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)
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.
Notes
- Great served over pasta, rice, or mashed potatoes.
- Substitute half-and-half for a lighter option.
- Add a pat of butter for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce and tomatoes
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg
