Amazing Parmesan pesto chicken: 1 sauce trick

If you are tired of boring dinners that take forever, then I have found your new hero: this incredible Parmesan pesto chicken skillet! Seriously, you get tender chicken bathing in the richest, herby, garlicky cream sauce you’ve ever tasted, all done in about 30 minutes. I’m Anna, and I’m a passionate food lover who believes that everyday cooking should be easy and joyful, not stressful.

I’m always trying to find ways to pack maximum flavor into minimal time, and this one-pan wonder absolutely delivers. We’re talking mushrooms, asparagus, and that bright, cheesy pesto coating everything. Forget takeout—this Parmesan pesto chicken is going straight into your regular rotation. Trust me, your family will already be asking for it again next week!

Gather Your Ingredients for Parmesan Pesto Chicken

Okay, the secret to making this Parmesan pesto chicken so fast is getting everything prepped before you even turn on the stove. This is a skillet meal, which means things move quickly once the heat is on! Make sure you slice your chicken breasts thinly into cutlets—this is crucial for fast, even cooking. Then, gather all your components so you’re not scrambling mid-sauce creation.

We need some high-quality ingredients here, especially for that pesto flavor to really sing. Don’t skimp on the Parmesan; fresh grated is always better! Let’s break down exactly what you need to pull out of the pantry and fridge.

Chicken and Marinade Components

Grab about a pound and a half of boneless, skinless chicken breasts and slice them thinly. For the marinade, you’ll need 3 tablespoons of basil pesto—use your favorite kind! Then, for richness and tang, measure out 2 tablespoons of grated Parmesan cheese, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Don’t forget the basics: half a teaspoon of salt and a quarter teaspoon of black pepper to season everything up nicely.

Sauce Base and Creamy Elements

This is where the silkiness comes from! You’ll need 1 tablespoon of olive oil and 1 tablespoon of butter for sautéing. For the liquid base, get 1 and a half cups of low-sodium chicken broth ready. To thicken, mix 1 teaspoon of cornstarch with 1 teaspoon of water to form a slurry—this is our secret weapon against thin sauce! For creaminess, measure out half a cup of half-and-half or, if you want it super rich, use heavy cream.

Vegetables and Finishing Touches

For the veggies, we’re using 8 ounces of cremini mushrooms, sliced, and one small shallot, finely chopped. You’ll also need about 2 minced garlic cloves for that necessary punch! Don’t forget the dried herbs: half a teaspoon of dried oregano and a quarter teaspoon of dried thyme. Finally, trim and chop 1 pound of asparagus into inch-long pieces, and have 1 cup of thawed frozen peas ready to go. We finish it with another quarter cup of pesto and plenty of extra Parmesan for sprinkling on top!

Essential Equipment for This Parmesan Pesto Chicken

Since this Parmesan pesto chicken comes together so fast, having your tools ready is half the battle! You absolutely need a good, large skillet—one that’s big enough to hold the chicken and all those veggies without crowding. Make sure you have a small bowl and a whisk handy for mixing that initial marinade. And please, please have a reliable meat thermometer handy! We need to make sure that chicken hits the safe temperature every single time.

Step-by-Step Instructions for Perfect Parmesan Pesto Chicken

Alright, let’s get cooking! This is where the magic happens, and because we prepped everything, we can move through these steps quickly. The total active time for this Parmesan pesto chicken is really only about 15 minutes, so pay attention once that skillet gets hot!

Marinating the Chicken

First things first, we need to get flavor into that chicken! In a medium bowl, take your 3 tablespoons of basil pesto, 2 tablespoons of grated Parmesan, the Dijon mustard, honey, salt, and pepper. Whisk that all together until it looks like a beautiful, thick green paste. Plop your thinly sliced chicken cutlets right into that mixture. Toss them around gently to coat every single piece thoroughly. You want them swimming in that flavor! If you have time, let this sit on the counter while you clean up your prep bowls—even 15 minutes makes a difference, but if you’re super rushed, you can move straight to searing.

