Print

Creamy Pesto Chicken with Roasted Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Pesto Chicken with Roasted Tomatoes is a quick and delicious dinner that’s full of flavor. Juicy chicken breasts are smothered in a creamy pesto sauce and topped with sweet, caramelized roasted tomatoes. Perfect for serving over pasta, rice, or zucchini noodles, this dish is a family favorite!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the Roasted Tomatoes:

  • 1 pint cherry or grape tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Creamy Pesto Sauce:

  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1/3 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Roasted Tomatoes:
    • Preheat the oven to 400°F (200°C).
    • Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
    • Roast for 15–20 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and set aside.
  2. Cook the Chicken:
    • Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
    • Heat olive oil in a large skillet over medium heat.
    • Add the chicken breasts and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside.
  3. Make the Creamy Pesto Sauce:
    • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
    • Stir in the heavy cream and bring to a gentle simmer.
    • Add the pesto and Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
  4. Combine Everything:
    • Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2–3 minutes to absorb the flavors.
    • Top with the roasted tomatoes before serving.
  5. Serve:
    • Serve hot over your choice of pasta, rice, or vegetables. Garnish with additional Parmesan and fresh basil, if desired.

Notes

  • For a low-carb option, serve over zucchini noodles or cauliflower rice.
  • You can use sun-dried tomatoes instead of roasted tomatoes for a different twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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