Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 cup basil pesto
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes

Instructions:

  1. Season the chicken cutlets evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear the chicken in a single layer for 3–5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  3. Reduce heat to medium. In the same pan, add minced garlic and red pepper flakes, sautéing for 60 seconds while scraping up the browned bits from the bottom of the pan.
  4. Pour in the heavy cream and whisk constantly, bringing the mixture to a gentle simmer for 2 minutes. Stir in the basil pesto and Parmesan cheese, whisking until smooth and thickened. Stir in the lemon juice at the very end.
  5. Return the seared chicken breasts to the pan. Spoon the creamy pesto sauce over the meat and simmer for 1–2 minutes to reheat and glaze the chicken.