious served with:

• Pasta: Serve it over your favorite pasta, such as fettuccine, linguine, or penne.
• Rice: Serve it over white rice, brown rice, or cauliflower rice.
• Zucchini Noodles: A great low-carb option!
• Crusty Bread: A slice of crusty bread is perfect for soaking up the delicious sauce.
• Salad: A simple green salad would complement the richness of the dish.

Make Ahead and Storage

Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs about Creamy Garlic Pesto Chicken

• Can I use chicken thighs instead of breasts?
  • Yes, you can use boneless, skinless chicken thighs.
• Can I make this without the cream?
  • You can substitute the heavy cream with half-and-half or milk, but the sauce won’t be as rich and creamy.
• Can I use store-bought pesto?
  • Yes, you can.

Enjoy this flavorful, creamy, and easy-to-make Creamy Garlic Pesto Chicken! It’s a perfect meal for any night of the week.

Creamy Garlic Pesto Chicken

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 20minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main Course, Chicken
• Cuisine: Italian-Inspired

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Description

This Creamy Garlic Pesto Chicken is a flavorful and satisfying dish. Tender chicken breasts are seared, then simmered in a creamy pesto sauce with sun-dried tomatoes, bell peppers, and onions. It’s perfect served over pasta, rice, or zucchini noodles.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon Italian seasoning
• 1/2 medium red onion, chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped, reserve oil
• 3 bell peppers (1 red, 1/2 yellow, and 1/2 green), chopped or sliced
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy whipping cream
• 1/2 cup low-sodium chicken stock
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil, chopped (for garnish, optional)
• Grated Parmesan cheese, for garnish (optional)

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Instructions

• Prepare Chicken: If your chicken breasts are very thick, consider slicing them in half horizontally to create thinner cutlets. This will help them cook more quickly and evenly.
• Season and Sear Chicken: Heat 1 tablespoon of the reserved oil from the sun-dried tomatoes in a large non-stick skillet over medium heat. Add red pepper flakes and Italian seasoning. Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until cooked through and lightly browned. If the chicken starts to brown too quickly, reduce the heat. Remove the cooked chicken from the skillet and set it aside on a plate.
• Prepare Sauce: In a measuring cup or small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined. Set aside.
• Sauté Vegetables: Return the skillet to medium-high heat. Add the chopped red onion, minced garlic, and chopped sun-dried tomatoes to the skillet. If the skillet is dry, add a little more of the reserved oil from the sun-dried tomatoes. Cook, stirring occasionally, for about 1 minute, or until the onion is softened and the garlic is fragrant.
• Add bell peppers
• Add Pesto Sauce: Pour the prepared pesto sauce into the skillet with the vegetables. Bring the sauce to a simmer.
• Slice Chicken: While the sauce is simmering, slice the cooked chicken breasts into strips.
• Combine and Simmer: Return the sliced chicken to the skillet with the simmering pesto sauce. Cook for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.
• Season to Taste: Taste the sauce and season with salt and pepper, as needed.
• Garnish and Serve: Garnish with chopped fresh basil and grated Parmesan cheese, if desired. Serve immediately over pasta, rice, zucchini noodles, or your favorite side dish.

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Notes

• Chicken: You can use boneless, skinless chicken breasts or thighs.
• Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. Reserve some of the oil from the jar to use for cooking the chicken and vegetables.
• Pesto: You can use store-bought or homemade pesto.
• Heavy Cream: For a lighter sauce, you can substitute half-and-half or milk, but the sauce will be thinner.
• Serving Suggestions: This creamy pesto chicken is delicious served over pasta (such as fettuccine, linguine, or penne), rice, zucchini noodles, or mashed potatoes. It’s also great with a side salad or steamed vegetables.
• Storage