This Creamy Pesto Chicken is creamy, high in protein, gluten-free and with only 13 grams of net carbs. Perfect for those Mediterranean flavor lovers.

This delicious meal is not only going to be a party for your taste buds, but it’s also a versatile dish that fits perfectly into any dinner table. So, whether you are a seasoned home cook or starting to try new recipes, this is the perfect recipe for you.

I love this recipe because it’s perfect for busy weeknights or an elegant dinner party. This meal offers comfort with high levels of sophistication. I’d know that since I’ve made it! Haha!

The rich creaminess of the sauce elevates the taste of traditional pesto, and it blends perfectly with the seasoned chicken. The result? A combination that everyone is going to love and want seconds.

Another thing I love about this recipe is that you can modify it based on your preferences.

For example, you can add other ingredients like mushrooms, cherry tomatoes, or bacon bits to add a different flavor profile. You can also switch some ingredients, like using shrimp as the main protein or tofu as a plant-based option.

And, for those who have a specific dietary preference, it’s just a matter of picking the right ingredients. While this recipe is naturally gluten-free, just make sure all the ingredients you use (like the pesto) are certified gluten-free.

Also, if you need the recipe to be dairy-free, you can use coconut milk instead of heavy cream.

In the end, there are countless ways you can modify this recipe and make it your own. And, while I prefer the original recipe, that’s the beauty of cooking: you can always make the recipe suit your likes. 

Ingredients and Substitutes

Olive oil, divided (2 tbsp) – You can also use avocado or coconut oil.

Chicken breasts, skinless and boneless, cut into strips (1 lb) – While I love using chicken breasts, you can use other proteins, such as shrimp, salmon, or tofu.

Italian seasoning (1 tsp) – This adds a punch of flavor, so make sure you don’t miss this important ingredient.

Paprika (1 tsp) – It provides a mild heat and vibrant color to the dish. You can use smoked paprika to add a bit of smokiness to the recipe or cayenne pepper if you don’t have paprika.

Garlic powder (1 tsp) – You can also use fresh garlic for a stronger taste or garlic flakes.

Salt, to taste

Black pepper, to taste

White onion, finely chopped (1/2 large) – If you don’t have white onions, you can use yellow or red onions. If you want to avoid the task of chopping, you can use onion flakes or onion powder.

Garlic, minced (4 cloves) – You can also use garlic powder if need be,

Sun-dried tomatoes, drained and chopped (½ cup) – This adds a nice, rich, tangy flavor. But, if you don’t have any and cannot go purchase some, you can add cherry tomatoes or canned fire-roasted tomatoes.

Bell peppers, cut into thin strips (2) – You can use any colored bell pepper you have it available. You can also try adding zucchini or asparagus to add variety.

Heavy cream (½ cup) – This creates the comforting creamy texture of the dish. You can also use half-and-half or coconut milk for a dairy-free option.

Chicken broth, low-sodium (½ cup) – If you are making a vegetarian meal, you can use vegetable broth.

Pesto (3 tbsp) – If you want to add a twist to the meal, you can use sun-dried pesto or arugula pesto.

GARNISH

Fresh basil, chopped

Parmesan, grated – You can also use Pecorino Romano or nutritional yeast for a plant-based option.

How to Make Creamy Pesto Chicken

Step 1. Place the chicken breast on a cutting board or a large bowl and season it with Italian seasoning, paprika, garlic powder, salt, and black pepper.

Step 2. Grab a skillet and place it over medium-high heat. Add 1 tbsp of olive oil and place the chicken.

Step 3. Cook the chicken for 7-8 minutes or until it is fully cooked. Remove all of the chicken from the pan and set aside.

Step 4. Add the rest of the olive oil to the skillet. Then, place the onions and cook for 2 minutes until they are translucent.

Step 5. Once the onions are cooked, add the garlic and sun-dried tomatoes.

Step 6. Cook for another 2-3 minutes.

Step 8. Grab the bell peppers and add them to the skillet. Cook the bell peppers for 4-5 minutes.

Step 9. While the bell peppers are cooking, grab a small bowl and mix the heavy cream, chicken broth, and pesto. Add the heavy cream mix into the skillet once it’s all mixed and the bell peppers are cooked.

Step 10. Bring it to a simmer for 3-4 minutes.

Step 11. Add the chicken back into the skillet and cook for another 2-3 minutes until it’s all cooked through and the sauce thickens.

Step 12. When it’s all done, season with salt and pepper and garnish with fresh basil and grated Parmesan before serving.

Sides for Creamy Pesto Chicken

I like this recipe on its own, but there are some great side dishes that can elevate the meal. Here are some of my favorite side dishes.

• Garlic bread (it’s perfect for soaking all that delicious sauce)
• Steamed vegetables
• Mixed green salad with a light vinaigrette
• Roasted potatoes
• Butter pasta
• Rice Pilaf
• Quinoa salad

Storage and Leftovers

Once the recipe is cooled, transfer the chicken to an airtight container. You can keep it in the fridge for up to 3-4 days.

Now, if you plan on having it after 4 days, it’s best to place it in the freezer.

Place it in a freezer-friendly container (in individual portions) and keep it there for up to two months.

When you are ready to have it again, thaw the chicken in the fridge overnight and reheat gently on the stove. While you can do it in the microwave, I prefer how it turns out on the stove (it’s less dry and creamier).

Other One Pan Chicken Recipes

• One Pan Balsamic Chicken
• Creamy Sun-Dried Chicken Orzo
• Lemon Chicken Piccata
• One Pan Cheesy Jalapeno Chicken
• Creamy Chicken with Sun-Dried Tomatoes