{"id":618,"date":"2025-08-13T10:20:28","date_gmt":"2025-08-13T10:20:28","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/?p=618"},"modified":"2025-08-21T10:52:32","modified_gmt":"2025-08-21T10:52:32","slug":"creamy-pesto-chicken","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2025\/08\/13\/creamy-pesto-chicken\/","title":{"rendered":"Creamy Pesto Chicken"},"content":{"rendered":"
This creamy pesto chicken is all made in one pan and couldn’t be more delicious if it tried!<\/strong><\/p>\n This is one of those dinners that you’ll come back to over and over again. Mainly because it’s so delicious, but also because it’s so quick and easy to make! Follow me…<\/p>\n You actually don’t need too many ingredients for this recipe. A lot should hopefully be knocking about in your cupboards too! The full recipe is down in the recipe card, but just to quickly go over each ingredient:<\/strong><\/p>\n To prep the chicken, you’ll just need to slice it through the centre<\/strong> to double the portion size. This will not only help the chicken cook through more evenly<\/strong>, but it’ll also cook through more quickly too<\/strong>.<\/p>\n Dredging the chicken through flour is an important step in this recipe. This will help the chicken build up a nice golden crust, which in turn, helps the sauce cling to the chicken (as opposed to sliding right off).<\/p>\n The chicken won’t take long to cook<\/strong> – a few minutes on each side should do the trick. Keep in mind it’ll carry on cooking slightly as it rests and when added back to the pan.<\/p>\n Process shots: slice chicken (photo 1), dredge through flour (photo 2), add to pan with oil and butter (photo 3), fry both sides (photo 4).<\/em><\/p>\n The sauce actually comes together very quickly. Here are a few tips as you go along:<\/em><\/p>\n Process shots: remove chicken (photo 1), fry shallots (photo 2), simmer stock, cream and parmesan (photo 3), simmer tomatoes then add pesto (photo 4), swiftly stir (photo 5), add chicken (photo 6).<\/em><\/p>\n My initial thought when testing this was that pesto + cream is going to result in a very rich sauce. However, for the following reasons, the sauce turns out lighter than you might think:<\/p>\n – The pesto doesn’t have too much oil (3 tbsp, so 0.75 tbsp per person). I actually prefer breast for this recipe, but you could use boneless skinless thighs if you’d prefer. I recommend draining away the excess fat after frying them and be aware they’ll take a little longer to cook through.<\/p>\n<\/p><\/div>\n This is definitely better made fresh, so I do not recommend making it ahead of time.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n You only need to add the chicken back into the pan to warm it through and coat it in the sauce. Also, don’t forget the stir in the resting juices for extra flavour!<\/p>\n Here I’ve served with a simple side salad<\/strong> and some crusty bread<\/strong>. There will be plenty of sauce, so you could even serve with pasta, rice or potatoes!<\/p>\n For another pesto chicken recipe check out my Crispy Baked Pesto Chicken<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this creamy pesto chicken shall we?!<\/strong><\/p>\n<\/figure>\n
Creamy Pesto Chicken Ingredients<\/h2>\n
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Pan-Fried Chicken Breast<\/h2>\n
Dredging through flour<\/h3>\n
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Creamy Pesto Sauce for Chicken<\/h2>\n
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Creamy Pesto Chicken FAQ<\/h2>\n
– The sauce is 2\/3 cream and 1\/3 stock, which helps to tone down the richness.
– The sweet pops of tomato work wonders in balancing out the sauce.<\/p>\n<\/p><\/div>\n<\/figure>\n
How to serve Creamy Pesto Chicken<\/h2>\n
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How to make Creamy Pesto Chicken (Full Recipe & Video)<\/h2>\n