Creamy Pesto Chicken with Roasted Tomatoes Recipe

If you’re craving a restaurant-worthy dinner that’s both comforting and bursting with fresh flavor, the Creamy Pesto Chicken with Roasted Tomatoes Recipe is about to become your new go-to. Succulent chicken breasts are bathed in a lush basil pesto cream sauce, crowned with juicy caramelized cherry tomatoes, and finished with a sprinkle of Parmesan and fresh basil. It’s the kind of meal that looks impressive but comes together in under 40 minutes, making it perfect for busy weeknights or special occasions alike. Trust me, once you try this Creamy Pesto Chicken with Roasted Tomatoes Recipe, you’ll want to keep it on repeat.

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this dish serves a delicious purpose, whether it’s adding creamy richness, vibrant color, or irresistible aroma. Here’s what you’ll need to gather for the Creamy Pesto Chicken with Roasted Tomatoes Recipe, along with a few tips to make every element shine.

  • Chicken breasts: Boneless, skinless chicken breasts create a juicy, protein-packed base that soaks up all the creamy sauce.
  • Olive oil: Used for both searing the chicken and roasting the tomatoes, olive oil adds depth and a subtle fruity note.
  • Salt: Just the right touch brings out all the flavors and balances the richness of the sauce.
  • Black pepper: Adds a gentle heat and complexity—freshly cracked is always best!
  • Cherry tomatoes: Roasting these brings out their natural sweetness and gives the dish vibrant color and juicy bursts.
  • Basil pesto: Store-bought works in a pinch, but homemade pesto brings even more fresh basil flavor to the recipe.
  • Heavy cream: The secret to that luscious, velvety sauce—swap with half-and-half for a lighter option.
  • Parmesan cheese: Freshly grated Parmesan melts beautifully into the sauce and adds a nutty, salty finish.
  • Garlic powder: An easy way to infuse savory depth without mincing fresh garlic.
  • Fresh basil (optional): The perfect garnish for a pop of green and a wonderful aroma right before serving.

How to Make Creamy Pesto Chicken with Roasted Tomatoes Recipe

Step 1: Roast the Cherry Tomatoes

Preheat your oven to 400°F (200°C). Scatter the cherry tomatoes on a baking sheet, drizzle them generously with olive oil, and season with a sprinkle of salt and black pepper. Roast them for 15 to 20 minutes, until they’re blistered, juicy, and just starting to caramelize. The aroma alone will make your kitchen feel like a trattoria!

Step 2: Season and Sear the Chicken

While the tomatoes are roasting, pat your chicken breasts dry and season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat, then add your chicken. Sear for 5 to 6 minutes per side, until they turn golden and are just cooked through. Remove the chicken from the skillet and set aside—don’t worry, they’ll finish cooking in the sauce.

Step 3: Make the Creamy Pesto Sauce

Lower the heat to medium and, in the same skillet, stir together the basil pesto, heavy cream, and grated Parmesan cheese. Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it’s creamy, glossy, and slightly thickened. This is where all those savory, herby flavors come together in harmony.

Step 4: Combine Chicken and Sauce

Return the seared chicken breasts to the skillet, nestling them right into the creamy pesto sauce. Spoon the sauce over the chicken, and let everything simmer together for another 2 to 3 minutes. This not only heats the chicken through but also lets it soak up all that wonderful flavor.

Step 5: Top with Roasted Tomatoes and Garnish

To finish, arrange the roasted cherry tomatoes over the chicken and sauce. If you have fresh basil on hand, sprinkle it over the top for a final touch of color and aroma. Your Creamy Pesto Chicken with Roasted Tomatoes Recipe is ready to wow!

How to Serve Creamy Pesto Chicken with Roasted Tomatoes Recipe

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Garnishes

A sprinkle of freshly grated Parmesan and a handful of torn basil leaves make this dish look as stunning as it tastes. For an extra flourish, a drizzle of good olive oil or a few toasted pine nuts can elevate the presentation even more.

Side Dishes

This Creamy Pesto Chicken with Roasted Tomatoes Recipe is delicious served over a bed of pasta, creamy risotto, fluffy rice, or even cauliflower mash for a lower-carb option. A crisp green salad with a tangy vinaigrette or some crusty bread to mop up the sauce will complete your meal beautifully.

