Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomato pesto
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • Fresh basil leaves for garnish

Instructions:

  1. Season chicken breasts generously with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add chicken to the skillet and sear for 5–7 minutes per side without moving them, until a deep mahogany 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 minced garlic and sauté for 60 seconds until fragrant and translucent.
  4. Whisk in the sun-dried tomato pesto, scraping the bottom of the pan to release the browned bits. Pour in the heavy cream and whisk constantly.
  5. Bring the sauce to a gentle simmer for 3–4 minutes until it thickens enough to coat the back of a spoon.
  6. Stir in the Parmesan cheese and lemon juice until the sauce is glossy and smooth.
  7. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 1 minute to glaze before garnishing with fresh basil.