The 25-Minute Skillet Chicken You’ll Make on Repeat

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 chicken breast cutlets (5 to 6 ounces each)

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons extra-virgin olive oil

1 small sweet onion, chopped (about 1 cup)

2 cloves garlic, finely chopped

3/4 cup heavy cream

1/3 cup prepared basil pesto

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh basil, plus more for garnish, optional

1 lemon, zest finely grated, plus 1 tablespoon juice

Directions

Brown the chicken: Sprinkle the chicken cutlets with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high until shimmering, about 2 minutes. Add the chicken in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into thickest part of the chicken registers 155°F, 6 to 8 minutes. Place the chicken on a plate, cover loosely with aluminum foil, and set aside. Do not wipe the skillet clean.

Make the sauce: Reduce the heat to medium. Add the onion and cook, stirring often, until softened, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the cream, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, scraping up any browned bits from the bottom of the skillet. Bring to a simmer over medium, and cook, stirring often, until the sauce has thickened slightly, 2 to 3 minutes.

Finish cooking the chicken: Return the cutlets to the skillet along with any accumulated juices. Cook over medium heat, stirring occasionally, until the chicken is heated and cooked through, about 2 minutes. Remove from the heat and stir in the pesto, parmesan, basil (if using), lemon zest, and lemon juice. Garnish with basil and serve with lemon wedges, if desired. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat. You will likely need to add a little water or more cream to thin the sauce, as it will thicken as it cools. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 492 kcal
• Total Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Cholesterol: 164 mg
• Sodium: 820 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 45 g