Creamy Pesto Chicken with Roasted Tomatoes

Why You’ll Love This Recipe

This recipe brings together the best of both worlds – a creamy, savory pesto sauce with the burst of roasted tomatoes and the tender juiciness of perfectly cooked chicken. The pesto adds a layer of herby, garlicky goodness that pairs wonderfully with the rich, creamy base. Roasting the tomatoes brings out their natural sweetness, which contrasts perfectly with the spicy kick of chili flakes (if you choose to add them). It’s a well-rounded dish that’s simple to prepare yet bursting with flavor!

Ingredients

• 4 medium chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 10oz grape tomatoes
• 1/2 medium onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt + black pepper (to taste)
• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the tomatoes: Preheat your oven to 400°F (200°C). In a baking dish, toss the grape tomatoes and chopped onion with 1 tablespoon of olive oil, salt, and pepper. Roast them in the oven for about 20-25 minutes, or until they are soft and slightly charred.
2. Season and cook the chicken: While the tomatoes are roasting, season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the creamy pesto sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Lower the heat and pour in the pesto, heavy cream, and parmesan cheese. Stir well, allowing the sauce to come together and thicken slightly, about 3-4 minutes.
4. Combine the chicken and sauce: Return the cooked chicken breasts to the skillet with the creamy pesto sauce. Spoon some of the sauce over the chicken, and let it simmer for an additional 2-3 minutes to allow the chicken to absorb the flavors.
5. Add the roasted tomatoes: Once the tomatoes are done roasting, remove them from the oven and gently stir them into the skillet with the chicken and sauce. If desired, sprinkle with red chili pepper flakes for a bit of heat.
6. Serve: Serve the creamy pesto chicken with roasted tomatoes over pasta, rice, or with a side of sautéed vegetables. Garnish with additional parmesan cheese and fresh basil, if desired.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Chicken thighs: For a juicier, more flavorful option, use bone-in or boneless chicken thighs instead of breasts.
• Veggie option: If you prefer a vegetarian dish, swap the chicken for roasted cauliflower or mushrooms.
• Dairy-free: Use coconut cream and dairy-free pesto to make this dish dairy-free, and top with vegan parmesan or nutritional yeast.
• Spicy pesto: Add extra chili pepper flakes or a splash of sriracha to the pesto for more heat.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes, or in a skillet over medium heat until warmed through.

FAQs

1. Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto works perfectly fine for this recipe. Just make sure to choose one with high-quality ingredients for the best flavor.

2. Can I substitute heavy cream with a lighter alternative?

Yes, you can substitute heavy cream with half-and-half or coconut milk for a lighter version, but keep in mind the texture and richness will change.

3. Can I make this recipe ahead of time?

Yes, you can cook the chicken and prepare the pesto sauce ahead of time. Store the components separately in the fridge and assemble the dish when you’re ready to serve.

4. Can I add more vegetables to this dish?

Absolutely! You can add spinach, bell peppers, or zucchini to the pesto sauce for extra nutrition and flavor.

5. How can I make this recipe spicier?

If you like more heat, increase the amount of red chili pepper flakes, or add a pinch of cayenne pepper to the pesto sauce.

6. What kind of cheese can I use instead of parmesan?

You can substitute parmesan with Romano, Asiago, or a different hard cheese, depending on your preference.

7. Can I freeze this dish?

While it’s best fresh, you can freeze the chicken and pesto sauce (without the tomatoes) for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

8. Can I use different tomatoes instead of grape tomatoes?

Yes, cherry tomatoes or even diced Roma tomatoes would work as a substitute for grape tomatoes.

9. Can I make this dish without the cream?

You can replace the heavy cream with chicken broth and a bit of cornstarch to create a lighter sauce, but it will not be as creamy.

10. Can I add nuts to the pesto sauce for extra texture?

Yes, pine nuts or walnuts can be added to the pesto sauce for a bit of crunch and extra richness.

Conclusion

Creamy Pesto Chicken with Roasted Tomatoes is a flavorful, comforting dish that is easy to prepare and packed with delicious flavors. With tender chicken, a rich pesto sauce, and sweet roasted tomatoes, this recipe will quickly become a family favorite. Whether you’re serving it over pasta, rice, or alongside veggies, this dish offers a perfect balance of creamy, savory, and fresh flavors in every bite.

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