This creamy pesto chicken is like a shortcut to the very popular Marry Me Chicken. Chicken thighs are simmered in a sauce made with pesto rosso, heavy cream, and golden cherry tomatoes. I tossed in a can of white beans to soak up all that delicious sauce and then just before serving, it gets a big handful of fresh basil and a generous shower of Parmesan cheese.
It’s a quick weeknight dinner that comes together in about 30 minutes. The combo of the creamy sun-dried tomato sauce with fresh basil and tomatoes is perfection. You can absolutely use store-bought pesto here—no need to make a whole batch just for this recipe if you don’t want. But if you do have some homemade sun-dried tomato pesto on hand, this is a great way to use it. Not into red pesto? Use green. Pick any pesto you like and go with it.
The combo of the creamy sun-dried tomato sauce with fresh basil and tomatoes is perfection.
Creamy Pesto Chicken with Red Pesto, Tomatoes, White Beans and Basil
This one-pan creamy chicken pesto is packed with flavor thanks to pesto rosso (red pesto), juicy golden cherry tomatoes, and lots of fresh basil. It comes together in about 30 minutes, making it perfect for a quick weeknight dinner. I used chicken thighs, but you can absolutely swap in breasts if you prefer. Want to go vegetarian? Forget the chicken and add in more white beans or chickpeas. Serve it with rice or pasta and let that creamy red pesto sauce do its thing.
Ingredients You’ll Need
- 4 chicken thighs
- 8 oz cherry tomatoes
- 3 tablespoons pesto rosso (sun-dried tomato pesto, or any pesto you like)
- ½ cup heavy cream
- ½ cup water
- 1 (15 oz) can white beans, drained and rinsed
- Handful of fresh basil leaves
- Salt & freshly ground black pepper
- Freshly grated Parmesan cheese, for serving
- Olive oil
Note: This recipe calls for pesto rosso, a red sun-dried tomato pesto, but you can certainly use a classic green Genovese pesto, or switch it up with a Sicilian pistachio and mint pesto. The red pesto is similar in flavor to the creamy sun-dried tomato sauce in Marry Me Chicken.
How to Make It
- Sear the Chicken
Season the chicken thighs generously with salt and freshly ground black pepper. Heat a large skillet over medium-high heat. Add in a drizzle of olive oil and sear the chicken on both sides until golden brown. Should take about 5-7 minutes per side. Remove and set aside. You’ll finish cooking the chicken through in the sauce a little later on. - Sauté the Cherry Tomatoes
Add your cherry tomatoes to the same pan. Cook for 2–3 minutes, letting them blister slightly. - Make the Sauce
Add in your pesto, water, and heavy cream to the pan. Stir everything to combine, and be sure to scrap up any golden bits from the bottom on the pan. Bring to a gentle simmer. - Add in The Chicken and Beans
Return the chicken to the pan, along with the drained and rinsed white beans. Simmer, uncovered, for 10–15 minutes, until the sauce has thickened and the chicken is fully cooked through and tender. - Top with Fresh Basil
Just before serving, top with lots of fresh basil leaves, a generous shower of grated Parmesan cheese, a drizzle of extra virgin olive oil, and more black pepper to taste. - Serve it Up!
This creamy pesto chicken is great served with rice (how I had it) or tossed with your fave pasta—add in a little pasta water to help coat the pasta and create a super velvety sauce. You could also sever over mashed potatoes. Or, make a delicious creamy chicken sandwich. Top a toasted roll with lots of sauce, some extra Parmesan and one of those chicken thighs. I’m getting hungry just thinking about it.
Tips and Substitutions
- Not into chicken thighs? Use chicken breasts instead. I would recommend splitting or butterflying the breasts so they’re thinner. It’ll help them cook more evenly, they won’t dry out and they’ll be more tender.
- Make it vegetarian by skipping the chicken and adding extra beans or chickpeas. Add in an extra can of white beans, or use chickpeas for the bulk of the protein in this dish. Another great option would be some giant white beans (gigantes) if you can get them!
- Soak up that sauce. Serve with rice, pasta, or crusty bread to mop up that delicious sauce.
- No red pesto? Use green pesto if that’s what you have—this recipe is flexible. Pick a pesto you like and use that.
More Recipes to Try:
Agrodolce – The classic Italian sweet and sour sauce made with pine nuts, Castelvetrano olives, caramelized onions and balsamic vinegar. Served with chicken thighs, this is a dinner you’ll be making on repeat.
Grilled Chicken Paillard – Grilled chicken paillard topped with a fresh orange, grapefruit and fennel salad. A delicious, elegant and quick summer grilling recipe.
Chicken Cutlets – Crispy chicken cutlets topped with an arugula and pomelo salad.
Chicken Cutlet Sandwich – The ultimate Philly chicken cutlet sandwich with sautéed broccoli rabe, sharp provolone and peppadews.
Pesto Rosso – Rich, savory, and slightly sweet, this Sicilian-inspired red pesto is full of flavor. Made with sun-dried tomatoes, almonds, Parmesan, garlic, basil, and olive oil.
Pistachio Pesto – A recipe for pistachio pesto with basil and mint. A Sicilian pesto that’s full of flavor and goes great on just about everything.
Did you make this recipe?
Let me know about it! Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t want to see it!
Creamy Pesto Chicken Recipe
Ingredients
- 4 chicken thighs
- 8 oz cherry tomatoes
- 3 tbsp pesto rosso (sun-dried tomato pesto) or any pesto you like
- ½ cup heavy cream
- ½ cup water
- 1 can white beans (15 oz can ) drained and rinsed
- handful fresh basil leaves
- salt
- black pepper fresh ground
- Parmesan cheese freshly grated, for serving
- olive oil
Instructions
- Season the chicken thighs generously with salt and freshly ground black pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat. Sear the chicken on both sides until golden brown, about 5-7 minutes per side. Remove and set aside.
- Add the cherry tomatoes to the same pan. Cook for 2–3 minutes, letting them blister slightly.
- Add the pesto rosso, water, and heavy cream to the pan. Stir to combine, scraping up any golden bits from the bottom. Bring to a gentle simmer.
- Return the chicken to the pan, along with the drained white beans. Simmer, uncovered, for 10–15 minutes, until the sauce has thickened and the chicken is fully cooked through.
- Just before serving, top with fresh basil leaves, a generous grating of Parmesan cheese, a drizzle of extra virgin olive oil, and more black pepper to taste.
- This creamy pesto chicken is great served with rice (how I had it) or tossed with your fave pasta—add in a little pasta water to help coat the pasta and create a super velvety sauce.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Creamy Pesto Chicken
Looks delish. Great for a light summer meal. I would like this dish with shrimp.
Good idea! This would be delicious with shrimp, or maybe even some seared scallops. YUM!