The 25-Minute Skillet Chicken You’ll Make Again and Again

Sprinkle the chicken cutlets with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high until shimmering, about 2 minutes. Add the chicken in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into thickest part of the chicken registers 155°F, 6 to 8 minutes. Place the chicken on a plate and set aside. Do not wipe the skillet clean.

Reduce the heat to medium. Add the onion and cook, stirring often, until softened, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the cream, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, scraping up any browned bits from the bottom of the skillet. Bring to a simmer over medium, and cook, stirring often, until the sauce has thickened slightly, 2 to 3 minutes.

Return the cutlets to the skillet along with any accumulated juices. Cook over medium heat, stirring occasionally, until the chicken is heated and cooked through, about 2 minutes. Remove from the heat and stir in the pesto, parmesan, basil (if using), lemon zest, and lemon juice. Garnish with basil and serve with lemon wedges, if desired. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat. You will likely need to add a little water or more cream to thin the sauce, as it will thicken as it cools. Love the recipe? Leave us stars and a comment below!