Velvety Pesto Chicken Skillet

Why You’ll Love This One-Pan Creamy Pesto Chicken

This One-Pan Creamy Pesto Chicken isn’t just another dinner recipe; it’s a culinary triumph designed to simplify your life without compromising on incredible flavor. Here’s why this dish will quickly become a cherished favorite in your kitchen:

• Unbeatable Convenience: True to its name, this recipe requires just one pan, significantly cutting down on dishes and making cleanup a breeze. It’s perfect for busy weeknights when you want a delicious homemade meal without the usual kitchen chaos.
• Explosion of Flavor: From the succulent, perfectly seared chicken to the rich, aromatic creamy pesto sauce and the fresh, zesty tomato basil topping, every bite is packed with incredible taste. The combination of savory, herbaceous, and tangy notes creates a balanced and deeply satisfying experience.
• Weeknight Savior: With minimal prep and a total cooking time of just 30 minutes, this recipe is your secret weapon for whipping up a gourmet-quality meal in a flash. Spend less time in the kitchen and more time enjoying dinner with your loved ones.
• Impressive Presentation: Despite its simplicity, this dish looks absolutely stunning on the plate. The golden-brown chicken, vibrant green pesto sauce, melted mozzarella, and colorful tomato salad make it perfect for entertaining guests or simply elevating your everyday dining.
• Healthyish and Wholesome: Packed with lean protein from the chicken and fresh ingredients like basil and tomatoes, this meal offers a healthier alternative to many takeout options. It’s satisfying and nutritious, making you feel good about what you’re eating.
• Highly Adaptable: While fantastic on its own, this versatile chicken dish pairs beautifully with a variety of sides. Serve it over pasta, fluffy rice, roasted potatoes, or a simple green salad to create a heartier meal that suits your preferences.

Key Ingredients and Smart Substitutions

Crafting the perfect One Pan Creamy Pesto Chicken begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and some helpful tips for variations:

• Chicken Breasts: The recipe calls for 1-1.5 pounds of boneless, skinless chicken breasts. To ensure quick and even cooking, it’s crucial to butterfly each breast into two thin cutlets. This technique reduces cooking time and helps the chicken absorb more flavor from the sauce. If you have thicker breasts, gently pound them to an even thickness for best results. Chicken thighs can also be used for a richer flavor, though cooking times may vary slightly.
• Seasoning: A light seasoning of kosher salt and freshly cracked black pepper is all your chicken needs before searing. Remember, the pesto and Parmesan cheese are already quite salty and flavorful, so less is more at this stage. You can always adjust seasoning at the end.
• Avocado Oil: Used for sautéing the chicken cutlets. Avocado oil is an excellent choice due to its high smoke point and neutral flavor, making it perfect for searing. Olive oil or grapeseed oil can also be used as alternatives.
• Aromatics (Sweet Onion & Garlic): Diced sweet onion and minced garlic form the foundational layer of flavor for our creamy sauce. These aromatics infuse the dish with a depth that is essential. Don’t rush this step; allow them to soften and become fragrant.
• Low Sodium Chicken Broth: This is used to deglaze the pan, capturing all the delicious browned bits (fond) left by the chicken and aromatics. Opting for low sodium broth gives you more control over the final saltiness of your dish, especially with the seasoned pesto and cheeses. Vegetable broth can be substituted if preferred.
• Pesto Sauce: Our star ingredient! We highly recommend Delallo’s Simply Pesto traditional basil jarred pesto sauce for its vibrant flavor and quality ingredients. If using another brand, choose one with a fresh basil profile. You can also use homemade pesto if available.
• Heavy Cream: This ingredient is non-negotiable for achieving that luxurious, velvety texture in the sauce. A small amount of heavy cream significantly enhances the richness and mouthfeel. While you could try milk or half-and-half, be aware that these lighter options might result in a thinner sauce that is prone to curdling if overheated.
• Cheeses (Parmesan & Mozzarella): Grated Parmesan cheese is stirred directly into the sauce, adding a salty, umami depth and helping to thicken it. Shredded mozzarella cheese is then melted over the chicken for that irresistible gooey, cheesy topping. For best melting, use fresh mozzarella or a good quality pre-shredded variety.
• Fresh Tomato Basil Salad: This simple yet essential garnish provides a burst of freshness and acidity. You’ll need halved cherry tomatoes, fresh basil chiffonade, a drizzle of extra virgin olive oil, a squeeze of fresh lemon, and a pinch of salt and pepper. This bright, herbaceous topping cuts through the richness of the creamy chicken beautifully.

