Parmesan Pesto Chicken Skillet

This Parmesan Pesto Chicken Skillet is the ultimate quick weeknight dinner that readers rave: ย โ€œAnother 5 Star meal last night!! Loved it!!!โ€ ย โ€œOMG it was amazing!โ€ โ€œWow this is awesome! Restaurant quality good!โ€ and โ€œThe best meal [Iโ€™ve] ever made!โ€

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 Iโ€™ll walk you through the best cooking tips, and pro techniques to ensure your dish turns out flawless every time.

Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!


 

Why You’ll Love This Chicken Pesto Skillet

This foolproof recipe will guide you to one skillet perfectionโ€”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.
Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!
ingredient icon

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.
Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!

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. ย With 4 thin fillets, you are guaranteed juicy, moist, tender chicken (when you follow cooking instructions below) and super quick cooking time! ย 
  • 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: Sautรฉ the Mushrooms. Sautรฉ 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.
showing how to make pesto chicken by sautรฉing mushrooms
  • 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.
showing how to make pesto chicken by adding asparagus to the 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:ย After you cook the chicken, there will be golden bits on the bottom of the pan โ€“ these are flavor gold!ย  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.
  • Donโ€™t overcook the chicken:ย Chicken breasts are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert aย meat thermometerย into the chicken; chicken breasts are done when they register 160ยฐF, then rise to 165ยฐF while resting.ย 

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.
Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!

What to Serve With Creamy Pesto Chicken

  • Mashed potatoes: Creamy mashed potatoes make a rich and comforting base for the chicken.
  • Pasta: Serve over fettuccine, penne, or spaghetti to soak up the creamy pesto sauce.
  • Rice: Pair with white rice, brown rice, or cauliflower rice for a hearty yet simple side.
  • Polenta: A bowl of creamy polenta pairs beautifully with the savory pesto sauce.
  • Zucchini noodles: A low-carb option that complements the creamy sauce without overpowering it.
  • Risotto: A Parmesan risotto adds extra indulgence and pairs perfectly with the pesto flavors.
  • Salad: A crisp garden salad, Mediterranean salad, or Caesar salad adds a refreshing contrast.
  • Bread: Crusty bread, breadsticks, or garlic bread to soak up the sauce.
Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!

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ยฉCarlsbad Cravings by CarlsbadCravings.com

Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!

Creamy Pesto Chicken

This Parmesan Pesto Chicken Skillet is the ultimate quick weeknight dinner that readers rave: ย โ€œAnother 5 Star meal last night!! Loved it!!!โ€ย โ€œOMG it was amazing!โ€ โ€œWow this is awesome! Restaurant quality good!โ€ and โ€œThe best meal [Iโ€™ve] ever made!โ€ 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: 4 servings
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes

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Ingredients

  • 2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
  • olive oil for cooking

Pesto Chicken Rub

  • 3 tablespoons pesto
  • 1 tablespoon olive oil
  • 2 tablespoons finely grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Parmesan Pesto Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz. cremini mushrooms, thinly sliced
  • 1 shallot, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 tsp EACH dried thyme, red pepper flakes
  • 1 tablespoon flour
  • 6 garlic cloves, minced
  • 2 cups low sodium chicken broth, divided
  • 1 tablespoon cornstarch
  • 1/4 cup half and half, heavy cream, or evaporated milk (or more to taste)
  • 1/4 cup pesto
  • 1 teaspoon chicken bouillon (optional)
  • 1 pound asparagus, ends trimmed, cut into 1โ€ pieces
  • 1 cup frozen petite peas, thawed
  • 1/3 cup freshly grated Parmesan

Instructions

  • 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 โ€“ but if you want to add some extra creaminess, its divine.

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Creamy Parmesan Pesto Chicken Skillet - this is the BEST one skillet Chicken! the chicken is rubbed in pesto/Parmesan for amazing flavor and the sauce is the creamiest, most flavorful, all done in 30 minutes! I love mine with pasta, my husband loves his with potatoes!

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34 Comments

  1. 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 ๐Ÿ™‚ And I love that you are all for the cream ๐Ÿ™‚

  2. 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. ๐Ÿ™‚

    • 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 ๐Ÿ™‚

    • Jen says

      Thank you so much Malia, so happy you are enjoying them! Thanks for sharing and I hope you love it!

  3. 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 ๐Ÿ™‚

  4. 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 ๐Ÿ™‚

  5. Therese says

    Another 5 Star meal last night!! Loved it!!! Will double it next time which is never a bad thing. ๐Ÿ™‚ 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 ๐Ÿ™‚

  6. 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 ๐Ÿ™‚ – 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!

  7. 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 ๐Ÿ™‚ Thank you for making my recipes, have a great week!

  8. 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 ๐Ÿ™‚ Thank you so much for making my recipes – I hope you find a lot more keepers!

  9. 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 ๐Ÿ™‚ Thank you for trying my recipes and for taking the time to make my day!

  10. 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 ๐Ÿ™‚

  11. 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!

  12. 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

  13. 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!

  14. 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.

  15. 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.

  16. 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!