Creamy Pesto Chicken · shuaibites

Ingredients

Fillet the chicken breasts into two thinner pieces (or pound to even thickness and cut each breast in half). Season both sides with and .
Heat a large skillet over medium heat. Add 1 Tbsp and swirl to coat. Add the chicken and cook each side until golden brown and cooked through. Remove to a plate.
Reduce heat to medium-low. Add the remaining 1 Tbsp , the , and the halved . Saute until the tomatoes soften and lose their shape.
Add the cream and to the skillet. Stir to combine and let the sauce simmer. Taste and adjust seasoning as needed.
Return the chicken to the skillet, turning to coat with the sauce. Simmer a few minutes more until heated through. Serve hot.