Creamy Pesto Chicken with Roasted Tomatoes Dinner (Print Version)

Creamy Pesto Chicken with Roasted Tomatoes: Your easy weeknight meal! Savor tender chicken, vibrant pesto, and sweet roasted tomatoes in every bite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Contains Dairy, Contains Chicken

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 pint cherry or grape tomatoes

→ Creamy Pesto Base

03 - 1/2 cup prepared basil pesto
04 - 1/2 cup heavy cream
05 - 3-4 cloves garlic, minced

→ Flavor Enhancers

06 - 2 tbsp olive oil
07 - 1/2 cup freshly grated Parmesan cheese
08 - Salt and black pepper to taste

→ Finishing Touch

09 - 1/4 cup fresh basil leaves, torn

# Instructions:

01 - Preheat your oven to 400°F (200°C). Toss your cherry or grape tomatoes with a good drizzle of olive oil, a pinch of salt, and a crack of black pepper on a baking sheet. Spread them out in a single layer – don't overcrowd them, or they'll steam instead of roast! Pop them in the oven for about 15-20 minutes, or until they're soft, slightly burst, and smell wonderfully sweet and caramelized. This is where the magic starts, honestly, the smell is just divine. I always forget to shake the pan halfway through, but it still turns out great.
02 - While the tomatoes are doing their thing, pat your chicken breasts dry with paper towels. Season them generously with salt and pepper on both sides. Heat a tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken and sear for about 5-7 minutes per side, until golden brown and cooked through. You want that beautiful crust! Don't rush this step, it adds so much flavor. I once pulled them off too early, and they looked a bit anemic, so learn from my mistakes!
03 - Remove the cooked chicken from the skillet and set it aside on a plate, tented with foil to keep it warm. Reduce the heat to medium. Add your minced garlic to the pan and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the pesto until it's fully combined and the sauce is smooth and creamy. Oh, the aroma at this point! It's just incredible. If it looks a little thick, don't panic, a splash of chicken broth can thin it out, but I usually don't need it.
04 - Return the seared chicken breasts to the skillet, nestling them into that gorgeous creamy pesto sauce. Add the roasted tomatoes right into the pan with the chicken and sauce. Gently toss everything together, making sure the chicken and tomatoes are well coated. Let it all simmer together for another 2-3 minutes, just to allow the flavors to meld and the chicken to warm through again. This is where everything comes together, and it just sings. I've had the sauce reduce too much here before, so keep an eye on it!
05 - Stir in a good handful of freshly grated Parmesan cheese into the sauce. It will melt beautifully and add a lovely salty, nutty depth. Taste and adjust seasonings – maybe a little more salt, maybe another crack of pepper. I always add more Parmesan than the recipe calls for, because, well, cheese! This step is critical for that extra layer of flavor, don't skip it.
06 - Remove the skillet from the heat. Garnish generously with fresh basil leaves, torn or roughly chopped. Serve immediately! This Creamy Pesto Chicken with Roasted Tomatoes is fantastic on its own, or with a side of pasta, rice, or crusty bread to soak up all that incredible sauce. The chicken should be tender, the tomatoes sweet, and the sauce rich and vibrant. It's a real winner, honestly.

# Notes:

01 - Don't overcrowd your pan when searing the chicken; it steams instead of browns, which I learned the hard way once!
02 - This dish holds up beautifully in the fridge for 3-4 days. I portion it out for lunch, but reheat gently to keep the sauce creamy.
03 - No chicken? Pork tenderloin works surprisingly well, or even hearty white beans for a vegetarian twist, though the texture is different, obviously.
04 - A sprinkle of fresh basil and a grating of Parmesan right before serving? Makes all the difference, trust me.

# Tools You'll Need:

01 - Large skillet
02 - Baking sheet
03 - Tongs

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 40g
Total Carbohydrate: 15g
Protein: 35g

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