Description
Easy and flavorful chicken breasts cooked in a creamy pesto sauce featuring garlic, Parmesan cheese, heavy cream, and fresh lemon juice, perfect for a quick dinner.
Ingredients
- 1 pound boneless, skinless chicken breast (2 small breasts), cut horizontally into thin pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- ¾ cup reduced-sodium chicken broth
- ¾ cup heavy cream
- ¼ cup finely grated Parmesan cheese
- ⅓ cup basil pesto
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ¾ cup fresh basil leaves (optional, for garnish)
- Crusty bread (for serving)
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets; pound lightly if needed for even thickness. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over high heat until shimmering. Add the chicken in a single layer and cook for 4-6 minutes total, flipping halfway through. Add the butter to the pan when you flip the chicken. Cook until golden and cooked through, then transfer to a plate and cover loosely with foil.
- Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 15 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, bringing it to a simmer. Scrape up any browned bits from the bottom of the pan and let it reduce for about 1 minute.
- Whisk in the heavy cream, finely grated Parmesan cheese, basil pesto, Dijon mustard, and lemon juice. Bring the sauce to a gentle simmer, then reduce heat to medium and cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes smooth.
- Taste and adjust salt and pepper if necessary. Stir in fresh basil leaves (if using), then return the cooked chicken and any accumulated juices to the pan. Spoon the creamy pesto sauce over the chicken and simmer for 1 more minute to warm through.
- Serve immediately, ideally with crusty bread for dipping into the exquisite sauce.
Notes
- This recipe serves about 4 people.
- For best results, use fresh basil pesto and high-quality Parmesan.
- The sauce can be adjusted for thickness by adding more cream if needed.