Creamy Pesto Chicken

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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1/8 tsp salt ($0.01)
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  1/8 tsp pepper ($0.01)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Tomato, Cherry
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  Cream, Heavy Whipping(120g)
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  Basil Pesto, Prepared(60g)

Instructions

1. 1Pat the chicken breasts dry with paper towels, then pound or slice each breast horizontally to create an even thickness of about ½ inch. Season both sides generously with salt and pepper.
2. 2Heat a large skillet over medium-high heat for 1–2 minutes. Add 1 tablespoon of olive oil and swirl to coat the surface. Place the chicken in the skillet and cook 6–8 minutes on the first side until golden brown, then flip and cook the second side 5–7 minutes until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate.
3. 3Reduce heat to medium-low. Add the remaining olive oil to the same skillet along with the minced garlic. Sauté for 1 minute until fragrant, then add the halved cherry tomatoes. Cook 4–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
4. 4Pour the heavy cream into the skillet and stir to combine with the tomato mixture. Add the basil pesto and stir until fully incorporated. Bring the sauce to a gentle simmer over medium-low heat for 1–2 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5Return the cooked chicken to the skillet, turning each piece to coat thoroughly with the creamy pesto sauce. Simmer for 2–3 minutes over medium-low heat until the chicken is heated through. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days.