Creamy Pesto Chicken

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1-1.5 pounds)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 1 tablespoon butter

For the Creamy Pesto Sauce:

• 2-3 cloves garlic, minced

• 3/4 cup chicken broth

• 3/4 cup heavy cream

• 1/2 cup basil pesto

• 1/4 cup freshly grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 pint cherry tomatoes, halved (optional)

• Fresh basil leaves for garnish

Instructions

Prepare the Chicken:

1. Cut each chicken breast in half horizontally to create thinner cutlets, or pound to even thickness

2. Season both sides of chicken with salt and pepper

Cook the Chicken:

1. Heat olive oil in a large skillet over medium-high heat

2. Add chicken cutlets and cook for 4-6 minutes per side until golden brown and cooked through

3. Add butter to the pan during the last few minutes of cooking

4. Transfer chicken to a plate and cover with foil

Make the Creamy Pesto Sauce:

1. In the same skillet, reduce heat to medium and add minced garlic

2. Sauté garlic for 15 seconds until fragrant

3. Add chicken broth and bring to a simmer, scraping up any browned bits from the pan

4. Let simmer for 1 minute until slightly reduced

5. Whisk in heavy cream, pesto, Parmesan cheese, Dijon mustard, and lemon juice

6. If using cherry tomatoes, add them now and cook until they start to soften

7. Bring to a gentle simmer and cook for 2-3 minutes, stirring often, until thickened and smooth

Final Assembly:

1. Return chicken and any accumulated juices to the skillet

2. Spoon sauce over chicken and simmer for 1 more minute to heat through

3. Taste and adjust seasoning if needed

4. Garnish with fresh basil leaves and serve immediately

This restaurant-quality creamy pesto chicken comes together in just 30 minutes and pairs beautifully with rice, pasta, or crusty bread for dipping in the rich sauce.