This low-carb Pesto Cream Cheese Chicken comes together in under 30 minutes using a few simple ingredients. Try my easy recipe here (gluten-free, keto).
Here are a few more chicken recipes that you may like – Creamy Amish Chicken, Lemon Butter Chicken, Instant Pot Chicken Marsala, and Cilantro Lime Chicken.
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About Pesto Cream Cheese Chicken
Pesto Cream Cheese Chicken is a delicious main course dish where boneless chicken breasts are cooked and pan-tossed with a basil-flavored creamy cheesy sauce
This chicken dish is super easy to make, very delicious, and can be served on the table in under 30 minutes from start to finish.
You can include it in your low-carb or keto diet as well.
My recipe serves 4 but you can easily double or triple the recipe as per your requirements.
Ingredients
Chicken Breast – I use boneless skinless chicken breasts to make this recipe but you can use chicken thighs too. If you like skin, then you can also use skin-on chicken pieces.
If using chicken thighs, the cooking time will be slightly more as compared to chicken breasts.
Basil Pesto – Use homemade basil pesto for the best flavor. If you are using a store-bought bottle, make sure to get the best quality one.
Heavy Cream, Cream Cheese & Parmesan Cheese – These ingredients make this recipe perfectly cheesy and creamy.
Others – You will also need extra virgin olive oil, mushrooms, garlic, chicken broth, salt, and ground pepper powder.
Use any variety of mushrooms that you like. I used button mushrooms as they are easily available and economical too.
You can add more veggies like broccoli, bell peppers, snow peas, etc to this dish.
How To Make Pesto And Cream Cheese Chicken
Prepare The Chicken
Rinse 4 chicken breasts and pat them dry using paper towels.
Pound the chicken using a meat tenderizer or a rolling pin until they are thin and even in thickness.
Fry The Chicken
Heat 4 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, arrange the chicken breast in the pan in a single layer.
Note – You can fry the chicken in batches if the pan is not large enough to accommodate all 4 breasts at the same time.
Cook for 5-8 minutes on each side until nicely browned on the outside and cooked through.
Transfer to a plate and cover to keep warm.
Make The Pesto Cream Cheese Sauce
Add 1 teaspoon minced garlic and ½ cup sliced mushrooms to the same pan and saute over medium heat till the garlic is fragrant and the mushrooms are tender about 3-4 minutes, stirring frequently.
Add ½ cup of basil pesto to the pan and saute for 1-2 minutes.
Now add ½ cup of chicken broth and stir to combine with pesto.
Add ½ cup of unsweetened heavy cream and 200 g of cream cheese and continue to stir until the sauce is smooth.
Now add 1 cup milk and ¼ cup shredded parmesan cheese and stir until the cheese is melted and combined with the sauce.
Note – If the sauce looks thick, add some milk to thin it down.
Check for salt and pepper and add as required.
Transfer the chicken to serving plates and pour the hot sauce on top.
Garnish with grated parmesan cheese and fresh basil leaves and serve hot.
Frequently Asked Questions
Yes, you can. This sauce will taste great with shrimp, salmon, or any other fish, and even pork and beef. Just cook the meat and then pour the sauce over it. You can also grill your favorite veggie and pour the sauce over them to make a vegetarian dish. Make sure to use veg stock instead of chicken stock if making a vegetarian version.
Serving Suggestions
Serve Pesto And Cream Cheese Chicken with a side of fresh green salad, grilled veggies, mashed potatoes, or cauliflower rice.
You can also serve it on the side with pasta.
Storage Suggestions
Leftovers can be stored in an air-tight container for about 2-3 days, in the refrigerator. Reheat in the pan or microwave until properly heated.
This dish doesn’t freeze well as the cheese will curdle when thawed.
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Recipe Card
Pesto Cream Cheese Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- ½ cup sliced button mushrooms
- ½ cup basil pesto
- ½ cup chicken broth
- ½ cup unsweetened heavy cream
- 200 grams cream cheese
- 1 cup milk
- ¼ cup shredded parmesan cheese
- salt (to taste)
- black pepper powder (to taste)
- fresh basil leaves (for garnishing (optional))
Instructions
Prepare The Chicken
- Rinse the chicken breasts and pat them dry using paper towels.
- Pound the chicken using a meat tenderizer or a rolling pin until they are thin and even in thickness.
Fry The Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, arrange the chicken breast in the pan in a single layer.
- Note – You can fry the chicken in batches if the pan is not large enough to accommodate all 4 breasts at the same time.
- Cook for 5-8 minutes on each side until nicely browned on the outside and cooked through.
- Transfer to a plate and cover to keep warm.
Make The Pesto Cream Cheese Sauce
- Add garlic and mushrooms to the same pan and saute over medium heat till the garlic is fragrant and the mushrooms are tender about 3-4 minutes, stirring frequently.
- Add basil pesto to the pan and saute for 1-2 minutes.
- Now add chicken broth and stir to combine with pesto.
- Add heavy cream and cream cheese and continue to stir until the sauce is smooth.
- Now add milk and parmesan cheese and stir until the cheese is melted and combined with the sauce.
- Note – If the sauce looks thick, add some milk to thin it down.
- Check for salt and pepper and add as required.
- Transfer the chicken to serving plates and pour the hot sauce on top.
- Garnish with grated parmesan cheese and fresh basil leaves and serve hot.
Did you make this recipe? Let me know!