Description
Tender chicken breasts smothered in a rich pesto cream sauce and topped with roasted tomatoes, creating a satisfying and delicious meal that’s ready in under 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. - Roast the Tomatoes:
Place the cherry tomato halves on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast in the oven for 10-12 minutes until soft and slightly caramelized. - Cook the Chicken:
While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken for about 6-7 minutes per side, or until fully cooked through and golden brown. Remove from the skillet and set aside. - Make the Creamy Pesto Sauce:
In the same skillet, reduce the heat to medium. Add the pesto sauce, heavy cream, and Parmesan cheese. Stir until the sauce is smooth and heated through, about 2-3 minutes. Adjust seasoning with salt and pepper if needed. - Assemble:
Return the cooked chicken to the skillet, spooning the creamy pesto sauce over each piece. Top with the roasted cherry tomatoes. - Serve:
Garnish with fresh basil leaves if desired. Serve the creamy pesto chicken with your favorite side, such as rice, pasta, or a simple salad.
Notes
- Customization: For a dairy-free option, use coconut cream and dairy-free pesto.
- Vegetable Option: Add sautéed spinach or zucchini to the sauce for more veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420
- Fat: 27g
- Carbohydrates: 6g
- Protein: 38g