Description
Creamy Pesto Chicken with Roasted Tomatoes is a delicious Italian-American main course featuring tender chicken breasts cooked to golden perfection in a creamy basil pesto sauce, complemented by sweet, caramelized roasted cherry tomatoes. This easy-to-make dish combines rich flavors and textures, perfect for a flavorful weeknight meal.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil (for cooking chicken)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil (for roasting tomatoes)
- Pinch of salt
- Black pepper to taste
Creamy Pesto Sauce
- 2 tablespoons olive oil (additional)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Roast the tomatoes: Preheat the oven to 400°F. In a bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread the tomatoes evenly on a baking sheet. Roast in the oven for 15 minutes until the tomatoes are tender and slightly caramelized.
- Prepare the chicken: While the tomatoes roast, season the chicken breasts on both sides with salt, black pepper, and garlic powder. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the creamy pesto sauce: In the same skillet, reduce heat to medium and sauté the minced garlic for about 1 minute until fragrant. Stir in the heavy cream, prepared basil pesto, and grated Parmesan cheese. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
- Combine and serve: Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Add the roasted tomatoes to the skillet and toss gently to incorporate everything evenly. Garnish with chopped fresh basil and sprinkle with red pepper flakes if desired. Serve immediately.
Notes
- Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
- You can substitute sun-dried tomatoes for roasted tomatoes for a different flavor profile.
- For a lighter version, use half-and-half instead of heavy cream.
