Creamy Pesto Chicken (15 Minute Meal)

By Helen Schofield

on Nov 11, 2019, Updated Oct 27, 2026

42 Comments

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You only need seven main ingredients to make this simple creamy pesto chicken. Quickly pan fry chicken breasts, then mix together pesto, mushrooms, parmesan and evaporated milk for a delicious but lightened up creamy sauce. And the best part? It’s on the table in just 15 minutes!

Close up of creamy pesto chicken with parmesan and mushrooms in a cast iron pan

Table of Contents

Serious flavor in just 15 minutes

There’s some serious flavor in this creamy pesto chicken, which of course is the first reason I make it quite often. But also, it certainly doesn’t hurt that you can make it in around just 15 minutes, and all in the one pan – apart from the pasta which you can cook at the same time as everything else.

Part of the reason it’s so quick is that you use chicken breasts cut in half horizontally. Because they’re thin, they cook through in just a few minutes on each side (if you like this idea, check out more thin chicken breast recipes). Then all you have to do is make a quick sauce in the same pan with a few very simple ingredients, pop the chicken back into the sauce, and then serve it over freshly cooked tagliatelle, or another kind of pasta if you prefer.

You’ll need pesto (of course!), and also garlic, chopped mushrooms, chicken broth, parmesan, and evaporated milk to make the quick sauce. Thanks to the evaporated milk, it’s not a particularly rich creamy sauce, but it’s also fine to use cream or half and half instead if you prefer.

📌Recipe snapshot

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Serves: 4
  • Key ingredients: chicken breasts, garlic, mushrooms, chicken broth (stock), basil pesto, evaporated milk (or cream), parmesan, black pepper, fresh basil (optional)
  • Why you’ll love this: 15-minute recipe; one pan dish; easy, very tasty sauce thickened with parmesan; different serving options (either over pasta or rice, or with side dishes)

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

An overhead view of all the ingredients needed to make pesto chicken, including chicken breasts, mushrooms, evaporated milk, parmesan cheese, pesto, garlic, chicken broth, black pepper, cherry tomatoes to serve and optional fresh basil.

You only need 7 main ingredients to make this delicious meal:

  • Chicken breasts: You only need 2 chicken breasts to feed 4 people as you’ll cut each one in half horizontally for quick cooking. Sprinkle generously with black pepper, if you like!
  • Garlic: Optional as pesto already includes some garlic.
  • Chopped mushrooms: For extra texture and umami flavor in the sauce. I usually go for brown mushrooms for the best savory flavor, but any will work.
  • Pesto: Either good quality store bought, or homemade. The notes section in the printable recipe below includes an easy recipe for pesto if you’d like to give it a go! If you have a nut allergy or dairy sensitivity to consider, nut-free and dairy-free versions do exist – just check the ingredients very carefully. I prefer brands that use olive oil, although unfortunately these are hard to find where I live.
  • Evaporated milk: I usually use evaporated milk because it’s lighter. You don’t need much, so I use a little then freeze the rest for next time. Cream or half and half will work, too.
  • Grated parmesan cheese: Use fresh parmesan for the best flavor, not the shelf-stable kind found in the pasta aisle!
  • Fresh basil: This is optional, but it looks nice sprinkled over the dish at the end. You can use other fresh herbs instead if you like.

How to make pesto chicken

The first thing you need to do is to cut the chicken breasts in half horizontally. I like to wear disposable kitchen gloves for this step. Lay them on a clean surface or baking paper and slice them horizontally with a sharp knife (be careful!). (Photo 1)

At this point I like to grind some black pepper over both sides of the chicken.

Then heat up a couple of tablespoons of olive oil on a medium heat in a large pan. Pan fry the chicken for around 3 minutes on each side. Then take it out of the pan and cover with aluminium foil to keep warm while you make the sauce. (Photo 2)

To make the sauce, pan fry the mushrooms and garlic for a couple of minutes. Then add the evaporated milk (or cream), chicken broth, and pesto. (Photos 3 and 4)

Let the sauce bubble until it’s slightly reduced, then stir in the grated parmesan. The cheese will thicken the sauce perfectly!