Step-by-Step Preparation Guide for Creamy Pesto Chicken

Creating this delicious One Pan Creamy Pesto Chicken is straightforward and rewarding. Follow these steps for a perfect meal every time:

1. Prepare the Vibrant Tomato Basil Salad

In a medium mixing bowl, combine the halved cherry tomatoes, delicate fresh basil chiffonade, a pinch of kosher salt, a few turns of freshly cracked black pepper, a generous drizzle of extra virgin olive oil, and a refreshing squeeze of fresh lemon juice. Gently toss all the ingredients together until they are well combined and the flavors start to meld. Cover the bowl and set it aside; this allows the flavors to deepen while you prepare the main dish, and keeps the basil fresh.

2. Prepare the Chicken Cutlets

Begin by taking your chicken breasts and carefully butterflying each one into four thinner cutlets. This crucial step ensures that the chicken cooks quickly and evenly, becoming beautifully tender. Once cut, lightly season both sides of the chicken cutlets with a pinch of kosher salt and a few turns of cracked black pepper. Remember, a light seasoning is key here, as the pesto and Parmesan cheese will contribute substantial saltiness and flavor to the dish. Over-seasoning now can make the final dish too salty.

3. Sear the Chicken to Golden Perfection

Next, heat 1-2 tablespoons of avocado oil in an oven-safe sauté pan or a well-seasoned cast iron pan over medium-high heat. Wait until the oil is shimmering and hot before proceeding. Carefully add the seasoned chicken cutlets to the hot pan, making sure not to overcrowd the pan; cook in batches if necessary to ensure a good sear. Sear the chicken for 3-4 minutes on each side until it develops a beautiful golden-brown crust and is cooked through. The cooking time will vary depending on the thickness of your cutlets, so using a meat thermometer to ensure an internal temperature of 165°F (74°C) is highly recommended for doneness. Once cooked, remove the chicken from the pan and set it aside on a plate, allowing any flavorful juices to collect, which you’ll add back later.

4. Craft the Irresistible Creamy Pesto Sauce

Using the same pan (do not clean it, as the browned bits at the bottom, known as “fond,” are packed with flavor), reduce the heat to medium. Add the diced sweet onion and minced garlic to the pan. Sauté for 3-5 minutes, stirring occasionally, until the onions are soft, translucent, and the garlic is wonderfully fragrant. This step builds the aromatic foundation of your sauce.

Now, deglaze the pan with ½ cup of low sodium chicken broth. Use a wooden spoon to vigorously scrape up all those flavorful crispy bits from the bottom of the pan, incorporating them into the broth. Let the broth simmer and reduce by about one-quarter, concentrating its flavors.

Next, pour in ½ cup of heavy cream and add 2 tablespoons of Delallo pesto sauce. Whisk continuously until everything is thoroughly combined and the sauce starts to warm through. Then, gradually stir in 2 tablespoons of grated Parmesan cheese. Continue whisking frequently as the sauce gently simmers and reduces slightly, ensuring the cheese melts smoothly and fully integrates into the sauce, creating a rich, luscious consistency.

Finally, return the cooked chicken cutlets, along with any collected juices, back into the pan. Nestle the chicken pieces into the creamy pesto sauce, ensuring they are well coated. Evenly sprinkle ¼ cup of shredded mozzarella cheese over the chicken. Cover the pan with a lid and let it sit for 2-3 minutes, allowing the residual heat to perfectly melt the mozzarella into a gooey, irresistible topping. Alternatively, if your pan is oven-safe, you can place it under a broiler for 1-2 minutes to achieve a beautifully bubbly and lightly golden cheese crust (keep a close eye on it to prevent burning). Once the cheese is melted to perfection, remove the pan from the heat. Serve this magnificent One Pan Creamy Pesto Chicken immediately, topped generously with the fresh tomato basil salad for a burst of color and flavor. Enjoy this effortlessly delicious and satisfying meal!

A Quick Note on Seasoning: It is important to emphasize the use of low sodium chicken broth because both Parmesan cheese and most pesto sauces are already well seasoned. Additionally, you only need to lightly season the chicken cutlets before sautéing them. A golden rule in cooking is that you can always add more salt to a dish to enhance its flavor, but once it’s in, you cannot take it out. Therefore, always taste your sauce towards the end of cooking and adjust seasoning as needed, ensuring a perfectly balanced and flavorful final product.

Author:
Sarah Thomas-Drawbaugh

This one pan creamy pesto chicken checks all the boxes. The juicy, tender chicken is nestled in a fabulous creamy pesto sauce. Topped with melty mozzarella cheese and a simple yet delicious tomato basil salad, you’re going to love this recipe.

