Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet.

Season the chicken evenly on all sides with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Remove the skillet from the heat and generously coat the cooked chicken breasts with the basil pesto, turning them to ensure they are evenly covered.

Let the chicken rest for 5 minutes before slicing to lock in the juices. Serve warm immediately, or divide into airtight meal prep containers.