Creamy Garlic Pesto Chicken Recipe
Creamy Garlic Pesto Chicken combines tender pan-seared chicken breasts with a luxurious sauce of fresh basil pesto, garlic, and cream. This Italian-inspired dish is elegant enough for entertaining yet simple enough for weeknight dinners, delivering restaurant-quality results in under 40 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 150g/5.3oz each)
- 60ml (¼ cup) extra virgin olive oil
- 6 cloves garlic, minced
- 120ml (½ cup) heavy cream
- 100g (3.5oz) fresh basil leaves
- 50g (1.75oz) grated Parmigiano-Reggiano cheese
- 30g (1oz) pine nuts
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 240ml (1 cup) chicken stock
Instructions
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Prepare the basil pesto by combining fresh basil leaves, minced garlic (reserve 2 cloves for the sauce), pine nuts, grated Parmigiano-Reggiano, and 30ml (2 tablespoons) of olive oil in a food processor. Pulse until a coarse paste forms, then stir in lemon juice, salt, and ¼ teaspoon pepper.
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Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
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Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat until shimmering.
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Place chicken breasts in the hot skillet and sear for 6-7 minutes on the first side without moving them, until golden brown.
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Flip the chicken and sear the second side for 5-6 minutes until cooked through (internal temperature 165°F/74°C). Transfer to a plate.
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Reduce heat to medium and add remaining 30ml (2 tablespoons) olive oil to the skillet. Sauté the reserved 2 minced garlic cloves for 30 seconds until fragrant.
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Pour in chicken stock and bring to a simmer, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes.
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Reduce heat to low and stir in the basil pesto until well combined, then add the heavy cream in a steady stream while stirring continuously.
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Return chicken breasts to the skillet and spoon the creamy garlic pesto sauce over them. Simmer gently for 3-4 minutes until the sauce coats the chicken and reduces slightly.
Substitutions
- Use Greek yogurt (120ml) instead of heavy cream for a lighter, tangy version with similar richness
- Replace pine nuts with toasted walnuts or sunflower seeds for a different texture and nut-free option
- Substitute fresh basil with fresh arugula or parsley for variations in flavor profile
- Use boneless, skinless chicken thighs instead of breasts for more forgiving, juicier meat
Tips
- Do not skip drying the chicken before searing—moisture prevents proper browning and crispy skin development
- Make the pesto fresh rather than using jarred versions, which often contain garlic that becomes bitter when cooked with cream
- For meal prep, cook the chicken and sauce separately and refrigerate for up to 3 days before reheating gently over low heat
While pesto originates from Liguria in northern Italy, the addition of cream is a modern innovation that reflects contemporary Italian cooking and Northern Italian techniques. This dish bridges traditional regional flavors with modern comfort food sensibilities, representing how Italian cuisine has evolved beyond its classical roots.
Frequently Asked Questions
How long does Creamy Garlic Pesto Chicken Recipe take to make?
Creamy Garlic Pesto Chicken Recipe takes about 40 minutes total — 15 minutes of prep and 25 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Pesto Chicken Recipe?
You can adapt it easily: Use Greek yogurt (120ml) instead of heavy cream for a lighter, tangy version with similar richness; Replace pine nuts with toasted walnuts or sunflower seeds for a different texture and nut-free option; Substitute fresh basil with fresh arugula or parsley for variations in flavor profile.
How should I store leftover Creamy Garlic Pesto Chicken Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
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