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This Parmesan Pesto Chicken Skillet is the ultimate quick weeknight dinner that readers rave: “Another 5 Star meal last night!! Loved it!!!” “OMG it was amazing!” “Wow this is awesome! Restaurant quality good!” and “The best meal [I’ve] ever made!”
Whether you’re cooking for family or impressing guests, this skillet meal is effortless yet elevated with the most flavorful chicken rubbed in pesto/Parmesan and the creamiest sauce, all done in 30 minutes! Follow along and I’ll walk you through the best cooking tips, and pro techniques to ensure your dish turns out flawless every time.
This foolproof recipe will guide you to one skillet perfection—guaranteed to become a family favorite!
FLAVORFUL Chicken: Pesto, Parmesan, Dijon, and spices are slathered over the chicken for a nutty, herbaceous, salty depth that’s bold, comforting, and absolutely irresistible.
PERFECTLY Seared Chicken: The chicken is golden, crispy on the outside, and juicy inside, thanks to the expert pan-searing technique-it will change your culinary life!
LIGHTER,Tantalizing Cream Sauce: This vibrant, Parmesan-pesto-infused cream sauce is thickened with flour and cornstarch, so it can use chicken broth with just a splash of optional half-and-half.
ONE SKILLET Convenience: Everything is cooked in one pan, making cleanup easy while allowing the flavors to meld beautifully.
VERSATILE and Customizable: Add your favorite veggies, serve over pasta, rice, or veggies for a personalized twist.
Pesto Chicken Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Chicken: Use two large boneless, skinless chicken breasts so you can slice them horizontally to create four thin fillets for even cooking and better flavor absorption.
Pesto: Used in the chicken rub and provides the bold, herby, garlicky flavor in the sauce. You may use store-bought or try my homemade pesto.
Parmesan Cheese: Freshly grated Parmesan brings nutty, salty richness to both the rub and the sauce for a well-rounded finish.
Aromatics: Shallot and garlic add a deep, savory base to the sauce. You may substitute with garlic and onion powder in a bind.
Spices: A blend of oregano, thyme, red pepper flakes, salt, and pepper provides warmth and balance to the dish. Use more or less to taste.
Mushrooms: Thinly sliced cremini mushrooms bring an earthy, umami depth to the sauce. Please don’t use white mushrooms because they aren’t as flavorful.
Sauce Base: Made with olive oil, butter, flour, cornstarch and chicken broth, creating a rich and velvety consistency.
Creamy Element: Evaporated milk, half and half, or heavy cream adds a touch of richness.
Chicken Bouillon: This enhances the depth of flavor, making the sauce taste even more robust. Use granulated, crushed cubes or base like Zoup! or Better Than Bouillon.
Vegetables: Asparagus and petite peas add freshness, color, and a slight sweetness to balance the savory elements. Use frozen petite peas for the best texture.
How to Make Skillet Creamy Pesto Chicken
Let’s take a closer look at how to make this pesto chicken recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Slice the Chicken. Start by slicing two large chicken breasts horizontally to create 4 fillets. With 4 thin fillets, you are guaranteed juicy, moist, tender chicken (when you follow cooking instructions below) and super quick cooking time!
Step 2: Add the Chicken Rub. Slather the chicken with a combination of Parmesan, pesto, Dijon, a splash of honey, salt and pepper. Let the chicken marinate at room temperature while you prep the veggies or in the fridge for up to 8 hours.
Step 3: Cook the Chicken. Heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
Step 4: Sauté the Mushrooms. Sauté the mushrooms in a little olive oil/butter and remaining pesto from the chicken, then add shallots, oregano, thyme and red pepper flakes and cook 3 more minutes.
Step 5: Make the Sauce. Sprinkle in the flour and garlic and cook for one minute, then slowly stir in your chicken broth/cornstarch and evaporated milk, half and half o,r heavy cream. The cream is optional for extra silky creaminess, but it’s only ¼ cup, so go for it 😉. Stir in the pesto.
Sep 6: Thicken the Sauce. Add asparagus and simmer two minutes or until asparagus is crisp-tender and the sauce has thickened.
Step 7: Add the Parmesan. Stir in the peas followed by Parmesan until melted. Add chicken back to skillet.
Chicken Pesto Recipe Tips
Cook mushrooms until golden: Let them release their moisture and develop a deep, caramelized flavor before adding the other ingredients.
