Creamy Pesto Chicken Tomatoes (Print Version)
# Ingredients:
→ Chicken and Sauce
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons olive oil
05 -
3 cloves garlic, minced
06 -
240 ml heavy cream
07 -
120 g basil pesto
08 -
25 g grated Parmesan cheese
09 -
1 teaspoon Italian seasoning (optional)
10 -
Red pepper flakes (optional, for heat)
→ Roasted Tomatoes
11 -
300 g cherry or grape tomatoes
12 -
1 tablespoon olive oil
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
1 teaspoon balsamic vinegar (optional)
→ For Serving
16 -
Fresh basil, for garnish
17 -
Cooked pasta, rice, or mashed potatoes
# Instructions:
01 -
Preheat oven to 200°C. Arrange cherry tomatoes on a baking tray, drizzle with olive oil and balsamic vinegar if using, and season with salt and pepper. Toss well to coat. Roast for 15 to 20 minutes, until tomatoes burst and caramelize. Set aside.
02 -
Pat chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 7 minutes per side, until the surface is golden and the centre is cooked through. Transfer to a plate and set aside.
03 -
Reduce skillet heat to medium. Add minced garlic and sauté for 30 seconds until aromatic. Pour in heavy cream and bring to a gentle simmer, stirring. Add the basil pesto, Parmesan cheese, and Italian seasoning. Simmer for 3 to 4 minutes until slightly thickened. Taste and adjust with salt, pepper, or red pepper flakes as desired.
04 -
Return seared chicken breasts to the skillet, coating with the sauce. Simmer together for 3 to 5 minutes, ensuring the chicken is heated through and flavors meld.
05 -
Top the chicken and sauce with roasted tomatoes and garnish with fresh basil leaves. Serve immediately over pasta, rice, or alongside rustic bread.
# Notes:
01 -
For more depth of flavor, substitute chicken thighs for breasts.
02 -
Add baby spinach or sun-dried tomatoes to the sauce for a Mediterranean variation.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of cream or broth to loosen the sauce if needed.