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.
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
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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.
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Season chicken breasts with garlic powder, paprika, salt, and pepper.
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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.
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In the same skillet, sauté onion (adding more oil if needed) until slightly caramelized. Stir in garlic and cook for about 30 seconds.
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Add pesto to the skillet, stir briefly, then pour in cream and Parmesan. Bring to a gentle simmer.
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Return chicken and roasted tomatoes to the pan. Simmer briefly, rotating chicken in the sauce. Serve immediately.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total: around 30 minutes
Variations
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Chicken thighs: I sometimes swap in boneless, skinless thighs—they’re richer but just as delicious. Adjust cook time slightly.
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Spicy kick: I love adding chili flakes or a drizzle of hot sauce to the sauce for extra heat.
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Fresh pesto: Homemade pesto elevates the dish if I have extra time.
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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!
PrintCreamy Pesto Chicken with Roasted Tomatoes
A creamy, restaurant-style chicken dish with seared chicken breasts in a pesto-cream sauce and roasted tomatoes. Perfect for a quick, flavorful weeknight meal or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Gluten Free
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)
Instructions
- 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 working 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.
Notes
- For a spicy kick, add chili flakes or a drizzle of hot sauce to the sauce.
- Substitute chicken thighs for a richer flavor.
- Homemade pesto can elevate the dish if you have extra time.
- This dish can be served over pasta, rice, zucchini noodles, or creamy polenta.
- Leftovers can be stored for up to 3 days in an airtight container in the fridge.
- If reheating, warm on medium-low with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg