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

Carolyn Casner
Source:, February 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

371 calories; protein 27.7g 55% DV; carbohydrates 5.7g 2% DV; dietary fiber 1g 4% DV; sugars 3.1g; fat 23.7g 37% DV; saturated fat 9.2g 46% DV; cholesterol 116.7mg 39% DV; vitamin a iu 1077.1IU 22% DV; vitamin c 6.1mg 10% DV; folate 25.2mcg 6% DV; calcium 65.3mg 7% DV; iron 0.9mg 5% DV; magnesium 50.1mg 18% DV; potassium 567.3mg 16% DV; sodium 360.6mg 14% DV; thiamin 0.2mg 15% DV.