Creamy Pesto Chicken with Roasted Tomatoes Recipe
If you’re looking for a dish that delivers big on flavor, feels oh-so-decadent, and is stunning enough for a special occasion yet simple enough for a weeknight, you’ve just met your match: Creamy Pesto Chicken with Roasted Tomatoes Recipe. Imagine juicy golden chicken breasts resting in a luscious pesto cream sauce, showered with bursty, caramelized cherry tomatoes and finished with a drift of fresh basil. Each bite is herbaceous, creamy, and just kissed with sweet tomato tang. This is comfort food with a bright Mediterranean twist, and I can’t wait to show you how effortless—and rewarding—this recipe is to bring to your table.
Ingredients You’ll Need
One of the best things about this Creamy Pesto Chicken with Roasted Tomatoes Recipe is how it relies on a handful of fresh, everyday ingredients. Each one does heavy lifting—bringing texture, color, and flavor to every forkful, making the meal both comforting and vibrant.
- Boneless Skinless Chicken Breasts: The star of the show—choose plump, evenly sized breasts so they cook up juicy and tender.
- Olive Oil: Adds rich flavor and helps the chicken and tomatoes develop that golden, mouthwatering finish.
- Cherry Tomatoes: Roasting these intensifies their natural sweetness and gives you bursts of flavor in every bite.
- Heavy Cream: The magic behind the creamy sauce—feel free to sub half-and-half for a lighter, still luscious version.
- Basil Pesto: This brings tons of herby, garlicky flavor—use your favorite store brand or homemade pesto if you have it!
- Garlic: A couple of fresh cloves sautéed in butter makes the whole dish sing.
- Parmesan Cheese: Melts into the sauce for nutty, salty depth—freshly grated is best for meltiness.
- Butter: Just a touch rounds out the sauce and helps the garlic become fragrant.
- Salt and Pepper: Essential for bringing all those flavors into sharp, delicious focus.
- Fresh Basil Leaves: The final flourish—fresh, bright, and just what you need to finish off the plate beautifully.
How to Make Creamy Pesto Chicken with Roasted Tomatoes Recipe
Step 1: Roast the Cherry Tomatoes
Roll up your sleeves for the very best part—getting those cherry tomatoes caramelized and oh-so-sweet! Toss halved cherry tomatoes with a drizzle of olive oil, sprinkle with salt and pepper, and then roast them on a baking sheet in a hot oven until they’re glossy, wrinkled, and just starting to burst. This step infuses the Creamy Pesto Chicken with Roasted Tomatoes Recipe with pops of concentrated tomato flavor that brighten up every bite.
Step 2: Sear the Chicken Breasts
While your kitchen is filling up with the aroma of roasting tomatoes, season your chicken generously with salt and pepper. Sear the breasts in a hot skillet with olive oil until both sides are beautifully golden and cooked just through. This creates all those tasty pan juices that will become the flavor base for your creamy sauce.
Step 3: Make the Creamy Pesto Sauce
In the very same skillet, melt a bit of butter, then toss in minced garlic and let it sizzle until fragrant. Pour in the heavy cream and your favorite basil pesto, stirring gently as it simmers and thickens ever so slightly. A handful of grated Parmesan goes in next—watch it melt right in. The sauce becomes gorgeously velvety, flecked with green from the pesto and bursting with aroma.
Step 4: Bring It All Together
Slide the golden chicken breasts back into the skillet and spoon that inviting sauce right over the top. Let everything bubble together for a couple of minutes so the flavors meld and the chicken soaks up all that creamy pesto goodness. Now’s the moment for a little taste—add another pinch of salt or pepper if you think it needs it!
Step 5: Top and Serve
Nestle your roasted tomatoes lovingly on top of the chicken, letting their sweet juices swirl into the pesto sauce. Scatter with plenty of fresh basil leaves and an extra sprinkle of Parmesan if you’re feeling fancy. Your Creamy Pesto Chicken with Roasted Tomatoes Recipe is ready to impress!
