Creamy Pesto Chicken with Roasted Tomatoes
Juicy seared chicken breasts in a rich basil pesto cream sauce with blistered roasted tomatoes. Quick 30-minute dinner!
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.