One-Pan Creamy Pesto Chicken

Instructions:

1. Pat the chicken breasts dry with paper towels. Season with salt and pepper, then lightly dredge in flour.
2. Heat olive oil and butter in a 12-inch stainless steel or cast iron skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until a mahogany-colored 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 the minced garlic and sauté for 60 seconds until fragrant but not browned.
4. Pour in the heavy cream and stir constantly to deglaze the pan. Bring to a gentle simmer for 2 minutes until slightly thickened.
5. Stir in the basil pesto and Parmesan cheese, whisking until the sauce is velvety and uniform.
6. Return the chicken breasts and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 2 more minutes.
7. Stir in the lemon juice at the very end to brighten the richness.