Creamy Pesto Chicken with Roasted Tomatoes: A Mediterranean Delight

Creamy Pesto Chicken with Roasted Tomatoes: A Mediterranean Delight

When it comes to comfort food with a gourmet twist, Creamy Pesto Chicken with Roasted Tomatoes is hard to beat. This recipe combines the rustic flavors of the Mediterranean—fresh pesto, sweet roasted tomatoes, and juicy pan-seared chicken—for a meal that feels indulgent but is surprisingly easy to prepare.

Whether you’re planning a cozy weeknight dinner or impressing guests with a fancy yet simple dish, this creamy pesto chicken is a crowd-pleaser. Pair it with crusty bread or a side of pasta to soak up the luscious sauce, and watch as the flavors transport you straight to an Italian trattoria.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy nights.
• One-Skillet Wonder: Fewer dishes, more flavor—everything cooks together for a seamless process.
• Flavor Explosion: The creamy pesto sauce paired with roasted tomatoes is a match made in heaven.

Creamy Pesto Chicken with Roasted Tomatoes Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and freshly cracked black pepper, to taste

For the Sauce:

• 1 cup cherry tomatoes
• 1/2 cup basil pesto (store-bought or homemade)
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)

Garnish:

• Fresh basil leaves
• Lemon wedges

Instructions

1. Prepare the Chicken:
   • Season the chicken breasts with garlic powder, paprika, salt, and pepper.
2. Sear the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. Roast the Tomatoes:
   • In the same skillet, add the cherry tomatoes. Cook for 2-3 minutes, stirring occasionally, until they blister and soften slightly.
4. Make the Creamy Pesto Sauce:
   • Lower the heat to medium and add the minced garlic. Cook for 1 minute until fragrant. Stir in the pesto, heavy cream, and Parmesan cheese. Add red pepper flakes for a slight kick, if desired.
5. Combine and Simmer:
   • Return the chicken to the skillet and spoon the sauce over each piece. Let everything simmer for 3-5 minutes, allowing the chicken to absorb the flavors.
6. Serve:
   • Garnish with fresh basil leaves and serve with lemon wedges for a refreshing tang. Pair with pasta, rice, or a side of crusty bread to soak up the creamy sauce.

Chef’s Notes

• Make it Lighter: Swap heavy cream for half-and-half or Greek yogurt for a lighter option.
• Vegetarian Option: Replace chicken with grilled eggplant or tofu for a plant-based alternative.
• Meal Prep-Friendly: This dish reheats beautifully, making it perfect for meal preps or next-day leftovers.

Nutritional Information (Approx. Per Serving)

• Calories: 420
• Protein: 35g
• Carbohydrates: 8g
• Fat: 28g