Pesto Mystique Recipe

Prep chicken

Pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with kosher salt, black pepper and garlic powder.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear 4-5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil. Reserve the pan drippings in the skillet.

Slice vegetables

While the chicken rests, thinly slice the mushrooms and mince the shallot and garlic.

Sauté shallot, garlic & mushrooms

Return the skillet to medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts, add the minced shallot and cook 1-2 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the sliced mushrooms, sprinkle with a pinch of salt, and sauté 4-6 minutes until they release liquid and start to brown.

Wilt spinach

Add the baby spinach to the skillet and cook, stirring, until wilted (about 1-2 minutes). Push the vegetable mixture to the side of the pan to make room for the sauce base.

Deglaze & combine liquids: With vegetables pushed aside, pour 1/2 cup chicken broth into the hot skillet to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let the broth reduce 1-2 minutes.

Add cream & pesto: Reduce heat to medium-low. Pour in 1 cup heavy cream and stir to combine. Whisk in 1/2 cup prepared basil pesto until the mixture is smooth and bubbling gently.

Add cheese & seasoning: Stir in 1/2 cup grated Parmesan cheese until melted and incorporated. Season the sauce with 1 teaspoon lemon juice and 1/4 teaspoon red pepper flakes; taste and adjust salt and pepper as needed (use reserved pan salt sparingly since Parmesan is salty). Simmer the sauce 2-3 minutes until slightly thickened.

Combine chicken & finish cooking: Return the seared chicken and any accumulated juices to the skillet nestling into the sauce. Spoon sauce over chicken and simmer 2-3 minutes to rewarm and marry flavors. If sauce becomes too thick, thin with up to 2 tablespoons additional chicken broth.

Plate & garnish: Transfer chicken to plates or slice and serve over pasta, rice or crusty bread, spooning plenty of pesto cream with mushrooms and spinach over top. Garnish with torn fresh basil leaves and an extra sprinkle of Parmesan.

Serve: Serve immediately while hot.