One-Pan Chicken Cutlets with Creamy Pesto Sauce

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This delicious pesto chicken recipe is ready in less then 30 minutes, and loaded with lots of flavours. Serve over your favourite pasta or rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings:

Calories: 316kcal

Author: Rose

2 tbsp extra virgin olive oil
1 lb boneless skinless chicken breasts, cut in half lengthwise (2 chicken breasts)
1/2 tsp sea salt
1/4 tsp pepper
1/4 large red onion, chopped
2 cloves garlic, minced
1 zucchini, sliced 1/4 inch
1 cup heirloom cherry tomatoes
sea salt and pepper
1/2 cup chicken broth
1/4 cup homemade basil pesto or store bought
1/4 cup cream (10% half and half)
1/4 cup Parmesan cheese for garnishing, optional
fresh basil for garnishing

Place the cut chicken breast between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin. Season with salt and pepper. Heat a large skillet or cast iron pan over medium-heat and add one tablespoon of olive oil. Then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate.
Add a tablespoon of olive oil to the pan, then begin to sauté red onion for about 2-3 minutes, then add garlic and zucchini, and cook for about a minute. Add in the cherry tomatoes, add a lid and sauté for about 4-5 minutes. Season with salt and pepper.
Pour the chicken broth into the skillet and allow to reduce to half. Stir in the pesto and return chicken pieces to the skillet and add the cream. Cook for 2-3 minutes until chicken is hot, vegetables are tender and the sauce is creamy. Remove from heat, and adjust the seasoning if needed and add Parmesan cheese is desired.
Garnish with fresh basil. Serve with pasta or on it's own.