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A close-up of a Creamy Pesto Chicken Skillet featuring tender chicken breasts, whole and halved cherry tomatoes, and fresh herbs.
Daniel

Creamy Pesto Chicken Skillet

This one-pan Creamy Pesto Chicken Skillet is a quick and flavorful weeknight meal featuring tender chicken simmered in a rich, vibrant pesto cream sauce with burst cherry tomatoes and fresh spinach. It's incredibly satisfying and easy to make!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces if large
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
For the Sauce and Vegetables
  • 1 tbsp butter unsalted
  • 1/2 yellow onion finely diced
  • 3 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 cup store-bought or homemade pesto
  • 1 pint cherry or grape tomatoes halved
  • 4-5 oz fresh spinach
  • 2 tbsp Parmesan cheese grated, for garnish (optional)

Equipment

  • Large Skillet (10-12 inch)
  • Cutting board
  • Sharp knife
  • Tongs
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper.
  2. Heat olive oil in a large (10-12 inch) skillet over medium-high heat. Once hot, add the chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Build the Sauce
  1. Reduce the heat to medium. Add butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
  2. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  3. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any remaining flavorful browned bits.
  4. Stir in the heavy cream and pesto. Bring the mixture to a gentle simmer, then reduce heat to low and let it simmer for 3-5 minutes, allowing the sauce to slightly thicken.
  5. Add the halved cherry tomatoes to the sauce and simmer for 2-3 minutes, until they begin to soften and burst slightly.
Combine and Serve
  1. Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken with the creamy pesto sauce.
  2. Add the fresh spinach to the skillet, stirring until it wilts completely, which should take 1-2 minutes. Taste and adjust seasoning if needed.
  3. Serve immediately, garnished with grated Parmesan cheese if desired. This dish pairs wonderfully with rice, pasta, or crusty bread.

Notes

For extra richness, you can add 2 oz of cream cheese along with the heavy cream. If using chicken breasts, consider pounding them to an even thickness for uniform cooking, or cut them into bite-sized pieces from the start.