There’s something special about a skillet dinner that comes together fast but feels like you put your whole heart into it. This creamy garlic pesto chicken is exactly that kind of magic warm, fragrant, and bursting with color from all those sautéed veggies.
It’s the kind of dish you make on a busy night when you still want something comforting and homemade. The pesto melts into the cream, the garlic fills the kitchen with that dreamy aroma, and the sun-dried tomatoes add a deep, cozy richness.
And honestly? This is one of those meals that makes everyone hover near the stove asking, “Is it done yet?” It’s quick, it’s beautiful, and it feels like a warm little mood booster on a plate.
Ingredients You’ll Need
For the Chicken
- 3–4 chicken breasts, boneless and skinless
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- Salt and fresh cracked pepper
For the Aromatics & Veggies
- ½ red onion
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped (save the oil!)
- 3 bell peppers (1 red, ½ yellow, ½ green)
For the Sauce
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ½ cup chicken stock
For Serving & Garnish
- Fresh basil, chopped
- Parmesan cheese, grated
A small note: using the leftover sun-dried tomato oil gives the chicken a gorgeous golden sizzle and layers of extra flavor. Highly recommend.
How to Make It
Step 1: Sear the Chicken
Warm a tablespoon of that delicious tomato oil in a large nonstick skillet. Add the Italian seasoning and red pepper flakes they’ll bloom in the heat and make everything smell incredible.
Lay in the chicken breasts and let them sizzle for 4–5 minutes per side. You want them cooked through and lightly golden. If they’re browning too quickly, turn the heat down so they stay tender.
Once they’re ready, set them aside on a plate to rest.
Step 2: Mix the Creamy Pesto Sauce
In a small bowl or measuring cup, whisk together the basil pesto, heavy cream, and chicken stock.
It turns into this rich, velvety green sauce that’s going to cling beautifully to every piece of chicken and every bite of veggies.
Step 3: Sauté the Veggies
Bring the skillet back to medium-high heat. Add the onion, garlic, and sun-dried tomatoes. If things look a little dry, drizzle in more of that flavored oil from the jar.
Give them about a minute just long enough for the garlic to turn fragrant and the tomatoes to soften slightly.
Add the bell peppers and cook until they’re bright and just tender, still with that perfect little crunch.
Step 4: Combine Everything and Simmer
Pour the creamy pesto mixture into the skillet and bring it to a gentle simmer. It’ll thicken slightly and turn glossy and beautiful.
Slice the cooked chicken into strips, nestle them back into the pan, and spoon the sauce over the top. Let it all warm together for 2–3 minutes.
Finish with basil, a handful of parmesan, and serve immediately.
This creamy garlic pesto chicken is wonderful over pasta, rice, zucchini noodles, or even bulgur truly whatever cozy base you’re craving.
Creamy Garlic Pesto Chicken
Equipment
- Large nonstick skillet For searing the chicken and simmering the sauce.
- Cutting board For slicing chicken and vegetables safely.
- Chef’s knife For chopping onions, garlic, and bell peppers.
- Mixing bowl or measuring cup To whisk together the creamy pesto sauce.
- measuring cups and spoons To measure pesto, cream, stock, and seasonings.
Ingredients
- 3-4 pieces chicken breasts, boneless and skinless
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon Italian seasoning
- 0.5 red onion, sliced
- 3 cloves garlic, minced
- 0.5 cup sun-dried tomatoes, drained and chopped (reserve some oil for cooking)
- 1 red bell pepper, sliced
- 0.5 yellow bell pepper, sliced
- 0.5 green bell pepper, sliced
- 0.5 cup basil pesto
- 0.5 cup heavy whipping cream
- 0.5 cup chicken stock
- salt and fresh cracked pepper, to taste
- fresh basil, chopped, for garnish
- parmesan cheese, grated, for garnish
Instructions
- Heat 1 tablespoon of the drained sun-dried tomato oil in a large nonstick skillet over medium heat. Stir in the Italian seasoning and red pepper flakes so they bloom in the oil. Add the chicken breasts to the skillet and cook for 4–5 minutes on each side, or until cooked through and lightly golden. If the chicken starts to brown too quickly, reduce the heat. Remove the chicken from the skillet and set aside on a plate.
- In a mixing cup or small bowl, whisk together the basil pesto, heavy whipping cream, and chicken stock until smooth and well combined. Set the creamy pesto sauce aside while you cook the vegetables.
- Return the skillet to medium-high heat. Add the sliced red onion, minced garlic, and chopped sun-dried tomatoes. If the skillet seems dry, add a little more of the reserved sun-dried tomato oil. Cook for about 1 minute, just until fragrant. Add the sliced bell peppers and cook for a few minutes, stirring, until they are slightly softened but still crisp and colorful.
- Pour the prepared creamy pesto sauce into the skillet and bring it to a gentle simmer. Slice the cooked chicken breasts into strips and return them to the skillet, nestling them into the sauce. Simmer for 2–3 minutes, or until the chicken is heated through and everything is coated in the sauce. Taste and adjust with salt and pepper as needed. Garnish with freshly chopped basil and grated parmesan, then serve immediately over pasta, rice, zucchini noodles, or bulgur.
Notes
Nutrition
Cozy Tips & Serving Ideas
- Add a small squeeze of lemon at the end for a tiny pop of brightness
- Serve with warm garlic bread to soak up the extra sauce
- Swap the cream for half-and-half if you prefer a lighter finish
- Add mushrooms for extra earthiness
- Make the chicken ahead and store the sauce separately for easy meal prep
A Cozy Little Closing
This creamy garlic pesto chicken brings that perfect mix of comfort and color to any weeknight. It’s quick, creamy, and full of those warm flavors that make dinner feel extra special