Ingredients:

  • 1½ lb boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add chicken in a single layer and cook without moving for 3-4 minutes until a mahogany-colored crust forms. Flip and cook for another 3 minutes until golden and the internal temperature reaches 165°F/74°C. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. Melt 1 tbsp unsalted butter in the same skillet, scraping up the browned bits from the bottom of the pan. Stir in 2 cloves minced garlic and sauté for 60 seconds until fragrant.
  4. Pour in 1/2 cup heavy cream and bring to a gentle simmer for 2-3 minutes until the sauce slightly thickens.
  5. Lower the heat to low. Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese, whisking constantly until the sauce is a uniform, velvety green.
  6. Return the seared chicken and any accumulated juices to the pan. Toss gently for 1-2 minutes until the chicken is fully coated in the sauce.