20-Minute Chicken Cutlets with Creamy Pesto Sauce

Serve these creamy pesto chicken cutlets over your favorite pasta or zucchini noodles. This easy dinner recipe is sure to become a new family favorite.

Reviewed by DietitianJessica Ball, M.S., RD

Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master’s in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & WineReal SimpleParentsBetter Homes and Gardens and MyRecipes.

Prep Time:
20 mins

Total Time:
20 mins

Servings:
4

Yield:
4 servings

Nutrition Profile:
Low-Carb Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free

JUMP TO NUTRITION FACTS

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon extra-virgin olive oil

½ cup finely chopped red onion

½ cup dry white wine

½ cup heavy cream

¼ cup pesto

1 medium plum tomato, chopped

2 tablespoons chopped basil

Directions

Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil.

Originally appeared: EatingWell.com, February 2020; updated December 2022

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