Description

Creamy Pesto Chicken with Roasted Tomatoes is a comforting and flavorful main-course dish perfect for weeknight dinners or a special meal. Juicy chicken breasts are seared and smothered in a creamy pesto sauce, accompanied by sweet roasted cherry tomatoes that burst with flavor. This dish comes together easily on the stovetop and in the oven, offering a balance of herby, savory, and tangy notes in every bite.

Ingredients

Units Scale

For the Chicken & Tomatoes

2 large boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

For the Creamy Pesto Sauce

1/2 cup basil pesto (homemade or store-bought)
1/2 cup heavy cream
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter

To Serve

Fresh basil leaves, for garnish
Extra Parmesan cheese, optional

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Instructions

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 15-18 minutes, until the tomatoes are softened and slightly caramelized.
Prepare the Chicken: While the tomatoes roast, pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Sear the Chicken: In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until deeply golden and cooked through. Remove the chicken from the pan and set aside.
Make the Creamy Pesto Sauce: In the same skillet, reduce the heat to medium. Add the butter and minced garlic, stirring for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the pesto and Parmesan cheese, letting the sauce thicken slightly for 2-3 minutes.
Combine Chicken and Sauce: Return the seared chicken to the skillet, spoon the creamy pesto sauce over the chicken, and let everything simmer for another 2-3 minutes so the flavors meld.
Finish and Serve: Top the chicken with the roasted tomatoes. Garnish with fresh basil leaves and extra Parmesan, if desired. Serve hot.

Notes

If chicken breasts are very thick, pound to even thickness for even cooking.
Swap heavy cream for half-and-half for a lighter version, or use a plant-based cream to make it dairy-free.
This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the sauce.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 chicken breast with sauce and tomatoes
Calories: 535
Sugar: 4g
Sodium: 870mg
Fat: 37g
Saturated Fat: 13g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 42g
Cholesterol: 155mg