Searing the Chicken to Perfection

Wipe out that bowl and grab your large skillet. Set it over medium-high heat and add 1 tablespoon of olive oil. Once that oil is shimmering—not smoking, just shimmering—carefully lay your marinated chicken cutlets in a single layer. Don’t overcrowd the pan; if you have too much chicken, sear it in two batches. Sear for about 3 to 4 minutes per side. You’re looking for a gorgeous golden-brown crust. The most important thing here is safety: use your meat thermometer and pull the chicken out only when it hits an internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a plate and tent it loosely with foil to keep it warm while we make the sauce.

Building the Flavorful Skillet Sauce

Keep that skillet right on the heat; we want all those tasty browned bits stuck to the bottom! Add 1 tablespoon of butter and let it melt. Toss in your sliced mushrooms and cook them for about 4 minutes until they start getting some nice color. Now, stir in your chopped shallot, the minced garlic, oregano, and thyme. Let those aromatics cook for just 2 more minutes until you can really smell that garlic—be careful not to burn it! Next, pour in the 1 and a half cups of chicken broth. Scrape up all those browned bits from the bottom of the pan while the broth heats up; that’s pure flavor! Whisk in your cornstarch slurry and watch it start to thicken up just a bit.

Finishing the Creamy Sauce and Adding Vegetables

Once the broth base is starting to coat the back of a spoon, pour in the half-and-half and the final quarter cup of pesto. Stir until the sauce is completely smooth and creamy. Let that simmer gently for about 2 to 3 minutes. Now, add your chopped asparagus pieces. They need about 2 minutes to cook until they are bright green and tender-crisp. Toss in the thawed peas and the final one-third cup of grated Parmesan cheese. Stir until that cheese melts completely and the sauce is luxurious and creamy.

Combining and Serving the Parmesan Pesto Chicken

It’s time for the reunion! Gently nestle the warm, cooked chicken cutlets back into the skillet, spooning some of that incredible sauce over the top of each piece. Let everything simmer together for just one final minute so the chicken reheats nicely and soaks up the sauce. Serve this amazing Parmesan pesto chicken right away! I love spooning it over fluffy rice or maybe some creamy mashed potatoes to soak up every last drop of that sauce. Don’t forget a sprinkle of fresh parsley and a little extra Parmesan right on top for presentation.

Tips for Making Amazing Parmesan Pesto Chicken

Even though this Parmesan pesto chicken is fast, a few tiny adjustments can take it from good to absolutely show-stopping. Since we are working with a cream-based sauce, technique matters more than you think! Remember, the goal is rich flavor and perfect texture in under 30 minutes.

Achieving the Best Sauce Consistency

If your sauce seems a little thin after you add the half-and-half, don’t panic! That cornstarch slurry we mixed earlier is our insurance policy, but you have to give it time to work. Make sure you let the sauce simmer gently for those full 2 to 3 minutes after adding the liquid before you add the vegetables. If it’s still too runny after that, mix half a teaspoon more cornstarch with a teaspoon of cold water and whisk it in slowly. Simmer until it thickens enough to coat the back of a spoon—that’s the sign of a perfect, clingy sauce.

Selecting and Preparing Chicken Cutlets

The number one thing that trips people up is thick chicken! If your breasts are thick, they won’t cook in 3 to 4 minutes per side. You absolutely need thin cutlets. If your chicken is thick, place it between two pieces of plastic wrap and gently pound it with a meat mallet or even the bottom of a heavy saucepan until it’s about half an inch thick all the way across. This ensures they sear beautifully on the outside while hitting that mandatory 165°F internally at the exact same time.

Serving Suggestions for Your Parmesan Pesto Chicken

This sauce is liquid gold, my friends, and you absolutely cannot let any of it go to waste! Since this Parmesan pesto chicken is so rich and garlicky, you need something simple underneath to soak up every bit of that creamy goodness. Pasta is always my first thought because those little noodles capture the sauce perfectly.