Finally, put the chicken back in the pan and spoon over the sauce. (Photos 5 and 6)

A collage of six photos showing how to make creamy pesto chicken in a cast iron pan

Helen’s Top Tips

  • Consider making a batch of pesto ahead of time and freezing it. You can even make a double batch and use the leftovers in another pesto recipe such as this simple orzo salad with pesto.
  • After slicing the chicken breasts in half horizontally, I usually bash the chicken with a rolling pin between 2 sheets of plastic wrap, too. This makes sure it all cooks through in the same amount of time.
  • If you decide to serve the chicken and pesto with tagliatelle, stir a little olive oil into it after you’ve drained it to stop it from sticking.

Serving suggestions

  • I love to serve this with roasted tomatoes, preferably still on the vine – just because they look prettier that way. And because pesto and tomatoes are a match made in heaven! Just drizzle with a bit of olive oil and bake at 355F/180C for about 15 minutes.
  • You can serve your chicken and sauce on top of pasta, rice, potatoes, or just with crusty bread. My personal favourite is tagliatelle. If you like pasta with pesto sauce, you’ll love this .
  • My favorite potatoes to serve with this are these tasty but simple crispy diced potatoes.
  • If you don’t have any roasted tomatoes, try adding a handful of sundried tomatoes to the sauce just before serving instead!
  • Alternatively, throw some of these Mediterranean roast vegetables into the oven before you start making the chicken. Or go with simple sauteed frozen green beans if you want some green on the plate.
a close up of some creamy pesto chicken in a cast iron skillet with a serving spoon

Recipe FAQs

How do I know when my chicken is done?

This can be tricky, but I usually slice my chicken breasts in half horizontally before adding them to the pan. This way, the breasts will be thinner and should only take 3 to 5 minutes to cook on each side. I usually leave them to cook without moving them for a few minutes. You’ll see the bottom and sides start to turn white. When the white colour reaches about half way up the thickness, flip over and cook for another few minutes.

Try not to overcook the chicken! I usually check for doneness by cutting into the middle of the thickest part of one of the breasts. The juices should run clear. If it still looks a bit pink, just cook for another minute or two, then check again.

If you have a meat thermometer, you can check that the middle of the chicken is 165F/74C.

Can I use cream instead of evaporated milk?

You can indeed! It’s just that evaporated milk is lighter, which is why I prefer it in this recipe.

Can I make it ahead?

I think this meal is best made just before you want to eat it. It’s supposed to be a quick, last-minute meal idea that’s on the table in just 15 minutes.

If you have leftovers, you might need to add an extra drizzle of water/stock/cream to thin out the sauce again as you reheat it. I’d add a little extra liquid, then microwave on 50% power for a couple of minutes at a time until piping hot (this way you won’t end up with tough, dry chicken!).

Can I freeze it?

Yes, absolutely! Let cool completely, then empty into a freezer proof container. Freeze for up to 2 months as with all cream-based chicken recipes. You may find that the evaporated milk will separate as it defrosts, but don’t worry about it. Just add a drizzle more liquid, reheat as described above and then give it a good stir before serving.

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Close up of creamy pesto chicken with parmesan and mushrooms in a cast iron pan
5 from 11 votes

Creamy Pesto Chicken (15 Minute Meal)

By: Helen Schofield
If you're a fan of one pan chicken dinners, this creamy chicken pesto could become a go-to for your family! Cut the chicken in half horizontally for quick and easy cooking, then add just a few other pantry ingredients to make a delicious creamy (but on the lighter side) sauce. Serve with pasta, potatoes, or rice, or just by itself with bread. The best part? It's on the table in about 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 (see notes)
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Equipment

Ingredients 
 

  • 2 tablespoons olive oil
  • 2 large chicken breasts, sliced in 2 across the width (to make 4 thinner slices of chicken)
  • black pepper, (to taste)
  • 2 cloves garlic, crushed or sliced (optional, as there is already garlic in the pesto)
  • 4 ounces mushrooms, chopped into small pieces
  • ½ cup chicken broth, (stock)
  • ¼ cup basil pesto, (homemade or good quality pre-made)
  • ½ cup evaporated milk, (or heavy/double cream – evaporated milk is lighter)
  • ⅓ cup grated parmesan, plus extra for grating over at the end
  • fresh basil leaves, to serve (optional – I often save a few from making the pesto if I make my own)
Add to preferred Sources!

