If you’re looking for a dish that’s rich, colorful, and bursting with flavor—all while being weeknight-easy—look no further than this Creamy Pesto Chicken with Roasted Tomatoes. With tender chicken breasts seared to golden perfection, a creamy pesto sauce, and juicy blistered grape tomatoes, this one-pan wonder is as satisfying as it is simple.
Inspired by the fresh flavors of summer but hearty enough to enjoy year-round, this recipe blends American comfort with Mediterranean flair. It’s an ideal go-to for dinner parties, cozy nights in, or even meal prep for the week.
Why You’ll Love This Creamy Pesto Chicken
- Quick & Easy – Ready in about 40 minutes with minimal prep.
- Incredible Flavor – Creamy, garlicky, and herbaceous with roasted tomato sweetness.
- Versatile – Serve with pasta, rice, zoodles, or crusty bread.
- All-Season Friendly – Bright enough for summer, cozy enough for winter.
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 + black pepper, to taste
- 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. Roast the Tomatoes
Preheat your oven to 400ºF (200ºC). Toss grape tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Spread them in a single layer and roast for about 20 minutes until blistered and slightly caramelized. Set aside.
2. Season and Sear the Chicken
While the tomatoes are roasting, season both sides of the chicken breasts with garlic powder, paprika, salt, and pepper.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sear the chicken breasts for about 5 minutes per side until browned and cooked through (internal temp 165ºF). Transfer to a plate and keep warm.
3. Sauté Onion and Garlic
In the same skillet, add the chopped onion and sauté until soft and lightly caramelized. Add minced garlic and cook for 30 seconds until fragrant. You can add a splash of oil if the pan looks dry.
4. Make the Creamy Pesto Sauce
Stir in the pesto to coat the onions and garlic. Then pour in the heavy cream and parmesan, stirring until smooth. Simmer for 2–3 minutes to thicken slightly. If you like a little heat, add red chili flakes here.
5. Finish the Dish
Return the seared chicken breasts and roasted tomatoes to the skillet. Spoon some sauce over the chicken and simmer for a couple more minutes until everything is warmed through.
Serve immediately with your favorite side.
Serving Suggestions
This creamy pesto chicken pairs beautifully with:
- Angel hair or fettuccine pasta
- Garlic mashed potatoes
- Steamed or roasted veggies (think green beans or asparagus)
- A slice of crusty bread to soak up the sauce
- Cauliflower rice for a low-carb option
And for drinks? A crisp white wine like Sauvignon Blanc or sparkling water with lemon is ideal.
Make It Your Own
- Swap the chicken: Use chicken thighs or even shrimp for a twist.
- Add greens: Stir in a handful of spinach or arugula right before serving.
- Go dairy-free: Use a dairy-free cream and skip the cheese.
- Make it low-carb: Serve over zoodles or spaghetti squash.
Tips for the Best Creamy Pesto Chicken
- Use good-quality pesto: Fresh or store-bought—just check for real basil, parmesan, and olive oil.
- Roast the tomatoes well: This step concentrates their sweetness and adds depth.
- Don’t overcrowd the skillet: Cook the chicken in batches if needed for better browning.
- Simmer gently: Keep heat low to avoid curdling the cream.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet over low heat or in the microwave with a splash of cream or broth.
- Freezer-friendly: Freeze the chicken and sauce separately for up to 2 months.
Final Thoughts
This Creamy Pesto Chicken with Roasted Tomatoes brings restaurant-quality flavor to your dinner table in under an hour. With minimal prep, one pan, and loads of fresh, comforting flavor, it’s a must-have recipe in your weeknight rotation.
It’s elegant enough for entertaining and cozy enough for a quiet night in. Whether served over pasta, with veggies, or all on its own, this creamy pesto chicken is a guaranteed crowd-pleaser.
Creamy Pesto Chicken with Roasted Tomatoes
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 + black pepper to taste
- 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
Roast the Tomatoes
- Preheat your oven to 400ºF (200ºC). Toss grape tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Spread them in a single layer and roast for about 20 minutes until blistered and slightly caramelized. Set aside.
Season and Sear the Chicken
- While the tomatoes are roasting, season both sides of the chicken breasts with garlic powder, paprika, salt, and pepper.
- In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sear the chicken breasts for about 5 minutes per side until browned and cooked through (internal temp 165ºF). Transfer to a plate and keep warm.
Sauté Onion and Garlic
- In the same skillet, add the chopped onion and sauté until soft and lightly caramelized. Add minced garlic and cook for 30 seconds until fragrant. You can add a splash of oil if the pan looks dry.
Make the Creamy Pesto Sauce
- Stir in the pesto to coat the onions and garlic. Then pour in the heavy cream and parmesan, stirring until smooth. Simmer for 2–3 minutes to thicken slightly. If you like a little heat, add red chili flakes here.
Finish the Dish
- Return the seared chicken breasts and roasted tomatoes to the skillet. Spoon some sauce over the chicken and simmer for a couple more minutes until everything is warmed through.
- Serve immediately with your favorite side.
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