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Creamy Pesto Chicken with Roasted Tomatoes Recipe

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3.8 from 33 reviews

This Creamy Pesto Chicken with Roasted Tomatoes is a delectable and comforting dish featuring tender chicken breasts seasoned with garlic powder and paprika, then cooked to perfection and topped with a luscious sauce made from basil pesto, heavy cream, and parmesan cheese. The addition of roasted grape tomatoes and sautéed onions adds a burst of flavor and texture, creating a harmonious blend of creamy, tangy, and savory notes. Perfect for a flavorful weeknight dinner or entertaining guests.

Ingredients

Chicken

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

Vegetables

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

Cooking Essentials

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Black pepper, to taste

Sauce

  • 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

  1. Prepare the chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, paprika, salt, and black pepper. This will ensure a flavorful base for the dish.
  2. Roast the tomatoes: Preheat your oven to 400°F (200°C). Spread the grape tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for about 15 minutes until they are soft and slightly blistered, enhancing their natural sweetness.
  3. Sauté the aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 3-4 minutes until translucent. Then add the minced garlic and sauté for another minute until fragrant.
  4. Cook the chicken: Push the onions and garlic to the side of the skillet and add the seasoned chicken breasts. Cook for 6-7 minutes per side on medium heat until the chicken is cooked through and has a nice golden crust. The internal temperature should reach 165°F (74°C).
  5. Make the sauce: Lower the heat to medium-low and pour in the basil pesto, heavy whipping cream, and grated parmesan cheese. Stir gently to combine and let the sauce simmer for 3-4 minutes until thickened and creamy. Add red chili pepper flakes if using, for a subtle heat.
  6. Combine and serve: Add the roasted grape tomatoes to the skillet and gently toss them into the creamy sauce with the chicken. Let everything warm together for a minute. Serve hot, spooning generous amounts of sauce and tomatoes over the chicken breasts for a rich and flavorful meal.

Notes

  • The dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
  • For a lighter version, substitute heavy cream with half-and-half or a coconut cream alternative for a dairy-free option.
  • If fresh basil pesto is not available, store-bought pesto works well too.
  • Adjust the red chili pepper flakes according to your heat preference or omit if you want to keep the dish mild.
  • Ensure chicken breasts are evenly pounded or sized for even cooking.

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