You only need seven ingredients to make this simple creamy pesto chicken. Quickly pan fry chicken breasts, then combine pesto, mushrooms, parmesan and evaporated milk for a super delicious but lightened up creamy sauce. And the best part? It’s on the table in just 15 minutes!
The secret to perfect pan fried chicken breasts
Do you have much success with pan fried chicken breast recipes?
I’ve either overcooked or undercooked chicken breasts many times when cooking them in a frying pan. At one point I gave up and just bought chicken thighs instead. But over the years I’ve learnt that there are a couple of easy ways to decrease the cooking time to help you get perfect chicken breasts every time.
- Bash them with a rolling pin between 2 sheets of plastic wrap / cling film until they are much thinner. Then make this delicious and easy mustard parmesan chicken schnitzel! Serve with a simple green salad and dinner is on the table in the blink of an eye.
- Cut the chicken breasts in half horizontally so that they are thinner and cook in just a few minutes. This is the trick I use to make this delicious pan fried pesto chicken recipe.
Why you have to make this
So the chicken cooks quickly, thanks to cutting the breasts in half horizontally. What else?
- It’s a ONE PAN meal. I use a cast iron pan, because they’re just so cool, but any big frying pan / skillet will do.
- The sauce is super quick and easy to make, too, not to mention extremely tasty. Combine evaporated milk (or cream), mushrooms and parmesan with the tasty bits left in the pan from cooking the chicken and you’ve got yourself some serious flavour.
- The sauce ends up the perfect consistency – not too runny and not too thick – without any added flour or cornflour. Evaporated milk (or cream – your choice!), pesto and parmesan bubble away and reduce to the perfect thickness in just a few minutes.
- Did I mention you can have this ready and on the table in just 15 minutes?
Ingredients you need
You only need 7 main ingredients to make this delicious meal:
- chicken breasts (obviously!)
- crushed garlic (optional as you already have some garlic in the pesto)
- chopped mushrooms, to give your sauce extra umami flavour!
- chicken stock
- good quality pesto, either homemade or shop bought
- either cream or evaporated milk (I usually use evaporated milk because it’s lighter)
- grated parmesan cheese
If you like you can sprinkle some fresh basil over the top to make it look pretty, but only if you have some.
Pro tip: Make a batch of pesto ahead of time and freeze it. You can even make a double batch and use the leftovers in another pesto recipe such as this simple orzo salad with pesto. Alternatively, just buy some really good quality pre-made pesto.
How to make it
You’re just a few easy steps away from a delicious dinner for four (or two dinners for two!)
Step 1: Cut two chicken breasts in half horizontally.
Step 2: Pan fry the chicken, then take out of the pan and keep warm.
Step 3 (photos 3 to 4): Make the sauce! Pan fry mushrooms and garlic, then pour in cream or evaporated milk, stock, and pesto.
Step 5: Bubble for a short while until thickened, then add parmesan.
Step 6 (photos 5 to 6): Put the chicken back in the pan and spoon over the sauce. Done!
How to serve it
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!
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 . You end up with a richer, creamier, altogether more delicious version of a traditional pasta with pesto sauce!
If you don’t have any roasted tomatoes, maybe you have some sundried or semi-dried tomatoes lurking in the back of the fridge? Add a handful of these to the sauce just before serving instead!
Alternatively, throw some of these Mediterranean roast vegetables into the oven before you start making the chicken. They’re colourful and healthy, and make great leftovers for tossing onto pizzas, salads and in toasties and quesadillas.
If you choose to serve your pesto chicken with pasta, don’t do what I do – make far too much. Every. Single. Time. Actually, about 60 grams or 2 ounces per person is enough. Just toss with a little olive oil to keep it from sticking before serving out the meal.
More things to know (FAQs)
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.
You can indeed! It’s just that evaporated milk is lighter, which is why I prefer it in this recipe.
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!).
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.
More 15-minute meals
- 15-minute Shanghai chicken (Mmmm!)
- This crispy panko crusted chicken is an easier take on a crowd pleasing chicken schnitzel.