Add the broth gradually: Start with a small amount to dissolve the flour smoothly, then slowly add the rest to prevent lumps and achieve a silky sauce.
Adjust the cream to taste: Use more or less half-and-half or heavy cream depending on how rich and creamy you want the sauce.
Scrape up golden bits while simmering the sauce: After you cook the chicken, there will be golden bits on the bottom of the pan – these are flavor gold! Make sure to scrape up the bits to maximize the flavor of your sauce.
Toss in the vegetables at the right time: Different vegetables require different cooking times. Add asparagus and peas toward the end of cooking to keep them crisp-tender and vibrant.
Don’t overcook the chicken: Chicken breasts are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 160°F, then rise to 165°F while resting.
Chicken Pesto Variations
Protein swap: Use boneless, skinless thighs for extra juiciness, or try shrimp or salmon for a seafood twist.
Vegetable swap: Try adding bell peppers, zucchini, broccoli, spinach, etc.
Creamy upgrade: Use more heavy cream or add a dollop of cream cheese for an ultra-rich sauce.
Lemon twist: Add fresh lemon zest or a squeeze of lemon juice for extra brightness.
Pesto variations: Try sun-dried tomato pesto, arugula pesto, or a mix of basil and spinach for a unique flavor twist.
Mushroom variety: Swap cremini mushrooms for shiitake or portobello for a deeper, earthier taste.
Add-In Variations
Add Artichokes: Stir in drained, chopped canned or jarred artichoke hearts when adding the asparagus and peas for a briny, slightly tangy depth.
Add Olives: Add sliced kalamata or green olives at the end of cooking for a salty, Mediterranean touch.
Add Sun-dried tomatoes: Mix in chopped sun-dried tomatoes (oil-packed or rehydrated) when the mushrooms are almost caramelized for a sweet, intense flavor boost.
Add Cherry tomatoes: Toss in halved cherry tomatoes in the last few minutes of cooking to keep them juicy and slightly blistered.
Capers: Stir in a teaspoon of capers when adding the broth for a burst of tangy, briny flavor.
How to Store and Freeze This Chicken Pesto Skillet
•Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the chicken cool slightly before sealing to prevent condensation. •Reheat gently: Warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent the chicken from drying out. •Freeze (with modifications): While the sauce may separate slightly upon thawing, you can freeze the chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat slowly while stirring to bring the sauce back together. •Store sauce separately (if possible): If making ahead, store the sauce separately and add it to freshly cooked chicken when reheating for the best texture.
This Parmesan Pesto Chicken Skillet is the ultimate quick weeknight dinner that readers rave: “Another 5 Star meal last night!! Loved it!!!” “OMG it was amazing!” “Wow this is awesome! Restaurant quality good!” and “The best meal [I’ve] ever made!” Whether you're cooking for family or impressing guests, this skillet meal is effortless yet elevated with the most flavorful chicken and the creamiest sauce, all done in 30 minutes!
Servings: 4servings
Total Time: 30 minutesmins
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
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PREP CHICKEN: In a small bowl, whisk together all of the Pesto Chicken Rub ingredients. Rub mixture all over chicken and let sit at room temperature while you prep your veggies (up to 30 minutes) or refrigerate up to 8 hours then bring to room temperature before cooking.
COOK CHICKEN: When ready to cook, heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
MUSHROOMS: Reduce heat to medium and melt 1 tablespoon butter in 1 tablespoon olive oil (do not wipe out skillet). Add mushrooms, and cook, stirring often, for 4 minutes then add shallots, oregano, thyme, and red pepper flakes; cook 3 more minutes, stirring often. Sprinkle in flour and garlic and cook 1 minute, stirring often (it will be thick).
SAUCE: Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by cream/half and half. Bring to a simmer for 1 minute or until slightly thickened. Add ¼ cup pesto, chicken bouillon (optional) asparagus and simmer 2 minutes or until asparagus is crisp tender and sauce has thickened. If sauce becomes too thick, add chicken broth or cream to thin.
PARMESAN: Stir in peas followed by Parmesan until melted. Add chicken back to skillet. Season with additional salt and pepper to taste. thawed.
SERVE: Serve with/over noodles, potatoes or rice and garnish with freshly grated Parmesan Cheese.
Notes
*This sauce is still wonderfully flavorful without the half and half/heavy cream so if you want to save calories you can definitely skip it – but if you want to add some extra creaminess, its divine.
