Description
Creamy Pesto Chicken with Roasted Tomatoes is a rich, weeknight-friendly meal featuring golden-seared chicken in a pesto cream sauce with juicy roasted cherry tomatoes—comforting, flavorful, and fast.
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)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cherry tomatoes with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until blistered and juicy.
- Season chicken breasts with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden, about 4–5 minutes per side.
- Reduce heat to medium, add minced garlic, and cook for 30 seconds until fragrant.
- Stir in pesto and heavy cream, mixing until the sauce is smooth and heated through.
- Add roasted tomatoes and some of their juices to the skillet, stirring to combine.
- Simmer chicken in the sauce for another 5 minutes, letting flavors meld.
- Sprinkle with Parmesan and fresh basil before serving.
Notes
- Use store-bought pesto for convenience or homemade for extra freshness.
- Swap in chicken thighs for a juicier option—adjust cook time as needed.
- Serve with pasta, rice, mashed potatoes, or crusty bread.
- For dairy-free, use coconut cream and dairy-free pesto.
- Store leftovers up to 3 days; reheat gently on stovetop with extra cream if needed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 115mg
