Name: One Pan Creamy Pesto Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 pound chicken breasts, butterfly into 4 thin cutlets; pinch kosher salt, lightly season the chicken; few turns cracked black pepper, lightly season the chicken; 1-2 tablespoons DeLallo Extra Virgin Avocado Oil; ½ cup sweet onion, diced small; 1 teaspoon garlic, minced, about 2 cloves; ½ cup low sodium chicken broth; ½ cup heavy cream, option to use 2% milk; 2 tablespoons DeLallo Simply Pesto® Traditional Basil Sauce; 2-4 tablespoons DeLallo Grated Parmesan; ¼ cup shredded mozzarella cheese, sprinkled over the chicken; 1 cup cherry tomatoes, halved; 3-4 leaves basil, chiffonade; DeLallo Extra Virgin Olive Oil for drizzling; Fresh lemon juice; Kosher salt, to taste; Fresh cracked black pepper, to taste

Ingredients

1 pound chicken breasts, butterfly into 4 thin cutlets

pinch kosher salt, lightly season the chicken

few turns cracked black pepper, lightly season the chicken

1-2 tablespoons DeLallo Extra Virgin Avocado Oil

½ cup sweet onion, diced small

1 teaspoon garlic, minced, about 2 cloves

½ cup low sodium chicken broth

½ cup heavy cream, option to use 2% milk

2 tablespoons DeLallo Simply Pesto® Traditional Basil Sauce

2-4 tablespoons DeLallo Grated Parmesan

¼ cup shredded mozzarella cheese, sprinkled over the chicken

1 cup cherry tomatoes, halved

3-4 leaves basil, chiffonade

DeLallo Extra Virgin Olive Oil for drizzling

Fresh lemon juice

Kosher salt, to taste

Fresh cracked black pepper, to taste

Directions

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

Saute the Chicken: Next, heat avocado oil in a 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: 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. 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 half. 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. 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 with 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.