Creamy Pesto Chicken & Roasted Tomatoes Dinner (Print Version)

Creamy Pesto Chicken with Roasted Tomatoes is a simple, flavorful weeknight meal. My family loves this easy, comforting dish with its rich sauce.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Contains Dairy, Poultry

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 cups cherry or grape tomatoes
03 - 1/2 cup basil pesto (store-bought or homemade)
04 - 1/2 cup heavy cream
05 - 1/4 cup grated Parmesan cheese, plus more for garnish

→ Flavor Boosters

06 - 3-4 cloves garlic, minced
07 - 2 tbsp olive oil

→ Seasonings

08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Optional Garnish

10 - Fresh basil leaves, chopped

# Instructions:

01 - First things first, let's get that chicken ready for our Creamy Pesto Chicken. Pat your boneless, skinless chicken breasts or thighs dry with paper towels – this helps them get a nice sear. If they're thick, give them a gentle pound to an even ½-inch thickness. This ensures they cook evenly and quickly. Then, toss your cherry or grape tomatoes with a glug of olive oil, a pinch of salt, and some pepper on a baking sheet. I always forget to season the tomatoes sometimes, but it really makes them pop!
02 - Pop those seasoned tomatoes into a preheated oven at 400°F (200°C) for about 15-20 minutes. You want them to burst and get a little caramelized around the edges. This step is where the magic starts to happen for our Creamy Pesto Chicken with Roasted Tomatoes – the smell is just divine as they roast! I've definitely left them in too long and ended up with tomato paste, so keep an eye on them after 15 minutes. They should be soft and juicy.
03 - While the tomatoes are roasting, heat a large skillet over medium-high heat with a tablespoon of olive oil. Season your chicken liberally with salt and pepper. Once the oil is shimmering, add the chicken to the pan. Sear for about 4-6 minutes per side, until golden brown and cooked through. I always check the internal temperature, just to be safe – 165°F (74°C) is what we're aiming for. Don't overcrowd the pan, or the chicken won't brown properly; you might need to do this in batches.
04 - Remove the cooked chicken from the skillet and set it aside to rest. Now, in the same skillet (don't clean it, those browned bits are flavor!), reduce the heat to medium. Add your minced garlic and sauté for about 30 seconds until fragrant. Don't let it burn, or your Creamy Pesto Chicken sauce will taste bitter – a mistake I've made more times than I care to admit! Pour in the heavy cream and bring it to a gentle simmer.
05 - Once the cream is simmering, stir in your basil pesto. Whisk it in until smooth and heated through. This is where the sauce for your Creamy Pesto Chicken with Roasted Tomatoes really comes alive. Reduce the heat to low and stir in half of the grated Parmesan cheese until it's melted and the sauce is nice and thick. Taste and adjust seasoning with salt and pepper. Sometimes it needs a little more, sometimes it's spot on.
06 - Return the cooked chicken to the skillet, nestling it into that gorgeous Creamy Pesto Chicken sauce. Add the roasted tomatoes right into the pan. Spoon the sauce and tomatoes over the chicken, making sure every piece is coated. Garnish with the remaining Parmesan cheese and a sprinkle of fresh basil, if you have it. It looks so vibrant and smells absolutely incredible! This is the moment you've been waiting for, honestly. Grab a fork and dig in!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcrowd the pan when searing chicken, or it won't get that beautiful golden crust.
02 - Storage advice that actually works from my kitchen trials: Reheat leftovers gently on the stovetop to keep the sauce from separating.
03 - Substitution I've tried that worked surprisingly well: Using chicken thighs instead of breasts for extra juiciness.
04 - Serving suggestion that makes this dish extra special: A squeeze of fresh lemon juice at the end brightens all the flavors.

# Equipment Needed:

01 - Large skillet
02 - baking sheet
03 - cutting board
04 - knife
05 - meat mallet (optional)
06 - whisk.

# Nutrition (Per Serving):

Calories: 550
Total Fat: 38g
Total Carbohydrate: 15g
Protein: 35g

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