Creamy Pesto Chicken


Who wouldn’t love a dish named ‘Creamy Pesto Chicken’? If you are a lover of herbs, chicken, and all things fresh- this dish is one for you. It’s easy enough to make when time is crunched or if you want something simple with basic ingredients and little instructions. Sometimes, those are the best meals because it allows you to enjoy more time around the table than in the kitchen prepping.

Pesto chicken is one of those universal dishes. You can bake it, fry it, sauté it, grill it, slowww cook it, or in this case simmer it. By simmering this pesto dish, it allows the flavors to really penetrate the chicken, making it extra moist and delectable. Chicken can be easy to overcook, making it tough and chewy. However, using a meat thermometer with this dish is necessary to determine when the chicken reaches the correct temperature and ultimate softness(165 degrees Fahrenheit).

I like to use pre-prepped basil pesto from the store (shhh, it’s my little secret). Most basil pestos from the store are simple with their ingredients. Typically they only have basil, parmesan cheese, olive oil, pine nuts, and some sort of necessary preservative. I like to buy the pesto found in small jars (about 8oz), which allows me to use them up without having to store the leftovers.

I also threw in some mushrooms and tomatoes to give the flavor a savory taste, which explodes in your mouth after just one bite. If you don’t like mushrooms as much as I do, try throwing in some asparagus or spinach to get that extra punch of nutrients. You can also use fresh tomatoes if your schedule allows more time and you have some tomatoes ready to use up. I hope you enjoy this delicious recipe, it’s quickly becoming one of my favorites as well!


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Creamy Pesto Chicken

Prep Time 5 minutes
Total Time 25 minutes
Servings 2


  • 3/4 cup basil pesto or 1 small 8oz jar of pesto
  • 1/2 cup heavy cream
  • 2 cups sliced mushrooms
  • 1 cup canned diced tomatoes
  • 2 large raw chicken breasts
  • dash salt
  • dash pepper
  • dash crushed dried rosemary


  1. In a medium sized sauté pan, whisk together the basil pesto and heavy cream over medium/low heat.

  2. Add the mushrooms and diced tomatoes and mix until covered with the pesto sauce. Let simmer down for about 5-10 minutes. Do not let the pesto burn, turn the heat down a bit if necessary.

  3. Sprinkle the salt, pepper, and rosemary over the raw chicken breasts and nestle in the pesto mixture to cook. Cover and let cook for 20-30 minutes. Depending on the thickness of breast, can take up to 30 minutes. Insert a meat thermometer to tell when chicken is done cooking (when chicken reaches 165 degrees Fahrenheit). 

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This recipe is an original Healthy Chew recipe, all rights reserved.

All photos used were taken by and for The Healthy Chew, all rights reserved.

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5 Comments Add yours

  1. Whitney says:

    Do you know what non dairy alternative could work with these flavors? I’m allergic, but it sounds delicious!

    1. thehealthychew says:

      Hey Whitney! Absolutely! I would try coconut milk, that would give it a creamy texture a lot like a curry dish would

  2. Amorette says:

    Could I cook this in a crock pot?

    1. thehealthychew says:

      I am sure you could, although I have not tried it yet!

  3. Marsha Ann McIntire says:

    Sounds good, I might have to try. But husband hates mushrooms. Maybe I can slip them in and he wont know

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