The 25-Minute Skillet Chicken You’ll Make Again and Again
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is the chicken dinner I make when I need something impressive but don't have much time. Tender chicken breasts get kissed with a creamy basil pesto sauce that comes together in just 25 minutes from start to table. The beauty of this recipe is its simplicity, which means fewer dishes to wash and more time to enjoy your meal. Garlic, a key ingredient here, is packed with immune boosting compounds that make this dish as good for you as it tastes. My friends always ask for the recipe, and honestly, it's become my go to weeknight go to because it feels fancy but requires minimal effort.
Ella x
Ingredients
- 14 chicken breast cutlets(5 to 6 ounces each)
- 1 teaspoonskosher salt(divided)
- 1 teaspoonfreshly ground black pepper(divided)
- 2 tablespoonsextra-virgin olive oil
- 1 smallsweet onion(chopped (about 1 cup)
- 2 clovesgarlic(finely chopped)
- 710 mlheavy cream
- 237 mlprepared basil pesto
- 237 mlgrated parmesan cheese
- 2 tablespoonschopped fresh basil(plus more for garnish, optional)
- 11 lemon(zest finely grated, plus 1 tablespoon juice)
Detail level
Instructions
- 1
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 and set aside. Do not wipe the skillet clean.
- 2
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.
- 3
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!
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