Creamy Pesto Chicken Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
10 ounces grape tomatoes
05 -
1/2 medium onion, chopped
06 -
2 tablespoons olive oil
07 -
3 cloves garlic, minced
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/2 cup basil pesto
11 -
1/2 cup heavy whipping cream
12 -
1/4 cup grated parmesan cheese
13 -
1/2 teaspoon red chili pepper flakes (optional)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss grape tomatoes with 2 tablespoons olive oil, salt, and black pepper on a rimmed baking sheet. Spread tomatoes evenly and roast for 20 minutes until blistered.
02 -
Pat chicken breasts dry and season all sides with garlic powder, paprika, salt, and black pepper.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken breasts until browned and cooked through, about 5 minutes per side. Transfer chicken to a plate and set aside.
04 -
In the same skillet, cook chopped onion until slightly caramelized, adding more oil if needed. Stir in minced garlic and cook for 30 seconds until fragrant.
05 -
Add basil pesto to the skillet and combine with onions. Stir in heavy whipping cream and grated parmesan cheese, mixing gently. Bring to a gentle simmer.
06 -
Return seared chicken and roasted tomatoes to the skillet. Reheat for 2–3 minutes in the sauce. Garnish with red chili pepper flakes if desired and serve immediately.
# Notes:
01 -
Allow the chicken to rest briefly before slicing for juicier results.