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High Protein Creamy Pesto Chicken - Easy, Satisfying, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with 3/4 teaspoon salt, pepper, and garlic powder. This helps build a flavorful crust.
  2. 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.
  3. Sauté the garlic: Lower heat to medium. Add minced garlic to the skillet. Stir for 30 seconds, scraping up browned bits.
  4. Deglaze: Pour in chicken broth. Simmer 1–2 minutes to reduce slightly. Those browned bits add deep flavor to the sauce.
  5. 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.
  6. 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.
  7. 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.
  8. Brighten it up: Stir in lemon juice for balance. Add a pinch of red pepper flakes if you like heat.
  9. Serve: Top with chopped basil and extra Parmesan. Spoon plenty of sauce over each piece.