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Creamy Pesto Chicken with Roasted Tomatoes

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Creamy Pesto Chicken with Roasted Tomatoes combines tender chicken breasts smothered in a rich, creamy basil pesto sauce with sweet, oven-roasted cherry tomatoes for a flavorful and comforting meal.

Ingredients

  1. 4 chicken breasts
    2 tablespoons olive oil, divided
    Salt and pepper, to taste
    1 pint cherry tomatoes
    1/3 cup basil pesto
    1/2 cup heavy cream or half-and-half
    3 cloves garlic, minced
    1/4 cup grated Parmesan cheese
    Optional: fresh basil for garnish

Instructions

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

  1. Season chicken breasts with salt and pepper. Heat remaining olive oil in a skillet over medium-high heat.
  2. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  4. Stir in basil pesto and heavy cream. Simmer gently until sauce thickens slightly, about 3-5 minutes.
  5. Return chicken to skillet, spoon creamy pesto sauce over it, and heat through for 2 minutes.
  6. Add roasted tomatoes to the skillet or serve on the side.
  7. Sprinkle with Parmesan cheese and garnish with fresh basil if desired.

Notes

  1. Swap chicken breasts for thighs for a juicier dish.
  2. Use vegan pesto and coconut cream for a dairy-free and vegan option.
  3. Add spinach or arugula to the sauce for extra greens.
  4. Incorporate pine nuts or toasted walnuts for texture and flavor.
  5. Store leftovers in airtight container for up to 3 days in the fridge.
  6. Reheat gently to maintain creamy sauce and tender chicken.

Nutrition

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