Step by step

Method

5 steps

1. 1

   Pat the chicken breasts dry and season both sides with Italian seasoning, salt, and pepper. If they are thick, slice them horizontally into thinner cutlets so they cook evenly.

2. 2

   Heat the olive oil in a wide skillet over medium-high heat. Sear the chicken 4–5 minutes per side, until golden and 165°F in the thickest part. Move it to a plate and lower the heat to medium.

3. 3

   Add the garlic to the same skillet and cook 30–60 seconds, just until fragrant. Stir in the red pesto and scrape up the browned bits from the bottom.

4. 4

   Pour in the broth and cream. Stir in the Parmesan and simmer gently 4–6 minutes, until the sauce is smooth and thick enough to coat a spoon.

5. 5

   Return the chicken and plate juices to the skillet. Spoon the sauce over the top and warm 2–3 minutes. Finish with basil and extra Parmesan if you like.