I offer a rich and indulgent Creamy Garlic Pesto Chicken that’s deceptively simple to make. Tender chicken in a velvety garlic‑pesto cream sauce, flecked with cherry tomatoes and finished with fresh basil and Parmesan—it’s comfort food with a gourmet flair.

Why You’ll Love This Recipe

I find this dish irresistible because it combines ease and elegance. The pesto-infused cream sauce wraps each bite in herbaceous, garlicky richness, while juicy cherry tomatoes and bright basil add freshness and dimension. I appreciate that, despite its lush flavor, the recipe is beginner-friendly—perfect for both busy weeknights and relaxing dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup pesto sauce
1 cup grated Parmesan cheese (plus extra for garnish)
1 cup cherry tomatoes, halved
Fresh basil leaves for garnish

Directions

I season both sides of the chicken breasts with salt and pepper and pat the seasoning in.
I heat olive oil in a large skillet over medium-high heat until shimmering, then cook chicken about 6–7 minutes per side until golden and cooked through. I remove and set aside.
In the same skillet, I sauté the minced garlic for about 30 seconds until fragrant.
I pour in heavy cream and chicken broth, combining them and bringing the mixture to a gentle simmer.
I stir in pesto sauce and Parmesan until the sauce is smooth, glossy, and fully combined.
I return the chicken to the skillet, spooning the creamy sauce over it.
I tuck halved cherry tomatoes around the chicken and cover the skillet, letting everything simmer for 5 minutes to allow flavors to meld and tomatoes to soften.
I finish by garnishing with fresh basil leaves and a sprinkle of extra Parmesan before serving.

Servings and timing

Servings: Approximately 4 servings
Timing: Prep time: 15 minutes; Cook time: 25 minutes; Rest time: 5 minutes; Total time: 45 minutes

Variations

I like to personalize the recipe by experimenting:

I substitute chicken breasts with boneless thighs for juicier meat, adjusting the cook time accordingly.
For dairy-conscious versions, I sometimes replace heavy cream with half‑and‑half or a milk and Greek yogurt blend.
I boost the flavor by marinating the chicken beforehand in a lemon-herb olive oil mixture for an extra aromatic profile.

Storage/reheating

Refrigeration: I let the dish cool, then store it in an airtight container for up to 3 days. I reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to re‑creamy‑fy the sauce.
Freezing: I portion the chicken and sauce in freezer-safe containers, expelling air, and freeze for up to 2 months. I thaw overnight in the fridge and reheat slowly.
Separation tip: When making ahead, I like storing the sauce separately to prevent the chicken from becoming overly soft and to preserve the sauce’s texture.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes—I’ve used them after thawing fully (either overnight in the fridge or using the microwave defrost setting) so they cook evenly and reach the safe internal temperature of 165 °F.

What can I substitute for heavy cream if I want a lighter version?

I often swap heavy cream with half‑and‑half or a combo of whole milk and Greek yogurt. For dairy-free options, coconut cream works—though it shifts the flavor slightly.

Can I make this recipe ahead of time and reheat it later?

Absolutely. I cool the dish and store it in an airtight container in the fridge for up to 3 days. Reheating gently on low heat or in the microwave works well—adding a bit of broth or cream revives the sauce.

How can I make this dish vegetarian?

I replace chicken with plant proteins like tofu or tempeh, or hearty veggies such as portobello mushrooms or eggplant. I also swap chicken broth for vegetable stock and tweak cooking times as needed.

What side dishes pair well with creamy garlic pesto chicken?

I often serve it over pasta or rice to soak up the sauce. A crisp green salad with lemon vinaigrette provides a refreshing contrast. I also enjoy serving crusty garlic bread or steamed veggies like broccoli or zucchini on the side.

Conclusion

I hope this article brings the creamy, garlicky, pesto‑rich flavors of the recipe to life in a way that feels both warm and accessible. I love how straightforward it is—yet the final result feels special. With under an hour of my time, I’ve created something that tastes indulgent but also comforting. I can easily imagine this dish elevating a simple weeknight dinner or shining at a gathering. Whenever those creamy pesto cravings hit, this is my go-to.