Description
This creamy pesto chicken with roasted tomatoes is a rich and flavorful dish that combines tender chicken breasts with a creamy pesto sauce and sweet, roasted tomatoes. A perfect dinner option that’s both comforting and delicious!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
- Parmesan cheese, grated (for garnish)
Instructions
- Preheat the oven to 200°C (400°F).
- Roast the tomatoes: Place the halved cherry tomatoes on a baking sheet. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.
- Cook the chicken: While the tomatoes are roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- Make the creamy pesto sauce: In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the pesto sauce and heavy cream. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- Combine: Return the cooked chicken to the skillet, spooning some of the sauce over the top. Add the roasted tomatoes to the skillet and gently stir everything together. Let it cook for another 2-3 minutes.
- Serve: Garnish with fresh basil leaves and grated Parmesan cheese before serving.
Notes
- You can serve this dish with pasta, rice, or a side of steamed vegetables.
- For a lighter option, swap heavy cream for coconut milk or a lighter cream alternative.
- Prep Time: 10 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 400 kcal
- Fat: 26
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35 g