Creamy Pesto Chicken with Roasted Tomatoes Recipe | Rich & Flavorful
When I first tried making this Creamy Pesto Chicken with Roasted Tomatoes Recipe, I instantly knew it would become a regular dinner favorite in my kitchen. The sweet burst of roasted tomatoes paired with that silky pesto cream sauce makes every bite irresistible. I love how quickly it comes together, especially on busy nights when I want something comforting but still elegant.
If you enjoy rich chicken dishes, you might also love my Lemon Herb Roast Chicken Recipe for another easy, flavorful option. Each time I serve it, the whole pan disappears in minutes. It’s one of those dishes that tastes restaurant-quality without requiring complicated steps.
Ingredients
Here’s everything you need to build this rich, flavorful meal:
- 4 medium chicken breasts — choose fresh, boneless, skinless pieces for even cooking
- 1 teaspoon garlic powder — adds savory depth without burning like fresh garlic
- 1 teaspoon paprika — gives gentle smokiness and color
- 10 oz grape tomatoes — perfect for roasting because they caramelize beautifully
- 1/2 medium onion, chopped — adds sweetness and body to the sauce
- 2 tablespoons olive oil — extra virgin gives the best flavor when searing
- 3 cloves garlic, minced — brings fresh, aromatic flavor to the sauce
- 1/4 teaspoon salt + black pepper — adjust according to taste
- 1/2 cup basil pesto — use high-quality or homemade for the freshest basil taste
- 1/2 cup heavy whipping cream — creates a silky, luscious sauce
- 1/4 cup grated parmesan cheese — freshly grated melts smoother and tastes brighter
- 1/2 teaspoon red chili flakes (optional) — adds a mild heat
Note: several servings (This recipe yields about 4 portions.)
Variations
Customize the recipe based on your taste or dietary needs:
• Dairy-free: Replace heavy cream with coconut cream and use dairy-free Parmesan.
• Low-carb: Serve with zoodles or cauliflower rice instead of pasta.
• Spicy version: Increase red chili flakes or add a splash of hot sauce.
• Herb twist: Mix in fresh thyme or oregano for added aroma.
• Protein swap: Use chicken thighs or turkey cutlets for richer flavor, or try my Short Rib Ragu Recipe for a hearty, slow-cooked alternative.
Cooking Time
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
Equipment You Need
• Baking sheet — for roasting tomatoes evenly
• Large skillet — to sear chicken and make the creamy sauce
• Cutting board & knife — for chopping vegetables and prepping ingredients
• Measuring cups & spoons — to keep everything balanced
• Tongs or spatula — for turning chicken and mixing sauce
How to Make Creamy Pesto Chicken with Roasted Tomatoes Recipe
A simple and satisfying recipe that comes together quickly.
Roast the Tomatoes
Start by coating the grape tomatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast them until they soften, burst slightly, and develop a caramelized sweetness. This step brings out a deep, rich tomato flavor that elevates your final dish.
Season and Sear the Chicken
Season your chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet, then sear the chicken until golden brown on both sides. This helps lock in juices and gives the chicken a flavorful crust that pairs perfectly with the creamy sauce.
Make the Creamy Pesto Sauce
Remove the chicken from the skillet, then sauté chopped onions until soft and fragrant. Add minced garlic and stir until aromatic. Mix in basil pesto, heavy cream, and parmesan cheese, letting the sauce thicken into a silky mixture that coats the spoon beautifully.
Combine and Finish
Return the chicken and roasted tomatoes to the skillet, gently nestling them into the creamy pesto sauce. Let everything simmer for a couple of minutes so the flavors blend. The tomatoes infuse the sauce with a burst of sweetness that ties the whole dish together.
Additional Tips for Making This Recipe Better
Here are some personal tips I’ve learned to make this recipe taste even better:
• I let the chicken rest at room temperature for 10 minutes before cooking so it sears more evenly.
• I sometimes slice thick chicken breasts in half for quicker, juicier cooking.
• I always use fresh garlic for the sauce — it makes a noticeable flavor difference.
• I never skip roasting the tomatoes; it transforms the entire dish.
• I sprinkle toasted pine nuts on top when I want extra crunch and flavor.
How to Serve Creamy Pesto Chicken with Roasted Tomatoes Recipe
This dish is incredibly versatile and works beautifully with pasta, rice, quinoa, or zucchini noodles. I love adding a sprinkle of parmesan, a few fresh basil leaves, and cracked black pepper right before serving. For a complete meal, pair it with roasted vegetables or a fresh green salad.
Nutritional Information
Here’s a brief nutritional breakdown (per serving):
• Calories: About 400–500
• Protein: 35–40g
• Carbohydrates: 8–12g
• Fat: 28–34g
Make Ahead and Storage
Refrigerating
Store cooled leftovers in an airtight container for up to 3 days. The flavors actually deepen as it sits.
Freezing
Creamy sauces don’t always freeze perfectly, but you can freeze the chicken and tomatoes separately for up to 1 month. Thaw overnight in the refrigerator.
Reheating
Reheat gently over low heat, adding a splash of water or extra cream to smooth out the sauce. Avoid high heat so the cream doesn’t separate.
Why You’ll Love This Recipe
You’ll fall in love with this dish because:
• It’s incredibly quick: Ready in just 30 minutes, perfect for weeknights.
• It tastes luxurious: The creamy pesto sauce feels rich but not heavy.
• It’s versatile: Serve with pasta, rice, vegetables, or grains — everything works.
• It’s family-friendly: Bold flavors appeal to both kids and adults.
• It reheats beautifully: Leftovers are just as satisfying the next day.
Creamy Pesto Chicken with Roasted Tomatoes Recipe
Ingredients
Method
- Start by coating the grape tomatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast them until they soften, burst slightly, and develop a caramelized sweetness. This step brings out a deep, rich tomato flavor that elevates your final dish.
- Season your chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet, then sear the chicken until golden brown on both sides. This helps lock in juices and gives the chicken a flavorful crust that pairs perfectly with the creamy sauce.
- Remove the chicken from the skillet, then sauté chopped onions until soft and fragrant. Add minced garlic and stir until aromatic. Mix in basil pesto, heavy cream, and parmesan cheese, letting the sauce thicken into a silky mixture that coats the spoon beautifully.
- Return the chicken and roasted tomatoes to the skillet, gently nestling them into the creamy pesto sauce. Let everything simmer for a couple of minutes so the flavors blend. The tomatoes infuse the sauce with a burst of sweetness that ties the whole dish together.
Notes
- I let the chicken rest at room temperature for 10 minutes before cooking so it sears more evenly.
- I sometimes slice thick chicken breasts in half for quicker, juicier cooking.
- I always use fresh garlic for the sauce — it makes a noticeable flavor difference.
- I never skip roasting the tomatoes; it transforms the entire dish.
- I sprinkle toasted pine nuts on top when I want extra crunch and flavor.