Creamy Pesto Chicken with Roasted Tomatoes

🛒 Ingredients (Check Off As You Measure)

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 pint cherry tomatoes
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese

🍳 Step-by-Step Instructions

1. Preheat your oven to 400°F. Toss the cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 15-20 minutes until they start to blister and release their juices.
2. While the tomatoes roast, season the chicken breasts with the remaining salt and pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add the chicken to the hot skillet and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp reaches 165°F). Remove the chicken to a plate and set aside.
4. Reduce the heat to medium-low. Pour the heavy cream into the same skillet, scraping up any browned bits. Stir in the pesto and Parmesan, and let it simmer gently for 2-3 minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, spoon the sauce over the top, and add the roasted tomatoes with their juices. Simmer for another 2 minutes to let everything meld together. Serve hot, spooning extra sauce and tomatoes over each breast.