Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • ½ cup basil pesto
  • ¼ cup low-sodium chicken broth
  • ¼ cup plain Greek yogurt
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken cutlets dry with a paper towel and season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken for 3–5 minutes per side until a mahogany-colored crust forms and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. Reduce heat to medium. Add minced garlic to the remaining pan juices and sauté for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release the browned bits (fond).
  5. Whisk in the pesto and lemon juice. Lower the heat to medium-low and stir in the Greek yogurt and Parmesan cheese for 1–2 minutes until the sauce is smooth and glossy.
  6. Return the seared chicken and any accumulated juices to the pan.