Pesto Chicken Skillet
Simplify dinnertime with this delicious Pesto Chicken Skillet Recipe featuring boneless chicken breasts, mushrooms, creamy pesto sauce, and Parmesan cheese. This quick and easy recipe pairs perfectly with pasta, rice –or even spaghetti squash or zoodles for a low-carb meal in minutes!
If you’re looking for a fuss-free family dinner, this skillet pesto chicken recipe is just that! It’s one of those spur-of-the-moment meals where I used ingredients I already had on hand, and I must say –it turned out pretty darn tasty! Picture tender, pan-seared chicken pieces and savory mushrooms smothered in luxurious pesto sauce.
Speaking of the pesto sauce, I’m obsessed with my homemade recipe. I love making it in the summer when my garden is booming with fresh basil to use in my favorite easy pesto recipes, including this delicious skillet pesto chicken, my pesto lasagna, and my chicken pesto pasta salad.
However, when the harvest season winds down and the cost of fresh basil skyrockets, I cheat and buy it from the store. Regardless, this pesto chicken recipe will become your new weeknight family favorite, whether served on top of pasta, rice, or a heaping pile of vegetable noodles. Ready to revitalize your dinner routine? Grab your best skillet, and let’s do it.
Why you’ll love it
- Oh, so simple. This recipe is so quick and easy that it’s practically fail-proof, saving you precious time in the kitchen.
- Gourmet flavor. Imagine tender pan-seared chunks of chicken, earthy mushrooms, and pesto sauce’s fresh, herbaceous taste in every bite.
- Pairing potential. This dish pairs beautifully with all sorts of stuff: pasta, rice, potatoes, zoodles –you name it!
- Family-friendly. This skillet recipe is guaranteed to please kids and adults alike and is sure to become a regular in your weeknight dinner rotation.
- Budget-friendly. With simple ingredients and pantry staples, this recipe proves that gourmet meals don’t have to break the bank!
Ingredients you’ll need
- Chicken breast. I used boneless, skinless chicken breasts, but boneless, skinless chicken thighs also work. They just take a bit longer to cook.
- Flour. You’ll use flour to coat the chicken, creating a light crust for the sauce to cling to. You can use gluten-free flour or unbleached all-purpose flour here.
- Cayenne pepper. It gives the dish a subtle spicy kick, but you can omit it or substitute paprika for a mild version.
- Extra virgin olive oil. Perfect for pan-searing the chicken.
- Butter. It gives the sauce a slightly nutty flavor and rich, creamy texture –don’t skip it!
- Mushrooms. I love the earthy, umami-forward element white button mushrooms or cremini mushrooms (AKA baby bella mushrooms) bring to the dish, but feel free to experiment with other varieties.
- Pesto sauce. Classic basil pesto is the primary flavoring agent of the dish, so be sure to use a good one! My homemade recipe is easy and promises the freshest flavor. If buying pesto from the store, opt for one with minimal ingredients, preferably only olive oil, basil, garlic, nuts, and cheese (Trader Joe’s has a good one).
- Chicken broth. This is your flavorful liquid base for the sauce. If you’re watching your salt intake, select a low-sodium variety.
- Heavy cream. Heavy cream balances the acidity of the pesto and blends well with the other ingredients, creating a rich, creamy sauce.
- Salt and pepper. To taste.
- Parmesan. The final touch is freshly grated parmesan cheese. It improves presentation and melts beautifully into the sauce.
How to make skillet pesto chicken with mushrooms
Step 1: Coat the chicken. Combine the flour and cayenne pepper in a large, resealable bag. Cut the chicken into bite-size pieces, add them to the bag, and shake until evenly coated.
Step 2: Cook the chicken. Heat olive oil in a skillet over medium heat. Remove the chicken from the bag using tongs and shake off any excess flour. Then, add to the skillet and cook until golden. Remove from the skillet and set aside.
Step 3: Sauté the mushrooms. Heat the butter in the same skillet. Once melted, add the mushrooms and cook, stirring often, until they are tender and golden.
Step 4: Prepare the sauce. Return the chicken to the pan. Add the chicken broth, cream, and pesto, and stir until everything is well combined. Let cook for a few more minutes to thicken the sauce.
Step 5: Season and serve. Season with salt and pepper to taste, garnish with freshly grated parmesan and serve immediately.
Tips for recipe success
- To achieve perfectly pan-seared chicken, pat the chicken pieces dry with paper towels before coating them. Make sure your skillet is HOT before adding them in a single layer, and make sure there’s enough space between each piece to prevent steaming.
- Consider deglazing the skillet. After searing the chicken to golden perfection, add a splash of chicken broth or white wine to loosen any flavorful browned bits stuck to the bottom of the pan and incorporate them into the sauce for a savory flavor boost.
- Remember to taste the dish and adjust the seasoning as needed before serving. Depending on the pesto sauce used, you may need to add salt, pepper, or additional herbs to balance the flavors.
Variations
- Add aromatics – You can easily elevate the overall taste by sautéing the mushrooms with aromatics like freshly minced garlic and finely diced onion.
- Add veggies – Don’t hesitate to cook the mushrooms with other veggies you have on hand, like bell peppers, tomato, zucchini, or eggplant.
