Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup halved cherry tomatoes
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • ⅓ cup basil pesto
  • ¼ cup chicken stock
  • 2 tbsp grated Parmesan cheese
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes.
  4. Remove chicken from the pan and set aside on a plate.
  5. In the same pan, add the carrots and broccoli. Sauté for 4–5 minutes until they soften slightly but remain vibrant in color.
  6. Stir in the minced garlic and cherry tomatoes. Cook for 2 more minutes until the tomatoes just begin to blister.
  7. Remove the vegetables from the pan and set them aside with the chicken.
  8. Lower the heat to medium. Pour in the chicken stock, scraping the bottom of the pan to release the browned bits.
  9. Stir in the heavy cream and basil pesto. Simmer gently for 2–3 minutes until the sauce thickens and looks velvety.
  10. Fold the chicken and vegetables back into the pan.
  11. Sprinkle with Parmesan cheese and toss until everything is evenly coated and the chicken is cooked through (internal temp 165°F/74°C).