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Creamy Pesto Chicken with Roasted Tomatoes

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  • Author: KimEasy
  • 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

Units Scale

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

  1. Prepare the Roasted Tomatoes:
    • Preheat the oven to 400°F (200°C).
    • Toss the cherry tomatoes with olive oil, salt, and black pepper on a baking sheet.
    • Roast for 15–20 minutes, or until the tomatoes are soft and slightly blistered.
  2. 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 4–5 minutes per side, or until golden brown. Remove from the skillet and set aside.
  3. Make the Creamy Pesto Sauce:
    • In the same skillet, add minced garlic and sauté 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 3–5 minutes, letting the flavors meld together.
  4. Combine and Serve:
    • Return the seared chicken to the skillet, spooning the sauce over the top.
    • Simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
    • 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.

Find it online: https://newsvks.com/creamy-pesto-chicken-with-roasted-tomatoes/