Creamy Pesto Chicken with Roasted Tomatoes

Why You’ll Love This Recipe

This dish is the perfect marriage of creamy, savory, and slightly sweet flavors. The pesto sauce adds herby richness, while the roasted tomatoes offer a pop of natural sweetness that balances the cream. It’s a one-pan wonder that feels indulgent but is simple enough to make on a weeknight. Plus, it’s versatile and pairs beautifully with pasta, rice, or crusty bread.

Ingredients

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

• Boneless, skinless chicken breasts
• Salt
• Black pepper
• Olive oil
• Cherry tomatoes
• Garlic cloves, minced
• Heavy cream
• Basil pesto (store-bought or homemade)
• Grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C).
2. Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, or until the tomatoes begin to blister and soften.
3. While the tomatoes are roasting, season the chicken breasts with salt and pepper.
4. Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5–6 minutes per side until golden and cooked through. Remove and set aside.
5. In the same skillet, add the minced garlic and sauté for 30 seconds.
6. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese until well combined.
7. Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 3–5 minutes to allow flavors to meld.
8. Top with the roasted tomatoes and garnish with fresh basil if desired. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Swap chicken breasts for chicken thighs for a juicier, more flavorful result.
• Use sun-dried tomatoes instead of roasted cherry tomatoes for a deeper flavor.
• Add sautéed spinach or mushrooms for extra veggies.
• Replace heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
• Stir in cooked pasta or gnocchi to make a complete one-pan meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.
Alternatively, microwave in short intervals, stirring in between, until heated through.
This dish is best enjoyed fresh, as the cream sauce may separate slightly upon reheating.

FAQs

What type of pesto should I use?

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

Can I make this dish dairy-free?

Yes, substitute the heavy cream with a non-dairy alternative and use a dairy-free pesto and cheese.

Can I make this ahead of time?

Yes, you can cook the chicken and sauce in advance, then reheat and add freshly roasted tomatoes before serving.

What’s the best way to roast the tomatoes?

Roast them in a preheated 400°F oven for 15–20 minutes with olive oil, salt, and pepper until they blister.

What can I serve with this dish?

It pairs wonderfully with pasta, rice, mashed potatoes, or a slice of crusty bread to soak up the sauce.

Is this recipe low-carb?

Yes, it’s naturally low in carbs. For a keto-friendly meal, pair it with cauliflower rice or zucchini noodles.

Can I use pre-cooked chicken?

Yes, add pre-cooked or leftover chicken during the sauce step and simmer until heated through.

How do I prevent the sauce from curdling?

Keep the heat on low when adding cream and avoid boiling the sauce once the cream is added.

Can I freeze this dish?

Cream-based sauces don’t freeze well as they may separate upon thawing. It’s best enjoyed fresh or stored in the fridge.

How can I thicken the sauce?

Let it simmer uncovered for a few extra minutes, or stir in a small amount of grated Parmesan to help thicken.

Conclusion

Creamy Pesto Chicken with Roasted Tomatoes is a comforting, flavorful meal that brings together vibrant ingredients in a rich and creamy sauce. It’s easy to prepare yet delivers restaurant-quality taste that’s sure to impress. Whether served over pasta or enjoyed on its own, this dish is bound to become a go-to favorite in your kitchen.

Creamy Pesto Chicken with Roasted Tomatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Pesto Chicken with Roasted Tomatoes is a rich and comforting one-pan dish featuring tender chicken breasts in a velvety pesto cream sauce, topped with sweet, oven-roasted cherry tomatoes. It’s flavorful, easy to prepare, and perfect for both weeknights and special dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Italian-American

Ingredients

• 4 boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil (divided)
• 2 cups cherry tomatoes
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 15–20 minutes until blistered and softened.
3. Season chicken breasts with salt and pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
5. In the same skillet, add minced garlic and sauté for 30 seconds.
6. Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese until combined.
7. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 3–5 minutes to meld the flavors.
8. Top with roasted tomatoes and garnish with fresh basil if desired. Serve immediately.

Notes

• Use sun-dried tomatoes for a deeper flavor alternative.
• Add spinach or mushrooms for extra vegetables.
• Swap chicken breasts for thighs for added juiciness.
• Best enjoyed fresh, as cream sauces may separate upon reheating.
• Keep heat low when adding cream to avoid curdling.

Nutrition

• Serving Size: 1 chicken breast with sauce and tomatoes
• Calories: 420
• Sugar: 4g
• Sodium: 520mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 120mg