One Pan Creamy Pesto Chicken

chicken and grape tomatoes with pesto in a silver pan

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!

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword one pan meal, pesto, pesto chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 337kcal

Author Robin Miller

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.

Nutrition