- Protein swaps – You can substitute the chicken with pan-seared shrimp, steak, or tofu for a meatless version.
What to serve with this dish
If you’re wondering what to serve with your pesto chicken skillet, consider any of these delectable options for a well-rounded meal:
- Pasta – Serve the chicken, mushrooms, and sauce over al dente pasta of your choice, such as penne or linguine. Remember to reserve some of the pasta cooking water. You can use it to thin the sauce so it coats the pasta thoroughly.
- Rice – A bed of fluffy white rice or brown rice provides the perfect satisfying canvas for the saucy pesto chicken.
- Mashed potatoes – The buttery texture of mashed potatoes pairs beautifully with the rich flavors of the dish.
- Polenta – Spoon the pesto chicken over creamy polenta for a rustic Italian-inspired meal.
- Low-carb sides – Try zucchini spaghetti (zoodles), cauliflower rice, or spaghetti squash for a lighter option that’s still packed with flavor. Or, opt for a medley of roasted or grilled vegetables.
Storing & freezing
Storing: If you’re lucky enough to have leftovers, allow them to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer-term storage, portion any remaining pesto chicken into freezer-safe containers or bags and store in the freezer for 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Gently warm the leftovers in a skillet over low heat or the microwave until heated through, adding a splash of chicken broth or cream to revive the sauce, if needed.
FAQ
You can totally use thawed frozen chicken breasts (or thighs) if that’s what you have on hand. Just allow them to fully thaw overnight in the fridge before cooking.
You can omit the mushrooms if you’re not a fan or have an allergy. Just know that the mushrooms add a lot of flavor to the dish, so you may want to replace them with another savory veggie rather than leave them out altogether.
More skillet chicken recipes
- Creamy Tomato Chicken Skillet
- Skillet Orange Cranberry Chicken
- Salsa Chicken Skillet
- Skillet Tarragon Chicken
If you love this easy pesto chicken skillet recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Pesto Chicken Skillet
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 1/4 cup gluten-free flour or unbleached all-purpose flour
- 1/4 tsp cayenne pepper
- 4 tbsp extra virgin olive oil
- 8 oz sliced mushrooms
- 1 tbsp butter
- 1/2 cup good quality pesto sauce jarred or homemade
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- salt and pepper to taste
- freshly grated parmesan cheese for garnish
Instructions
- Chop chicken breasts into bite-size pieces
- Place flour and cayenne pepper in a large ziplock bag and shake to mix
- Add chicken to bag and shake to evenly coat all pieces
- Remove chicken from bag and shake off any excess flour
- Heat olive oil in a large skillet over medium heat
- Add chicken to pan and cook until all pieces are beginning to brown to a light, golden color about 5-7 minutes
- Remove chicken from pan and cover to keep warm
- Add butter and mushrooms to the skillet and cook until mushrooms are nicely golden, about 5-7 minutes
- Add chicken, chicken broth, cream and pesto to pan and stir to combine.
- Cook for a few minutes more until sauce has started to thicken.
- Season with salt and pepper, to taste
- Top with freshly grated parmesan, if desired
- Serve immediately
Notes
- To achieve perfectly pan-seared chicken, pat the chicken pieces dry with paper towels before coating them. Make sure your skillet is HOT before adding them in a single layer, and make sure there’s enough space between each piece to prevent steaming.
- Consider deglazing the skillet. After searing the chicken to golden perfection, add a splash of chicken broth or white wine to loosen any flavorful browned bits stuck to the bottom of the pan and incorporate them into the sauce for a savory flavor boost.
- Remember to taste the dish and adjust the seasoning as needed before serving. Depending on the pesto sauce used, you may need to add salt, pepper, or additional herbs to balance the flavors.
Nutrition
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Send us your recipe for pesto sauce.
Hi Mary Anne! Click on the highlighted “homemade pesto recipe” text in the post and it will take you directly to my recipe.
A LOVE a good kitchen dump day… Had one today as well! It is always best when you can create something tasty like this!
Thanks Whitni! They are the best! 🙂
Wow!!! I made this for dinner, and it was awesome! Even our picky kids loved it! Paired it with garlic/rosemary oven roasted potatoes, and carrots. But the pesto chicken was definitely the Star! Thank you for posting this recipe.
Thank you so much for the awesome feedback Jason! 🙂
I found this probably a year ago and it’s still a classic with my boyfriend and myself. Thanks so much!
Thank you so much for the feedback!! I’m so glad that you guys love the recipe! 🙂
This recipe is delicious! I have made this three times now, and it is excellent as written! This makes tremendous leftovers as the flavors get better with time. I have also tried adding cooked pasta, like cavatappi, directly to the pan to warm through at the end of cooking. I doubled the cream/pesto when adding the pasta.
I’m so glad that you enjoyed it, Nancy! Thank you for taking the time to leave a review!
Delicious and so easy to make. The most time consuming part was cutting the chicken and that wasn’t even bad. I did use Trader Joe’s basil pesto. Thanks for posting. I am adding this into the rotation!
I’m so glad that you enjoyed it Stephanie! I love TJ’s!! Thank you for taking the time to leave a review. 🙂