Creamy Pesto Chicken with Roasted Tomatoes
This creamy pesto chicken with roasted tomatoes is a flavorful and easy-to-make dish featuring tender chicken breasts seasoned with garlic powder and paprika, roasted grape tomatoes, and a rich sauce made from basil pesto, heavy cream, and parmesan cheese. The combination of the savory roasted tomatoes and the creamy pesto sauce creates a perfect balance of flavors ideal for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken and Seasoning
- 4 medium chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Roasted Tomatoes and Aromatics
- 10 oz grape tomatoes
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- Black pepper, to taste
Sauce Ingredients
- 2 tablespoons olive oil
- 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)
Instructions
- Prepare the chicken: Pat the chicken breasts dry and season both sides evenly with garlic powder, paprika, salt, and black pepper. This will infuse the chicken with savory flavors during cooking.
- Roast tomatoes and sauté aromatics: Preheat a skillet over medium heat and add 2 tablespoons of olive oil. Add the chopped onion, minced garlic, and grape tomatoes. Season with salt and pepper. Cook until the tomatoes begin to blister and soften, about 6-8 minutes, stirring occasionally to prevent sticking and to allow even roasting.
- Cook the chicken: In the same skillet, push the roasted tomatoes and aromatics to one side and add the seasoned chicken breasts. Cook for about 5-6 minutes on each side over medium heat, or until the chicken is cooked through and no longer pink in the center. Internal temperature should reach 165°F (75°C).
- Make the creamy pesto sauce: Reduce the heat to low. Pour in the heavy whipping cream and then stir in the basil pesto and grated parmesan cheese. Mix well to combine all ingredients and let the sauce thicken slightly, about 2-3 minutes. Add the red chili pepper flakes if using, and stir to distribute evenly.
- Combine and serve: Spoon the creamy pesto sauce and roasted tomatoes over the cooked chicken breasts. Allow everything to meld together in the pan for a minute for the flavors to marry. Remove from heat and serve immediately with your choice of sides.
Notes
- For extra flavor, marinate the chicken with the garlic powder, paprika, salt, and pepper for 30 minutes before cooking.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Roasting the tomatoes enhances their sweetness and balances the creaminess of the sauce.
- This dish pairs well with pasta, steamed vegetables, or a fresh green salad.
- Adjust the amount of red chili pepper flakes to your preferred spice level or omit them entirely for a milder taste.
