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Pesto has gained immense popularity in the culinary world, and for good reason. This vibrant green sauce, traditionally made from fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese, offers a burst of flavor that elevates any dish. The herbal notes of basil combined with the richness of olive oil create a unique taste that perfectly complements chicken, making it an ideal match for this creamy dish.

Creamy Pesto Chicken with Roasted Tomatoes

Discover the ultimate comfort food with this creamy pesto chicken recipe! Juicy chicken breasts are cooked to perfection and enveloped in a rich, flavorful pesto sauce, complemented by sweet roasted cherry tomatoes. Perfect for a weeknight dinner or special occasion, this dish pairs beautifully with pasta or can stand on its own. With simple ingredients and easy steps, you can have a delicious meal ready in under an hour. Enjoy the fresh taste of basil and the creamy goodness today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Cooked pasta (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Tomatoes: In a baking dish, combine the halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Toss well to coat. Spread the tomatoes out in a single layer and roast in the oven for 20-25 minutes or until soft and slightly caramelized.

      Prepare the Chicken: While the tomatoes are roasting, season the chicken breasts with salt and pepper on both sides.

        Cook the Chicken: In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

          Make the Creamy Pesto Sauce: In the same skillet, lower the heat to medium. Pour in the heavy cream and bring to a gentle simmer. Stir in the basil pesto and Parmesan cheese, mixing until well combined. Let it simmer for a couple of minutes until thickened.

            Combine Everything: Slice the cooked chicken and return it to the skillet, allowing it to soak up the creamy pesto sauce. Add the roasted tomatoes to the skillet and gently toss to combine.

              Serve: Plate the creamy pesto chicken with roasted tomatoes, and if desired, serve over cooked pasta. Garnish with fresh basil leaves for an added touch.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 2 servings