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Creamy Pesto Chicken with Roasted Tomatoes Recipe
Ben Carraoli

Creamy Pesto Chicken with Roasted Tomatoes Recipe

When I first tried making this creamy pesto chicken with roasted tomatoes, 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.