Get access to my free library of resources (ebooks, guides, cheatsheets & more)

June 30, 2020

Creamy Pesto Chicken Skillet (Paleo, Whole30)

This creamy pesto chicken skillet is made with tender seared chicken breast, and smothered in a dairy-free homemade pesto sauce. Serve it with zucchini noodles for the ultimate meal.

It’s an easy, low carb, 30-minute weeknight dinner for all the pesto lovers out there! Paleo, Whole30, & Keto too!

Pesto Chicken Skillet

This pesto chicken skillet is the ultimate flavor bomb. It’s so easy to make, in just ONE pan, and only takes 30 minutes to make! You can’t beat that.

It’s the perfect dish for summer as it’s light, creamy, and so flavorful! It’s filled with healthy fats, proteins, and hidden veggies (aka spinach in the dairy-free pesto!)

I like to use my homemade dairy-free pesto, but if you need to buy the pesto store bought that’s cool too! Just make sure to buy a good quality pesto.

HOW TO MAKE CREAMY PESTO CHICKEN

  1. Sear the chicken breast: rub the chicken breast with salt, pepper, and pesto. Sear the breast for 5-8 minutes on each side, or until they reach 165 degrees. You can also grill or air fry your chicken if you want!
  2. Sauté the cherry tomatoes: in the same skillet, sauté the cherry tomatoes for 1-2 minutes.
  3. Make the sauce: whisk together the coconut milk, arrowroot starch, pesto, and minced garlic. Add the sauce to the skillet and bring it to a simmer.
  4. Spoon the creamy sauce over chicken: add the chicken back to the skillet and spoon the sauce over the chicken. Heat the chicken on low heat until chicken is warmed through.
Pesto Chicken with zucchini noodles and grape tomatoes

WHAT TO SERVE WITH CREAMY PESTO CHICKEN

Serve creamy pesto chicken with zucchini noodles, roasted broccoli, asparagus, steamed green beans, sautéed mushrooms, a salad, or roasted potatoes. The options are endless!

If you have extra homemade pesto try these Crispy Air Fryer Pesto Potatoes. They are out of this world delicious!

plate with zucchini noodles, tomatoes, and pesto chicken

TIPS AND VARIATIONS:

  • For extra flavor: Add spinach, bacon, or mushrooms
  • Cooking the chicken: If you don’t want to pan fry your chicken, feel free to grill the chicken, or air fry the chicken and add it to the skillet once the sauce starts to simmer.
  • Storage: store this pesto chicken in an air tight container in the fridge for up to 4 days.
  • If you have leftover dairy-free pesto, it will last in the fridge for up to 7 days.
  • Substitute the chicken breast with chicken thighs. You will have to adjust the cooking times based on thickness of thighs, and whether they are bone-in, or boneless. Use a meat thermometer to check the internal temperature of the thighs. They are fully cooked when reached 165 degrees.
  • Coconut milk substitute: I don’t recommend substituting the coconut milk with almond milk, or any other plant based milk. I recommend using Thai Kitchen organic coconut milk that’s unsweetened or Thrive Market coconut milk.
skillet pesto chicken

OTHER RECIPES YOU’LL LOVE:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Pesto Chicken Skillet

Creamy Pesto Chicken Skillet (Paleo, Whole30)


  • Author: Abbey Blackwell
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This creamy pesto chicken skillet is made with tender seared chicken breast, and smothered in a dairy-free homemade pesto sauce. Serve it with zucchini noodles for the ultimate meal. It’s an easy, low carb, 30 minute weeknight dinner for all pesto lovers! Paleo, Whole30, & Keto too!


Scale

Ingredients

For the chicken:

  • 4 small-medium boneless skinless chicken breast, or 2 large halved
  • salt and pepper, to taste
  • 3 tablespoons dairy-free pesto
  • 3 tablespoons olive oil, divided
  • 1 cup grape tomatoes

For the creamy sauce:

  • 1 cup full-fat coconut milk (I recommend using Thai Kitchen Coconut Milk)
  • 1 tablespoon arrowroot starch
  • 2 tablespoons dairy-free pesto
  • 3 garlic cloves, minced

Serve with zucchini noodles:


Instructions

  1. Season the chicken breast on both sides with salt and pepper, and rub chicken with pesto.
  2. In a large size skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken breast for 5-8 minutes on each side, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove chicken breast from skillet and transfer to a plate.
  3. In the same skillet, add olive oil and reduce the heat to low-medium temperature. Add the cherry tomatoes and sauté for 1-2 minutes.
  4. In a small bowl, whisk together the coconut milk, arrowroot starch, pesto, and minced garlic. Add the sauce to the skillet and bring it to a simmer.
  5. Reduce the heat to low. Add the chicken back to the skillet and spoon the creamy sauce over the chicken. Cook until the chicken is warmed and heated through. Serve hot.
  6. Optional: Serve the pesto chicken with zucchini noodles. See how to make in the notes section below.

Notes

  • The equipment section above contains affiliate links to products we use and love!
  • Make zucchini noodles with a spiralizer. Some people choose to squeeze water out of their noodles, but I think the noodles turn out delicious without the extra time and effort of doing that. Heat a tablespoon of olive oil on medium-high heat. Add the zucchini noodles and sauté them for 3-4 minutes. Season the noodles with salt and pepper.  
  • If you are going to use zucchini noodles, don’t add them into your dish until you are ready to serve it. The noodles may get mushy.
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American

Keywords: paleo, whole30, keto, skillet pesto chicken

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Cilantro Lime Cauliflower Rice (Paleo, Whole30, Keto)

Loaded Burger Bowls (Paleo, Whole30)

Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

Follow me on Instagram, Pinterest, Facebook, and drop a comment below.

Share Your Thoughts

Your email address will not be published. Required fields are marked *