Name: Creamy Pesto Chicken with Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 2 tablespoons olive oil, divided; 1 cup cherry or grape tomatoes; 1/2 cup basil pesto; 1 cup heavy cream; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; Fresh basil, for garnish (optional)

Jump to Recipe·Leave a Review

I love making this Creamy Pesto Chicken with Roasted Tomatoes when I want a comforting, flavor-packed dinner that feels both rustic and elegant. The tender chicken is coated in a rich, creamy pesto sauce and paired with sweet, caramelized roasted tomatoes. I find it to be a perfect meal for both busy weeknights and relaxed weekend dinners.

Why You’ll Love This Recipe

I love how the creamy pesto sauce brings bold, herby flavor to the juicy chicken. I get a wonderful balance between the richness of the sauce and the natural sweetness of the roasted tomatoes. I also appreciate that the dish looks impressive while staying simple to prepare. It pairs beautifully with pasta, rice, or crusty bread, which makes it incredibly versatile for me. Creamy Pesto Chicken with Roasted Tomatoes

Ingredients

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup cherry or grape tomatoes
1/2 cup basil pesto
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Fresh basil for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sirections

I preheat the oven to 400°F (200°C).
I place the cherry tomatoes on a baking sheet, drizzle them with a little olive oil, and roast them for about 15–20 minutes until they begin to blister and soften.
I season the chicken breasts with salt, pepper, and garlic powder.
In a large skillet, I heat the olive oil over medium heat and sear the chicken for about 5–6 minutes per side until golden brown and cooked through. I remove the chicken from the skillet and set it aside.
In the same skillet, I sauté the minced garlic until fragrant.
I stir in the heavy cream and pesto, letting the sauce simmer gently for a few minutes until slightly thickened.
I add the Parmesan cheese and stir until melted and smooth.
I return the chicken to the skillet, spooning the sauce over the top, and let everything simmer together for a few minutes.
I top the dish with the roasted tomatoes and garnish with fresh basil before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 10–15 minutes
Cooking time: 25–30 minutes
Total time: about 40–45 minutes

Variations

I sometimes substitute chicken thighs for extra juiciness. If I want a lighter version, I use half-and-half instead of heavy cream. I also like adding spinach or mushrooms to the sauce for extra vegetables. For a bit of heat, I sprinkle in red pepper flakes. When I want to change things up, I serve it over zucchini noodles or mashed potatoes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of cream or broth to loosen the sauce and warm it gently on the stovetop over low heat. I can also reheat it in the microwave in short intervals, stirring the sauce in between to keep it smooth. Creamy Pesto Chicken with Roasted Tomatoes

FAQs

Can I use store-bought pesto?

I often use store-bought pesto for convenience, but I also enjoy making my own when I have fresh basil on hand.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C) and that the juices run clear.

Can I make this dish ahead of time?

I sometimes prepare the sauce and roast the tomatoes ahead of time, then cook the chicken fresh and combine everything before serving.

What can I serve with this recipe?

I like serving it with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Can I freeze this recipe?

I can freeze it for up to 2 months, though I find the cream-based sauce may slightly change in texture after thawing. I reheat it gently and stir well to bring it back together.

Conclusion

I find this Creamy Pesto Chicken with Roasted Tomatoes to be a rich and satisfying meal that is full of bold, comforting flavors. The creamy pesto sauce, tender chicken, and sweet roasted tomatoes create a perfect balance that I enjoy every time I make it. It’s a reliable, flavorful dish that feels special without requiring complicated steps.

Creamy Pesto Chicken with Roasted Tomatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, golden-seared chicken coated in a rich and creamy pesto sauce, topped with sweet roasted tomatoes. This comforting yet elegant dish is packed with bold, herby flavor and perfect for weeknight dinners or special occasions.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting and Stovetop
Cuisine: Italian-Inspired

Ingredients

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil, divided
1 cup cherry or grape tomatoes
1/2 cup basil pesto
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Fresh basil, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Place cherry tomatoes on a baking sheet, drizzle with a small amount of olive oil, and roast for 15–20 minutes until blistered and softened.
Season the chicken breasts with salt, pepper, and garlic powder.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.
In the same skillet, add the remaining olive oil if needed and sauté the minced garlic until fragrant.
Stir in the heavy cream and pesto. Let the sauce simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese and stir until melted and smooth.
Return the chicken to the skillet and spoon the sauce over the top. Simmer together for a few minutes.
Top with roasted tomatoes and garnish with fresh basil before serving.

Notes

Chicken thighs can be used for a juicier option.
Substitute half-and-half for a lighter sauce.
Add spinach or mushrooms for extra vegetables.
Sprinkle red pepper flakes for a touch of heat.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently with a splash of cream or broth to loosen the sauce.
Freeze for up to 2 months, though sauce texture may slightly change after thawing.