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+ servings

Creamy Pesto Chicken

Pesto Chicken in a light and creamy sauce is packed with flavor that takes less than 30 minutes to make. Toss some pasta in the sauce and a delicious dinner is on the table in no time. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 455kcal


  • 500 grams Chicken breast
  • 1/2 cup Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoon oil
  • 200 grams Cherry Tomatoes
  • 3/4 cup Fresh Basil Pesto
  • 1/2 cup half and half cream
  • 1/4 cup Stock


  • Season flour salt and pepper.
  • Cut chicken horizontally to two pieces or use a meat mallet to pound chicken. Make sure the chicken is of uniform thickness.
  • Coat chicken with seasoned flour.
  • Heat 1 teaspoon oil in a pan. Shake off extra flour from chicken. cook the chicken pieces for about 2-3 minutes per side until golden.
  • Remove chicken from the pan and keep aside covered.
  • Add another teaspoon of oil. When hot, add cherry tomatoes. Cook until the tomatoes are blistered and have softened a little yet holds the shape.
  • Lower the heat. Add stock, pesto and half & half. MIx well. Scrap the bottom of the pan to release any brown bits.
  • Add chicken back to the pan.
  • Serve with pasta.


Serving: 1g | Calories: 455kcal | Carbohydrates: 19g | Protein: 32g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 947mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 2mg