Say hello to your new best friend, a seven-ish ingredient skillet dish that will be a regular on your menu from this day forward. Yes I said seven-ish. Must-haves include the chicken (obvi), garlic, pesto, milk, and parmesan. The seven-ISH part is coming from a few other ingredients. If you really can’t stand mushrooms – I get it, my husband is a mushroom hater – you can definitely leave them out. If you like mushrooms or are on the fence, you’ll love them in this dish so don’t skip em! Also if you have fresh basil on hand, or have a little extra from making it yourself (with my easy 5-minute Best Easy Pesto Sauce Recipe) then go ahead and throw a little on top right at the end. (Makes it pretty and amps up that basil flavor we all love so much. ) You can also add a little salt and pepper to the sauce if you feel like it needs it – totally up to you. You’ll see in the recipe that I said you can use chicken breasts or thighs – either are fine, use your preferred cut! If you are using breasts, be sure to pound them to even thickness first so they cook evenly. If you are using bone-in thighs you made need a couple extra minutes of cooking time. Be sure to save yourself a little extra parmesan for topping your chicken right at the end! Because who doesn’t love a little extra cheese, am I right??
What people are saying about this Creamy Pesto Parmesan Chicken
“Wonderful! Fast, easy peasy. I doubled the mushrooms. Added the broth first to deglaze the pan (had great fond I couldn’t waste!), then the pesto and cream. Served it all over brown basmati rice. My husband LOVED this. Thanks for making me look good, Tiffany.” – Joyce “This was wonderful! We served this over some spaghetti and my kids loved it!” – Jamila If you like this recipe, you’re going to love my One Pot Pesto Chicken Pasta!