Hi Jen! This dish has so many wonderful components! I especially like your recipes because they are complex yet easy, but also because I usually have all the ingredients on hand! PS I’m all for the cream! Thank you!
What a nice comment Dorothy, thank you so much! I like to think the accessible ingredients makes the long list of them less intimidating 🙂 And I love that you are all for the cream 🙂
Hi Jen! This has nothing to do with this post. I log onto MSN Food & Drink and have seen several of your recipes lately.
However, they give credit to “Carl’s Bad Kitchen”! Don’t know if you can do anything to correct it, just thought I’d let you know. 🙂
bahahaha! I’ve seen that a few different places and it always makes me laugh- definitely a more creative name then what I have! Thanks for letting me know Dorothy, I’ll see what I can do 🙂
I’m drooling!! Your dishes always look and sound AMAZING!!!! And good job getting in front of people and doing a demo, I’m way to chicken to do those things!
Thank you Malinda, you are way too nice to me! I am sure you would do amazing if you were doing a cooking demo – its much easier to talk about something we are obsessed with 🙂
Hi Therese, sorry for my delayed response as I am just getting back from Lake Powell without any service but I loved coming back to your comment, thank you! I am so happy this was a 5 star meal – wahoo – and needing to double it is a great compliment 🙂
This was so yummy! I loved all of the flavors together. I especially loved the marinade on the chicken – it was perfect. I may even use the pesto marinade on chicken in the future even when I don’t feel like making the sauce. I love your recipes. Thank you.
You are so welcome Trisha! Hearing that you love my recipes brings a big smile to my face 🙂 – thank you! I am so happy you loved this recipe as well and yes, the marinade is very diverse – you could use the chicken for so many different things!
Gosh, I use so many of your recipes that I feel I should start commenting! This one was yum but I did a couple silly things that I need to share just in case other people try short cuts like me. I cook for lots of teenagers so used 7 chicken breasts and didn’t cut them in half, like you said. Big mistake! I also didn’t use the low sodium broth. Ops! It made a massive amount of sauce so needs mashed potatoes or pasta to soak it up. I used baby potatoes which really wasn’t the best. Also, I kind of burnt the chicken breast marinade onto the pan, (but I got sidetracked by a problem with homework), I should have made the sauce in a clean pan because the burnt marinade ruined the flavour a bit. No leftovers so it wasn’t that bad! I look forward to making it again and doing better.
By the way, I still get asked every single night if I am making sticky lemon ginger chicken! That is still the family favorite ! Sigh!
Hi Sue, I LOVE that you are commenting – I love hearing from the “other side” who make my recipes – so thank you! And thank you for sharing your “short cuts” that didn’t work out so well – I am amazed there were no leftovers – phew! Your family has great taste – the Sticky Honey Lemon Ginger Chicken is a favorite over here as well – sound like we both need to make it soon 🙂 Thank you for making my recipes, have a great week!
I made this the other night and OMG it was amazing! My husband is very outspoken if he doesn’t like something so when he says something is good I believe him and his exact words were, “wow this is awesome! Restaurant quality good!” Haha this is a keeper! Thank you! Love your site!
Thank you so much Heather, I am so happy this was a winner even with your critic husband – a small victory for both of us 🙂 Thank you so much for making my recipes – I hope you find a lot more keepers!
This was amazing! When your 10 and 12 year old boys declare it the best meal you’ve ever made, you know it’s great. I’m the only mushroom lover, so I sauteed those on the side and used chicken tenders just to save a step. This will be in our regular rotation alongside many of your other recipes. Thank you!
Wow, that is the ultimate compliment from your boys, awesome! and I’m so glad you were able to make it work for all of you by sauteing the mushrooms on the side 🙂 Thank you for trying my recipes and for taking the time to make my day!
Used this recipe as a guide tonight. We don’t care for mushrooms so skipped them. Hubby doesn’t like asparagus, had fresh green beans on hand, so subbed. This was my first experience with pesto. Served over quinoa. Yum!
Hi Kitty, I am so happy you were able to adapt this fit your family’s tastes, and it sounds perfect with quinoa! I hope you enjoyed your first experience with pesto – it seems to make everything better 🙂
My boyfriend and I absolutely loved this recipe!! Wondering if you happen to have the calories/macros per serving. I love getting into cooking more but am sometimes hesitant to try new things due to this. I have tried about 10 of your recipes by now and just LOVE your site. Maybe something to consider in future recipes for us fitness freaks!!
