20 Minute Pesto Chicken with Vegetables

Cut one chicken breast horizontally in the middle to create two thinner cutlets.

Season the chicken cutlets with salt and pepper.

Heat extra virgin olive oil in a skillet over medium-high heat until shimmery but not smoky.

Add the chicken cutlets to the skillet and cook for about 3-4 minutes on one side.

Flip the chicken cutlets and cook for another 3 minutes until cooked through.

Add zucchini, onion, red bell pepper, and cherry tomatoes to the skillet with the chicken juices.

Season the vegetables with salt and pepper and toss them in the skillet.

Nestle the cooked chicken cutlets back into the skillet with the vegetables.

Lower the heat and add 1/3 cup of basil pesto and 1/3 cup of cream to the skillet.

Mix the pesto and cream together on low heat for about a minute to combine.

Equipment Needed

Spice Level:

Dietary