This Creamy Pesto Chicken with Roasted Tomatoes is a delectable combination of juicy chicken breasts, creamy pesto sauce, and sweet, caramelized roasted tomatoes. Perfect for weeknights yet elegant enough for entertaining, this recipe is sure to become a family favorite.
Why Youโll Love This Recipe
- Rich and Creamy: The pesto sauce adds a luscious creaminess and herby flavor that pairs perfectly with tender chicken.
- Easy to Make: Simple steps and minimal prep make this recipe a breeze.
- Crowd-Pleaser: The combination of creamy, savory, and slightly sweet flavors appeals to all taste buds.
- Versatile: Perfect as a main dish paired with pasta, rice, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Cherry or grape tomatoes
- Olive oil
- Garlic
- Basil pesto
- Heavy cream
- Parmesan cheese
- Salt and pepper
Directions
- Preheat the oven to 400ยฐF (200ยฐC). Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until softened and slightly caramelized.
- While the tomatoes are roasting, season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and add olive oil. Cook the chicken for 5-6 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add basil pesto and heavy cream, stirring until well combined and heated through. Add grated Parmesan cheese and stir until the sauce thickens slightly.
- Return the chicken to the skillet, spooning the creamy pesto sauce over the top. Simmer for 2-3 minutes to let the flavors meld.
- Plate the chicken and top with roasted tomatoes. Serve immediately with your choice of side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein Swap: Substitute chicken with shrimp, salmon, or tofu for a different protein option.
- Vegetarian Option: Use mushrooms or cauliflower steaks instead of chicken.
- Cheese Boost: Add mozzarella or goat cheese for extra creaminess.
- Herb Variation: Use arugula or spinach pesto for a unique flavor twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of cream or broth if the sauce has thickened too much.
FAQs
How do I make this dish dairy-free?
You can substitute heavy cream with coconut cream and use a dairy-free pesto to make this dish suitable for a dairy-free diet.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in this recipe for convenience.
Can I make this ahead of time?
Yes, you can prepare the sauce and roast the tomatoes in advance. Store them separately and combine with freshly cooked chicken when ready to serve.
What sides go well with this dish?
This dish pairs beautifully with pasta, rice, mashed potatoes, or steamed vegetables.
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs are juicier and work just as well in this recipe.
How do I know when the chicken is cooked?
Use a meat thermometer; the internal temperature should reach 165ยฐF (74ยฐC).
Can I freeze this dish?
While you can freeze the chicken and sauce, the texture of the cream may change slightly upon reheating. Tomatoes are best roasted fresh.
What other vegetables can I roast with the tomatoes?
You can add zucchini, bell peppers, or asparagus to the roasting tray for extra vegetables.
Is there a substitute for Parmesan cheese?
You can use Pecorino Romano or nutritional yeast for a similar flavor.
How can I thicken the sauce if needed?
If the sauce is too thin, let it simmer for a few extra minutes or stir in a slurry of cornstarch and water.
Conclusion
Creamy Pesto Chicken with Roasted Tomatoes is a delightful dish that combines bold flavors and creamy textures for an unforgettable meal. Whether you’re cooking for your family or entertaining guests, this easy yet elegant recipe will impress everyone at the table. Try it today and enjoy a restaurant-quality dish in the comfort of your home!
PrintCreamy Pesto Chicken with Roasted Tomatoes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
This Creamy Pesto Chicken with Roasted Tomatoes is a quick and delicious one-pan dish perfect for weeknight dinners. Tender chicken breasts are simmered in a creamy pesto sauce and paired with juicy roasted cherry tomatoes for a burst of flavor. Serve it over pasta, rice, or alongside crusty bread for a comforting meal the whole family will love.
Ingredients
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Roasted Tomatoes:
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes:
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
- Prepare the Roasted Tomatoes:
- Preheat the oven to 400ยฐF (200ยฐC).
- Toss the cherry tomatoes with olive oil, salt, and black pepper on a baking sheet.
- Roast for 15โ20 minutes, or until the tomatoes are soft and slightly blistered.
- Cook the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sear the chicken breasts for 4โ5 minutes per side, or until golden brown. Remove from the skillet and set aside.
- Make the Creamy Pesto Sauce:
- In the same skillet, add minced garlic and sautรฉ for 30 seconds until fragrant.
- Stir in the heavy cream, basil pesto, and Parmesan cheese, stirring until smooth.
- Reduce the heat to low and simmer for 3โ5 minutes, letting the flavors meld together.
- Combine and Serve:
- Return the seared chicken to the skillet, spooning the sauce over the top.
- Simmer for 8โ10 minutes, or until the chicken is cooked through (internal temperature of 165ยฐF/74ยฐC).
- Top with roasted tomatoes and garnish with fresh basil and additional Parmesan, if desired.
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- For a lower-calorie option, use half-and-half instead of heavy cream.
- Pairs well with spaghetti, rice, or mashed potatoes.
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