Juicy seared chicken breasts smothered in a silky basil pesto–Parmesan cream sauce. A cozy, weeknight-friendly dinner that tastes restaurant-level and pairs perfectly with pasta, rice, or roasted veggies.
Pat chicken dry and season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium–medium-high heat until shimmering. Sear chicken 5–6 minutes per side, until golden and cooked through (165°F). Transfer to a plate and tent with foil.
Reduce heat to medium-low. Add minced garlic to the skillet and cook 30 seconds, stirring, just until fragrant.
Pour in heavy cream and bring to a gentle simmer, scraping up browned bits. Do not boil.
Whisk in pesto and Parmesan until smooth and slightly thickened, 2–3 minutes. Season to taste with salt, pepper, and red pepper flakes if using.
Return chicken (and juices) to the skillet. Spoon sauce over the top and simmer on low 2–3 minutes to meld flavors.
Garnish with fresh basil and serve hot over pasta, rice, or vegetables.