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Creamy Pesto Chicken with Roasted Tomatoes

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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.

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)

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

Find it online: https://thefamilycooking.com/creamy-pesto-chicken-with-roasted-tomatoes-2/