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This dish is your new secret weapon for busy weeknights. It’s a complete lifesaver when you’re craving something deeply comforting and impressive but are short on time and energy. It feels gourmet, but you’ll be amazed at how quickly it comes together in just one pan.

Why This Recipe Is a Keeper

I could talk about this dish all day, but here’s why I think you’ll fall in love with it too:

• One-Pot Wonder: Seriously. From searing the chicken to simmering the creamy sauce, everything happens in a single pan. This means flavor builds on itself and, more importantly, cleanup is an absolute breeze.
• Ready in 25 Minutes: This isn’t an exaggeration. You can genuinely have this stunning meal on the table in under 30 minutes, making it faster than ordering takeout.
• Rich, Layered Flavors: The combination of savory pesto, sweet and chewy sun-dried tomatoes, and luscious cream creates a sauce that tastes like it has been simmering for hours. It’s pure comfort in every bite.

What You’ll Need

Here’s a quick look at the ingredients. The magic here is in the combination, so try to stick close to the list for the best results!

• Avocado Oil: A great high-heat oil for searing. You can also use olive oil or another neutral oil.
• Garlic Powder, Salt & Pepper: The essential seasoning trio that builds the first layer of flavor on the chicken.
• Thin-Sliced Chicken Breasts: Using thin cutlets ensures they cook quickly and evenly. If you have regular chicken breasts, just slice them in half horizontally.
• Shallots: They provide a delicate, slightly sweet onion flavor that doesn’t overpower the sauce. A small yellow onion can be substituted if needed.
• Sun-Dried Tomatoes: These are a game-changer! Use the kind packed in oil for the best flavor and texture. Just make sure to drain them first.
• Chicken Broth: This helps create the sauce base and deglazes the pan, lifting all those delicious browned bits from the bottom.
• Heavy Cream: The key to that ultra-luxurious, creamy sauce. Don’t skimp here!
• Basil Pesto: The star of the show! A good-quality store-bought pesto works beautifully, or you can use your favorite homemade version.
• Fresh Basil: A sprinkle of fresh basil at the end brightens everything up and adds a final touch of freshness.

Step-by-Step Guide to Perfection

1. Season the Chicken: First things first, let’s get that chicken ready. In a small bowl, mix together the garlic powder, salt, and pepper. Pat your chicken cutlets completely dry (this helps them get a great sear!) and season them generously on all sides.
2. Get a Golden Sear: Heat your avocado oil in a large sauté pan or Dutch oven over medium-high heat. Once the oil shimmers, carefully lay the chicken in the pan. Let it cook undisturbed for 3-4 minutes until a deep golden-brown crust forms. This step is crucial for flavor!
3. Build the Aromatics: Flip the chicken over. Now, scatter the diced shallots into the pan, nestling them in the open spaces around the chicken. Let them cook for a minute or two until they start to soften and you can smell that amazing aroma.
4. Deglaze the Pan: Pour in the chicken broth. It will bubble up right away. Use your spoon or tongs to gently scrape up any browned bits stuck to the bottom of the pan—that’s pure, concentrated flavor you don’t want to miss! Let it simmer for 2 minutes.
5. Make it Creamy: This is where the magic happens. Reduce the heat to medium-low (this is important to prevent the cream from splitting!) and pour in the heavy cream. Whisk it gently into the broth and let it simmer for 5-7 minutes. The chicken will finish cooking in this bath of deliciousness, and the sauce will start to thicken.
6. Infuse the Final Flavors: Stir in the basil pesto and the julienned sun-dried tomatoes. Let it all simmer together for another 2-3 minutes, just long enough for the flavors to meld and the sauce to perfectly coat the chicken.
7. Check and Serve: Use an instant-read thermometer to make sure the chicken has reached an internal temperature of 165°F (74°C). Take the pan off the heat, spoon that incredible sauce over the chicken, and garnish with plenty of torn fresh basil.

Expert Tips for Success

• Substitutions: Feel free to swap the basil pesto for an arugula or sun-dried tomato pesto for a fun twist. No shallots? A finely diced yellow onion will work just fine.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat. You might want to add a small splash of broth or water to loosen the sauce as it reheats.
• Avoid Curdling: The key to a smooth cream sauce is to lower the heat before adding the cream. A rapid boil can cause it to separate, so a gentle simmer is your best friend.

Serving & Pairing Ideas

This creamy chicken is incredibly versatile. It’s fantastic served over your favorite pasta (like fettuccine or penne) to soak up every last drop of the sauce. For a lower-carb option, it’s wonderful with zucchini noodles, cauliflower rice, or a side of roasted asparagus.

And don’t forget the bread! A slice of crusty sourdough or a warm garlic breadstick is practically mandatory for dipping. For a drink pairing, a crisp white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the cream beautifully.