Last summer, I had a bumper crop of basil from my little balcony garden here in Tétouan. One evening, staring at those lush leaves, I whipped up this creamy pesto chicken with roasted tomatoes on a whim. The kitchen filled with that irresistible garlicky aroma as tomatoes blistered in the oven, and the first bite? Pure magic—tender chicken wrapped in velvety pesto sauce, bursting with sweet-tart tomato goodness. It’s become my go-to for busy nights when I crave something comforting yet fancy enough for guests. If you’re after a pesto chicken tomato recipe that’s simple but feels special, this one’s it. No fuss, just big flavors that make dinner exciting again.
Chicken dinners don’t get much better than this pesto and tomato chicken combo. The roasted tomatoes add this juicy pop that cuts through the richness perfectly. I’ve made it a dozen times now, tweaking here and there, and it never disappoints.
Pesto Chicken with Tomatoes: Ingredients You’ll Need
Gathering everything for this creamy tomato pesto chicken is straightforward—most stuff you probably have on hand. The key is fresh pesto if you can swing it, but jarred works in a pinch. Let’s break it down.
- 4 boneless skinless chicken breasts, about 6 oz each, pounded to even 1/2-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
- 10 oz grape tomatoes or cherry tomatoes
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon red chili flakes (optional, for a kick)
- Fresh basil leaves for garnish
That’s it for this pesto tomato chicken. Prep time is quick, and it serves 4 hungry folks generously.
How to Make Creamy Pesto Chicken with Roasted Tomatoes
Start your oven at 400°F for the tomatoes—they need about 20 minutes to get that caramelized edge. Toss them with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread ’em out evenly so they blister nicely. While that’s happening, pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper. Heat a large skillet over medium with 1 tablespoon oil. Sear the chicken 5 minutes per side until golden and cooked through (internal temp 165°F). Pull it out and tent with foil.
In the same skillet, add the remaining oil if needed. Sauté the onion until soft and golden, about 4 minutes. Toss in garlic for 30 seconds till fragrant—don’t let it burn. Stir in the pesto, then pour in cream and Parmesan. Let it simmer gently, stirring until smooth and thickened, 2-3 minutes. Nestle the chicken back in with the roasted tomatoes. Warm everything together for a couple minutes. Taste and adjust seasoning. Boom—your chicken with pesto and tomatoes is ready.
Serve it hot, maybe over pasta or rice to soak up that sauce. The first time I tried this pesto chicken with tomatoes, I forgot the onions and it was still amazing, but they really add depth.
Pro Tips for the Best Pesto Tomato Chicken
Room-temp chicken sears better—no cold centers. Pound those breasts thin for even cooking; it’s a game-changer. Homemade pesto? Blend basil, pine nuts, garlic, Parmesan, and oil—takes 5 minutes and tastes brighter. For extra oomph, toast pine nuts and sprinkle on top. If the sauce splits, whisk in a splash of cream off heat. These little hacks make your creamy pesto chicken with roasted tomatoes shine every time.
Easy Variations on Pesto Chicken Tomato Recipe
- Swap breasts for thighs—juicier, cook 7 minutes per side.
- Add spinach or sun-dried tomatoes to the sauce for pesto and tomato chicken with more veggies.
- Make it spicy: double the chili flakes or add Sriracha.
- Low-carb? Serve over zucchini noodles instead of pasta.
- Vegetarian twist: use tofu or portobellos for a meat-free pesto chicken dinner.
I’ve done the thigh version for a crowd, and it vanished. Keeps things fresh without much extra work.
Troubleshooting Your Creamy Tomato Pesto Chicken
Sauce too thin? Simmer longer or add more cheese. Chicken dry? Don’t overcook—use a thermometer. Tomatoes not blistering? Crank oven to 425°F next time. Skillet crowded? Cook chicken in batches. If onions burn, start over with lower heat. Common hiccups, but easy fixes for perfect results.
Ingredient Substitutions for Pesto Chicken with Tomatoes
- No heavy cream? Half-and-half or Greek yogurt works (less rich).
- Pesto shortage: Blend basil, garlic, nuts, oil yourself.
- Dairy-free: Coconut cream and vegan Parmesan.
- No fresh tomatoes? Canned fire-roasted, drained.
- Gluten-free: Already is, just check pesto labels.
Storage and Serving Suggestions for Pesto And Tomato Chicken
Leftovers keep 3-4 days in the fridge airtight. Reheat gently on stovetop with a splash of cream to revive the sauce—microwave works too, covered. Freezes up to 2 months; thaw overnight. Serve over angel hair pasta, mashed potatoes, or with crusty bread. Pairs great with garlic bread and a green salad. For company, add lemon zest for brightness.
Frequently Asked Questions About Creamy Pesto Chicken with Roasted Tomatoes
Can I use chicken thighs for this pesto chicken tomato recipe? Yes! They’re juicier; just cook a bit longer till 165°F.
Is this creamy pesto chicken with roasted tomatoes gluten-free? Naturally, as long as your pesto is.
How spicy is the pesto and tomato chicken? Mild with optional flakes; adjust to taste.
Can I make pesto chicken with tomatoes ahead? Prep ingredients yes; cook fresh for best texture.
What’s the best side for chicken with pesto and tomatoes? Pasta, rice, or roasted veggies soak up the sauce perfectly.
How many calories in creamy tomato pesto chicken per serving? Around 500-550, depending on portions.
Creamy Pesto Chicken with Roasted Tomatoes
Equipment
- Oven
- Large skillet
- Baking sheet
- Tongs
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 10 oz grape tomatoes
- 1/2 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1/2 teaspoon red chili flakes optional
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F. Toss 10 oz grape tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast 20 minutes until blistered.
- Season 4 chicken breasts with garlic powder, smoked paprika, salt, and pepper.
- Heat 1 tbsp olive oil in skillet over medium. Sear chicken 5 minutes per side until 165°F. Remove to plate.
- In same skillet, sauté onion 4 minutes until golden. Add garlic 30 seconds.
- Stir in 1/2 cup pesto, then 1/2 cup cream and 1/4 cup Parmesan. Simmer 2-3 minutes until thickened.
- Add chicken and roasted tomatoes back. Warm 2 minutes. Garnish with basil. Serve hot.
Notes
- Let chicken come to room temp for better sear.
- Pound thin for even cooking.
- Add spinach for greens boost.
- Store leftovers 3 days in fridge.
