Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 1/3 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer and sear for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 60 seconds until fragrant and translucent.
  4. Pour in the chicken broth and use a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  5. Stir in the pesto and bring to a gentle simmer for 2 minutes.
  6. Lower heat to low and whisk in the Greek yogurt and Parmesan cheese. Stir constantly until the sauce is smooth and thickened.
  7. Stir in the lemon juice to brighten the flavors.
  8. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes until heated through.