A pan of creamy pesto chicken with cherry tomatoes.

Creamy Pesto Chicken

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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 healthy recipe!



  • 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 3/4 cup water
  • 1 pint cherry tomatoes
  • 3 tablespoons pesto (dairy-free, homemade, or store-bought)
  • 1 tablespoon lemon juice


  1. 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.
  2. 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.
  3. Remove the pan from the heat and stir in the pesto and lemon juice.


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 it 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.

Pair with steamed basmati rice or cauliflower rice

Perfect basmati rice in a pot.cauliflower rice in a pan with a wooden spoon.

A close up of garlic butter chicken and brussels sprouts in a pan.

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