Creamy Pesto Chicken (dairy-free!)

Creamy Pesto Chicken is easy to make and SO DELICIOUS. It’s made with a cashew butter cream sauce, so it’s completely dairy-free. It’s so rich and creamy that you’d never guess this is a dairy-free recipe!

If you love old-fashioned comfort food, this creamy pesto chicken is absolutely for you. It’s one of those cozy, satisfying dinners I make when I want something rich and comforting, but still fresh and vibrant enough to feel special.

What makes this recipe stand out is when and how the pesto is added. I stir it in right at the end so it stays bright green and tastes fresh, not muted or darkened from cooking. Instead of heavy cream and flour, I use a simple cashew cream made from store-bought cashew butter and water. As it simmers, it thickens into a silky sauce that lets the pesto flavor really shine. A handful of cherry tomatoes adds extra color and a pop of sweetness.

The whole thing comes together in about 30 minutes and is always a hit with both kids and adults. And if you’re lucky enough to have leftovers, they’re even better the next day.

What is cashew pesto cream sauce?

Only the best sauce ever! It’s a thick, luscious cream sauce flavored with basil pesto. You’ll want to eat it by the spoonful. The amount of sauce in the recipe might seem excessive, but once you sit down to dinner, it will go fast.

The cream part is made by mixing cashew butter (like peanut butter but made from cashews) with water. It has the consistency of milk but thickens and becomes creamy when cooked.

Serving ideas

We’ve eaten this pesto chicken several times all on its own, and it’s delicious. But all that magical cream sauce really begs to be poured over something.

Our favorites are:

• Brown Butter Mashed Cauliflower (or even some plain mashed cauliflower)
• Smoky Roast Potatoes
• Cauliflower rice (for me!) or regular rice (for everyone else!)
• Mashed potatoes

Our other favorite cashew-based cream sauces:

• Dairy-Free Pork Chops and Mushroom Soup ← This is the recipe that started our obsession with cashew sauces!
• Creamy Cashew Butter Chicken
• Cashew Cream of Mushroom Soup
• Cashew Coconut Salmon Curry

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4.75 stars (8 ratings)

Creamy Pesto Chicken Recipe

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

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Creamy Pesto Chicken is easy to make and SO DELICIOUS. It's made with a cashew butter cream sauce so it's completely dairy-free.

4

Ingredients

• ▢ 4 chicken breasts
• ▢ 2 teaspoons EACH: garlic powder and onion powder
• ▢ 1 teaspoon sea salt
• ▢ 1 tablespoon olive oil
• ▢ 4 tablespoons cashew butter (see notes)
• ▢ 1 ¾ cup water
• ▢ 1 pint cherry tomatoes
• ▢ 3 tablespoons pesto (dairy-free, homemade, or store-bought)
• ▢ 1 tablespoon lemon juice

Instructions 

• Season the chicken breasts on both sides with the garlic powder, onion powder, and sea salt. Heat the olive oil over medium-high heat in a large frying pan with high sides. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown.
  4 chicken breasts, 2 teaspoons EACH: garlic powder and onion powder, 1 teaspoon sea salt, 1 tablespoon olive oil
• While the chicken is cooking, mix the cashew butter with the water. Pour this over the chicken then reduce the heat to medium-low and cover the pot. (see notes) Let the chicken simmer for 10 minutes, stirring a few times. Add the cherry tomatoes and cook for another 5 minutes.
  4 tablespoons cashew butter, 1 ¾ cup water, 1 pint cherry tomatoes
• Remove the pan from the heat and stir in the pesto and lemon juice.
  3 tablespoons pesto, 1 tablespoon lemon juice

Notes

If you have a high-powered blender you can make your own cashew butter. Blend 2 cups of raw cashews with 1 tablespoon of oil until creamy. You’ll have 1 cup of cashew butter and the extra will keep for many weeks in your fridge.

If the sauce gets a little too thick, thin it with a splash of water.

 

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 455kcal (23%), Carbohydrates: 11g (4%), Protein: 53g (106%), Fat: 22g (34%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 146mg (49%), Sodium: 970mg (42%), Potassium: 1198mg (34%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 873IU (17%), Vitamin C: 31mg (38%), Calcium: 57mg (6%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.