This Pesto Chicken Skillet is a quick, delicious meal you can have ready to serve in no time! We’ve included step-by-step instructions and photos to make this recipe even easier!
Why You’ll Love This Recipe
- 30-Min Recipe. This skillet dinner only takes 30 minutes and a few easy steps.
- High Protein. You get nearly 40 grams of protein per serving and it’s full of veggies!
- Minimal Cleanup. This recipe is super simple and doesn’t leave your entire kitchen in a mess!
Ingredients Overview
Below is an overview of the ingredients you will need to make this chicken skillet dinner. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Chicken Breasts: The cooking times are based on thin chicken breasts. I used two large chicken breasts and sliced them into two thinner more uniform breasts.
- Italian Seasoning: You can use your favorite all purpose seasoning if you are in a pinch.
- Vegetables: onion, broccolini (or broccoli), mushrooms, cherry tomatoes, and garlic cloves
- Pesto: you can use your choice of store-bought pesto
- Heavy Whipping Cream: this makes the base of the creamy sauce
How to Make Pesto Chicken Skillet
Below are photos and recipe steps so you can easily make this recipe at home. You will need a large skillet, mixing bowl, and cutting board.
Cook the Chicken
Season your chicken breasts evenly with the Italian seasoning and set aside. Then heat 2 tbsp oil over medium heat in a large skillet, then add the chicken and cook 3-4 minutes on each side, or until they reach an internal temperature of 165 degrees. Remove from the skillet and set aside.
Add the Vegetables
Next, add the remaining 1 tbsp oil to the skillet and heat over medium heat. Then add the onion, garlic, broccolini, and mushrooms, and cook for 3-4 minutes, until the broccolini is starting to soften.
Add the Pesto
Meanwhile, stir together the pesto and heavy whipping cream measuring cup or bowl. Next, add the tomatoes to the skillet followed by pouring the pesto cream over the vegetables. Then add the chicken back to the skillet as well. Heat for 2-3 minutes on low. Then garnish with the basil leaves if desired, and serve!
Pesto Chicken Skillet
Ingredients
- 2 chicken breasts butterflied if large
- 1 tbsp Italian seasoning
- 3 tbsp avocado oil divided
- ½ medium onion sliced
- 4 garlic cloves minced
- 1 lb broccolini or broccoli
- 8 oz sliced mushrooms
- ½ cup pesto
- ½ cup heavy whipping cream
- 8 oz cherry tomatoes
- Basil leaves optional for garnish
Instructions
- Season your chicken breasts evenly with the Italian seasoning and set aside.
- Heat 2 tbsp oil over medium heat in a large skillet, then add the chicken and cook 3-4 minutes on each side, or until they reach an internal temperature of 165 degrees. Remove from the skillet and set aside.
- Add the remaining 1 tbsp oil to the skillet and heat over medium heat. Add the onion, garlic, broccolini, and mushrooms, and cook for 3-4 minutes, until the broccolini is starting to soften.
- Meanwhile, stir together the pesto and half n half in a measuring cup or bowl. Next, add the tomatoes to the skillet followed by pouring the pesto cream over the vegetables. Then add the chicken back to the skillet as well.
- Heat for 2-3 minutes on low.
- Garnish with the basil leaves if desired, and serve!
Notes
- Leftovers keep in the fridge for up to 3 days.
- Feel free to substitute broccoli instead of broccolini. Fresh or frozen both work for this recipe!
Nutrition
Serve
This is a hearty, well-rounded meal that can certainly be served alone. If you’re serving for a larger gathering, here are some side dish and desserts to consider as pairing options.
Recipe FAQs
Yes, this recipe is gluten free if prepared as described. Ensure your choice of pesto is labeled gluten free.
No, we recommend serving this recipe fresh.
Yes, if you know you will be short on time, you could cook the chicken breasts ahead of time.
