High Protein Creamy Pesto Chicken – Easy, Satisfying, and Flavor-Packed
This creamy pesto chicken checks all the boxes: bold flavor, quick prep, and serious protein. Juicy seared chicken gets coated in a silky pesto Parmesan sauce that tastes like it’s from a restaurant, but you can make it on a weeknight. It’s comforting without feeling heavy, and it pairs with just about anything.
If you’re short on time or don’t want a long ingredient list, this one’s for you. Expect tender chicken, a rich yet balanced sauce, and a dinner everyone will want again.
Ingredients
Method
- Prep the chicken: Pat chicken dry. Season both sides with 3/4 teaspoon salt, pepper, and garlic powder. This helps build a flavorful crust.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. When hot and shimmering, add chicken in a single layer. Sear 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate.
- Sauté the garlic: Lower heat to medium. Add minced garlic to the skillet. Stir for 30 seconds, scraping up browned bits.
- Deglaze: Pour in chicken broth. Simmer 1–2 minutes to reduce slightly. Those browned bits add deep flavor to the sauce.
- Make it creamy: Reduce heat to low. Whisk in pesto, Greek yogurt, and light cream until smooth. Keep it gentle—don’t let it boil to prevent curdling.
- Thicken and season: Stir in Parmesan. Simmer on low for 1–2 minutes until the sauce lightly thickens. Taste and add the remaining 1/4 teaspoon salt if needed.
- Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the cutlets. Simmer 2–3 minutes, or until chicken reaches 165°F in the thickest part.
- Brighten it up: Stir in lemon juice for balance. Add a pinch of red pepper flakes if you like heat.
- Serve: Top with chopped basil and extra Parmesan. Spoon plenty of sauce over each piece.
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What Makes This Recipe So Good
- High protein, low fuss: Lean chicken breasts bring plenty of protein with minimal prep.
- Creamy without being overly heavy: A blend of Greek yogurt and light cream creates a silky sauce with a lighter feel.
- Huge flavor in minutes: Store-bought pesto gives you basil, garlic, and Parmesan punch with zero chopping.
- Versatile: Serve it over pasta, zucchini noodles, rice, or a simple salad.
- Meal-prep friendly: Reheats well and makes great leftovers for lunches.
What You’ll Need
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total), halved horizontally into cutlets
- 1 teaspoon kosher salt (divided), plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup plain Greek yogurt (2% or 5%)
- 1/3 cup light cream or half-and-half (use heavy cream if you prefer richer)
- 1/3 cup grated Parmesan cheese, plus more for serving
- Juice of 1/2 lemon (about 1 tablespoon), optional but recommended
- Fresh basil, chopped, for garnish
- Red pepper flakes, optional for a touch of heat
Instructions
- Prep the chicken: Pat chicken dry. Season both sides with 3/4 teaspoon salt, pepper, and garlic powder.
This helps build a flavorful crust.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. When hot and shimmering, add chicken in a single layer. Sear 3–4 minutes per side until golden and nearly cooked through.
Transfer to a plate.
- Sauté the garlic: Lower heat to medium. Add minced garlic to the skillet. Stir for 30 seconds, scraping up browned bits.
- Deglaze: Pour in chicken broth.
Simmer 1–2 minutes to reduce slightly. Those browned bits add deep flavor to the sauce.
- Make it creamy: Reduce heat to low. Whisk in pesto, Greek yogurt, and light cream until smooth.
Keep it gentle—don’t let it boil to prevent curdling.
- Thicken and season: Stir in Parmesan. Simmer on low for 1–2 minutes until the sauce lightly thickens. Taste and add the remaining 1/4 teaspoon salt if needed.
- Finish the chicken: Return chicken and any juices to the pan.
Spoon sauce over the cutlets. Simmer 2–3 minutes, or until chicken reaches 165°F in the thickest part.
- Brighten it up: Stir in lemon juice for balance. Add a pinch of red pepper flakes if you like heat.
- Serve: Top with chopped basil and extra Parmesan.
Spoon plenty of sauce over each piece.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not ideal because of the dairy, but you can freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm on the stovetop over low heat or in the microwave at 50% power. Add a splash of broth or cream to loosen the sauce if needed.
Health Benefits
- High in protein: Chicken breast and Greek yogurt combine to support muscle repair and keep you fuller longer.
- Balanced fats: Olive oil, nuts, and cheese in pesto offer satisfying fats that help with flavor and satiety.
- Calcium and B vitamins: Parmesan and yogurt add calcium, while chicken provides niacin and B6 for energy metabolism.
- Lower-carb friendly: Serve with veggies or zucchini noodles to keep carbohydrates moderate.
What Not to Do
- Don’t boil the sauce: High heat can cause the yogurt to split.
Keep it low and gentle.
- Don’t skip seasoning the chicken: A well-seasoned sear makes the whole dish taste better.
- Don’t overcrowd the pan: If needed, sear in batches to get good browning.
- Don’t use watery pesto: Excess oil is fine, but a thin pesto can make the sauce runny. Choose a thicker brand or add a bit more Parmesan.
- Don’t forget acidity: A squeeze of lemon balances the richness and makes the flavors pop.
Recipe Variations
- Extra-lean boost: Use chicken tenderloins or sliced chicken breast and add 1/2 cup cottage cheese blended into the sauce for even more protein.
- Dairy-free: Swap yogurt and cream for full-fat coconut milk and use a dairy-free pesto. Finish with nutritional yeast instead of Parmesan.
- Pesto swap: Try sun-dried tomato pesto or arugula-walnut pesto for a peppery twist.
- Vegetable add-ins: Add a handful of spinach, cherry tomatoes, or steamed broccoli to the sauce at the end.
- Spicy version: Stir in Calabrian chili paste or a dash of hot sauce for subtle heat.
- Pasta night: Toss with cooked penne or spaghetti and a splash of pasta water to stretch the sauce.
- Low-carb: Serve with roasted cauliflower, zucchini noodles, or spaghetti squash.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Boneless, skinless thighs work well and stay juicy. Sear an extra minute per side and simmer until they reach 175°F for the best texture.
What kind of pesto works best?
A thicker basil pesto with a balanced garlic-Parmesan flavor is best. If yours is very garlicky or salty, reduce added salt and adjust to taste.
How do I keep the sauce from curdling?
Keep the heat low when adding yogurt and cream, and avoid boiling.
If the pan is too hot, remove it from the heat, whisk in the dairy, then return to low heat.
Can I make this ahead?
You can sear the chicken and mix the sauce ingredients in advance. Reheat gently together just before serving, thinning with a splash of broth if needed.
What should I serve with it?
It’s great with pasta, rice, quinoa, or mashed potatoes. For lighter sides, try sautéed green beans, roasted asparagus, or a simple mixed greens salad.
Is there a way to make it even higher in protein?
Use 5% Greek yogurt, add blended cottage cheese to the sauce, or top with toasted pine nuts for extra protein and crunch.
Can I make it gluten-free?
Yes.
The recipe is naturally gluten-free if your broth and pesto are certified gluten-free. Serve with gluten-free pasta or veggies.
In Conclusion
High Protein Creamy Pesto Chicken is the kind of weeknight dinner that feels special without the extra work. It’s rich, balanced, and packed with protein, and it plays well with whatever sides you have on hand.
Keep the heat gentle, season well, and finish with lemon for a bright, restaurant-quality result. Make it once, and you’ll want it in your regular rotation.
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