One Pan Creamy Pesto Chicken

• 1 pound chicken breasts, butterfly into 4 thin cutlets
• pinch kosher salt, lightly season the chicken
• few turns cracked black pepper, lightly season the chicken
• 1-2 tablespoons avocado oil
• ½ cup sweet onion, diced small
• 1 teaspoon garlic, minced, about 2 cloves
• ½ cup low sodium chicken broth
• ½ cup heavy cream
• 2 tablespoons pesto sauce, Delallo brand, Simply Pesto
• 2 tablespoons grated parmesan cheese
• ¼ cup shredded mozzarella cheese, sprinkled over the chicken

Tomato Salad

• 1 cup cherry tomatoes, halved
• 3-4 leaves fresh basil, chiffonade
• drizzle extra virgin olive oil
• squeeze fresh lemon juice
• pinch kosher salt, to taste
• few turns cracked black pepper, to taste

How to Make One Pan Creamy Pesto Chicken

1. 1. **Prepare the Tomato Salad:** Combine halved cherry tomatoes, fresh basil chiffonade, a pinch of kosher salt, a few turns of cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice in a mixing bowl. Gently toss until all ingredients are well combined. Cover the bowl and set aside until ready to use.
2. 2. **Prepare the Chicken:** Take your chicken breasts and carefully butterfly each one into two thinner cutlets. This technique ensures quicker and more even cooking. Lightly season both sides of the chicken cutlets with a pinch of kosher salt and a few turns of cracked black pepper. Remember to season lightly as the pesto and Parmesan cheese will add significant flavor later.
3. 3. **Sear the Chicken:** Heat 1-2 tablespoons of avocado oil in an oven-safe sauté pan or a well-seasoned cast iron pan over medium-high heat. Ensure the oil is hot but not smoking. Carefully add the seasoned chicken cutlets to the hot pan, being careful not to overcrowd it (cook in batches if necessary). Sear the chicken for 3-4 minutes on each side, until beautifully golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside on a plate, allowing any juices to collect.
4. 4. **Build the Creamy Pesto Sauce:** Using the same pan (do not clean it, as the fond adds flavor), reduce the heat to medium. Add the diced sweet onion and minced garlic to the pan. Sauté for 3-5 minutes, stirring occasionally, until the onions are soft and translucent, and the garlic is fragrant. Season with a few turns of cracked black pepper.

   Next, deglaze the pan with ½ cup of low sodium chicken broth. Use a wooden spoon to scrape up all the flavorful crispy bits from the bottom of the pan. Allow the broth to simmer and reduce by about one-quarter.

   Stir in ½ cup of heavy cream and 2 tablespoons of Delallo pesto sauce. Whisk until well combined and the sauce begins to warm through. Then, gradually add 2 tablespoons of grated Parmesan cheese, whisking constantly until the cheese is fully melted and incorporated, creating a smooth, rich sauce. Let the sauce gently simmer for a few minutes to thicken slightly.

   Return the cooked chicken cutlets, along with any accumulated juices, to the pan, nestling them into the creamy pesto sauce. Sprinkle ¼ cup of shredded mozzarella cheese evenly over the chicken. Cover the pan with a lid and let it sit for 2-3 minutes, or until the mozzarella cheese is perfectly melted and gooey. Alternatively, you can place the oven-safe pan under a broiler for 1-2 minutes until the cheese is bubbly and lightly golden (watch carefully to prevent burning).

   Serve immediately, topped generously with the fresh tomato basil salad. Enjoy this effortlessly delicious one-pan meal!

**Seasoning Tip:** I use low sodium chicken broth because the Parmesan cheese and pesto are well seasoned. Also, lightly season the chicken cutlets before sautéing them. You can always add more salt to a dish, but you cannot take it out. Taste and adjust seasoning as needed, especially at the end.

Serving:
1
serving or one cutlet with 1/4 of the sauce and tomato salad.

,

Calories:
341
kcal

,

Carbohydrates:
6
g

,

Protein:
29
g

,

Fat:
22
g

,

Saturated Fat:
10
g

,

Polyunsaturated Fat:
2
g

,

Monounsaturated Fat:
7
g

,

Trans Fat:
0.01
g

,

Cholesterol:
114
mg

,

Sodium:
312
mg

,

Potassium:
592
mg

,

Fiber:
1
g

,

Sugar:
3
g

,

Vitamin A:
894
IU

,

Vitamin C:
11
mg

,

Calcium:
106
mg

,

Iron:
1
mg