Tender chicken breasts, creamy garlic pesto sauce, sun-dried tomatoes, and bell peppers—this recipe is weeknight magic in 30 minutes.
I still remember the first time I threw this dish together. It was a Tuesday. You know the kind—emails piling up, laundry threatening to take over the living room, and me, standing there at 6 PM, totally uninspired. I mean, how many times can you make chicken and rice before your family starts giving you that look? (You know the one.)
So I raided the fridge. Found some pesto, half a jar of sun-dried tomatoes I thought I’d use two weeks ago, and a couple of bell peppers that were begging not to be forgotten. And because life is better with cream and Parmesan (isn’t it though?), I just went for it.
When my husband took his first bite, he actually said, “Babe, if I wasn’t already married to you, I’d propose over this chicken.” I might have teared up. Not because of the proposal thing—we’re 10 years in—but because I finally nailed a dinner that wasn’t boring. And now? This Creamy Garlic Pesto Chicken is a total lifesaver when I need something fast, comforting, and impressive without, you know, actually trying too hard.
Why You’ll Love This Creamy Garlic Pesto Chicken Recipe?
This isn’t one of those recipes you try once and forget about. It’s creamy, garlicky, and packed with flavor, thanks to the pesto and sun-dried tomatoes. It’s cozy, but not heavy. Fancy enough for date night but easy enough for a Tuesday (ask me how I know).
And you only need one pan. Which, let’s be honest, is worth its weight in gold after a long day. Plus, it’s ready in 30 minutes. If you’re anything like me and hate waiting for dinner, this one’s got your name all over it.
Ingredient Notes:
Okay, here’s why each of these is a star in this recipe. And yes, I’ve made swaps when I was desperate. I’ll tell you how that went too.
- Chicken Breasts: Sliced thin so they cook fast and stay juicy. You could use thighs if that’s your vibe. I’ve done both—no complaints here.
- Olive Oil: For that golden sear. Plus, it smells amazing when it hits the pan.
- Italian Seasoning, Salt, and Pepper: Just a simple seasoning mix that makes the chicken taste like you put in way more effort than you did.
- Garlic: Three cloves! Don’t be shy. If you’ve got garlic breath, you’re doing it right.
- Sun-Dried Tomatoes: Sweet and chewy and kind of fancy-feeling. I’ve forgotten them before… it was fine. But I missed that tang.
- Bell Peppers: Adds crunch and color. And maybe tricks you into thinking you’re eating healthy.
- Heavy Cream & Chicken Broth: The dream team. Creamy but not too creamy.
- Basil Pesto: Homemade or jarred. No shame. If you’ve got a favorite brand, go for it.
- Parmesan Cheese & Fresh Basil: Don’t skip these! They’re like the bow on a present. Or the final episode in a really good TV series. You need it.
How To Make Creamy Garlic Pesto Chicken?
Step 1. Get the Chicken Cookin’
Heat a little oil in your biggest skillet. You want it hot enough that the chicken sizzles the second it hits the pan. Season those strips and cook until golden—about 7-8 minutes. Don’t crowd the pan. I always crowd the pan. Don’t be me.
Step 2. Mix Up the Sauce
While the chicken’s getting its tan on, whisk together the cream, broth, and pesto. Super simple. I’ve done this in a measuring cup while answering a text from my sister. Multi-tasking at its finest.
Step 3. Sauté Those Veggies
Once the chicken’s done, take it out and throw in some more oil. Then add your onions, garlic, and sun-dried tomatoes. This is where your kitchen starts smelling like a fancy restaurant, and you’ll probably feel a little smug. You deserve that.
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Step 4. Peppers In
Add the bell peppers and sauté until they soften a bit. Not mushy. We’re not making baby food here.
Step 5. Pour in the Sauce
Now the sauce goes in. Bring it to a simmer and let it do its thing.
Step 6. Chicken Makes Its Comeback
Toss the chicken back in. Let it heat through and soak up all that creamy goodness. It’s like a spa day for your chicken.
Step 7. Finish Strong
Top it with Parmesan and fresh basil. Then, immediately wonder why you haven’t made this sooner.
Storage Options:
This reheats like a champ. Store it in an airtight container for up to 3 days. Microwave works fine, but I like to warm it gently on the stove with a splash of broth or cream. It’s not great frozen (trust me on this), so just eat it all, okay?
Variations and Substitutions:
- Chicken Thighs: Juicier, a little more forgiving.
- No Cream?: Half-and-half works, or even coconut milk if you’re dairy-free.
- More Veggies: Spinach, zucchini, or mushrooms—go wild.
- No Parmesan?: Feta works if you want to get a little Greek about it.
What to Serve with Creamy Garlic Pesto Chicken?
- Pasta: I love fettuccine, but any pasta’s good.
- Rice: Jasmine or basmati makes it feel cozy.
- Crusty Bread: For sauce-mopping. Non-negotiable.
- A Simple Salad: If you must be responsible.
Frequently Asked Questions:
Can I make this ahead of time?
Sure! But it’s best fresh. If you do, reheat it gently.
Can I use a different protein?
Yep! Shrimp’s awesome. Tofu works too, if you’re into that.
So that’s it. My go-to, weeknight-saving, husband-impressing Creamy Garlic Pesto Chicken recipe. I promise it’s as easy as it sounds—and if you’ve got 30 minutes, you can make it tonight. Try it out, and let me know how it goes. And if someone proposes marriage over it? You have to tell me.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Garlic Pesto Chicken
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, sliced into strips
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and finely chopped
- 2 small bell peppers any color, sliced into thin strips
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
- 3 tablespoons basil pesto
- Fresh basil chopped (for garnish)
- Parmesan cheese grated (for garnish)
Instructions
Prepare the Chicken
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Season the chicken strips with Italian seasoning, salt, and black pepper. Place the seasoned chicken in the skillet and cook for 7 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Combine the Sauce Ingredients
- In a separate small mixing bowl, whisk together the heavy cream, chicken broth, and basil pesto until the mixture is smooth and well combined. Set aside.
Sauté the Aromatics
- Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced yellow onion and sauté for 2 minutes, until softened. Incorporate the minced garlic and chopped sun-dried tomatoes, cooking for an additional 30 seconds, or until fragrant.
Cook the Bell Peppers
- Add the sliced bell peppers to the skillet. Sauté for approximately 4 minutes, or until the peppers are fork-tender.
Add the Pesto Cream Sauce
- Pour the prepared pesto sauce mixture into the skillet. Bring the mixture to a gentle simmer, stirring occasionally to combine the flavors.
Return the Chicken to the Skillet
- Add the cooked chicken back into the skillet. Simmer the mixture for an additional 2 minutes, or until the chicken is heated through and the sauce has thickened slightly. Adjust seasoning with additional salt and pepper, if necessary.
Garnish and Serve
- Remove from heat. Garnish with freshly grated Parmesan cheese and chopped fresh basil before serving. This dish pairs well with pasta, rice, or crusty bread.
Notes
- Basil pesto (some varieties may contain gluten as a stabilizer or thickener).
- Chicken broth (verify that no gluten-containing additives are present).
- Parmesan cheese (generally gluten-free, but always confirm with the manufacturer).
Serve with gluten-free pasta, rice, or a gluten-free bread option.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Served over pasta, absolutely delicious 😋