Creamy Pesto Chicken Skillet with Sun‑Dried Tomatoes

In this quick and easy Creamy Pesto Chicken recipe, tender chicken strips are sautéed and simmered in a rich, creamy pesto sauce with sun-dried tomatoes and bell peppers for a flavorful, one-pan dinner.

This creamy, comforting dish comes together quickly and makes a perfect weeknight meal. Using frozen bell peppers or pre-diced onions can save prep time, and the sauce only needs a few minutes to come together. The combination of basil pesto and sun-dried tomatoes delivers bright, savory flavor while the heavy cream gives the sauce a luscious finish.

Creamy Pesto Chicken Ingredients

• Oil: 2 tablespoons olive oil, divided (light olive oil preferred for higher smoke point)
• Chicken: 1 pound boneless chicken breasts, cut into strips (or substitute boneless chicken thighs)
• Italian Seasoning: 1/2 teaspoon
• Salt & Pepper: To taste
• Onion: 1 small yellow onion, diced
• Garlic: 3 cloves, minced
• Sun-Dried Tomatoes: 1/2 cup in oil, drained and chopped
• Bell Peppers: 2 small bell peppers, cut into long thin strips
• Cream: 1/2 cup heavy cream
• Chicken Broth: 1/2 cup low-sodium chicken broth (or vegetable/homemade broth)
• Pesto: 3 tablespoons prepared basil pesto
• Garnish: Chopped fresh basil and grated Parmesan

How To Make Creamy Pesto Chicken

This recipe is straightforward and fast. The pesto and sun-dried tomatoes supply bold flavor so minimal prep yields a satisfying result.

1. Cook the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season chicken strips with Italian seasoning, salt, and pepper. Cook 7–8 minutes or until cooked through. Remove chicken and set aside.
2. Prepare the sauce: In a bowl, whisk together heavy cream, chicken broth, and basil pesto until smooth; set aside.
3. Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion for about 2 minutes, then add garlic and sun-dried tomatoes and cook 30 seconds until fragrant. Add bell pepper strips and cook 3–4 minutes until just tender.
4. Combine and finish: Pour the prepared pesto cream sauce into the skillet and bring to a gentle simmer. Return the chicken to the pan and cook 1–2 minutes until heated through and the sauce thickens slightly. Adjust seasoning with salt and pepper.
5. Serve: Garnish with grated Parmesan and chopped fresh basil, then serve immediately.

Tips for Success

• Avoid overcooking: Chicken breast can dry out if overcooked. Aim for about 162°F before resting, since carryover heat will bring it to 165°F.
• Use thighs if preferred: Boneless thighs are more forgiving and stay moist; cook them to about 170°F.
• Flavor variations: Swap basil pesto for kale pesto or another prepared pesto for a different, but still delicious, flavor.

Serving Suggestions

This creamy pesto chicken pairs well with pasta, gnocchi, or crusty bread to soak up the sauce. Roasted or sautéed vegetables—like garlic butter mushrooms or roasted sugar snap peas—make excellent side dishes and add color and texture to the plate.

How to Store & Reheat Leftovers

• Store chicken and sauce together in an airtight container in the refrigerator for up to 4 days, or freeze for 2–3 months (thaw overnight in the fridge).
• Reheat gently over low heat in a covered skillet or saucepan until heated through—avoid boiling to prevent the cream from separating.

More Easy Chicken Dinner Ideas

• Chicken Chili
• Slow Cooker Crack Chicken Soup
• Slow Cooker Barbeque Chicken
• Chicken Tortellini Alfredo
• Buffalo Chicken Wrap