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
Scale
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
