Creamy Pesto Chicken
Creamy Pesto Chicken is a easy Italian-American recipe that serves 4. 450 calories per serving. Recipe by Dont Go Bacon My Heart on YouTube.
Prep: 12 min | Cook: 15 min | Total: 37 min
Cost: $11.53 total, $2.88 per serving
Ingredients
- 2 large Chicken Breast (boneless, skinless; sliced horizontally to make two thin cutlets)
- 0.5 cup All-Purpose Flour (seasoned with salt, pepper, and garlic powder)
- 1 tsp Salt (kosher salt for seasoning flour)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 tsp Garlic Powder (optional, adds extra flavor to flour coating)
- 2 tbsp Unsalted Butter (cut into pieces)
- 2 tbsp Olive Oil (for frying with butter)
- 2 medium Shallots (thinly sliced)
- 1 cup Heavy Cream (240 ml, full‑fat for richness)
- 0.5 cup Chicken Stock (low‑sodium)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 cup Cherry Tomatoes (halved, about 12 tomatoes)
- 2 tbsp Pesto (store‑bought or homemade basil pesto)
- 2 tbsp Fresh Basil (chopped, for garnish)
Instructions
Slice and Pat Chicken
Place each chicken breast on a cutting board and slice horizontally through the center to create two thin cutlets. Pat the pieces dry with paper towels.
Time: PT5M
Season Flour
In a small bowl combine the flour, salt, black pepper, and garlic powder. Mix well.
Time: PT2M
Dredge Chicken
Press each chicken cutlet into the seasoned flour, coating both sides. Shake off excess flour and set aside on a plate.
Time: PT2M
Heat Butter and Oil
Add the butter and olive oil to the skillet and heat over medium‑high until the butter foams but does not brown.
Time: PT2M
Temperature: medium‑high
Fry Chicken
Place the chicken cutlets in the hot skillet. Cook 3‑4 minutes per side, or until golden brown and cooked through (internal temp 165°F).
Time: PT8M
Temperature: medium‑high
Rest Chicken
Transfer the cooked chicken to a plate and keep warm while you make the sauce.
Time: PT1M
Sauté Shallots
In the same skillet, add the sliced shallots. Sauté 2 minutes, stirring, until translucent and fragrant.
Time: PT2M
Temperature: medium
Create Creamy Sauce
Stir in the heavy cream, chicken stock, and grated Parmesan. Cook, stirring constantly, until the cheese melts and the sauce thickens slightly, about 3 minutes.
Time: PT3M
Temperature: medium
Add Cherry Tomatoes
Add the halved cherry tomatoes and cook for another 2 minutes, just until they begin to soften.
Time: PT2M
Temperature: medium
Stir in Pesto
Reduce heat to low and stir the pesto into the sauce until evenly combined.
Time: PT1M
Temperature: low
Finish the Dish
Return the chicken cutlets and any accumulated juices to the skillet. Simmer gently for 2 minutes to re‑heat the chicken and coat it in sauce.
Time: PT2M
Temperature: low
Serve
Plate the chicken with sauce spooned over the top. Garnish with chopped fresh basil and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 8 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Contains nuts
Allergens: Dairy, Gluten, Tree nuts (pesto may contain pine nuts)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten‑Free Flour Blend
- Instead of Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Garlic Powder: Minced Fresh Garlic
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: Vegetable Oil
- Instead of Shallots: Red Onion
- Instead of Heavy Cream: Half‑and‑Half (thinner)
- Instead of Chicken Stock: Vegetable Stock
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Cherry Tomatoes: Grape Tomatoes
- Instead of Pesto: Basil Sauce or chopped fresh basil mixed with olive oil
- Instead of Fresh Basil: Parsley
Equipment Needed
- Large Skillet/Frying Pan
- Cutting Board
- Chef Knife
- Measuring Cups
- Small Bowl
- Tongs
- Spatula or Wooden Spoon
- Plate for Resting Chicken
Critical Steps — Do Not Skip
- Seasoned flour coating must be light and even.
- Fry chicken until golden but not overcooked; internal temperature 165°F.
- When making the sauce, keep heat moderate to prevent the cream from curdling.
- Stir pesto in at low heat to keep its color and flavor vibrant.
Chef Tips from the Video
- Pat the chicken dry before dredging for a crispier crust.
- Use freshly grated Parmesan for best melt and flavor.
- Deglaze the pan with a splash of stock after sautéing shallots to capture all browned bits.
- Finish with a squeeze of fresh lemon juice for extra brightness, if desired.
Troubleshooting
Chicken turns out dry.
