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+ servings

Skillet Pesto Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Amee


  • 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


  • 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