Intro
Hi, I’m Dulcia. This Creamy Pesto Chicken combines sun-dried tomatoes, pesto, bell peppers, and Parmesan in a luxuriously smooth sauce. It is quick to make and perfect for busy weeknights when you want something that tastes special.
Origins
This dish borrows from classic Italian flavors – basil pesto, Parmesan, and sun-dried tomatoes – but I like to keep it simple and approachable. If you want a quick background on pesto, this Wikipedia page is a good reference: https://en.wikipedia.org/wiki/Pesto. For safe handling and cooking of chicken, I also recommend guidance from the USDA: https://www.usda.gov/food-safety.
Ingredients
- 2 tbsp olive oil (divided)
- 1 lb chicken breasts (skinless and boneless, cut into strips)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- Salt (to taste)
- Black pepper (to taste)
- 1/2 large white onion (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 bell peppers (cut into thin strips)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 3 tbsp pesto
- Fresh basil (chopped)
- Parmesan (grated)
Instructions
- Place a skillet over medium-high heat. Add 1 tbsp of olive oil to it.
- Season chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
- Add the chicken into the skillet and cook for 7-8 minutes until the chicken has cooked through. Remove the chicken and set it aside.
- Add the rest of the olive oil, then chopped onion and cook for 2 minutes until translucent. Then, add in the garlic and sun-dried tomatoes. Cook for 2 minutes or so.
- Add in bell peppers and continue cooking for 4-5 minutes until tender.
- While the bells are being cooked, combine heavy cream, chicken broth, and pesto in a small bowl. Mix well.
- Pour the mixture into the skillet and bring to a simmer. It will take about 3-4 minutes.
- Now, return the chicken back into the skillet and cook for 2-3 minutes until the chicken has heated up and the sauce has thickened.
- Season with salt and black pepper. Garnish with basil and parmesan before serving.
Creamy Sun-Dried Chicken with Basil and Parmesan
- Total Time: 32 mins
- Yield: 3–4 servings 1x
Description
Creamy skillet chicken with sun-dried tomatoes, basil, pesto and grated Parmesan.
Ingredients
- 2 tbsp olive oil (divided)
- 1 lb chicken breasts (skinless and boneless, cut into strips)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- Salt (to taste)
- Black pepper (to taste)
- 1/2 large white onion (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 bell peppers (cut into thin strips)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 3 tbsp pesto
- Fresh basil (chopped)
- Parmesan (grated)
Instructions
- Heat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season the chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
- Add the chicken to the skillet and cook 7-8 minutes until cooked through; remove and set aside.
- Add the remaining olive oil to the skillet, then add the chopped onion and cook about 2 minutes until translucent; add the garlic and sun-dried tomatoes and cook about 2 minutes.
- Add the bell peppers and continue cooking 4-5 minutes until tender.
- In a small bowl, combine the heavy cream, chicken broth and pesto and mix well.
- Pour the cream mixture into the skillet and bring to a simmer, about 3-4 minutes.
- Return the chicken to the skillet and cook 2-3 minutes until heated through and the sauce has thickened.
- Adjust seasoning with salt and black pepper, then garnish with chopped basil and grated Parmesan before serving.
- Prep Time: 10 mins
- Cook Time: 22 mins
Tips
- Use low-sodium chicken broth so you can control the final salt level. I often use low-sodium to keep seasoning flexible.
- If your sauce seems thin, simmer a minute or two longer. The cream will thicken as it reduces.
- You can make the chicken ahead and reheat gently in the sauce to save time.
- For food safety and minimum internal temperatures for poultry, check USDA guidance: https://www.usda.gov/food-safety.
Variations
- Make it vegetarian by swapping chicken for firm tofu or seared mushrooms.
- Add spinach or kale at the end for extra greens.
- Swap heavy cream for half-and-half plus a teaspoon of cornstarch if you want a lighter sauce.
For additional savory recipes and ideas, visit my site: https://www.dulciarecipes.com/ and see related posts like this cheesecake filling tutorial: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/ or my cinnamon roll cheesecake post: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
FAQ
Q: Can I use jarred pesto?
A: Yes. Good quality jarred pesto works well and speeds up prep.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently on the stove.
Q: Can I freeze it?
A: I recommend freezing the chicken and sauce separately if possible. Cream can change texture after freezing and thawing.
Conclusion
This Creamy Pesto Chicken is one of my favorite quick dinners – bright basil flavor, tangy sun-dried tomatoes, and a silky Parmesan finish. It is practical, comforting, and ready in about 30 minutes. Enjoy, and let me know how you customize it!