Creamy Pesto Chicken with Roasted Tomatoes

This creamy pesto chicken with roasted tomatoes is a go to for quick weeknight dinners when I want something vibrant and comforting but only have a half hour to spare. The rich herby sauce coats every bite and the roasted tomatoes bring bursts of sweetness that balance the cream perfectly

I remember making this for friends on a whim before an impromptu movie night Though it felt last minute it tasted like something from a fancy bistro and everyone went back for seconds

Ingredients

• Boneless skinless chicken breasts: they cook quickly and soak up flavor look for plump even sized pieces
• Garlic powder: adds that all over mellow garlicky depth use fresh if you want but powder is speedy here
• Paprika: gives warmth and a golden hue smoked paprika is my favorite for an extra savory note
• Grape tomatoes: these roast up juicy and sweet burst of freshness choose firm ripe ones for best results
• Chopped onion: builds base flavor and a little sweetness yellow onions work beautifully
• Olive oil: for roasting and sautéing gives richness and helps the chicken brown
• Fresh garlic: takes the flavor up a notch I always mince it myself
• Kosher salt and cracked black pepper: season every layer and bring out all the flavors
• Basil pesto: the star creamy herb packed bright and a little tangy find a good refrigerated deli version or homemade
• Heavy whipping cream: creates that luxurious sauce thicker is better for more cling
• Grated parmesan cheese: saltiness and umami finish the sauce always grate fresh if you can
• Red chili pepper flakes: for a touch of heat they are totally optional

Step-by-Step Instructions

Prep and Roast the Tomatoes:

Preheat your oven to four hundred degrees F Line a rimmed baking sheet with parchment Toss grape tomatoes with olive oil salt and pepper until every one is glossy Spread them out in a single layer and roast them about twenty minutes until some begin to burst and look blistered This deepens their flavor and caramelizes their skins

Season Chicken:

While tomatoes roast pat chicken breasts dry with paper towels Sprinkle both sides evenly with garlic powder paprika salt and pepper for an even coating

Sear the Chicken:

Heat olive oil in a large skillet over medium heat Once hot add the chicken in a single layer Sear for five minutes without moving this allows a golden crust to develop Flip and do another five minutes or until juices run clear and they feel firm Remove to a plate and tent loosely with foil

Cook Aromatics:

In the same skillet add chopped onion If the skillet seems dry drizzle in a little more oil Sauté onions over medium low until translucent and caramelized about four minutes Add minced garlic stir constantly until fragrant just thirty seconds

Build the Sauce:

Add pesto to the onion and garlic mixture and stir so everything is glossy Pour in the heavy whipping cream and sprinkle in the grated parmesan Stir well then simmer for about three minutes until the sauce thickens slightly

Finish with Chicken and Tomatoes:

Nestle the cooked chicken breasts and roasted tomatoes into the skillet with the creamy pesto sauce Reheat for two minutes spooning sauce over the chicken to coat Serve hot with extra parmesan and a sprinkle of chili flakes if you like heat

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The first time I tried making this with homemade pesto it blew me away There is nothing like the smell of basil garlic and parmesan melting into cream My sister and I laughed about how we kept sneaking spoonfuls of the sauce straight from the pan before serving

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days The sauce may thicken so add a splash of cream or milk when reheating I prefer to gently reheat in a skillet rather than a microwave to preserve the chicken’s juiciness

Ingredient Substitutions

If you cannot find grape tomatoes any cherry tomato will do For a lighter option swap heavy cream with half and half or full fat coconut milk If someone does not eat chicken boneless turkey or even tofu work as great stand ins

Serving Suggestions

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This is perfect over a bed of al dente pasta rice or creamy mashed potatoes Fresh crusty bread works for scooping up that extra sauce For a low carb option serve with sautéed spinach or roasted cauliflower

Cultural Context

Pesto comes from the Liguria region of Italy Traditionally pounded in a mortar with basil pine nuts garlic and cheese it brings that classic sunny herbal flavor Chicken with creamy sauces pops up across many cuisines but the combination here gives a modern Italian inspired twist with American weeknight ease

Frequently Asked Questions

→ Can I substitute chicken thighs for breasts?

Yes, chicken thighs work well. Adjust cooking times slightly to ensure they cook through and remain juicy.

→ How can I make the sauce thicker?

Simmer the sauce a minute or two longer, or add a little extra parmesan to achieve a thicker texture.

→ Is homemade pesto necessary?

Store-bought pesto is convenient and tasty, but homemade pesto adds a fresher flavor if you have the time.

→ What sides pair best?

Pasta, rice, polenta, or rustic bread complement the creamy sauce and soak up the vibrant flavors.

→ How should leftovers be stored?

Refrigerate leftovers in an airtight container for 2–3 days. Gently reheat to preserve the sauce’s creaminess.

→ Can I add vegetables to this dish?

Spinach, zucchini, or mushrooms can be added for extra nutrients and texture. Stir them in during simmering.