Description
Creamy Pesto Chicken with Roasted Tomatoes
A quick and flavorful dish, this Creamy Pesto Chicken with Roasted Tomatoes is rich, herby, and bursting with juicy tomato goodness. Perfect for an easy weeknight dinner or a cozy weekend meal!
Ingredients
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2 boneless, skinless chicken breasts
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Salt & pepper, to taste
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1 tbsp olive oil
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1 cup cherry tomatoes
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½ cup heavy cream
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¼ cup basil pesto
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¼ cup grated Parmesan cheese
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Fresh basil leaves (optional, for garnish)
Instructions
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Roast the tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with a little olive oil, salt, and pepper. Roast for 15 minutes until blistered.
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Cook the chicken: While tomatoes roast, season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and fully cooked, about 5–6 minutes per side. Remove and set aside.
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Make the sauce: In the same skillet, lower heat and pour in heavy cream, pesto, and Parmesan. Stir until creamy and slightly thickened.
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Combine: Add roasted tomatoes and chicken back to the skillet. Let simmer for 2–3 minutes to meld flavors.
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Serve: Garnish with fresh basil and enjoy!
Notes
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Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
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Use store-bought or homemade pesto.
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Add spinach or sautéed mushrooms for more veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Carbohydrates: 10 g
- Fiber: 4g
- Protein: 35 g