One Pan Creamy Pesto Chicken
This gorgeous, one-pan meal features pan-seared chicken and blistered tomatoes in a garlicky, basil pesto sauce. Each savory bite delivers fresh flavors and vibrant colors – and it all comes together in one pan with a handful of ingredients!
I’m a huge fan of store-bought, refrigerated basil pesto. There are many brands to choose from, and I’ve found them all to be great-tasting. Prepared pesto is a one-stop-shop for flavor since it’s crammed with basil, garlic, pine nuts, parmesan cheese, and flavorful olive oil.
Want to make this dish gluten-free? Swap in your favorite gluten-free flour blend for the all-purpose flour. It’s as easy as that.
I used chicken breasts, but you can use chicken thighs too. When using chicken thighs, choose boneless skinless thighs and add a few minutes to the cooking time. All chicken needs to reach 165 degrees on a meat thermometer.
I used grape tomatoes but cherry tomatoes work too!
Serve this chicken dish with pasta, rice, potatoes, bread, or your favorite grain! You’ll want something to soak up the incredible, satiny sauce.
One Pan Creamy Pesto Chicken
Ingredients
- 1 pound boneless skinless chicken breasts, or boneless skinless chicken thighs
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour, or gluten-free flour
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, or grape tomatoes
- 1/4 cup prepared basil pesto
- 1 cup milk, preferably whole milk or 2%
Instructions
- If your chicken breasts are thick (thicker than 2-inches), halve them horizontally to create thinner chicken breast pieces, each about 3/4-inch-thick.
- Season both sides of the chicken with salt and pepper. Place the flour on a plate, add the chicken and turn to coat both sides. Shake off any excess flour.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate (it will finish cooking in the sauce).
- Add the tomatoes to the same pan over medium-high heat. Cook for 1 minute, until just starting to blister. Stir in the pesto. Add the milk and bring to a simmer, scraping up any browned bits from the bottom of the pan.