Name: Creamy Pesto Chicken with Roasted Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 medium chicken breasts; 1 teaspoon garlic powder; 1 teaspoon paprika; 10 oz grape tomatoes; ½ medium onion, chopped; 2 tablespoons olive oil (plus extra if needed); 3 cloves garlic, minced; ¼ teaspoon salt & black pepper; ½ cup basil pesto; ½ cup heavy whipping cream; ¼ cup grated Parmesan cheese; ½ teaspoon red chili flakes (optional)

Jump to Recipe·Leave a Review

I share a creamy, restaurant-style chicken dish that’s ready in just 30 minutes. Tender chicken breasts are seared to perfection, then bathed in a luscious pesto‑cream sauce alongside blistered roasted tomatoes.

Creamy Pesto Chicken with Roasted Tomatoes

Why You’ll Love This Recipe

I love how this dish comes together quickly and packs bold flavors—garlic, fresh pesto, and roasted tomatoes all wrapped in a velvety cream sauce. It’s elegant enough for guests but simple enough for a weekday meal. Plus, the leftovers reheat beautifully—I often enjoy it for lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
10 oz grape tomatoes
½ medium onion, chopped
2 tablespoons olive oil (plus extra if needed)
3 cloves garlic, minced
¼ teaspoon salt & black pepper
½ cup basil pesto
½ cup heavy whipping cream
¼ cup grated Parmesan cheese
½ teaspoon red chili flakes (optional)

Directions

Preheat the oven to 400 °F (200 °C). Toss tomatoes with 2 Tbsp olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until blistered while I work on the chicken.
Season chicken breasts with garlic powder, paprika, salt, and pepper.
In a large skillet, heat 2 Tbsp olive oil over medium. Sear chicken about 5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, sauté onion (adding more oil if needed) until slightly caramelized. Stir in garlic and cook for about 30 seconds.
Add pesto to the skillet, stir briefly, then pour in cream and Parmesan. Bring to a gentle simmer.
Return chicken and roasted tomatoes to the pan. Simmer briefly, rotating chicken in the sauce. Serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total: around 30 minutes

Variations

Chicken thighs: I sometimes swap in boneless, skinless thighs—they’re richer but just as delicious. Adjust cook time slightly.
Spicy kick: I love adding chili flakes or a drizzle of hot sauce to the sauce for extra heat.
Fresh pesto: Homemade pesto elevates the dish if I have extra time.
Side swaps: I serve it over pasta, rice, zucchini noodles, or even creamy polenta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm gently on medium-low with a splash of water to loosen the sauce—it stays creamy and delicious.

FAQs

How long does leftover pesto chicken last?

I keep it refrigerated in an airtight container and use it within 3 days for best flavor and quality.

Can I make this ahead?

Absolutely! I recommend prepping up to the roasting tomatoes and chicken; then when ready, quickly reheat everything together in the skillet.

Can I use a substitute for heavy cream?

Yes—half‑and‑half will work, though it may be slightly thinner. For dairy-free, I suggest coconut cream, though the flavor will shift.

What if I don’t have roasted tomatoes?

I sometimes use sun‑dried tomatoes stirred into the sauce, though roasting fresh ones adds extra sweetness and texture.

Is this gluten-free?

Yes—as written, it’s gluten-free. Just double-check that your pesto and cream are certified gluten-free if needed.

Conclusion

I hope this creamy pesto chicken becomes a go-to in your kitchen—it’s quick, flavorful, and endlessly comforting. Let me know how you enjoy it or any tasty twists you try!