Creamy Pesto Chicken

• •
  1.3 lbs Chicken Breast, Boneless Skinless

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

• •
  0.1 tsp 1/8 tsp salt ($0.01)
• •
  0.1 tsp 1/8 tsp pepper ($0.01)
• •
  2 tbsp Olive oil

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

• •
  2 Garlic(6g)
• •
  1 Tomato, Cherry(17g)
• •
  0.5 cup Cream, Heavy Whipping
• •
  0.3 cup Basil Pesto, Prepared

Instructions

1. 1Pat the chicken breasts dry with paper towels, then pound or slice each breast horizontally to create even thickness of about ½ inch. Season both sides with the salt and pepper.
2. 2Heat a large skillet over medium-high heat for 1–2 minutes. Add olive oil and swirl to coat. 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 internal temperature reaches 165°F. Transfer to a clean plate.
3. 3Reduce heat to medium-low. Add the remaining olive oil to the skillet along with the fresh garlic. Sauté for 1 minute until fragrant, then add the cherry tomatoes. Cook 4–5 minutes over medium-low heat, stirring occasionally, until the tomatoes soften and release their juices.
4. 4Pour the heavy whipping cream into the skillet and stir to combine with the tomato mixture. Add the basil pesto and stir until fully incorporated. Simmer for 1–2 minutes over medium-low heat, 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 heated through. Taste and adjust seasoning 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.