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Creamy Garlic Pesto Chicken – A One-Pan, 30-Minute Flavor Bomb!
If you love big flavors with minimal effort, this Creamy Garlic Pesto Chicken
is about to become your new go-to dinner.
Juicy chicken, vibrant bell peppers, and rich sun-dried tomatoes
come together in a luxuriously creamy pesto sauce—
all in one pan and under 30 minutes!
Perfect for busy weeknights, this dish is comfort food with a gourmet twist—
without the hassle.
Serve it over pasta, rice, or keep it low-carb with zucchini noodles.
Once you try it, you’ll be making it on repeat!
Why You’ll Love This Recipe
This is one of those dinners that’s far more impressive than the effort it takes to make. Everything cooks in one pan, the sauce is silky and packed with pesto and garlic flavour, and the colourful vegetables make it feel like something you’d order at a nice Italian restaurant.
The chicken stays juicy, the sun-dried tomatoes add little bursts of rich flavour, and the creamy pesto sauce ties everything together beautifully. Whether you spoon it over pasta, rice or zucchini noodles, it’s the kind of meal everyone happily goes back for seconds.
Ingredients Breakdown
For the Chicken
- Boneless, Skinless Chicken Breasts – The lean protein that makes this dish hearty and satisfying. Slice the chicken evenly so it cooks quickly and stays juicy.
- Red Pepper Flakes – Adds a gentle kick of heat that balances the richness of the creamy pesto sauce without overpowering it.
- Italian Seasoning – Brings classic herb flavor with minimal effort and pairs perfectly with the pesto and garlic.
- Reserved Sun-Dried Tomato Oil – Used to sear the chicken while adding an extra layer of savory flavor you won’t get from regular cooking oil.
For the Creamy Pesto Sauce
- Basil Pesto – The star ingredient that gives the sauce its fresh basil flavor along with hints of Parmesan, garlic, and olive oil.
- Heavy Whipping Cream – Creates a rich, velvety sauce that coats every piece of chicken beautifully.
- Chicken Stock – Loosens the sauce while adding savory depth without making it too heavy.
For the Vegetables
- Red Onion – Becomes sweet and tender as it cooks, creating a flavorful base for the sauce.
- Garlic – Fresh garlic is essential here. It adds bold flavor that complements both the pesto and the cream.
- Sun-Dried Tomatoes – Their concentrated tomato flavor adds little bursts of sweetness and tang throughout the dish.
- Bell Peppers – A mix of red, yellow, and green peppers adds color, sweetness, and a slight crunch that balances the creamy sauce.
For Garnishing & Serving
- Fresh Basil – Adds a burst of freshness and makes the finished dish look just as good as it tastes.
- Grated Parmesan – A final sprinkle adds extra salty, nutty flavor and finishes the sauce perfectly.
Step-by-Step Instructions
1. Sear the Chicken
Start by browning the chicken in the reserved sun-dried tomato oil with the Italian seasoning and red pepper flakes. You’re looking for a lovely golden crust here—it adds loads of flavour to the finished sauce. Once cooked through, transfer the chicken to a plate while you build the rest of the dish.
2. Whisk Together the Sauce
While the chicken rests, whisk the basil pesto, heavy cream and chicken stock together until smooth. Having the sauce ready to pour in makes the final steps come together quickly.
3. Build the Flavour Base
Using the same skillet means you keep every bit of flavour left behind from the chicken. Cook the onion, garlic and sun-dried tomatoes until fragrant, then add the bell peppers and cook just until they’re beginning to soften while still keeping a little bite.
4. Finish the Dish
Pour in the prepared pesto sauce and let it gently simmer. Slice the cooked chicken, return it to the skillet, and stir until every piece is coated in that creamy sauce. Give everything a couple of minutes to warm through so the flavours come together.
5. Garnish and Serve
Scatter over plenty of fresh basil and grated Parmesan before serving. This is delicious over pasta, rice, bulgur, zucchini noodles or cauliflower rice—whatever sounds good tonight.
Expert Tips
- Let the chicken sit out for about 15 minutes before cooking so it cooks more evenly.
- Don’t rush the browning step. A good golden colour gives the finished dish much more flavour.
- Keep the sauce at a gentle simmer rather than a rapid boil so it stays smooth and creamy.
