In this quick and simple Creamy Pesto Chicken recipe, tender chicken strips are sautéed and simmered in a silky pesto cream sauce with sun-dried tomatoes and bell peppers for a comforting, flavor-packed one-pan meal.
This dish is a weeknight winner: rich, satisfying, and ready in about 30 minutes. Using frozen bell peppers or pre-diced onions speeds prep, while the combination of basil pesto and sun-dried tomatoes delivers big taste with minimal effort. A quick sauté, a short simmer, and you have a meal that looks and tastes like you spent much longer in the kitchen.
Creamy Pesto Chicken Ingredients
- Oil: Use light olive oil for sautéing; it tolerates higher heat than extra virgin.
- Chicken: 1 pound boneless chicken breasts, cut into strips (or substitute boneless thighs).
- Italian Seasoning: 1/2 teaspoon for seasoning the chicken.
- Salt & Pepper: To taste.
- Onion: 1 small yellow onion, diced (sweet or white onion works too).
- Garlic: 3 cloves, minced or pressed.
- Sun-Dried Tomatoes: 1/2 cup (in oil), drained and chopped.
- Bell Peppers: 2 small, cut into long thin strips.
- Cream: 1/2 cup heavy cream to enrich the sauce.
- Chicken Broth: 1/2 cup low-sodium chicken broth (or regular/homemade/vegetable broth).
- Pesto: 2–3 tablespoons prepared basil pesto for bright basil flavor.
- Garnish: Chopped fresh basil and grated Parmesan.
How To Make Creamy Pesto Chicken
This recipe is straightforward and fast. Pesto adds instant freshness while sun-dried tomatoes and peppers contribute sweet, savory depth.
- Cook the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet. Season chicken strips with Italian seasoning, salt, and pepper. Cook over medium heat for 7–8 minutes, until cooked through. Remove chicken and set aside.
- Make the sauce: Whisk together the heavy cream, chicken broth, and pesto in a bowl; set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the diced onion for about 2 minutes, then add the garlic and sun-dried tomatoes and cook 30 seconds until fragrant. Add the bell pepper strips and cook another 4 minutes, until fork-tender.
- Finish in the sauce: Pour the prepared pesto-cream mixture into the skillet and bring to a gentle simmer. Return the chicken to the pan and cook 1–2 minutes until heated through and the sauce thickens slightly. Taste and adjust seasoning.
- Serve: Garnish with grated Parmesan and fresh basil, then serve immediately.
Tips for Success
- Avoid overcooking: Pull chicken from heat when it reaches about 162°F; it will carry over to 165°F while resting. This keeps breast meat juicy.
- Try thighs: Boneless thighs are forgiving and stay tender; if using thighs, cook them to about 170°F.
- Shortcuts: Frozen peppers or pre-diced onions save time without sacrificing flavor.
Serving Suggestions
This creamy pesto chicken pairs well with pasta, gnocchi, or crusty bread to soak up the sauce. Sautéed or roasted vegetables and garlic mushrooms complement the dish, and simple roasted sugar snap peas or a green salad provide a fresh contrast.
How to Store & Reheat Leftovers
- Store combined chicken and sauce in airtight containers in the refrigerator for up to 4 days or freeze for 2–3 months. Thaw overnight before reheating.
- Reheat gently over low heat in a covered skillet or saucepan until warmed through, stirring occasionally to prevent the cream from separating. Avoid boiling.
More Easy Chicken Dinner Ideas
- Chicken chili
- Slow-cooker shredded BBQ chicken
- Chicken tortellini Alfredo
- Buffalo chicken wraps
Creamy Pesto Chicken
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- ½ teaspoon Italian seasoning
- salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 small bell peppers, cut into long thin strips
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto
- chopped fresh basil, for garnish
- grated parmesan, for garnish
Instructions
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Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
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Season chicken strips with Italian seasoning, salt, and pepper. Cook over medium heat 7–8 minutes, until cooked through. Remove and set aside.
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Whisk together heavy cream, chicken broth, and pesto; set aside.
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Add remaining oil to the skillet and cook the onion 2 minutes. Stir in garlic and sun-dried tomatoes and cook 30 seconds until fragrant.
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Add bell peppers and cook about 4 minutes until fork tender.
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Pour in the pesto-cream mixture and bring to a simmer.
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Return the chicken to the skillet and cook 1–2 minutes until heated through and the sauce thickens slightly. Adjust salt and pepper if needed.
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Garnish with Parmesan and basil, then serve.
Equipment
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Large skillet
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Measuring cups and spoons
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
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