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Creamy Pesto Chicken with Roasted Tomatoes

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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.

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

  1. 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.
  2. Season chicken breasts with garlic powder, paprika, salt, and pepper.
  3. 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.
  4. In the same skillet, sauté onion (adding more oil if needed) until slightly caramelized. Stir in garlic and cook for about 30 seconds.
  5. Add pesto to the skillet, stir briefly, then pour in cream and Parmesan. Bring to a gentle simmer.
  6. 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

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