Pin it
Creamy pesto chicken with roasted tomatoes is that luxurious weeknight dinner you crave when you want comfort with barely any fuss. The juicy chicken simmers in a dreamy sauce that comes together fast and brings a bit of elegance to the table. Roasted cherry tomatoes add pops of sweetness and color that take this creamy skillet meal over the top. Whether made for a dinner party or simply to upgrade a Tuesday night, this one always gets plates wiped clean.
My family fell in love with this dish on a chilly night when I needed something cozy but special I now make it for guests whenever I want guaranteed compliments
Ingredients
- Boneless skinless chicken breasts: These cook up juicy and tender especially when seared first Look for plump pieces and trim any excess fat
- Olive oil: Adds flavor and helps everything brown nicely Choose extra virgin for the best taste
- Fresh garlic: Brings that deep savory note to the sauce Fresh is always best
- Heavy cream: Makes the sauce silky and rich Opt for a brand with minimal added gums for the smoothest texture
- Basil pesto: Infuses loads of herby flavor in seconds Use your favorite store-bought or try homemade if you have fresh basil
- Grated Parmesan cheese: Provides sharp salty depth Freshly grated gives the best flavor
- Italian seasoning: Optional but adds a lovely herbal aroma if you enjoy extra seasoning
- Red pepper flakes: Also optional A sprinkle brings gentle heat if you like a little kick
- Cherry or grape tomatoes: Sweet tangy and perfectly bite-sized Choose ones that look glossy and firm
- Balsamic vinegar: Optional Use for a touch of sweetness when roasting tomatoes Aged balsamic can add a hint of magic
- Fresh basil: For garnish This brightens up the whole dish
- Your choice for serving: Cooked pasta rice or mashed potatoes all work beautifully
Step-by-Step Instructions
- Roast the Tomatoes:
- Preheat your oven to four hundred degrees Fahrenheit Place cherry tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar If using Toss well to coat Sprinkle with salt and pepper Roast fifteen to twenty minutes until the tomatoes burst and caramelize slightly Set aside
- Sear the Chicken:
- Pat chicken breasts dry and season on both sides with salt and pepper Heat two tablespoons olive oil in a large skillet over medium high Add chicken Cook five to seven minutes per side until golden and cooked through Transfer chicken to a plate and set aside
- Make the Creamy Pesto Sauce:
- Lower the heat to medium Using the same skillet add minced garlic Sauté thirty seconds until fragrant Pour in the heavy cream stirring to scrape up any brown bits Bring to a gentle simmer Stir in pesto grated Parmesan and Italian seasoning Let the sauce simmer three to four minutes until it thickens Drive off some liquid for a richer sauce Taste and adjust the seasoning If you want a little heat now is the time for red pepper flakes
- Combine and Serve:
- Return the cooked chicken to the skillet Nestle it in the sauce Spoon sauce over the chicken Let it all simmer together for about three to five minutes so the flavors meld Top everything with the roasted tomatoes Scatter fresh basil over the top Serve hot over pasta rice or with a hunk of bread to soak up any sauce
Pin it
Creamy pesto chicken was the first main course my youngest ever helped me prepare and now she claims it is her specialty She loves swirling the tomatoes into the sauce at the end
Storage Tips
Keep leftovers in an airtight container in the fridge for up to four days The sauce will thicken a bit so reheat gently over low heat adding a splash of cream or broth to bring it back to life Avoid microwaving at high heat which can make the sauce separate
Ingredient Substitutions
Chicken thighs make a flavorful swap for breasts just adjust for a minute or two more cooking time If you are out of heavy cream try half and half for a slightly lighter result For dairy free swap coconut cream and use a dairy free pesto
Serving Suggestions
This creamy chicken is wonderful over pasta especially something with curves like fusilli or shells Rice or even mashed potatoes are excellent beds for soaking up every bit of the sauce Serve with a crisp green salad or a pile of garlicky roasted asparagus for a complete meal
Cultural and Historical Context
Pesto alla Genovese hails from the Liguria region of Italy where basil grows in abundance The sauce’s fresh and bold flavors have made it popular worldwide Pairing it with creamy sauces and roasted tomatoes is a cozy spin often found in modern Italian-inspired kitchens
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs bring extra flavor and stay juicy. Adjust cook time to ensure doneness.
- → What sides pair well with this dish?
Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the creamy sauce.
- → How can I make the sauce thicker?
Let the sauce simmer a few extra minutes, or add more Parmesan for added body and richness.
- → Can I prepare this meal ahead of time?
Yes, make in advance and reheat gently, adding extra cream if the sauce thickens in the fridge.
- → Is homemade or store-bought pesto better?
Both work well. Homemade pesto provides brighter flavor, while store-bought is convenient for busy nights.
- → Can I add extra vegetables?
Spinach or sun-dried tomatoes are delicious additions for extra color and Mediterranean flair.