Do not over‑cook; fry just until golden and finish by reheating briefly in the sauce. Let the chicken rest before slicing.
Sauce is too thin.
Simmer a little longer to reduce, or add an extra tablespoon of grated Parmesan to thicken.
Sauce separates or curdles.
Reduce heat to medium‑low, add the cream slowly while whisking, and avoid boiling once the cheese is added.
Pesto turns brown.
Stir pesto in at low heat and remove the pan from the burner briefly if the sauce looks too hot.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Not recommended; the sauce may separate when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared up to 2 hours ahead; keep warm on low heat and stir before adding chicken.
- Cooked chicken can be refrigerated and reheated gently in the sauce before serving.
Frequently Asked Questions
What is the cultural significance and history of Creamy Pesto Chicken with Cherry Tomatoes in Italian‑American cuisine?
Creamy pesto chicken blends classic Italian pesto—a sauce of basil, pine nuts, cheese, and olive oil—with American comfort‑food techniques like pan‑frying and a rich cream sauce. It reflects the Italian‑American tradition of adapting regional flavors for quick, family‑friendly meals.
What are the traditional regional variations of pesto‑based chicken dishes in Italy?
In Italy, chicken is often tossed with pesto in Liguria, where pesto originates, but the sauce is usually olive‑oil based without cream. Some northern regions add cream or cheese for a richer texture, while southern versions may incorporate tomatoes or roasted peppers.
How is Creamy Pesto Chicken with Cherry Tomatoes traditionally served in Italian‑American households?
It is typically served hot, spooned over the chicken with a side of pasta, rice, or crusty bread to soak up the sauce. A fresh green salad or steamed vegetables often accompany the dish for balance.
What occasions or celebrations is Creamy Pesto Chicken with Cherry Tomatoes commonly prepared for in Italian‑American culture?
Because it is quick yet indulgent, families often make it for weeknight dinners, casual gatherings, or as a comforting dish after holidays. It’s also a popular choice for pot‑luck events where a creamy, crowd‑pleasing main is desired.
What authentic ingredients are essential for Creamy Pesto Chicken with Cherry Tomatoes, and what are acceptable substitutes?
Key ingredients include fresh basil pesto, Parmesan cheese, heavy cream, and cherry tomatoes. Substitutes can be a store‑bought basil sauce for pesto, Pecorino Romano for Parmesan, half‑and‑half for cream, and grape tomatoes instead of cherry tomatoes.
What other Italian‑American dishes pair well with Creamy Pesto Chicken with Cherry Tomatoes?
Pairs nicely with garlic‑buttered spaghetti, lemon‑herb roasted potatoes, a simple arugula salad with vinaigrette, or a side of sautéed green beans. A glass of crisp white wine such as Pinot Grigio complements the richness.
What are the most common mistakes to avoid when making Creamy Pesto Chicken with Cherry Tomatoes at home?
Common errors include over‑cooking the chicken, letting the cream boil which can cause curdling, and adding pesto at too high a temperature which turns it brown. Also, a heavy flour coating can make the sauce gritty.
Why does this Creamy Pesto Chicken recipe use both butter and olive oil for frying?
Butter adds rich flavor while olive oil raises the smoke point, preventing the butter from burning during the high‑heat sear. This combination yields a golden crust without a burnt taste.
Can I make Creamy Pesto Chicken with Cherry Tomatoes ahead of time and how should I store it?
Yes. Prepare the sauce up to the point before adding pesto, cool, and refrigerate in an airtight container for up to 2 hours. Reheat gently, stir in pesto, then add the chicken just before serving.
What texture and appearance should I look for when the sauce is finished in Creamy Pesto Chicken with Cherry Tomatoes?
The sauce should be glossy, slightly thick enough to coat the back of a spoon, and the pesto should remain vibrant green. Cherry tomatoes should be softened but still hold their shape, and the chicken should be glossy with a light crust.
What does the YouTube channel Dont Go Bacon My Heart specialize in?
The YouTube channel Dont Go Bacon My Heart focuses on approachable, comfort‑food style recipes that often feature meat‑centric dishes, quick weeknight meals, and creative twists on classic favorites.
How does the YouTube channel Dont Go Bacon My Heart's approach to Italian‑American cooking differ from other cooking channels?
Dont Go Bacon My Heart emphasizes high‑flavor, fast‑prep dishes using pantry staples and minimal equipment, often adding indulgent sauces like the creamy pesto sauce in this recipe, whereas many other channels may focus on traditional techniques or elaborate plating.
Last updated: September 2, 2026
