Name: Creamy Pesto Chicken with Roasted Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil (plus more for roasting); Salt and pepper to taste; 2 cups cherry or grape tomatoes; 3 cloves garlic, minced; 1/2 cup basil pesto (store-bought or homemade); 3/4 cup heavy cream; 1/4 cup grated Parmesan cheese; Fresh basil, for garnish (optional)

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Creamy Pesto Chicken with Roasted Tomatoes is a comforting, flavorful dish featuring tender chicken breasts simmered in a rich pesto cream sauce with juicy roasted tomatoes. I make this when I want something that feels indulgent but comes together easily on a weeknight.

Why You’ll Love This Recipe

I love how the bright, roasted tomatoes balance the rich creaminess of the pesto sauce. Every bite is packed with bold Italian flavors, and it feels like a restaurant‑quality meal with minimal effort. This dish pairs beautifully with pasta, rice, or crusty bread to soak up the sauce. Creamy Pesto Chicken with Roasted Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts
olive oil
salt
pepper
cherry or grape tomatoes
basil pesto
heavy cream
garlic cloves
Parmesan cheese
fresh basil (optional, for garnish)

Directions

I preheat my oven to 425°F (220°C).
I toss the cherry tomatoes with a little olive oil, salt, and pepper, then roast them on a baking sheet for about 15–20 minutes until they’re blistered and juicy.
While the tomatoes roast, I season the chicken breasts with salt and pepper.
In a large skillet, I heat olive oil over medium‑high heat and sear the chicken on both sides until golden, about 4–5 minutes per side.
I reduce the heat to medium, add minced garlic, and cook for about 30 seconds until fragrant.
I stir in the pesto and heavy cream, mixing until smooth and heated through.
I add the roasted tomatoes to the skillet and spoon some of their juices into the sauce.
I let the chicken simmer in the creamy pesto sauce for another 5 minutes so the flavors meld.
I finish with a sprinkle of Parmesan and fresh basil before serving.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, the tomatoes roast for about 15–20 minutes, and total cook time is around 30 minutes.

storage/reheating

I store leftover Creamy Pesto Chicken with Roasted Tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of broth or cream if the sauce needs loosening. I avoid the microwave when possible so the sauce stays silky.

FAQs

Can I use store‑bought pesto?

Yes, I often use store‑bought pesto to save time, and it still gives fantastic flavor.

What can I serve with this dish?

I like serving it over pasta, mashed potatoes, rice, or with crusty bread to soak up the creamy sauce.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve made this with boneless, skinless chicken thighs, and they turn out juicy and delicious—just adjust the cooking time slightly if they’re thicker.

Is this recipe suitable for meal prep?

Yes, I’ll make a batch ahead on Sunday and portion it with pasta or rice for quick lunches during the week.

Can I make this dairy‑free?

I substitute coconut milk cream and a dairy‑free pesto if I need a dairy‑free version. The flavor is still rich and satisfying.

Conclusion

Creamy Pesto Chicken with Roasted Tomatoes has become one of my favorite comfort meals because it’s rich in flavor yet simple to prepare. I make it often for family dinners and always enjoy how effortlessly it comes together.