Warm olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts generously with salt and pepper, then place in the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and cover loosely with foil.
Add an additional drizzle of olive oil to the pan, followed by the garlic. Cook for 30 seconds, just until fragrant. Add white wine or broth, then scrape the bottom of the skillet to loosen any browned bits.
Add the pesto followed by the cream and Parmesan, stirring into a smooth sauce. Add artichoke hearts, 1/2 teaspoon salt, and 8-10 cranks of fresh-ground black pepper. Stir well, then let the sauce simmer for 2-3 minutes.
Return the pieces of chicken to the skillet, using a spoon to generously drizzle the sauce over each piece. Serve with additional Parmesan and fresh basil leaves, as desired.
Notes
Store-bought Pesto: Most store-bought brands are good for a recipe like this, where the pesto will be mixed in with other ingredients to form a sauce. Our favorite is always DeLallo.
Homemade Pesto: If you have an extra five minutes, you can make pesto from scratch! Use this traditional basil pesto with a hint of lemon zest for a classic, or give this zucchini basil pesto a spin for a nutritional boost and clever way to use up a bounty of summer zucchini.