Instructions 

  • Heat up the olive oil on a medium high heat in a medium to large frying pan or skillet. Grind black pepper over both sides of the chicken (if you like), then pan fry for 3 to 5 minutes on each side or until cooked through (depends on the thickness). Remove from the pan and keep warm by covering with foil.
    2 tablespoons olive oil, 2 large chicken breasts, black pepper
  • Without cleaning the pan, add another drizzle of oil (if needed), then pan fry the garlic and mushrooms for 2 to 3 minutes.
    2 cloves garlic, 4 ounces mushrooms
  • Stir in the chicken broth, pesto and evaporated milk/cream, then let bubble for a minute or two until slightly reduced. Then stir in the parmesan.
    ½ cup chicken broth, ¼ cup basil pesto, ½ cup evaporated milk, ⅓ cup grated parmesan
  • Return the chicken and any juices to the pan and spoon over the sauce. Serve over pasta, mashed or roast potatoes, or rice, or by itself with fresh or toasted bread. Scatter over extra parmesan and a few basil leaves to serve, if you like.
    fresh basil leaves

Notes

Portion size: This makes a great meal for an average family of 4, but do bear in mind that the portions are on the smaller side. I think it’s usually enough with sides e.g. roasted tomatoes and tagliatelle and bread, but if you’re extra hungry feel free to add another chicken breast to the pan! (use a large frying pan, obviously!)
Cook time: Try to resist the temptation to overcook the chicken – you want to keep it nice and moist and juicy! Check it’s just cooked through in the thickest part, then remove from the pan. I find my chicken is usually cooked in 6 to 10 minutes, depending on the thickness. Sometimes I take the extra step of putting the chicken between 2 sheets of plastic wrap and pounding with a rolling pin to make sure the thickness is even.
Recipe for homemade pesto: Here is a recipe for homemade pesto. If you just need enough for this recipe, put 2 handfuls of fresh basil, about 1/4 cup pine nuts, a small clove of garlic, 6 tablespoons extra virgin olive oil in the bowl of a food processor (a mini one or small bowl of a bigger processor works well) and pulse a few times until well chopped and combined. 
You can make the pesto ahead. Just put in the fridge with a drizzle of olive oil over the top to keep it fresh and cover until you want to use it. Alternatively you can freeze it. 
Serving ideas: Serve with pasta, rice, or mashed or roasted potatoes. I like tagliatelle, but almost any pasta will work! I also really like to serve this meal with roasted tomatoes. Just drizzle with a bit of olive oil and bake at 180C / 355F for about 15 minutes.
Leftovers: You can reheat the leftovers, but you might need to add an extra drizzle of water/broth/cream to thin out the sauce again. I’d add a little extra liquid, then microwave on 50% power for a couple of minutes at a time until piping hot (this way you won’t end up with tough, dry chicken!).
Leftovers will keep well covered in the fridge or in an airtight container for 3 to 4 days.

Nutrition

Calories: 339kcal, Carbohydrates: 7g, Protein: 31g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 91mg, Sodium: 566mg, Potassium: 630mg, Fiber: 1g, Sugar: 4g, Vitamin A: 494IU, Vitamin C: 3mg, Calcium: 191mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

Read More About Me

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5 from 11 votes (2 ratings without comment)

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Recipe Rating




42 Comments

  1. 5 stars
    Fab, so quick to make & delicious. Pesto & uht/ long life single cream are now a cupboard & fridge staple!

    Helen, not had any emails recently from Srummy Lane even after subscribing for them again? Missing them as I looked forward to trying out something new.

    Reply

    1. Hello Mel! I’m so happy you enjoyed this so much! You’ve reminded me to make it again soon myself. I’m so sorry you haven’t been receiving my emails! I just checked and it does look like you were unsubscribed in November. Would you like me to email you a link to subscribe again? (not all the links on the site will get you back on the list for a complicated reason that I hardly understand myself, but there’s a link that should get you back on 🙂 I’m very happy you still want to receive them!

      Reply

      1. Yes please Helen if you can send me the link to subscribe.
        Not sure what happened in Nov & being unsubscribed, but hopefully I’ll start receiving your fab emails again soon

      2. I’ve just emailed you the link, Mel. Let me know if you still aren’t on the list (you shouldn’t receive the welcome emails again but look out for the next ‘regular’ emails Monday or Tuesday next week) 🙂

  3. This was delish – and the hint to use evaporated milk instead of cream was wonderful! I meal-prepped this for my daughter and I this week and we put it over spaghetti squash because we aren’t huge fans of carbs. We ate it all week and it reheated well in the microwave – will definitely make this again!

