If you’re searching for a dinner that’s both comforting and bursting with fresh flavor, look no further than Creamy Pesto Chicken with Roasted Tomatoes. This dish weaves together juicy seared chicken, a dreamy basil-kissed cream sauce, and jewel-toned roasted tomatoes in a way that’s incredibly satisfying yet surprisingly simple to pull off. Each forkful delivers a delightful balance of savory and sweet, with creamy richness and a pop of vibrant color that looks as beautiful on the table as it tastes on your plate.

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Everything about this recipe is thoughtfully chosen to create bold flavors with little effort. Each ingredient plays its own special role in making sure the Creamy Pesto Chicken with Roasted Tomatoes is a standout at dinnertime—no fussy steps, just essential components that work magic together.

Chicken breasts: Tender and juicy, they soak up the sauce and provide protein-packed satisfaction.
Olive oil: Adds just the right touch of richness and helps both the chicken and tomatoes get that golden edge.
Salt and black pepper: The classic seasoning duo that brings out every fresh flavor.
Cherry tomatoes: When roasted, these turn beautifully sweet and pair perfectly against the creamy pesto.
Balsamic vinegar: A drizzle provides that tangy-sweet kick that deepens the tomatoes’ flavor.
Garlic: Adds warmth and that irresistible savory aroma to both sauce and tomatoes.
Basil pesto: The herby, nutty heart of the dish that infuses everything with Mediterranean flair.
Heavy cream: Gives the sauce its lush, velvety texture that clings lovingly to every bite.
Parmesan cheese: Melts into the sauce for a subtle umami note and a touch of salty bite.
Fresh basil (optional): A finishing sprinkle wakes up every flavor and adds an instant dash of green.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1: Roast the Cherry Tomatoes

Begin this recipe by preheating your oven to 400°F (200°C). Scatter your halved cherry tomatoes on a baking sheet, give them a loving toss with balsamic vinegar, olive oil, and minced garlic, and let them roast for 15 to 20 minutes. The heat coaxes out their natural sweetness and caramelizes their juices, setting the stage for that irresistible tang right at the end.

Step 2: Season and Sear the Chicken

While those vibrant tomatoes transform in the oven, season your chicken breasts all over with salt and black pepper. In a large skillet over medium heat, pour in the olive oil and add the chicken. Sear each side for about 5 to 6 minutes, until golden and beautifully cooked through. Once done, set the chicken aside; they’re about to meet their creamy destiny.

Step 3: Make the Creamy Pesto Sauce

Turn the heat down low, and into the same skillet, stir together the basil pesto and heavy cream. The aroma alone will make your kitchen smell like a fancy Italian bistro! Let it simmer for 2 to 3 minutes—just enough for the sauce to come together—then fold in the Parmesan cheese for a final flourish of flavor.

Step 4: Bring It All Together

Return the seared chicken to the skillet, nestling it into the creamy pesto sauce and spooning plenty over the top. Add those now-roasted tomatoes, scatter them around or right on top, and let everything mingle on low heat for another 2 to 3 minutes. This last simmer ensures every bite of Creamy Pesto Chicken with Roasted Tomatoes is coated in flavor and perfectly warmed through.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes

Garnishes

A sprinkle of fresh basil is all you need to finish this dish with a burst of color and summer fragrance. For a little extra flair, some extra Parmesan or a twist of black pepper can make the final presentation sing.

Side Dishes

This dish is rich and versatile, pairing beautifully with fluffy mashed potatoes, buttered pasta, or even a scoop of herbed rice. For something lighter, try a simple green salad dressed with lemon, or lightly sautéed zucchini to balance out the creaminess.

Creative Ways to Present

Serve Creamy Pesto Chicken with Roasted Tomatoes family-style in a big skillet for easy weeknight charm, or plate each chicken breast individually, topped with plenty of roasted tomatoes and a generous swirl of sauce for a restaurant-worthy touch. For entertaining, slice the chicken and arrange over crostini with a spoonful of sauce for an unforgettable appetizer.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Cool your Creamy Pesto Chicken with Roasted Tomatoes to room temperature, then tuck into an airtight container. It will keep in the refrigerator for up to 3 days—just enough time to look forward to another fabulous meal.

Freezing

If you want to freeze it, let everything chill completely, then transfer to a freezer-safe container. The sauce will thicken up a bit after thawing, so expect a slightly different texture, but the flavors will stay wonderfully intact for up to two months.

Reheating

To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if necessary. Gently warm until heated through—avoid high heat to keep that creamy sauce from separating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this recipe, delivering even more juicy flavor. Just adjust the cook time slightly, as thighs may need an extra few minutes in the skillet to cook through.

Is it possible to make this dairy-free?

While the classic version leans on creaminess, you can swap the heavy cream with full-fat coconut milk and use a dairy-free pesto. Nutritional yeast replaces Parmesan for a tasty, plant-based option.

What kind of pesto is best for Creamy Pesto Chicken with Roasted Tomatoes?

Homemade basil pesto gives the brightest, freshest flavor, but any good-quality jarred variety will work. Try experimenting with sun-dried tomato pesto or arugula pesto for a fun twist!

How can I ensure my chicken stays juicy?

The key is not to overcook it! Sear until both sides are golden and the juices run clear. Letting the chicken rest briefly before returning it to the sauce also helps keep those juices locked in.

Can I add vegetables to this dish?

Definitely! Toss in some baby spinach or sautéed bell peppers with the sauce, or roast zucchini rounds alongside the tomatoes for even more color, nutrition, and flavor.

Final Thoughts

This Creamy Pesto Chicken with Roasted Tomatoes isn’t just a meal—it’s a little moment of joy at the end of a busy day. It’s quick, satisfying, and hit-the-spot delicious whether you’re cooking for a family supper or a laid-back dinner with friends. Give it a try, and you may just find it becomes your new signature dish!

Creamy Pesto Chicken with Roasted Tomatoes Recipe

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4.9 from 29 reviews

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

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Description

Indulge in the creamy goodness of this flavorful Creamy Pesto Chicken with Roasted Tomatoes. Juicy chicken breasts are seared to perfection, then smothered in a luscious basil pesto cream sauce and topped with caramelized roasted tomatoes. This dish is a delightful balance of savory and fresh flavors that is sure to impress.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Roasted Tomatoes:

1 cup cherry tomatoes (halved)
1 tablespoon balsamic vinegar
2 cloves garlic (minced)

For the Pesto Cream Sauce:

1/2 cup basil pesto
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh basil for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with balsamic vinegar and olive oil, and toss with garlic. Roast for 15–20 minutes until blistered and slightly caramelized.
Cook the Chicken: Season chicken breasts with salt and pepper. Sear in olive oil over medium heat for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
Make the Pesto Cream Sauce: In the same skillet, combine pesto and heavy cream over low heat. Simmer for 2–3 minutes, then stir in Parmesan cheese. Return chicken to the pan, spoon sauce over the top, add roasted tomatoes, and simmer for an additional 2–3 minutes.
Serve: Garnish with fresh basil and serve hot.