How to Make One Pan Creamy Pesto Chicken

Make the Salad

• Combine halved cherry tomatoes, fresh basil chiffonade, a pinch of kosher salt, a few turns of cracked black pepper, drizzle of extra virgin olive oil and a squeeze of fresh lemon. Gently toss until well combined. Cover until ready to use.

Prepare the Chicken

• Butterfly your chicken breasts into four thin cutlets. Lightly season with kosher salt and a few turns of cracked black pepper.

Sauté the Chicken

• Next, heat avocado oil in an oven-safe saute pan, or a well seasoned cast iron pan over medium high heat. Once the oil is hot, add the chicken cutlets. Sear on both sides for 3-4 minutes.

  Cooking time will vary based on the thickness of the cutlets. Once the chicken is cooked through remove it from the pan and set it aside. You want the chicken to reach an internal temperature of 165 degrees Fahrenheit to ensure doneness.

Make the Creamy Pesto Sauce

• I use low sodium chicken broth because the parmesan cheese and pesto are well seasoned. Also, lightly season the chicken cutlets before sautéing them. You can always add more salt to a dish, but you cannot take it out.
• In the same pan, reduce the heat to medium and add the diced sweet onion and minced garlic. Sauté until the onions are soft and the garlic is fragrant. Season with a few turns of cracked black pepper.

  Next, deglaze the pan with low sodium chicken broth. Scrape the crispy bits from the bottom of the pan and let the broth reduce by ¼.

  Next, add the heavy cream and Delallo pesto sauce. Mix until well combined. Then, add the grated parmesan cheese. Let the sauce simmer and reduce whisking frequently. Once the cheese is melted into the sauce, add the chicken and any juices back into the pan.

  Nestle the chicken into the sauce, then top the chicken will shredded mozzarella cheese. Cover the pan with a lid to melt the cheese or you can broil for 2-3 minutes until the cheese is melted. Top with the fresh tomato salad and serve.