Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes

Ingredients

For the Chicken

– 4 boneless, skinless chicken thighs (approximately 6 oz each)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– ½ teaspoon paprika
– 1 tablespoon olive oil

For the Finger Lime Pesto Cream

– ½ cup heavy cream
– ¼ cup basil pesto
– 2 tablespoons finely grated Parmesan cheese
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– 2 tablespoons finger lime pearls
– 1 tablespoon water, if needed
– Salt and black pepper to taste

For Garnish

– 1 tablespoon fresh basil, thinly sliced
– 1 teaspoon finger lime pearls

Instructions

1. Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.

2. Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes until golden brown.

3. Finish cooking. Flip the chicken and cook for another 5–7 minutes, or until the thickest part reaches 165°F (74°C). Transfer to a clean plate and let rest.

4. Prepare the garlic. Reduce the skillet heat to medium-low. Add the minced garlic and cook for 30 seconds, stirring constantly.

5. Make the sauce. Pour in the heavy cream. Stir in the pesto, Parmesan, and Dijon mustard. Simmer gently for 2–3 minutes until slightly thickened.

6. Add the finger lime pearls. Remove the skillet from the heat. Gently stir in 2 tablespoons of finger lime pearls. Season with additional salt and black pepper if needed.

7. Combine. Return the chicken to the skillet and spoon the sauce over each piece. If the sauce is too thick, add 1 tablespoon of water and stir.

8. Garnish and serve. Sprinkle with fresh basil and the remaining finger lime pearls.

Serving Suggestions

Serve with roasted potatoes, steamed green beans, or jasmine rice. Add the finger lime pearls just before serving to preserve their popping texture and fresh citrus flavor.