Cook the sauce low and slow to avoid separating., If pesto is very oily, reduce the initial olive oil used for searing., If no foil is available to cover chicken, use another pan or leave it uncovered., Use a large nonstick skillet or sauté pan for best results; cast iron works as well., Tongs are ideal for flipping chicken, but other utensils like forks or chopsticks work., Leftovers store well in a sealed container for 2-3 days in the fridge and reheat gently with a splash of milk to avoid rubbery texture., Variations include adding sliced mushrooms with garlic, substituting sun-dried tomatoes for cherry tomatoes (rinsed first), or adding lemon zest at the end to brighten flavors.