CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
Tender chicken is smothered in a rich, vibrant pesto cream sauce, complemented by the sweet burst of roasted cherry tomatoes. It's an ideal meal for a weeknight dinner, yet elegant enough for entertaining.
Ingredients
- Boneless skinless chicken breasts (about 1.5 lbs, 2-4 pieces, pounded thin if very thick)
- Cherry or grape tomatoes
- Olive oil
- Salt
- Black pepper
- Dried Italian seasoning optional, for chicken and tomatoes
- Butter
- Garlic minced
- Chicken broth
- Heavy whipping cream
- Prepared pesto store-bought or homemade
- Grated Parmesan cheese optional, for sauce or garnish
- Fresh basil leaves for garnish, optional
Instructions
Roast Tomatoes:
- Preheat oven to 400°F (200°C).
- Toss the cherry or grape tomatoes with 1 tablespoon of olive oil, a pinch of salt, pepper, and Italian seasoning (if using).
- Spread them in a single layer on a small baking sheet.
- Roast for 15-20 minutes, or until the tomatoes are softened and slightly burst. Set aside.
Prepare Chicken:
- While tomatoes roast, pat the chicken breasts dry with paper towels. If very thick, slice horizontally or pound to an even ¾-inch thickness.
- Season both sides of the chicken generously with salt, black pepper, and Italian seasoning (if using).
Sear Chicken:
- Heat 1 tablespoon of olive oil in a large skillet (preferably oven-safe) over medium-high heat.
- Add the seasoned chicken to the hot skillet. Sear for 4-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Remove chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Make the Creamy Pesto Sauce:
- Reduce the heat to medium-low. Add 1 tablespoon of butter to the same skillet, scraping up any browned bits from the bottom.
- Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, bringing it to a gentle simmer. Let it simmer for 1-2 minutes to deglaze the pan and slightly reduce.
- Stir in the heavy whipping cream. Bring the sauce to a gentle simmer again, then reduce heat to low.
- Stir in the prepared pesto until well combined. If using, add grated Parmesan cheese and stir until melted and smooth.
Combine and Finish:
- Return the cooked chicken pieces and the roasted tomatoes (and any juices from the baking sheet) to the skillet with the pesto cream sauce.
- Spoon the sauce over the chicken and tomatoes to coat.
- Gently heat through for 1-2 minutes to ensure everything is warm and coated in the luscious sauce.
- Taste the sauce and adjust seasonings if needed (add more salt, pepper, or a pinch of red pepper flakes for a subtle kick).
Serve:
- Garnish with fresh basil leaves, if desired.
- Serve immediately with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
- Pesto Quality: The quality of your pesto will significantly impact the flavor of this dish. Use a good quality store-bought pesto or fresh homemade pesto for the best results.
- Chicken Thickness: Pounding chicken breasts to an even thickness ensures they cook quickly and evenly.
- Sauce Consistency: If the sauce is too thick, thin it with a splash more chicken broth or milk. If too thin, simmer uncovered for a few extra minutes to reduce.
- Vegetable Variations: While roasted tomatoes are fantastic, you could also add sautéed mushrooms or spinach to the sauce for extra vegetables.
- Serving Suggestions: This chicken is excellent over pasta (especially linguine or fettuccine), rice, or even zucchini noodles for a lighter option. Serve with a simple side salad to complete the meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce has thickened too much.