There are few things in life more satisfying than a dish that balances simplicity and elegance with rich, indulgent flavor. Creamy Pesto Chicken with Roasted Tomatoes is one of those recipes that checks every box: juicy seared chicken breasts enveloped in a luscious, basil pesto-infused cream sauce, complemented by the vibrant burst of oven-roasted cherry tomatoes.
It’s a weeknight hero and a dinner party star all in one, with a fresh Italian flair and comforting creamy texture.
I adore this recipe because it’s a beautiful harmony of bold and fresh flavors: the earthy nuttiness of pesto, the richness of cream, and the sweet tang of blistered tomatoes. It feels gourmet but is entirely manageable for cooks of all skill levels. Plus, it’s incredibly versatile—serve it over pasta, mashed potatoes, or even cauliflower rice for a lighter option.
Whether you’re cooking to impress or craving something hearty yet fresh, this dish is a must-try. It’s one of those meals that makes your kitchen smell amazing and brings people together at the table with big smiles.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approx. 450 per serving
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Roasted Tomatoes:
- 1 pint cherry or grape tomatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Creamy Pesto Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional, for a kick)
- Salt and pepper, to taste
Garnish (optional):
- Fresh basil leaves
- Extra Parmesan
- Toasted pine nuts
Directions:
Step 1: Roast the Tomatoes
- Preheat your oven to 400°F (200°C).
- Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 15–20 minutes, or until they start to blister and caramelize. Set aside.
Step 2: Cook the Chicken
- Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C). Remove from skillet and set aside.
Step 3: Make the Creamy Pesto Sauce
- In the same skillet, reduce heat to medium and add butter.
- Sauté minced garlic for about 30 seconds, until fragrant.
- Pour in the cream, scraping any browned bits off the bottom of the pan.
- Stir in pesto and Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.
- Season with salt, pepper, and red pepper flakes (if using).
Step 4: Combine
- Return the cooked chicken to the skillet, nestling it into the sauce.
- Spoon sauce over the top and simmer for 2–3 minutes until everything is heated through.
- Top with roasted tomatoes and garnish as desired.
Why I Love This Recipe
This dish combines comfort and sophistication. The cream sauce is rich but brightened by the her by pesto, and the roasted tomatoes cut through the richness with juicy bursts of flavor. It’s deeply satisfying without being overly heavy, and it’s customizable to different diets and ingredients you have on hand. It’s one of those meals that tastes like you’ve spent hours in the kitchen—but you haven’t.
Why You Must Try It
- Ready in under an hour
- Uses pantry and fridge staples
- Family-friendly and crowd-pleasing
- Works great for meal prep
- Feels like restaurant-quality comfort food
Tips and Variations:
Tips:
- Pound chicken breasts slightly for even cooking.
- Don’t overcook the chicken—use a meat thermometer for accuracy.
- Use homemade pesto for a fresher, more intense basil flavor.
- Let the sauce simmer gently; boiling can cause the cream to split.
Variations:
- Low-carb/keto: Serve over zoodles or cauliflower mash.
- Add veggies: Stir in spinach or sun-dried tomatoes to the sauce.
- Protein swap: Try shrimp, salmon, or even tofu.
- Lighter version: Use Greek yogurt and half-and-half instead of cream.
Serving Suggestions
- Over pasta like linguine, fettuccine, or penne
- With mashed or roasted potatoes
- Over a bed of sautéed spinach or steamed broccoli
- On top of rice or couscous
- With crusty bread to soak up the sauce
Conclusion
Creamy Pesto Chicken with Roasted Tomatoes is everything you want in a dinner: flavorful, easy to make, and undeniably comforting. The creamy pesto sauce brings richness, while the roasted tomatoes brighten the dish. It’s a complete meal that feels indulgent yet fresh and light, ideal for both casual dinners and special occasions.
Whether you’re a seasoned home cook or just learning your way around the kitchen, this is a recipe you’ll find yourself making again and again.
FAQs
Q: Can I use store-bought pesto?
Absolutely! Store-bought pesto works wonderfully, though homemade will give the freshest taste.
Q: Can I make this dish ahead of time?
Yes, you can make the sauce and roast the tomatoes ahead. Reheat gently and add the chicken just before serving.
Q: Can I freeze this dish?
Cream-based sauces can sometimes separate when frozen, but you can freeze it if needed. Thaw slowly and reheat on low heat while stirring.
Q: Can I make it dairy-free?
You can try using coconut cream and a dairy-free pesto. The flavor will be slightly different but still delicious.
Q: What can I use instead of chicken breasts?
Chicken thighs, shrimp, or even plant-based alternatives like tofu or seitan work great.