Hi Emilie, I’m thrilled to hear you are enjoying my site so much and have enjoyed so many of my recipes, thank you!! I don’t calculate nutrition info, but you can do it here: http://www.myfitnesspal.com/recipe/calculator
Hi, Do you have the nutritional facts for this dish? This dish looks great to modify for low car if you sub the flour and cornstarch for almond flour and xanthan gum. Might have to opt out the peas as well… but everything else looks amazing and so easy.
Hi Tam yes it will reheat well but you’ll just have to take care not to overcook the chicken or it will get tough. You might want to swap the breasts for thighs so they reheat better.
Wow, Jen!!! This recipe is absolutely delicious. I prepared for first time tonight and I really enjoyed my dinner. I love pesto. And I love Mediterranean food. You are the best food blogger in USA. I can’t wait to come from work tomorrow and eat the leftovers. I served the chicken with stem broccoli, angel pasta cooked with olive oil and garlic and a spinach salad. I felt I was eating in a fancy restaurant. Thank you so much!!!
Oh my goodness Natalia, thank you for making my day! I’m honored you think I’m the best blogger in the US and that you’re loving my recipes! I’m so pleased this recipe was another winner – your entire meal sounds superb!
Dorothy Dunton says
Hi Jen! This dish has so many wonderful components! I especially like your recipes because they are complex yet easy, but also because I usually have all the ingredients on hand! PS I’m all for the cream! Thank you!
Jen says
What a nice comment Dorothy, thank you so much! I like to think the accessible ingredients makes the long list of them less intimidating 🙂 And I love that you are all for the cream 🙂
Dorothy Dunton says
Hi Jen! This has nothing to do with this post. I log onto MSN Food & Drink and have seen several of your recipes lately.
However, they give credit to “Carl’s Bad Kitchen”! Don’t know if you can do anything to correct it, just thought I’d let you know. 🙂
Jen says
bahahaha! I’ve seen that a few different places and it always makes me laugh- definitely a more creative name then what I have! Thanks for letting me know Dorothy, I’ll see what I can do 🙂
Malia @ Small Town Girl Blog says
You guys always have the best recipes! Love this. Pinning, sharing, making soon! Cheers!
Jen says
Thank you so much Malia, so happy you are enjoying them! Thanks for sharing and I hope you love it!
Malinda @Countryside Cravings says
I’m drooling!! Your dishes always look and sound AMAZING!!!! And good job getting in front of people and doing a demo, I’m way to chicken to do those things!
Jen says
Thank you Malinda, you are way too nice to me! I am sure you would do amazing if you were doing a cooking demo – its much easier to talk about something we are obsessed with 🙂
pamela stack says
I would like to say that I made this recipe tonight for dinner and my husband and I loved it. it was very tasty. thanks again, its a keeper.
Jen says
You are so welcome Pamela, thank you so much for your comment! I am so happy its a keeper – the ultimate compliment 🙂
Therese says
Another 5 Star meal last night!! Loved it!!! Will double it next time which is never a bad thing. 🙂 Who doesn’t want more of a good thing!
Jen says
Hi Therese, sorry for my delayed response as I am just getting back from Lake Powell without any service but I loved coming back to your comment, thank you! I am so happy this was a 5 star meal – wahoo – and needing to double it is a great compliment 🙂
Trisha says
This was so yummy! I loved all of the flavors together. I especially loved the marinade on the chicken – it was perfect. I may even use the pesto marinade on chicken in the future even when I don’t feel like making the sauce. I love your recipes. Thank you.
Jen says
You are so welcome Trisha! Hearing that you love my recipes brings a big smile to my face 🙂 – thank you! I am so happy you loved this recipe as well and yes, the marinade is very diverse – you could use the chicken for so many different things!
Sue says
Gosh, I use so many of your recipes that I feel I should start commenting! This one was yum but I did a couple silly things that I need to share just in case other people try short cuts like me. I cook for lots of teenagers so used 7 chicken breasts and didn’t cut them in half, like you said. Big mistake! I also didn’t use the low sodium broth. Ops! It made a massive amount of sauce so needs mashed potatoes or pasta to soak it up. I used baby potatoes which really wasn’t the best. Also, I kind of burnt the chicken breast marinade onto the pan, (but I got sidetracked by a problem with homework), I should have made the sauce in a clean pan because the burnt marinade ruined the flavour a bit. No leftovers so it wasn’t that bad! I look forward to making it again and doing better.
