This quick and easy one-pot pesto chicken is homemade with simple ingredients and cooked on the stovetop. In about 30 minutes you’ll have tender cubes of boneless chicken breast simmered in a rich, creamy, cheesy basil pesto sauce—an excellent weeknight dinner that pairs well with pasta, rice or low-carb sides.
How to make pesto chicken breast?
- Heat oil in a nonstick pot or skillet over medium-high heat.
- Add the chicken and seasonings, then stir in the basil pesto to coat the pieces evenly.
- Cover and cook until the chicken is mostly cooked through, about 10 minutes.
- Uncover and reduce the liquid to your preferred consistency.
- Stir in halved cherry tomatoes and cook briefly until just softened.
- Mix in cream cheese until fully incorporated and the sauce becomes creamy.
- Garnish with shredded cheeses and fresh basil, then serve and enjoy.
What sides to serve with creamy basil pesto chicken recipe?
Rice – Steamed basmati, jasmine or brown rice all work beautifully to soak up the pesto sauce.
Cauliflower rice – A great low-carb alternative that keeps the meal light.
Zoodles or zucchini noodles – Light, low-carb and a good match with the creamy pesto.
Spaghetti squash – Another low-carb pasta substitute that pairs well with the sauce.
Pasta – Toss the cooked pasta with the pesto chicken for a comforting, complete dish. Penne, fettuccine or spaghetti are all excellent.
Salad – A simple green salad balances the richness; avoid overly strong dressings that could overpower the pesto.
Couscous – Prepare according to package directions for a quick, neutral side.
Quinoa – Boiled with a pinch of salt, quinoa offers a nutritious, protein-rich base.
Can you bake chicken with pesto?
Yes. You can marinate whole chicken breasts, thighs or cubes in pesto for an hour or overnight, then bake or grill until cooked through. Baking or grilling develops a slightly different texture and deeper roasted flavor compared to stovetop cooking.
Variations
Chicken pesto pasta – Toss cooked pasta with the chicken and sauce at the end until everything is well coated.
Chicken pesto pizza – Use the cooked pesto chicken as a topping with mozzarella over your favorite pizza crust.
Pesto chicken salad – Add cooled pesto chicken to a green salad for a filling, protein-packed lunch.
Baked or grilled pesto chicken – Skip the cream cheese in the marinade, marinate for at least an hour, then bake or grill for a lighter version.
Different garnishes – Try shredded cheese, red pepper flakes for heat, or finely chopped herbs like basil, parsley, cilantro or chives to vary flavor and presentation.
Tips and techniques
Adjust the seasonings – If your pesto is strongly seasoned, reduce additional herbs and salt so the flavors stay balanced.
Use a nonstick pot or pan – This helps prevent the sauce and cheese from sticking or burning.
Fresh aromatics – Fresh garlic and ginger provide brighter, fresher flavor than powders.
What cut of chicken to use – Chicken breast cubes are used here for quick cooking, but whole breasts, thighs or drumsticks work too; adjust cooking time accordingly.
Add vegetables – Cherry tomatoes complement pesto well, but you can also add green beans, broccoli, onions or mushrooms for extra nutrition and texture.
Choose your dairy – Full-fat cream cheese gives the creamiest result; use low-fat versions or heavy cream as alternatives if desired.
Thicken the sauce – Cook uncovered to reduce liquids, then stir in cream cheese at the end to create a richer, thicker sauce.
Leftovers – Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently on the stovetop or microwave and use the leftovers in sandwiches, paninis, pizzas or salads.
More one-pot chicken recipes
- Apricot Chicken (One Pot)
- 40 Cloves Garlic Chicken (One Pot)
- Paprika Chicken (One Pot)
Recipe
One Pot Pesto Chicken
Ingredients
- 2 tablespoon Olive oil
- 1.5 pounds Chicken breast, cut into 2-inch cubes
- ½ tablespoon Grated ginger
- 1 tablespoon Finely minced garlic
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ cup Basil pesto
- 1 cup Cherry tomatoes, halved
- ¼ cup Cream cheese
- 2–3 tablespoon Shredded mozzarella, for garnish
- 2–3 tablespoon Shredded Parmesan, for garnish
- 2–3 tablespoon Fresh basil, finely chopped, for garnish
Instructions
- Heat the oil in a large nonstick pot or skillet over medium-high heat.
- Add the chicken, ginger, garlic, salt, pepper, Italian seasoning and basil pesto. Stir to coat the chicken evenly.
- Cover and cook for about 10 minutes, until the chicken is mostly cooked through.
- Uncover and continue cooking until the liquid reduces to your desired consistency.
- Add the halved cherry tomatoes and cook briefly to soften them, about 1 minute with the lid on.
- Stir in the cream cheese until melted and the sauce becomes creamy.
- Garnish with shredded mozzarella, Parmesan and fresh basil. Serve over pasta, rice or your preferred side.
Notes
- Read the tips and techniques above for variations and storage suggestions.
- Leftovers can be kept in a sealed container in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
Nutrition
An automated tool calculated the nutritional information; actual values may vary based on ingredients and portion sizes.
Happy cooking everyone!