Looking for a quick, delicious, and impressive dinner idea? This Creamy Pesto Chicken with Roasted Tomatoes is a must-try! It’s bursting with bold basil flavor, smothered in a velvety cream sauce, and paired perfectly with sweet, oven-roasted cherry tomatoes. Whether you’re cooking for family or entertaining guests, this dish delivers on flavor and simplicity.
Why You’ll Love This Creamy Pesto Chicken Recipe
This dish is more than just another chicken dinner—it’s a balanced combination of comfort and elegance. Here’s what makes it special:
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Fast and easy: Ready in 30 minutes or less
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One-pan meal: Minimal cleanup
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Versatile: Serve it with pasta, rice, or crusty bread
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Packed with flavor: Thanks to fresh pesto and caramelized tomatoes
Ingredients for Creamy Pesto Chicken with Roasted Tomatoes
To make this delicious chicken recipe, you’ll need simple ingredients you likely already have at home:
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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Salt and black pepper, to taste
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2 tablespoons olive oil
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2 tablespoons butter
For the Creamy Pesto Sauce:
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1 cup heavy cream
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½ cup basil pesto (homemade or store-bought)
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¼ cup grated Parmesan cheese
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1 teaspoon garlic powder (or 2 cloves minced garlic)
Roasted Tomatoes:
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1 pint cherry tomatoes
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1 tablespoon olive oil
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Salt and pepper, to taste
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Optional: a sprinkle of Italian seasoning
How to Make Creamy Pesto Chicken with Roasted Tomatoes
1: Roast the Tomatoes
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Preheat your oven to 400°F (200°C).
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Toss cherry tomatoes with olive oil, salt, pepper, and Italian seasoning.
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Spread them on a baking sheet and roast for 15–20 minutes, until soft and slightly blistered.
2: Sear the Chicken
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Season chicken breasts on both sides with salt and pepper.
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In a large skillet, heat olive oil and butter over medium-high heat.
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Add the chicken and sear for 5–6 minutes per side, until golden and cooked through.
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Remove chicken from the skillet and set aside.
3: Make the Creamy Pesto Sauce
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In the same skillet, reduce heat to medium.
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Add heavy cream, pesto, garlic powder, and Parmesan cheese.
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Stir until the sauce thickens slightly, about 4–5 minutes.
4: Combine and Serve
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Return the cooked chicken to the skillet and spoon sauce over the top.
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Let it simmer for 3–4 minutes to absorb the flavors.
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Plate with roasted tomatoes and your choice of side.
Tips for the Best Creamy Pesto Chicken
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Use a meat thermometer: Chicken is perfectly cooked at 165°F (74°C).
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Go homemade: Freshly made basil pesto takes this dish to the next level.
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Don’t skip the roasting: Roasted tomatoes add a deep, sweet flavor that complements the creamy sauce.
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For low-carb lovers: Serve with cauliflower rice or zucchini noodles.
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Make it ahead: Store cooked chicken and sauce in the fridge for up to 3 days.
What to Serve with Creamy Pesto Chicken
This dish is extremely versatile and pairs beautifully with:
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Garlic mashed potatoes
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Angel hair pasta or fettuccine
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Steamed rice or orzo
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Crusty bread to soak up the sauce
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Light side salad with lemon vinaigrette
Nutritional Information (Per Serving)
Approximate values (based on 4 servings):
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Calories: 520
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Protein: 38g
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Fat: 38g
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Carbohydrates: 8g
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Fiber: 2g
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Sugar: 4g
Note: Nutritional values will vary depending on the brand of pesto and cream used.
Conclusion
Creamy Pesto Chicken with Roasted Tomatoes is everything a perfect dinner should be—rich, flavorful, and easy to make. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress. Don’t forget to spoon extra sauce over your plate—it’s that good!
1. Can I use store-bought pesto for this recipe?
Yes! Store-bought pesto works well, but opt for a high-quality refrigerated brand for the freshest flavor.
2. Can I make this recipe dairy-free?
You can substitute coconut cream for heavy cream and use a dairy-free pesto and cheese alternative. The flavor will slightly differ but remain delicious.
3. Can I bake the chicken instead of pan-searing it?
Absolutely. Bake seasoned chicken breasts at 400°F (200°C) for 20–25 minutes, then add them to the sauce.
4. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream to loosen the sauce.
5. Is this recipe keto-friendly?
Yes! With only 8g of carbs per serving, it’s a great choice for low-carb or keto diets when paired with suitable sides.
