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Creamy Pesto Chicken with Roasted Tomatoes Recipe
Marigold Voss

Creamy Pesto Chicken with Roasted Tomatoes Recipe

Juicy chicken cooked in a creamy pesto sauce and served with sweet roasted tomatoes. This rich and flavorful dish is easy to make and perfect for a comforting yet elegant dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 pieces Chicken breasts boneless, skinless
  • 2 cups Cherry tomatoes halved
  • 2 tbsp Olive oil divided
  • 1 tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 cloves Garlic minced
  • ½ cup Heavy cream or cooking cream
  • ⅓ cup Pesto sauce basil pesto
  • ¼ cup Parmesan cheese grated
  • 1 tsp Italian seasoning optional
  • 2 tbsp Fresh basil chopped, garnish

Equipment

  • 1 Baking sheet For roasting tomatoes
  • 1 Skillet or frying pan Large, non-stick
  • 1 Mixing bowl For tomatoes
  • 1 Cutting board Prep work
  • 1 Knife Sharp
  • 1 Tongs Optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
  3. Spread tomatoes on a baking sheet and roast for 20 minutes.
  4. Season chicken breasts with salt, pepper, and Italian seasoning.
  5. Heat remaining olive oil in a skillet over medium heat.
  6. Cook chicken until golden and fully cooked through.
  7. Remove chicken from skillet and set aside.
  8. Add garlic to the skillet and sauté briefly.
  9. Stir in heavy cream and pesto sauce.
  10. Simmer sauce for 3–4 minutes until slightly thickened.
  11. Return chicken to skillet and coat with sauce.
  12. Add roasted tomatoes and gently mix.
  13. Sprinkle with Parmesan cheese and remove from heat.
  14. Garnish with fresh basil and serve warm.

Video

Notes

  • Serve with pasta, rice, or crusty bread.
  • Use homemade pesto for deeper flavor.
  • Swap heavy cream with half-and-half for a lighter option.
  • Leftovers keep well in the refrigerator for up to 3 days.