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Creamy Pesto Chicken with Roasted Tomatoes Recipe

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4 from 22 reviews

This Creamy Pesto Chicken with Roasted Tomatoes is a flavorful and comforting dish featuring tender chicken breasts seasoned with garlic and paprika, roasted grape tomatoes, and a rich creamy pesto sauce made with basil pesto, heavy cream, and Parmesan cheese. It’s a perfect dinner option that combines simple ingredients for a deliciously satisfying meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 medium chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Vegetables and Aromatics

  • 10 oz grape tomatoes
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Oils and Spices

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 1/2 teaspoon red chili pepper flakes (optional)

Sauce

  • 1/2 cup basil pesto
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry, then season them evenly with garlic powder, paprika, salt, and black pepper. Set aside.
  2. Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the grape tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast for about 15-20 minutes or until they start to blister and soften.
  3. Sauté Aromatics: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3–4 minutes until the onions are translucent and fragrant.
  4. Cook the Chicken: Push the aromatics to the side of the skillet, add the seasoned chicken breasts, and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken from skillet and keep warm.
  5. Make the Sauce: In the same skillet, reduce heat to low and stir in the basil pesto, heavy whipping cream, Parmesan cheese, and red chili pepper flakes if using. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
  6. Combine and Serve: Return the cooked chicken back to the skillet and spoon the roasted tomatoes into the sauce. Let everything simmer together for another 2 minutes to meld the flavors. Serve warm.

Notes

  • For a dairy-free version, substitute heavy cream and Parmesan with coconut cream and nutritional yeast, respectively.
  • You can use fresh tomatoes instead of grape tomatoes if preferred; cherry tomatoes also work well.
  • If you like a spicier dish, increase the red chili flakes or add a dash of cayenne pepper.
  • Serve with a side of steamed vegetables, pasta, or crusty bread to complete your meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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