Description
Creamy Pesto Chicken is a quick and flavorful one-skillet dinner featuring juicy chicken breasts, a luscious basil pesto cream sauce, and oven-roasted tomatoes. Perfect for busy weeknights or cozy weekend meals, this recipe is as comforting as it is simple.
Ingredients
4 medium chicken breasts
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
10 oz grape tomatoes
2 tbsp olive oil (plus more as needed)
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 tsp red chili flakes (optional)
Instructions
Roast the tomatoes: Preheat oven to 400°F (200°C). Toss grape tomatoes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until blistered.
Season the chicken: While the tomatoes roast, season chicken breasts with garlic powder, paprika, salt, and black pepper.
Cook the chicken: Heat 2 tbsp olive oil in a large skillet over medium heat. Sear chicken for about 5 minutes per side, until browned and cooked through. Remove and set aside.
Sauté onions and garlic: In the same skillet, cook chopped onions until soft and slightly caramelized. Add garlic and sauté for 30 seconds.
Make the creamy sauce: Stir in basil pesto, then pour in heavy cream and parmesan cheese. Mix gently and let simmer.
Combine and serve: Return chicken and roasted tomatoes to the skillet. Let everything warm together for 2–3 minutes. Serve immediately.
Notes
Feel free to use store-bought or homemade pesto.
Add a splash of pasta water if your sauce gets too thick.
Great over pasta, rice, or crusty bread.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: lunch ,dinner
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and tomatoes
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 120 mg