I highly recommend tossing it with fettuccine or linguine. If you’re leaning towards low-carb options, spiralized zucchini noodles work surprisingly well—they cook fast and hold the sauce nicely. For a heartier meal, serve the chicken and sauce over a big scoop of fluffy white rice; it’s wonderful for soaking up the broth base. If you are looking for more chicken dinner ideas, check out these chicken recipes.

Another fantastic, comforting pairing is creamy mashed potatoes. The potatoes become completely infused with the pesto flavor, making a side dish that tastes like a main course all on its own. Just make sure whatever you choose is ready to plate right when the chicken comes out of the skillet!

Storage and Reheating Instructions

I always hope for leftovers because this creamy chicken tastes amazing the next day, but we have to treat dairy-based sauces carefully! Because this dish is loaded with Parmesan and cream, it needs a little special handling when storing and reheating to keep that sauce from separating or looking oily.

We want to keep that beautiful texture we worked so hard for, so follow these steps closely for the best results later on.

Storing Leftover Parmesan Pesto Chicken

Once the chicken and sauce have cooled down completely, transfer the leftovers into a shallow, airtight container. Don’t pack it too tightly! You can safely store this in the refrigerator for up to three days. If you know you won’t eat it all, it’s actually best to separate the chicken from any plain rice or pasta you served it over, as those sides reheat differently.

Reheating for Next-Day Enjoyment

Never blast this back to life in the microwave on high heat—that will definitely split the cream! The best way to reheat this is slowly on the stovetop in a small saucepan over low heat. You must add a splash of liquid, like a tablespoon of milk, cream, or even a little chicken broth, before heating. Stir constantly until it’s warmed through gently. If you must use the microwave, use 50% power in short 30-second bursts, stirring well between each one.

Here is a quick summary of how to handle your leftovers:

Action	Guideline
Storage Container	Airtight, shallow container
Refrigeration Time	Up to 3 days
Reheating Method	Low heat on stovetop with added liquid

Frequently Asked Questions About Creamy Skillet Chicken

I get so many questions about tweaking recipes, and that’s great! Cooking should be flexible. While this recipe is perfect as written, sometimes you need to make quick swaps based on what you have on hand. Here are a few common queries I hear about making this rich, creamy skillet dish.

Can I use chicken thighs instead of breasts for this recipe?

Yes, absolutely! Chicken thighs are wonderfully flavorful and stay moist even if you accidentally cook them a minute too long. Since thighs are usually a bit thicker than the cutlets we prepare for this recipe, you’ll need to adjust your searing time. Instead of 3 to 4 minutes per side, give them closer to 5 to 6 minutes per side until they reach that safe 165 degrees Fahrenheit internal temperature. They might take a little longer to cook through, but the flavor payoff is huge!

How do I make this Parmesan pesto chicken dish lighter?

If you’re looking to cut back on fat without losing too much of that luxurious texture, the easiest swap is in the dairy. Instead of using half-and-half or heavy cream in step five, you can use evaporated skim milk or even whole milk. It won’t be quite as thick, so you might need to rely a little more heavily on that cornstarch slurry to get the body you want. Just remember to add the thinner liquid slowly!

What is the best way to ensure the sauce stays green?

That bright, herby green color is part of the appeal! The key is timing your pesto additions. The first dose of pesto goes in with the initial marinade, which is fine. However, the second dose of pesto—the quarter cup added to the sauce—should go in right at the end, after the sauce has thickened with the broth and cream, but *before* you return the chicken. Heat degrades the bright color of fresh basil, so adding the final pesto right before serving keeps that vibrant green hue shining through!

Nutritional Estimate for This Recipe

Now, I always tell people that when you’re cooking with cream and cheese, you know it’s going to be delicious! But if you are tracking macros, keep in mind that these numbers are just estimates based on the ingredients listed. This recipe yields four generous servings, and remember, the final count can change depending on how much cheese you sprinkle on top!

Estimated Nutritional Breakdown Per Serving

Nutrient	Amount
Calories	420
Fat	23g
Protein	38g
Carbohydrates	10g

This is just an estimate, so please treat these figures as a general guideline for your daily planning! For more visual inspiration on our recipes, feel free to check out our Pinterest page.

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