Prep the chicken: If using thick breasts, slice horizontally to make thinner cutlets. Pat dry and season both sides with salt and pepper.

Sear the chicken: Heat oil and butter in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.

Sauté the garlic: Lower heat to medium. Add minced garlic to the same pan and cook for 30 seconds, stirring so it doesn’t brown.

Deglaze: Pour in the chicken broth and scrape up the browned bits. Let it simmer for 2–3 minutes to reduce slightly.

Make it creamy: Stir in the heavy cream. Simmer gently for 2–3 minutes until the sauce starts to thicken.

Add pesto and Parmesan: Whisk in pesto and Parmesan until smooth. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like a little heat.

Optional veggies: Stir in spinach and let it wilt. Add cherry tomatoes and cook 1 minute to warm through.

Finish the sauce: Add a squeeze of lemon juice to brighten the flavors. The sauce should be silky and coat the back of a spoon.

Return the chicken: Slide the chicken and any juices back into the pan. Spoon the sauce over the top and let it simmer for 2 minutes to meld.

Serve: Garnish with fresh basil. Pair with zucchini noodles, roasted asparagus, sautéed green beans, or cauliflower mash for a low-carb plate.