- Cook the peppers until they’re just tender—they’ll keep their colour and add a nice bit of texture.
- If the sauce thickens more than you’d like before serving, simply stir in a splash of chicken stock until it reaches your preferred consistency.
Recipe Variations
This recipe is easy to adapt depending on what you have on hand.
- Swap the chicken breasts for boneless, skinless chicken thighs if you prefer darker meat.
- Add a drizzle of hot sauce or Sriracha for extra heat.
- Serve it over pasta, rice, or bulgur for a hearty meal.
- Keep it lighter by serving with zucchini noodles or cauliflower rice.
- Finish with extra Parmesan and fresh basil if you really want to lean into those Italian-inspired flavours.
Storage & Reheating
Leftovers keep well, making this a great meal prep option.
Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave until hot. If the sauce has thickened in the fridge, simply stir in a splash of water while reheating to loosen it back into a creamy consistency.
Serving Suggestions
Because the sauce is so good, you’ll want something that catches every last spoonful.
- Spoon it over freshly cooked pasta for a comforting dinner.
- Serve with steamed rice or bulgur to soak up the creamy pesto sauce.
- Pair it with zucchini noodles or cauliflower rice for a lighter option.
- Add warm garlic bread on the side for dipping into the extra sauce.
- Finish with a simple green salad to round out the meal.
Creamy Garlic Pesto Chicken Recipe FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs are a great swap if you prefer darker meat—they stay extra juicy and are very forgiving. Just cook them until they’re nicely browned and cooked through, then continue with the recipe exactly as written. Either cut works beautifully in this creamy pesto sauce.
My sauce is too thick. How do I thin it out?
No problem! Cream sauces naturally thicken as they simmer and even more as they cool. Simply stir in a splash of chicken stock (or water if that’s all you have) until the sauce loosens to your liking. It should coat the chicken nicely rather than be overly thick.
Can I make this ahead of time?
Yes! This is one of those recipes that’s just as good the next day. Let it cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat gently over medium-low heat, adding a splash of chicken stock or water if the sauce needs loosening.
What should I serve with Creamy Garlic Pesto Chicken?
You’ve got plenty of options here. Spoon it over pasta if you’re after comfort food, serve it with rice or bulgur for something hearty, or keep things lighter with zucchini noodles or cauliflower rice. And if you’ve got some crusty bread handy, don’t skip it—the creamy sauce is too good to leave behind.
Can I add more vegetables?
Definitely! This recipe is a great base for using whatever you have in the fridge. Spinach, mushrooms, asparagus, broccoli or cherry tomatoes all work really well. Just don’t overload the pan—keeping a good balance between the sauce and the add-ins means every bite stays creamy and full of flavour.
Creamy Garlic Pesto Chicken Recipe
Ingredients
- 3-4 boneless, skinless chicken breasts
- ¼ tsp red pepper flakes
- ½ tsp Italian seasoning
- ½ red onion, diced
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped (reserve the oil for cooking)
- 3 bell peppers (1 red, ½ yellow, ½ green), sliced
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ½ cup chicken stock
- Salt and freshly ground black pepper, to taste
- Chopped fresh basil, for garnish
- Grated Parmesan, for garnish
Instructions
Cook the Chicken
- Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat.
- Add the red pepper flakes and Italian seasoning, then place the chicken breasts in the skillet.
- Cook for 4-5 minutes per side until golden brown and fully cooked. If browning too quickly, lower the heat.
- Remove the chicken from the skillet and set aside.
Prepare the Sauce
- In a small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined.
Sauté the Vegetables
- In the same skillet, add the diced onion, minced garlic, and chopped sun-dried tomatoes. If needed, add a bit more of the reserved oil.
- Sauté over medium-high heat for about 1 minute until fragrant.
- Add the sliced bell peppers and cook until slightly tender but still crisp.
Combine Everything
- Pour the prepared pesto sauce into the skillet and bring to a simmer.
- Slice the cooked chicken into strips and return them to the skillet. Stir to coat the chicken in the sauce and let it warm through for 2-3 minutes.
Serve & Enjoy
- Garnish with freshly chopped basil and grated Parmesan.
- Serve immediately over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.
Nutrition
2 Responses
I tried this and it was good. Will make it again.
Left out the red onion in the recipe instructions
I made this and it was good. Will make it again
You left out the red onion in the cooking instructions.