Step by step

Method

4 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high and sear 4–5 minutes per side until browned. Transfer to a plate.

2. 2

   Lower the heat to medium. Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they soften. Stir in 2 minced garlic cloves for 30 seconds.

3. 3

   Pour in ½ cup chicken broth and scrape up the browned bits. Stir in ¾ cup heavy cream and simmer 3–4 minutes, until the sauce thickens slightly.

4. 4

   Return the chicken and its juices, then spoon ⅓ cup basil pesto over the sauce. Simmer 4–6 minutes, until the chicken reaches 165°F. Serve over pasta, rice, or crusty bread with Parmesan.