How to Serve Creamy Pesto Chicken with Roasted Tomatoes Recipe
Garnishes
A shower of fresh basil leaves instantly lifts the entire plate, adding color, fragrance, and that extra “I cooked with love” touch. For even more flavor (and a touch of elegance), a fresh grating of Parmesan cheese or a drizzle of good olive oil right before serving is always a winning move.
Side Dishes
This Creamy Pesto Chicken with Roasted Tomatoes Recipe begs to be paired with something comforting to soak up the creamy sauce. I love serving it with al dente pasta, fluffy steamed rice, or thick slices of crusty bread. For a lighter meal, a crisp green salad tossed in a lemony vinaigrette is perfect.
Creative Ways to Present
For a dinner party, try slicing the chicken and arranging it over a bed of pasta, then spooning the sauce and tomatoes on top for a beautiful presentation. Or, serve the chicken family-style in the skillet, letting everyone dig in. You could even tuck the chicken and tomatoes into toasted ciabatta for a hearty sandwich with loads of Italian flair!
Make Ahead and Storage
Storing Leftovers
Leftovers of the Creamy Pesto Chicken with Roasted Tomatoes Recipe keep beautifully. Simply pop any cooled leftovers into an airtight container and refrigerate for up to three days. The flavors deepen overnight, making lunchtime the next day even better.
Freezing
If you want to keep some on hand for busy nights, you can absolutely freeze this dish. Let the chicken and sauce cool completely, store in freezer-safe containers, and freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of cream or milk if the sauce seems too thick. Warm gently until heated through—this helps keep everything tender and prevents the sauce from breaking. Avoid microwaving if possible, but if you do, use short bursts at medium power.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great substitute, offering a bit more richness. Adjust the cook time as needed—they may take a few minutes longer to cook through but will stay juicy and flavorful in the creamy pesto sauce.
Is there a dairy-free version of this dish?
You can easily make a dairy-free version by swapping the heavy cream for a plant-based alternative (such as coconut cream or cashew cream) and using a vegan pesto and cheese. The results will still be deliciously creamy!
Can I make Creamy Pesto Chicken with Roasted Tomatoes Recipe ahead of time?
Yes, you can prepare the entire dish in advance and gently reheat it before serving, or just roast the tomatoes and make the sauce ahead, then quickly sear the chicken and combine everything right before dinner.
What’s the best way to tell when the chicken is cooked through?
A meat thermometer is your best friend here—the chicken should register 165°F (74°C) at the thickest part. If you don’t have a thermometer, make sure the juices run clear and the meat is no longer pink inside.
Can I add extra vegetables to this recipe?
Definitely! Spinach, zucchini, or sautéed mushrooms blend well with the creamy pesto sauce and roasted tomatoes. Wilt the greens or sauté the veggies before combining them with the chicken for a burst of color and nutrition.
Final Thoughts
If you crave a dish that’s cozy, crave-worthy, and downright joyful to make and eat, the Creamy Pesto Chicken with Roasted Tomatoes Recipe truly delivers. Give it a try this week—you’ll fall in love with how easy, flavorful, and crowd-pleasing it is, just like I did!
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Creamy Pesto Chicken with Roasted Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Creamy Pesto Chicken with Roasted Tomatoes recipe. Tender chicken breasts coated in a luscious basil pesto cream sauce, topped with caramelized cherry tomatoes and Parmesan cheese – a perfect Italian-inspired meal.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Roasted Tomatoes:
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Cream Sauce:
- 1 cup heavy cream
- 1/3 cup basil pesto
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15 minutes.
- Sear Chicken: Season chicken breasts with salt and pepper. Sear in olive oil over medium-high heat until golden brown and cooked through.
- Make Sauce: In the same skillet, melt butter, sauté garlic, stir in cream and pesto, add Parmesan cheese, and simmer until thickened.
- Combine: Return chicken to the skillet, spoon sauce over the top, and simmer briefly.
- Serve: Plate chicken, top with roasted tomatoes, and garnish with basil leaves.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- This dish pairs well with pasta, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg
