Description
This Creamy Pesto Chicken with Roasted Tomatoes recipe offers a deliciously rich and flavorful meal perfect for a quick weeknight dinner. Juicy chicken breasts are seasoned and pan-seared to perfection, then combined with a luscious creamy basil pesto sauce and sweet roasted grape tomatoes for a satisfying blend of textures and tastes.
Ingredients
Scale
Chicken and Seasonings
- 4 medium chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- Black pepper, to taste
Roasted Tomatoes
- 10 oz grape tomatoes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Black pepper, to taste
Sauce
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon red chili pepper flakes (optional)
Instructions
- Preheat the Oven and Roast Tomatoes: Preheat your oven to 400ºF (200ºC). Toss the grape tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Roast them in the oven for 20 minutes or until they are blistered and slightly caramelized, enhancing their natural sweetness.
- Season and Cook the Chicken: While the tomatoes roast, season the chicken breasts evenly with garlic powder, paprika, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken for about 5 minutes on each side or until they are browned on the outside and cooked through internally.
- Prepare the Pesto Sauce: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook until caramelized and soft. Add the minced garlic and cook for an additional minute until fragrant. Stir in the basil pesto, heavy whipping cream, and grated parmesan cheese. Allow the sauce to simmer gently and thicken, stirring occasionally. If desired, add red chili pepper flakes for a spicy kick.
- Combine and Serve: Return the cooked chicken breasts to the skillet, add the roasted tomatoes, and gently reheat everything together to combine flavors. Serve the creamy pesto chicken with the roasted tomatoes while hot, garnishing with extra parmesan or fresh basil if preferred.
Notes
- This recipe serves 4 people.
- You can substitute grape tomatoes with cherry tomatoes if preferred.
- Adjust the chili flakes according to your spice preference or omit for a milder flavor.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free option.
- Make sure not to overcrowd the skillet when cooking chicken to get a good sear.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
