Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 8 oz baby bella mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Toss chicken cubes with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and cook without stirring for 3 minutes to achieve a golden crust, then flip and cook until opaque. Remove chicken from the pan and set aside.
  3. In the same pan, add sliced mushrooms and cook until they release their moisture and turn a deep mahogany color.
  4. Lower heat to medium. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the heavy cream, scraping the bottom of the pan to incorporate the browned bits. Bring to a gentle simmer for 2 minutes.
  6. Turn heat to low. Stir in the basil pesto and Parmesan cheese until the sauce is uniform and vibrant green.
  7. Return the seared chicken and mushrooms to the skillet.
  8. Toss gently for 1-2 minutes until the chicken is coated in the sauce and heated through.
  9. Stir in lemon juice right before serving.