Pesto tomato cream chicken is a skillet dinner of golden seared chicken simmered in a sauce of basil pesto, heavy cream, and diced tomatoes. It takes fifteen minutes to prepare, cooks in fifteen, and serves four over pasta or rice.
Searing builds a crisp crust, and the pesto, cream, and tomatoes come together in the same pan in five minutes. Basil and garlic give the sauce a bright green flavor, the cream mellows it, and the tomatoes add a fresh, juicy contrast.
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Why You Will Like Pesto Tomato Cream Chicken
The sauce takes only five minutes and uses three ingredients, with pesto doing most of the seasoning.
Letting the chicken sit at room temperature before cooking helps it brown and stay tender.
You can use breasts or thighs, so the dish adapts to what is in your refrigerator.
Ingredients for Pesto Tomato Cream Chicken
- The chicken is one and a half pounds of boneless breasts or thighs, two tablespoons of olive oil, salt, and pepper.
- The sauce is one cup of basil pesto, one cup of heavy cream, and one cup of diced tomatoes.
Chicken. It sears into a golden crust and stays juicy.
Basil pesto. It brings herbs, garlic, nuts, and cheese in one scoop.
Heavy cream. It softens the pesto into a smooth sauce.
Diced tomatoes. They add a fresh, tangy contrast.
Olive oil. It helps the chicken brown evenly.
How to Cook Pesto Tomato Cream Chicken
1. Rest the chicken. Season the chicken with salt and pepper and let it sit at room temperature for fifteen minutes.
2. Heat the pan. Warm the oil in a large skillet over medium high heat.
3. Sear. Cook the chicken for six to seven minutes per side until golden, without crowding the pan, then set it aside.
4. Make the sauce. Lower the heat to medium, add the pesto, cream, and tomatoes, and simmer for five minutes.
5. Combine. Return the chicken to the pan and spoon the sauce over it until hot.
Lower the heat before adding the pesto. Basil turns dark and bitter if it fries in a very hot pan, and the cream can split when it boils hard. Medium heat keeps the sauce smooth and green, and stirring gently helps the pesto blend into the cream without clumping.
Let the chicken rest for a few minutes before slicing. Cutting right away lets the juices run out onto the board. Slice the chicken against the grain into strips, and spoon the sauce over the top so each slice is coated and glossy.
Leftovers and Storage for Pesto Tomato Cream Chicken
Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of milk or broth to loosen the sauce. Cream sauces can separate in the freezer, so freezing is not recommended.
Serving Ideas for Pesto Tomato Cream Chicken
Serve the chicken over penne, spaghetti, or rice, with a simple green salad or roasted vegetables. For more pesto ideas, try creamy pesto chicken skillet, creamy pesto chicken penne, pesto chicken artichoke pasta, or Dijon mushroom cream chicken.
Tips and Variations for Pesto Tomato Cream Chicken
Flag the allergens. This dish contains milk and tree nuts, since pesto includes Parmesan and pine nuts, so check every label.
Do not taste raw chicken. Do not taste the pan or sauce until the chicken is cooked, and wash your hands and tools after handling raw poultry.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Pick a bright pesto. Fresh basil pesto gives the brightest color.
Add vegetables. Spinach or peppers fit well.
Use thighs. They stay juicier than breasts.
Season the sauce late. Pesto already carries salt.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
For a dairy free version, replace the cream with full fat coconut milk and use a pesto made without cheese. The sauce tastes slightly sweeter, so add a squeeze of lemon. Coconut milk can thin out, so simmer it a minute longer than the cream.
Cherry tomatoes, sun dried tomatoes, or roasted peppers all work in place of diced tomatoes. Add a handful of baby spinach in the last minute so it wilts into the sauce. A pinch of red pepper flakes gives a gentle kick that balances the richness.
Questions About Pesto Tomato Cream Chicken
How do you keep pesto tomato cream chicken from separating?
Use medium heat and avoid boiling the cream.
Can you make pesto tomato cream chicken ahead of time?
Yes. Cook it a day early and reheat it gently with a splash of milk.
Can you freeze pesto tomato cream chicken?
Freezing is not ideal because cream sauces tend to split.
Can I use store bought pesto?
Yes. Choose one with a bright green color and short ingredient list.
What pasta goes well with it?
Penne, fusilli, and spaghetti all hold the sauce.
Pesto Tomato Cream Chicken
Equipment
- Large skillet
- Tongs
Ingredients
Main Ingredients
- 24 oz boneless chicken breasts or thighs
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup diced tomatoes
Instructions
Cooking
- Rest. Season the chicken and let it sit 15 minutes.
- Sear. Cook in hot oil 6 to 7 minutes per side and set aside.
- Sauce. Add the pesto, cream, and tomatoes and simmer 5 minutes.
- Combine. Return the chicken and coat with the sauce.
