Creamy Garlic Pesto Chicken Recipe

This creamy garlic pesto chicken is the kind of dinner that feels fancy but actually comes together like a weeknight miracle — tender chicken, punchy pesto folded into a silky garlic cream sauce, and little pops of freshness from lemon and basil. It’s cozy, a tiny bit indulgent, and wildly forgiving if you’re chopping and stirring while answering the door or refereeing a sibling squabble.

My husband basically declared this “our” dish after the first time I made it. He walked in from work, sniffed the whole apartment, and announced it smelled like a restaurant (wild). Now it’s the thing he requests when he’s had a long day or when we want to impress someone without stressing. Once, I forgot the pesto and panicked — but tossing in extra fresh basil, garlic, and a splash of lemon saved it and made it weirdly better. That’s the beauty: it forgives mistakes and rewards little improvisations.

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This recipe taught me to always have a jar of decent pesto on hand and not to underestimate garlic. I once burned the garlic to a sad crisp because I was scrolling recipes on my phone — never again. I also discovered that finishing the sauce with a splash of pasta water (or just a little stock) makes it glossy and keeps it from separating. Sometimes I thin it with milk if I’m out of cream, and other times I’ll stir in a spoonful of cream cheese for an extra velvety finish. Expect to taste and adjust as you go; it’s a forgiving sauce that rewards a little attention.

Shopping Tips

– Protein: Use boneless, skinless chicken thighs for more forgiving, juicy results, or breasts if you prefer leaner cuts — pound them a little for even cooking.
– Fresh Herbs: Fresh basil for pesto or garnish makes a huge difference; pick bunches with vibrant green leaves and no wilting.
– Dairy: A small tub of heavy cream or half-and-half will do the trick; heavier dairy gives a silkier sauce, but lighter options keep it less rich.
– Cheese: Grab a wedge of Parmigiano-Reggiano or a good grated parm — the real stuff melts and flavors the sauce better than pre-shredded blends.
– Fats & Oils: Use a neutral oil with a high smoke point for searing, and keep good olive oil for finishing or stirring into the pesto.

Prep Ahead Ideas

– Make the pesto a day or two ahead and keep it refrigerated in a jar with a thin film of olive oil on top to stop browning.
– Pound the chicken and season it the night before; store in an airtight container so flavors get cozy but the texture stays fine.
– Mince garlic and grate the cheese ahead of time in small containers — quicker assembly and zero frantic grating mid-cook.
– Use clear, shallow containers so leftovers cool fast; label with date so you know when to eat or toss (spoiler: eat within a few days).

✔Time-Saving Tricks

– Use store-bought pesto when you’re tired; bright pesto masks a lot of haste.
– Sear the chicken in a single large skillet and make the sauce in the same pan—less cleanup, more flavor from those browned bits.
– Swap fresh pasta for dried if you don’t have time; it cooks quickly and soaks up the sauce nicely.
– Don’t rush the sear, but once the sauce is in, a gentle simmer is all it needs — let carryover cook do the rest.

✔Common Mistakes

– Burning the garlic: I once charred a clove and the whole sauce tasted acrid — if that happens, toss it and start fresh; garlic burns fast, so medium-low heat is your friend.
– Sauce too thin: whisk in a spoonful of grated cheese or a teaspoon of cornstarch slurry to rescue it.
– Sauce splitting: if the cream breaks, remove from heat and whisk in a splash of cold cream or milk until it comes back together.
– Overcooking chicken: dry chicken is the worst. Cook until just done and let it rest; it continues to cook off the heat.

What to Serve It With

– Garlicky sautéed greens (spinach or kale) to cut through the richness.
– Buttered pasta or linguine tossed in the sauce.
– Roasted potatoes or a simple lemony rice for soaking up every drop.
– Warm crusty bread to swipe the pan — absolutely no shame in that.

✔Tips & Mistakes

– Sear on medium-high for color, then lower the heat to finish the sauce without burning garlic.
– Don’t add salt to pesto if your pesto is store-bought — taste first.
– If the sauce tastes flat, a squeeze of lemon brightens everything instantly.
– One time I under-seasoned badly; the quick fix was a splash of soy sauce — weird but worked in a pinch.

✔Storage Tips

Store leftovers in a shallow airtight container in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of water or milk to loosen the sauce — microwave works too, just stir halfway. Cold? Totally fine on toast for a messy breakfast or chopped into an omelet. No judgment here if you eat it straight from the container.

✔Variations and Substitutions

– Swap chicken for shrimp or firm tofu — cook times change but the flavor profile holds up.
– Use sun-dried tomato pesto for a sweeter, tangier twist.
– Swap cream for Greek yogurt mixed with a little milk if you want tang and fewer calories (add off-heat so it doesn’t curdle).
– No pesto? Blitz basil, olive oil, garlic, nuts, and cheese in a pinch — pine nuts are classic, but walnuts or almonds work fine.

Frequently Asked Questions

Creamy Garlic Pesto Chicken Recipe

Tender chicken simmered in a velvety garlic pesto cream sauce with spinach and tomatoes. Weeknight-easy, restaurant-level flavor.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 3 tsp minced garlic
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup basil pesto
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 1 tsp fresh lemon juice
• ▢ 2 cup baby spinach roughly chopped
• ▢ 1 cup cherry tomatoes, halved optional

Instructions

Preparation Steps

• Pat chicken dry. Season all over with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sear chicken until golden, 3–4 minutes per side. Transfer to a plate.
• Reduce heat to medium. Melt butter, then sauté garlic for 30 seconds.
• Pour in broth. Scrape up browned bits and simmer 2 minutes to reduce slightly.
• Stir in cream and pesto. Simmer gently until slightly thickened, 3–4 minutes.
• Return chicken and any juices to the pan. Cover and cook until 165°F, 6–8 minutes.
• Fold in Parmesan, lemon juice, and red pepper flakes until smooth.
• Stir in spinach and tomatoes. Cook until spinach wilts, 1–2 minutes.
• Rest 3 minutes off heat. Spoon sauce over chicken to serve.

Notes

Serve over buttered pasta, gnocchi, or zucchini noodles. For a richer sauce, swap half the broth for more cream. Use chicken thighs instead of breasts if you prefer; add 2–3 minutes to the simmer time. Leftovers keep 3 days chilled; rewarm gently with a splash of broth.

This recipe is an original creation inspired by classic Creamy Garlic Pesto Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.