Description
This creamy pesto chicken with roasted tomatoes combines tender chicken breasts with a rich basil pesto cream sauce and juicy roasted tomatoes. It’s quick, flavorful, and perfect for a weeknight dinner.
Ingredients
- 4 medium chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 10 oz grape tomatoes
- 1/2 medium onion, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon salt and 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
- Preheat the oven to 400ºF (200ºC). Toss grape tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Roast for about 20 minutes until blistered.
- Season chicken breasts with garlic powder, paprika, salt, and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken until browned and cooked through, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, cook the chopped onion until slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
- Add basil pesto to the skillet, stir to combine with onion and garlic. Pour in heavy cream and add parmesan cheese. Stir and bring to a simmer.
- Return chicken and roasted tomatoes to the skillet. Simmer for a couple of minutes to reheat and coat with sauce. Serve immediately.
Notes
- Use chicken thighs instead of breasts if preferred.
- Add white wine to sauce for extra flavor.
- Sautéed spinach or mushrooms can be added for more vegetables.
- Homemade pesto gives a fresher taste.
- Top with toasted pine nuts for texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
