Creamy Pesto Chicken with Roasted Tomatoes

Why You’ll Love This Recipe

This dish brings together the fresh, vibrant flavors of basil pesto with the indulgence of creamy sauce, creating a perfect balance that elevates simple chicken breasts. Roasting the tomatoes intensifies their natural sweetness, adding a delicious contrast. Plus, it’s quick to prepare and uses ingredients that are easy to find.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts

• Olive oil

• Salt and pepper

• Cherry tomatoes

• Basil pesto

• Heavy cream or half-and-half

• Garlic cloves

• Parmesan cheese

• Fresh basil (optional for garnish)

Directions

1. Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, then roast on a baking sheet for about 15-20 minutes until softened and slightly caramelized.

2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove from the skillet and set aside.

3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

4. Stir in basil pesto and heavy cream, simmer gently until the sauce thickens slightly.

5. Return the chicken to the skillet, spoon the creamy pesto sauce over it, and let it heat through for a couple of minutes.

6. Add the roasted tomatoes to the skillet or serve on the side. Sprinkle with Parmesan cheese and fresh basil if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Swap chicken breasts for chicken thighs for a juicier, more flavorful option.

• Use vegan pesto and coconut cream to make this dish dairy-free and vegan-friendly.

• Add spinach or arugula to the skillet with the sauce for extra greens.

• Incorporate pine nuts or toasted walnuts for additional texture and nutty flavor.

Storage/Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave until heated through. Avoid overheating to keep the chicken tender and the sauce creamy.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking.

What kind of pesto is best for this dish?

Traditional basil pesto works best, but you can experiment with sun-dried tomato or kale pesto for a twist.

Can I prepare this recipe in advance?

You can roast the tomatoes and make the pesto sauce ahead of time, but it’s best to cook the chicken fresh for optimal texture.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use pesto that does not contain gluten ingredients.

Can I use canned tomatoes instead of fresh?

Fresh cherry tomatoes provide the best flavor and texture, but you can use canned if necessary; roast or sauté them to concentrate flavors.

How can I make this recipe healthier?

Use half-and-half instead of heavy cream or reduce the amount of cream to lower calories.

Can I double this recipe for meal prep?

Yes, it scales well for larger batches and stores nicely for meal prep.

What side dishes pair well with creamy pesto chicken?

Serve with pasta, rice, garlic bread, or a simple green salad.

How spicy is this dish?

This dish is mild, but you can add red pepper flakes if you want a spicy kick.

Can I freeze the leftovers?

You can freeze the chicken and sauce, but roasted tomatoes may lose texture. Reheat slowly to maintain quality.

Conclusion

Creamy Pesto Chicken with Roasted Tomatoes is a perfect blend of fresh, creamy, and savory flavors that make for an easy yet elegant meal. Whether for a cozy family dinner or a small gathering, this dish is sure to impress with minimal effort and maximum taste. Enjoy the delicious combination of roasted tomatoes and creamy pesto sauce alongside tender chicken — a recipe that’s sure to become a favorite.