Pesto Chicken Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy chicken and cherry tomatoes in a creamy pesto sauce, all in one skillet. A fast, vibrant dinner that's delicious over pasta, rice, or on its own.
By Mia HartwellUpdated August 19, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Creamy pesto chicken in one skillet
- 42g of protein and only 8g of carbs per serving
- Vibrant and fresh in 30 minutes
- Great over pasta, rice, or on its own
Pesto Chicken Skillet
28 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 42g
- Carbs
- 8g
- Fat
- 24g
- Fiber
- 2g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Season the chicken with salt and pepper. Heat the olive oil in a skillet over medium-high and cook the chicken 6-7 minutes until browned and at 165°F (74°C).
- 2
Add the cherry tomatoes and garlic and cook 2-3 minutes until the tomatoes soften.
- 3
Reduce the heat to low and stir in the cream, then the pesto and Parmesan, until creamy.
- 4
Simmer 2 minutes to coat the chicken.
- 5
Garnish with fresh basil and serve over pasta, rice, or on its own.
Pro Tips for the Best Results
- Stir the pesto in over low heat so it stays bright green and fresh-tasting.
- Cut the chicken evenly so it cooks fast and stays juicy.
- Use a good-quality pesto since it carries the flavor.
- Always cook the chicken to 165°F (74°C).
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How to Cook Pesto Chicken Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Sear the chicken
Brown the cubed chicken to a safe 165°F (74°C). Even pieces cook quickly and stay juicy, picking up golden color that adds flavor to the dish.
Blister the tomatoes
Cook the cherry tomatoes and garlic until the tomatoes soften and burst, adding pops of sweetness and acidity that balance the rich, creamy pesto sauce.
Build a creamy pesto sauce
Stir in cream, pesto, and Parmesan over low heat — gentle heat keeps the pesto vibrant green and the sauce smooth. Simmer briefly to coat the chicken, then finish with basil.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream. Best enjoyed fresh.
Serving Suggestions
This pesto chicken skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it without cream?+
Yes — toss the chicken and tomatoes with just pesto and a splash of broth for a lighter version.
What should I serve it with?+
It's great over pasta, rice, or zucchini noodles, or with crusty bread.
Can I use rotisserie chicken?+
Yes — stir in about 3 cups cooked chicken at the end to warm through.
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