    Reply

    1. Hi Lisa. I’m so glad this was such a big hit for you this week, and really appreciate you taking the time to let me know. I hope you’re having a great weekend!

      Reply

  5. 5 stars
    Absolutely delicious. Ive made pesto chicken and mushrooms many times but this recipe is by far the best. Mmmmmmhhhhh !!!

    Reply

    1. What a compliment, Carol! I’m so glad you enjoyed this so much. It’s one of my favourite quick meals, too 🙂

      Reply

  6. 5 stars
    Fantastic, quick & easy recipe! Thank you so much.
    I used NOYNOY milk, which you will remember from your time in Greece & it worked really well.
    There are only two of us so all I needed was 62ml. I couldn’t find a small tin, so I have frozen the rest of the tin in 62ml amounts. It does seperate a bit when defrosted, but I just give it a good stir & it’s fine for cooking.
    This is a regular meal now, thanks again

    Reply

    1. Hi Linda! So lovely to hear from you again! I hope you’re doing well over there – it’s such a relief that Greece has done well with fighting the virus. I love that you used NOYNOY milk for this!!! Perfect! I never make frappes any more because they just aren’t the same without Nounou 😉 I’m so glad you enjoy this recipe – it’s one of my favourites too. Thank you so much for letting me know!

      Reply

  7. 5 stars
    We love this. I made it for the second time last night using frozen homemade pesto from the first time. Delicious. Thank you

    Reply

    1. Hi Paula! Thank you so much for letting me know – these kinds of comments make my day! I like to freeze pesto for this meal too. It makes me feel very smug when I just pull good quality frozen pesto out instead of opening a jar! (although no shame in that!!) Hope you have a great weekend!

      Reply

  8. Quick, easy, delicious! Didn’t have evaporated milk or cream so used coconut milk. Deffo have this again.

    Reply

    1. Hello Helen! So glad you enjoyed it, and very interested that you used coconut milk successsfully!

      Reply

      1. 5 stars
        Done again a few times and substituted the evaporated milk with creme fraiche or soft cream cheese. Both worked really well. Great for using up items already in fridge.

      2. Hi Helen. So glad you’re enjoying this! Time for me to make it again I think. I really like your idea of using cream cheese instead. 🙂

  9. 5 stars
    Drooling over here! Looks delicious! Creamy pesto… ooo la la! Going to try some of these delish chicken recipes!

    Reply

    1. Hi Becs! Yes, some of my favourite recipes are quick and easy chicken recipes. I hope you make this recipe soon, and many more of my chicken recipes (try the Greek ones – they are some of my favourites!)

      Reply

  10. 5 stars
    This was excellent. I used evaporated milk because I didn’t have evaporated milk. Worked out perfectly!

    Reply

    1. Hi Lori! I’m so happy you enjoyed this! It’s great with either cream or evaporated milk, and in any case there is only a little cream in it. Thanks so much for leaving your review.

      Reply

    1. Thanks so much for letting me know, Conosha! I haven’t made this in a while but now you’ve made me want to again 😉

      Reply

  13. Great, only 15 minutes cooking and 6 ingredients. Really great idea!. The recipe looks nice, too. Will try it.

    Reply

    1. Hi Sabrina – yay, definitely do give this one a go. It’s pretty delicious – and I’d definitely say don’t skip the tomatoes!

      Reply

    2. Hi, this sounds delicious!!!! We like plenty of sauce so could I just double everything but still using the same amount of chicken the recipe says?

      Reply

  15. I’m always on the lookout for quick mid-week meals and I love everything about this, Helen! And 15 minutes? I’m in.

    Reply

  16. I am 100% down with easy chicken skillet dinners, especially if they are ready in 15 minutes!! This looks incredible!

    Reply

  18. With only one skillet, 15 minutes and only 6 ingredients – this here is my kinda eating! I don’t think I could ever have too many chicken recipes, Helen! I love mushrooms with chicken so they definitely won’t be optional for me – ooh and that pesto parmesan sauce sounds incredible! Thanks so much for this recipe and I hope your week is off to a wonderful start!

    Reply