By the way, I still get asked every single night if I am making sticky lemon ginger chicken! That is still the family favorite ! Sigh!
Jen says
Hi Sue, I LOVE that you are commenting – I love hearing from the “other side” who make my recipes – so thank you! And thank you for sharing your “short cuts” that didn’t work out so well – I am amazed there were no leftovers – phew! Your family has great taste – the Sticky Honey Lemon Ginger Chicken is a favorite over here as well – sound like we both need to make it soon 🙂 Thank you for making my recipes, have a great week!
Heather Grace says
I made this the other night and OMG it was amazing! My husband is very outspoken if he doesn’t like something so when he says something is good I believe him and his exact words were, “wow this is awesome! Restaurant quality good!” Haha this is a keeper! Thank you! Love your site!
Jen says
Thank you so much Heather, I am so happy this was a winner even with your critic husband – a small victory for both of us 🙂 Thank you so much for making my recipes – I hope you find a lot more keepers!
Jen Oberst says
This was amazing! When your 10 and 12 year old boys declare it the best meal you’ve ever made, you know it’s great. I’m the only mushroom lover, so I sauteed those on the side and used chicken tenders just to save a step. This will be in our regular rotation alongside many of your other recipes. Thank you!
Jen says
Wow, that is the ultimate compliment from your boys, awesome! and I’m so glad you were able to make it work for all of you by sauteing the mushrooms on the side 🙂 Thank you for trying my recipes and for taking the time to make my day!
Kitty says
Used this recipe as a guide tonight. We don’t care for mushrooms so skipped them. Hubby doesn’t like asparagus, had fresh green beans on hand, so subbed. This was my first experience with pesto. Served over quinoa. Yum!
Jen says
Hi Kitty, I am so happy you were able to adapt this fit your family’s tastes, and it sounds perfect with quinoa! I hope you enjoyed your first experience with pesto – it seems to make everything better 🙂
Jessie says
We mad this last night. Our daughter who is an EXTREMELY picky eater ate every single bite last night. Thank you so much for this delicious recipe.
Jen says
That is awesome Jessie, thank you! I am thrilled it was a winner even with the picky eater! Hopefully you can find more recipes for everyone here!
Emilie says
Hey Jen!
My boyfriend and I absolutely loved this recipe!! Wondering if you happen to have the calories/macros per serving. I love getting into cooking more but am sometimes hesitant to try new things due to this. I have tried about 10 of your recipes by now and just LOVE your site. Maybe something to consider in future recipes for us fitness freaks!!
Emilie
Jen says
Hi Emilie, I’m thrilled to hear you are enjoying my site so much and have enjoyed so many of my recipes, thank you!! I don’t calculate nutrition info, but you can do it here: http://www.myfitnesspal.com/recipe/calculator
Melanie says
Is your pesto storebought? In Vancouver, I’ve only been able to find small bottles of pesto for $$$
Jen says
Yes, I buy mine at Costco but you are welcome to use homemade!
Awilda Sienicki says
Hi, Do you have the nutritional facts for this dish? This dish looks great to modify for low car if you sub the flour and cornstarch for almond flour and xanthan gum. Might have to opt out the peas as well… but everything else looks amazing and so easy.
Jen says
Hi Awilda, you can calculate at https://www.myfitnesspal.com/recipe/calculator Enjoy!
Tam says
Does this keep in fridge for a few days? Wanted to make ahead for a group dinner at the beach.
Thanks
Jen says
Hi Tam yes it will reheat well but you’ll just have to take care not to overcook the chicken or it will get tough. You might want to swap the breasts for thighs so they reheat better.
Natalia says
Wow, Jen!!! This recipe is absolutely delicious. I prepared for first time tonight and I really enjoyed my dinner. I love pesto. And I love Mediterranean food. You are the best food blogger in USA. I can’t wait to come from work tomorrow and eat the leftovers. I served the chicken with stem broccoli, angel pasta cooked with olive oil and garlic and a spinach salad. I felt I was eating in a fancy restaurant. Thank you so much!!!
Jen says
Oh my goodness Natalia, thank you for making my day! I’m honored you think I’m the best blogger in the US and that you’re loving my recipes! I’m so pleased this recipe was another winner – your entire meal sounds superb!