Christmas Chicken with Pesto Cream Sauce Recipe: Juicy, Festive, Stress-Free Holiday Dinner

Christmas dinner should feel magical, not like a sprint through a chaotic kitchen with a flaming spatula. That’s a mood we’re ditching this year.

If you’ve had turkey drama one too many times, meet your new holiday hero: Christmas Chicken with Pesto Cream Sauce. It’s juicy, cozy, and a little fancy without being scary.

Think roasted chicken with a bright, herb-y pesto cream that twirls around each slice like it’s doing a tiny holiday ballet. That’s why you’ll actually want seconds.

Grab your apron and a big grin. We’re turning this bird into a festive, stress-free centerpiece—no dramatic kitchen meltdowns required.

Equipment

Must-haves

• Roasting pan with a rack
• Meat thermometer (instant-read preferred)
• Sharp knife for easy carving
• Kitchen twine for neat, even cooking
• Basting brush for a glossy finish
• Measuring spoons and cups

Nice-to-haves

• Cast-iron skillet for a perfect finish if you want to sear first
• Extra-small sauce pot to keep the pesto cream warm
• Backup instant-read thermometer—because the holidays demand redundancy

Ingredients

• 1 whole chicken (about 4-5 lb)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup pesto
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chicken broth (optional, for thinning)
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish
• Optional: 2 tablespoons toasted pine nuts for crunch

Tip: If your pesto is a little shy, (ahem) add a pinch of lemon zest to brighten it—holiday glow-up, no stress.

What you need to know: this chicken roasts until the skin is golden and the meat is juicy, then you finish with a creamy, herby sauce that’s glossy enough to mirror your holiday lights. That’s the trick—juicy chicken, luscious sauce, minimal fuss.

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken dry inside and out for crisp skin, then rub with olive oil, salt, pepper, and half of the minced garlic. If you’re extra festive, tuck a lemon wedge in the cavity.
2. Roast the chicken in a roasting pan on a rack, breast side up, for about 60–75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the skin browns too fast, tent with foil.
3. While the bird roasts, whisk together the pesto, heavy cream, Parmesan, and broth in a small saucepan over low heat. Simmer gently until the sauce thickens slightly. Stir in the lemon juice and remaining garlic to taste.
4. When the chicken hits temp, remove it from the oven and let it rest 10–15 minutes. Resting keeps the juices from running away to a spa day without you.
5. Warm the pesto cream sauce briefly while the chicken rests, then give it a final whisk. If it’s too thick, loosen with a splash of chicken broth.
6. Carve the chicken and spoon the sauce over the slices. Garnish with parsley and pine nuts for that “chef’s kiss” moment.
7. Serve with roasted potatoes and green beans or your favorite festive sides. And yes, you can totally pretend you measured everything like a pro.

Good to Know

165°F is the magic number for chicken. If you’re unsure, err on the side of a tad extra time rather than undercook—nobody wants pink poultry drama at the holiday table. Let the meat rest—it keeps the juices where they belong.

Tips

• Pat the chicken dry thoroughly for crisper skin, then rub with oil for even browning.
• Season inside the cavity for uniform flavor—don’t skip the interior taste test.
• Make the pesto cream sauce ahead and keep warm on very low heat or in a small slow cooker for easy serving.
• If you don’t have pesto, blend fresh basil, garlic, nuts, olive oil, and parmesan for a quick homemade version.
• Leftovers taste great tossed with pasta or added to sandwiches the next day.

Variations

Want to switch things up a bit? Try these:

• Sun-dried tomato pesto in place of the regular pesto for a deeper, ruby-red sauce.
• Lighten it up with half-and-half instead of heavy cream, or use dairy-free coconut cream for a non-dairy version.
• Add a pinch of red pepper flakes to the sauce for a warm holiday kick.
• Swap in turkey breast or bone-in chicken thighs for a different texture and cooking time.

Serving suggestions

Pair this with roast potatoes, sautéed green beans, and a cranberry relish for a classic Christmas plate. The bright pesto cream cuts through richness like a palate-cleansing sleigh ride.

That’s your weeknight-friendly holiday centerpiece—bold flavors, minimal stress, and leftovers that still feel celebratory. Because Christmas deserves cheese and charm.