Creamy Pesto Chicken with Roasted Tomatoes
Tender chicken breasts seared in a skillet and combined with sweet roasted grape tomatoes, garlic, and a rich basil pesto cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Ingredients
4 medium chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
10oz grape tomatoes
1/2 medium onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt plus black pepper
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 teaspoon red chili pepper flakes, optional
Instructions
1.Preheat oven to 400 degrees Fahrenheit and roast grape tomatoes tossed with olive oil, salt, and pepper for 20 minutes until blistered.
2.Season chicken breasts on all sides with garlic powder, paprika, salt, and pepper.
3.Heat olive oil in a large skillet over medium heat and cook chicken breasts for 5 minutes per side until browned and cooked through, then remove to a plate.
4.Cook chopped onion in the same skillet until caramelized, add minced garlic, and cook for 30 seconds until fragrant.
5.Stir in basil pesto, heavy whipping cream, and parmesan cheese, bringing the mixture to a simmer.
6.Add the cooked chicken and roasted tomatoes back to the skillet, reheat for a couple of minutes, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of broth.
Serve alongside fettuccine pasta or crusty Italian bread.