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- Heat a large pan over medium heat and add 1 tablespoon of oil. Once hot, add the chicken and cook for 7–10 minutes, flipping halfway through, until golden and fully cooked. Transfer the chicken to a plate.
- Lower the heat to medium-low. Add a bit more oil to the pan, then stir in minced garlic. Cook for about a minute until fragrant.
- Pour in heavy cream and a generous spoonful of pesto. Stir well and let it gently simmer for a couple of minutes. Taste and add more salt or pepper if needed.
- Return the chicken to the pan, coat it in the sauce, and let it warm through for a few minutes.
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