Savor this Creamy Garlic Pesto Chicken: an easy, quick fix bursting with herby flavors and a rich, comforting sauce. A weeknight delight!

Scale

4 boneless, skinless chicken breasts (about 2 lbs/900g)

3 tbsp olive oil, divided

1 tsp salt

½ tsp black pepper

6 cloves garlic, minced (about 2 tbsp)

⅓ cup (80ml) chicken broth

1 cup (240ml) heavy cream

⅓ cup (80g) pesto (store-bought or homemade)

½ cup (50g) grated Parmesan cheese

¼ tsp red pepper flakes (optional)

2 tbsp fresh basil, chopped for garnish

Season chicken breasts with salt and pepper on both sides. Pat dry with paper towels.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
In the same skillet, reduce heat to medium and add remaining tablespoon of olive oil. Add minced garlic and optional red pepper flakes, cooking for 30-60 seconds until fragrant.
Pour in chicken broth, scraping the bottom of the pan to release browned bits. Let reduce by half, about 2 minutes.
Slowly add heavy cream while stirring constantly. Bring to a gentle simmer.
Stir in pesto and Parmesan cheese. Reduce heat to low and simmer for 2-3 minutes until sauce thickens slightly.
Return chicken to the skillet, spooning sauce over the top. Simmer for 1-2 minutes to reheat chicken and marry flavors.
Garnish with fresh chopped basil and serve immediately.