What are the 4 ingredients in creamy pesto chicken?

The most essential version usually includes: Chicken breasts Pesto (basil or red pepper) Heavy cream (or milk, depending on the version) Cherry tomatoes That said, some recipes swap cream for cream cheese, or add Parmesan to thicken the sauce. It’s flexible but the chicken + pesto + something creamy + something acidic is the core flavor equation.

Is it good to mix pesto and tomato sauce?

Actually? Yes surprisingly good. The herbaceous, garlicky kick of pesto cuts right through the sweetness of tomato sauce. Just go easy. Too much tomato overpowers the pesto. I like a 3:1 ratio (pesto to tomato) if I’m blending the two.

Do you put pesto on chicken before or after cooking?

Always after. If you cook chicken in pesto, the oils in it will burn fast, turning bitter and sticky. Instead, cook the chicken first cleanly seared then add the pesto when building the sauce or right before serving. It stays bright and flavorful that way.

Can you put milk in pesto to make it creamy?

You can… but don’t expect it to be thick or rich. Milk will thin pesto, making a lighter, pourable sauce but it won’t have that classic velvety finish. If you’re skipping cream, try blending in a spoonful of ricotta, cream cheese, or even a bit of yogurt. It changes the texture and gives it body.

Can I use store-bought pesto?

Totally just taste it first. Some are overly salty, others lean heavily on garlic. If it’s very oily or flat, add a squeeze of lemon or a sprinkle of grated Parmesan to brighten it up before adding to your sauce.

Creamy Pesto Chicken with Roasted Tomatoes (Easy Skillet Recipe)

Description

This creamy pesto chicken recipe comes together in just 30 or less minutes and is packed with flavor. A restaurant style pesto chicken breast recipe you can serve on anything your want!

Ingredients

Scale

4 medium chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
10oz grape tomatoes
1/2 medium onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt + black pepper
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 teaspoon red chili pepper flakes, optional

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Instructions

Roast the Tomatoes:
Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until blistered and sweet.
Cook the Chicken:
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
Make the Sauce:
Lower heat. Add cream to skillet and warm through. Stir in pesto gently — do not boil.
Combine & Finish:
Return chicken to skillet, spoon sauce over top. Simmer 5–7 minutes on low. Add roasted tomatoes before serving. Optional: top with grated Parmesan or fresh basil.

Notes

Tips

For a lighter version, use half cream + half milk or Greek yogurt.
Add spinach or sautéed mushrooms for more veggies.
Serve with pasta, rice, or crusty bread.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480 kcal
Sugar: 3g
Sodium: 580mg
Fat: 33g
Saturated Fat: 15g
Carbohydrates: 6g
Fiber: 1g
Protein: 37g
Cholesterol: 135mg