Chicken with Pesto Cream Sauce

Chicken with Pesto Cream Sauce is a cozy, elegant weeknight dish that tastes like you spent hours in the kitchen, but comes together quickly. This recipe features juicy, thin-cut chicken breasts seared to golden perfection, then finished in a luscious cream sauce brightened with prepared pesto, grated parmesan, and a pop of fresh grape tomatoes and basil. It’s rich without being heavy, and it pairs beautifully with pasta, rice, or a simple green salad. Follow along for tips on prepping the chicken, getting the sauce perfectly creamy, and plating a gorgeous, family-friendly dinner.

Why you’ll love this recipe

This version of Chicken with Pesto Cream Sauce balances fast prep with big flavor. The chicken is dusted with a light flour coating seasoned with garlic powder, salt, and pepper so it gets a nice crust when seared. The sauce is made with heavy cream, parmesan, and ready-made pesto for instant herbaceous goodness—no special equipment required. It’s a great weeknight option, but also elegant enough to serve guests.

Ingredients

• 2 lbs boneless, skinless chicken breast, cut or pounded to thin cutlets
• 2 tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil
• 3 cloves garlic, pressed
• 2 cups heavy cream
• 1/2 cup parmesan cheese, grated
• 1/3 cup pesto, prepared
• grape tomatoes, quartered
• fresh basil, chopped

Equipment and timing

You’ll need a large skillet with a lid, a shallow dish for dredging, a spatula or tongs, and a sharp knife for the tomatoes. Active time is about 25–30 minutes and total time around 35–40 minutes depending on how many chicken cutlets you’re cooking at once.

Prep tips

• Slice or pound the chicken to even, thin cutlets so they cook quickly and evenly. Aim for about 1/4- to 1/2-inch thickness.
• Measure the flour and seasonings and mix them in a shallow dish so the dredging step is seamless.
• If you don’t have pre-shredded parmesan, grate a wedge of parmesan for the best melting and flavor.
• Use a good-quality prepared pesto for the brightest flavor, or use homemade pesto if you prefer.

Step-by-step instructions

1. Prepare the chicken and dredge: Pat the chicken cutlets dry with paper towels. In a shallow dish, combine 2 tbsp flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper. Lightly coat each cutlet on both sides in the seasoned flour, shaking off any excess. Set the coated cutlets aside on a plate.
2. Heat the skillet and sear the chicken: Place a large skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the chicken cutlets in a single layer without crowding the pan (work in batches if necessary). Cook the cutlets 3–4 minutes on the first side until golden, then flip and cook another 2–3 minutes on the second side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer cooked cutlets to a clean plate and tent loosely with foil to keep warm.
3. Add garlic to the skillet: Reduce the heat to medium. If the skillet is dry, add a small splash of olive oil. Add 3 cloves garlic, pressed, to the pan and sauté for about 30 seconds to 1 minute until fragrant but not browned. Stir constantly so the garlic doesn’t burn.
4. Build the cream sauce: Pour 2 cups heavy cream into the skillet and bring to a gentle simmer over medium-low heat. Stir and scrape up any browned bits from the bottom of the pan for extra flavor. Allow the cream to reduce slightly, simmering gently for 3–4 minutes until it thickens a bit.
5. Melt in the cheese and pesto: Stir 1/2 cup grated parmesan cheese into the simmering cream until melted and smooth. Then add 1/3 cup prepared pesto and whisk gently to incorporate it evenly. Continue cooking the sauce over low heat, stirring occasionally, until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning if needed—add a pinch of salt or pepper only if desired, since the parmesan and pesto will already add saltiness.
6. Finish with tomatoes and return chicken to the pan: Add the quartered grape tomatoes to the sauce and stir to combine. Nestle the cooked chicken cutlets back into the skillet, spooning sauce over each piece. Allow the chicken to warm through in the sauce for 1–2 minutes so the flavors meld and the tomatoes soften slightly without falling apart.
7. Garnish and serve: Remove the skillet from the heat. Sprinkle chopped fresh basil over the chicken and sauce for a bright finish. Serve immediately with your choice of sides—tossed pasta, steamed rice, or a crisp green salad all work beautifully. Spoon extra sauce over the chicken when plating.

Serving ideas

This Chicken with Pesto Cream Sauce is wonderfully versatile. Serve it over wide egg-free pasta for a classic presentation, or spoon it over cauliflower rice or mashed potatoes for a low-carb option. For a lighter meal, use smaller portions of the sauce and pair the chicken with a crisp arugula salad dressed simply with lemon and olive oil.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often and adding a splash of cream or broth if the sauce has thickened too much. Avoid boiling the sauce during reheating to keep it silky.

Recipe notes and substitutions

• If you prefer a thicker sauce, simmer the cream a bit longer before adding parmesan and pesto. For a thinner sauce, add a few tablespoons of milk or broth.
• If you don’t have heavy cream, full-fat coconut milk can be used as a dairy alternative—flavor will change slightly but the sauce will remain rich.
• Use low-sodium pesto if you need to control salt levels; taste the sauce before adding additional salt.
• For a nut-free pesto, choose a pesto made without pine nuts or substitute sunflower seeds if you make your own pesto.

Frequently asked questions

Can I use bone-in chicken? You can, but cooking times will increase and you’ll want to brown the chicken longer and finish it through in the oven or on lower heat in the sauce.

Can I make this ahead? You can prepare the sauce up to a day in advance and gently reheat it before adding freshly cooked chicken, which helps preserve the texture of the cutlets.

Is this recipe spicy? No—this rendition is mildly seasoned with garlic, salt, and pepper. Add red pepper flakes to the sauce if you like a touch of heat.

Final thoughts

Chicken with Pesto Cream Sauce is a deceptively simple dish that delivers restaurant-worthy results with minimal fuss. The combination of seared chicken, a silky cream and parmesan base, and the herby brightness of pesto makes each bite comforting and balanced. It’s a great way to elevate a weeknight meal or impress guests without hours of work. Keep this recipe in your regular rotation for an easy, flavorful dinner that always feels like a treat.