Prep the chicken: Pat chicken dry and season both sides with salt and pepper. If breasts are thick, slice horizontally to make cutlets for faster, even cooking.

Heat the pan: Warm a large skillet over medium-high heat with 1–2 tablespoons olive oil. Add a small pat of butter for extra browning if you like.

Sear the chicken: Cook chicken 4–6 minutes per side until golden and just cooked through. Remove to a plate and tent with foil.

Sauté the garlic: Lower heat to medium. Add minced garlic to the pan and stir for 30 seconds, just until fragrant. Don’t let it brown.

Deglaze: Pour in the chicken broth and scrape up browned bits. Simmer for 1–2 minutes to reduce slightly.

Build the sauce: Stir in heavy cream, then whisk in pesto and Parmesan. Simmer gently 2–3 minutes until slightly thickened. Add a squeeze of lemon juice and a little zest for brightness.

Add veggies (optional): Stir in spinach to wilt and/or cherry tomatoes to warm through. A pinch of red pepper flakes adds a subtle kick.

Return the chicken: Nestle chicken back into the pan and spoon sauce over the top. Simmer 2 more minutes so everything melds.

Taste and adjust: Add salt, pepper, or more lemon to balance richness. If sauce is too thick, loosen with a splash of broth.

Serve: Plate over pasta, rice, or with crusty bread. Garnish with fresh basil and extra Parmesan for a restaurant-style finish.