Creative Ways to Present

Try serving the chicken sliced atop a platter of pasta, with the sauce and tomatoes artfully spooned over everything. Or, for a family-style dinner, arrange the chicken and tomatoes in a large serving dish, scatter the garnishes, and let everyone help themselves. Individual cast iron skillets also make for a dramatic and rustic presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken with Roasted Tomatoes Recipe keeps well in the fridge for up to three days. Store the chicken, sauce, and tomatoes together in an airtight container to keep everything moist and flavorful.

Freezing

While you can freeze this dish, keep in mind that creamy sauces sometimes separate a bit after thawing. If you do freeze leftovers, let them cool completely, then store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of cream or milk if the sauce needs loosening. You can also microwave individual portions on medium power, stirring halfway through to heat evenly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay extra juicy. Just adjust the cooking time as needed to ensure they’re cooked through.

What’s the best way to make homemade pesto for this dish?

If you have fresh basil, making your own pesto is a breeze. Blend basil leaves with pine nuts, garlic, Parmesan, olive oil, and a pinch of salt until smooth. Homemade pesto will really make your Creamy Pesto Chicken with Roasted Tomatoes Recipe sing!

Can I make this dairy-free?

Yes, you can swap in your favorite dairy-free cream and vegan Parmesan, and use a plant-based pesto for a delicious alternative. The sauce will still turn out creamy and satisfying.

Is this Creamy Pesto Chicken with Roasted Tomatoes Recipe gluten-free?

It sure is! There’s no flour or breading involved, so it’s naturally gluten-free. Just be sure any store-bought pesto you use is certified gluten-free if you’re sensitive.

Can I add vegetables to this recipe?

Definitely! Feel free to add spinach, zucchini, or sautéed mushrooms to the sauce for extra color and nutrition. Just toss them in when you add the sauce ingredients to the skillet.

Final Thoughts

There’s something truly special about making a meal that feels indulgent yet is so simple to prepare, and I know you’re going to love every bite of this Creamy Pesto Chicken with Roasted Tomatoes Recipe. Give it a try the next time you want to impress your family or just treat yourself to a cozy, flavorful dinner—you won’t be disappointed!

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Creamy Pesto Chicken with Roasted Tomatoes Recipe

Creamy Pesto Chicken with Roasted Tomatoes Recipe


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4.7 from 19 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

Creamy Pesto Chicken with Roasted Tomatoes is a flavorful Italian-American dish featuring tender seared chicken breasts smothered in a rich basil pesto and Parmesan cream sauce, paired perfectly with sweet, caramelized roasted cherry tomatoes. This easy stovetop and oven-roasted recipe is ideal for a quick yet elegant weeknight dinner.


Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Roasted Tomatoes

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • Pinch of salt and pepper

Sauce

  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Garnish

  • Fresh basil (optional)


Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast them for 15–20 minutes until they are blistered and slightly caramelized, releasing their natural sweetness.
  2. Prepare and Sear the Chicken: While tomatoes roast, season both sides of the chicken breasts evenly with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 5–6 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Make the Creamy Pesto Sauce: Turn the heat down to medium. Into the same skillet, add the basil pesto, heavy cream, and grated Parmesan cheese. Stir the mixture continuously and let it simmer for 2–3 minutes until the sauce becomes creamy and slightly thickened.
  4. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy pesto sauce over the chicken, then let everything simmer together for another 2–3 minutes to heat through and meld the flavors.
  5. Serve: Plate the chicken topped with the roasted cherry tomatoes and garnish with fresh basil if using. This dish pairs wonderfully with pasta, rice, or cauliflower mash for a complete meal.

Notes

  • Serve over your choice of pasta, rice, or cauliflower mash to make the meal more filling.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • You can make your own pesto at home for a fresher taste or use store-bought for convenience.
  • Ensure not to overcook the chicken to keep it juicy and tender.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop, Roasting
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 chicken breast with sauce and tomatoes
  • Calories: 420
  • Sugar: 3g
  • Sodium: 530mg
  • Fat: 28g
  • Saturated Fat: 10g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 110mg

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