Description
Creamy Pesto Chicken with Roasted Tomatoes is a rich and flavorful dish that combines juicy, tender chicken breasts smothered in a creamy pesto sauce, complemented by sweet roasted cherry tomatoes. The pesto sauce, made from fresh basil, Parmesan, and pine nuts, adds a deliciously herbaceous depth to the dish. Whether you’re looking for a comforting dinner or an elegant dish to impress your guests, this recipe delivers both taste and ease. It’s a perfect combination of savory chicken, rich cream, and the bright flavor of roasted tomatoes.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup heavy cream
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped (optional for garnish)
For Homemade Pesto (if desired):
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Homemade Pesto (if using)
- In a food processor, combine the fresh basil leaves, grated Parmesan, pine nuts, garlic, olive oil, salt, and pepper.
- Process until smooth, scraping down the sides of the bowl as needed. Taste and adjust seasoning if necessary. Set aside.
Step 2: Roast the Tomatoes
- Preheat your oven to 400°F (200°C).
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for 15-20 minutes, or until the tomatoes are softened and slightly caramelized. Set aside.
Step 3: Cook the Chicken
- While the tomatoes roast, season the chicken breasts with salt and pepper on both sides.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5-7 minutes per side, or until the chicken is cooked through and golden brown. Remove from the skillet and set aside.
Step 4: Make the Creamy Pesto Sauce
- In the same skillet, pour in the heavy cream and bring to a simmer over medium heat. Stir frequently to prevent burning.
- Add the pesto sauce to the cream and stir until combined and heated through, creating a creamy sauce.
Step 5: Combine the Chicken and Sauce
- Return the cooked chicken breasts to the skillet with the creamy pesto sauce. Spoon the sauce over the chicken, allowing it to coat the meat.
- Simmer for an additional 5-10 minutes, allowing the chicken to absorb some of the sauce.
Step 6: Serve
- Serve the creamy pesto chicken on plates, topped with roasted cherry tomatoes and a garnish of fresh chopped basil, if desired.
- Pair with pasta, rice, or a side salad for a complete meal.
Notes
- Make-Ahead: You can prepare the homemade pesto ahead of time and store it in the refrigerator for up to a week.
- Serving Suggestions: Serve with pasta, roasted vegetables, or a green salad to round out the meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Roasting
- Cuisine: Italian