Creamy Pesto Chicken with Fresh Roasted Tomatoes
A vibrant dish featuring tender chicken breasts in a creamy pesto sauce, complemented by sweet roasted tomatoes.
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Even thickness for even cooking.
- 1 cup Pesto Sauce Store-bought or homemade.
- 1 cup Heavy Cream For creaminess.
- 2 cups Fresh Cherry or Grape Tomatoes Roasted for sweetness.
- 4 cloves Garlic Minced.
- 2 tablespoons Extra Virgin Olive Oil For roasting tomatoes.
- to taste Salt
- to taste Black Pepper Freshly cracked.
- handful Fresh Basil Leaves For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the fresh tomatoes and slice them in half. Place them cut-side up on a baking sheet lined with parchment paper.
- Drizzle the halved tomatoes with olive oil and sprinkle with salt and pepper. Toss gently to coat.
- Roast the tomatoes for about 20 minutes, until soft and caramelized.
- Season the chicken breasts with salt and pepper on both sides.
- In a skillet over medium-high heat, add a tablespoon of olive oil and sear the chicken for 5-7 minutes on each side until golden brown.
- Remove the chicken and set aside. In the same skillet, lower the heat and add minced garlic. Sauté for 30 seconds until fragrant.
- Pour in the heavy cream, stirring continuously, and let it simmer until slightly thickened.
- Add the pesto sauce to the cream mixture and stir until well combined.
- Return the chicken to the skillet, spooning the sauce over it. Simmer for an additional 5 minutes.
- Fold in the roasted tomatoes and serve immediately, garnished with fresh basil leaves.
Notes
This dish can be served over pasta, rice, or with a fresh salad. Perfect for meal prep!