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Creamy Pesto Chicken Skillet

Creamy pesto chicken skillet with a golden sear, velvety Parmesan cream sauce, and bright cherry tomatoes. The pesto goes in at low heat for a fresher green color, then chicken simmers to 165°F for juicy slices.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 6 oz (170 g) each
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
Creamy pesto sauce
  • 1 tbsp unsalted butter
  • 3 garlic cloves Finely minced
  • 0.75 cup low-sodium chicken broth (180 ml)
  • 0.75 cup heavy cream (180 ml)
  • 0.3333 cup basil pesto (80 g)
  • 0.5 cup freshly grated Parmesan cheese (45 g)
  • 1 tsp fresh lemon juice
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Optional
For finishing
  • 1 cup cherry tomatoes Halved (150 g)
  • 2 tbsp freshly grated Parmesan
  • 2 tbsp fresh basil leaves
  • 0.25 tsp freshly ground black pepper Optional

Equipment

  • 1 cast iron skillet

Method
 

Prepare and season the chicken
  1. Pat the chicken breasts dry and, if they are very thick, gently pound them to approximately ¾-inch thickness so they cook evenly.
  2. Season both sides with kosher salt, black pepper, garlic powder, and Italian seasoning.
Sear the chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken breasts and cook for approximately 4–5 minutes on the first side without moving them, until a deep golden crust develops.
  3. Flip the chicken and cook for another 3–4 minutes.
  4. Transfer the chicken to a plate; it doesn't need to be fully cooked yet.
Build the sauce base
  1. Reduce the heat to medium, then add butter to the same skillet.
  2. Add minced garlic and cook for approximately 30 seconds, just until fragrant, without allowing it to brown heavily.
  3. Pour in the chicken broth, scrape the browned chicken bits from the bottom, and simmer for 2–3 minutes so the broth reduces slightly.
Make creamy pesto sauce
  1. Reduce the heat to medium-low and stir in the heavy cream, then simmer gently for approximately 2 minutes.
  2. Add the Parmesan gradually, stirring until melted and the sauce becomes smooth.
  3. Reduce the heat to low before stirring in the basil pesto, then add fresh lemon juice, black pepper, and optional red pepper flakes; avoid aggressively boiling to preserve a fresher green color and basil flavor.
Cook with tomatoes and finish with chicken
  1. Stir in the halved cherry tomatoes and cook for about 2 minutes, just until they soften slightly while retaining their shape and bright color.
  2. Nestle the chicken breasts back into the skillet and spoon creamy pesto sauce over the top.
  3. Simmer gently for approximately 5–7 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
Finish and rest
  1. Remove from the heat and sprinkle with Parmesan and fresh basil.
  2. Allow the skillet to rest for 3–5 minutes before serving so the sauce clings to the chicken.

Notes

For best results, keep the pesto at low heat after adding it—gentle simmering helps the sauce stay bright green and aromatic. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stovetop to avoid separating the cream. Freezing is not recommended due to cream-based texture. Dietary swap: use a low-fat cream or half-and-half if you want a lighter sauce, though it may be slightly less rich.