Creamy Pesto Chicken


  • 4 (4 oz.) chicken breasts, boneless, skinless, thinly sliced  
  • 1 Tbsp olive oil 
  • 1/2 tsp Italian seasoning 
  • 3 garlic cloves, minced 
  • 1/3 cup basil pesto- I like to use Trader Joe’s 
  • 1/2 cup unsweetened almond milk  
  • 1 Tbsp cornstarch  
  • 1/4 cup chicken broth  
  • Salt and fresh ground black pepper 
  • Fresh basil, chopped for garnish 
  • 1 Tbsp Parmesan, for garnish 
  • Roma tomatoes, diced


  1. Heat olive oil in a large nonstick skillet. Add chicken breasts to the skillet and season with salt and pepper.
  2. Cook on medium heat for 4-5 minutes on each side, until cooked. Remove chicken from the skillet, and set aside.
  3. Prepare the sauce by combining unsweetened almond milk, cornstarch, and chicken broth in a mixing cup or bowl; whisk until thoroughly combined. Stir in pesto sauce until well combined.
  4. Using the same skillet heat over medium to low heat; add garlic, prepared pesto sauce mixture, and Italian seasoning and bring to a simmer.
  5. Return chicken breasts to the skillet and cook for about 3 minutes, or until heated through. Garnish with parmesan and fresh basil, if desired. 
  6. Serve the creamy pesto chicken with your favorite steamed veggies, or on top of pasta, rice. Enjoy!

By niko

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