- 15-minute Thai basil pork stir fry
- I call this lemon ricotta pasta with broccoli and prosciutto a 20-minute meal, but make it a few times and I think you could have it on the table in 15 😉
- These delicious halloumi burgers are a great quick veggie option!
More pesto recipes
- Orzo salad with pesto
- Baby tomato, pesto and prosciutto tart
- Roasted eggplant, pesto and bocconcini panini (a delicious weekend sandwich!)
- Mediterranean penne pasta salad (for tasty and healthy lunches all week!)
- Supermarket copycat pesto and cheese twists
- Kale pesto linguine with roasted tomatoes and crispy prosciutto
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15-minute Creamy Pesto Chicken With Mushrooms And Parmesan
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 2 tablespoons olive oil
- 2 large chicken breasts sliced in 2 across the width (to make 4 thinner slices of chicken)
- 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 stock
- ¼ cup basil pesto (homemade or good quality pre-made)
- ½ cup evaporated milk (or double / heavy cream – evaporated milk is lighter)
- ⅓ cup grated parmesan plus extra for grating over at the end
- black pepper (to taste)
- fresh basil leaves to serve (optional – I often save a few from making the pesto)
Instructions
- Heat up the olive oil in a medium cast iron pan or frying pan. Pan fry the chicken for a few minutes on each side or until cooked through. Remove from the pan and keep warm by covering with foil.
- Without cleaning the pan, add the garlic and mushrooms and pan fry for about 2 minutes.
- Add the chicken stock, pesto and cream to the pan and let bubble for a minute or two until slightly reduced. Then stir in the parmesan.
- Add the chicken and any juices back into the pan, spooning over the sauce. Serve over pasta, mashed or roast potatoes, or rice, or by itself with fresh or toasted bread (your choice!). Scatter over extra parmesan and a few basil leaves to serve, if you like.
Carol says
Absolutely delicious. Ive made pesto chicken and mushrooms many times but this recipe is by far the best. Mmmmmmhhhhh !!!
Helen says
What a compliment, Carol! I’m so glad you enjoyed this so much. It’s one of my favourite quick meals, too 🙂
Linda, Kefalonia says
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
Helen says
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!
Paula says
We love this. I made it for the second time last night using frozen homemade pesto from the first time. Delicious. Thank you
Helen says
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!
Helen Johnson says
Quick, easy, delicious! Didn’t have evaporated milk or cream so used coconut milk. Deffo have this again.
Helen says
Hello Helen! So glad you enjoyed it, and very interested that you used coconut milk successsfully!
Helen Johnson says
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.
Helen says
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. 🙂
Beks says
Drooling over here! Looks delicious! Creamy pesto… ooo la la! Going to try some of these delish chicken recipes!
Helen says
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!)
Lori says
This was excellent. I used evaporated milk because I didn’t have evaporated milk. Worked out perfectly!
Helen says
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.
Conosha says
Tried this tonight and it was quick and delicious!
Helen says
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 😉
Bella J. Wright says
I love chicken,chicken with pesto parmesan sauce recipe is decious
Helen says
Hi Bella – glad you like it!
Sabrina Zaragoza says
Great, only 15 minutes cooking and 6 ingredients. Really great idea!. The recipe looks nice, too. Will try it.
Helen says
Hi Sabrina – yay, definitely do give this one a go. It’s pretty delicious – and I’d definitely say don’t skip the tomatoes!
mira says
This looks awesome! And only 15 minutes? Need to try it!!!
Helen says
Thanks Mira!
Helen says
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?
Helen says
Oh yes, absolutely! 🙂
Marissa says
I’m always on the lookout for quick mid-week meals and I love everything about this, Helen! And 15 minutes? I’m in.
Helen says
Glad you like it, Marissa!
Denise | Sweet Peas & Saffron says
I am 100% down with easy chicken skillet dinners, especially if they are ready in 15 minutes!! This looks incredible!
Helen says
Hi Denise – so happy you like it!
Eva says
Tu me fait saliver Helen!! Tes recettes sont toujours magnifiques! Bon weekend 😉
Helen says
Merci Eva 🙂
Shashi at RunninSrilankan says
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!
Helen says
Thank you, dear Shashi! I hope you give this a go some time 🙂