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Pesto Chicken with Roasted Cherry Tomatoes Recipe

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3.9 from 6 reviews

This Pesto Chicken recipe features tender, spiced chicken breasts cooked to perfection in a skillet and served with blistered roasted tomatoes and a creamy basil pesto sauce. The combination of aromatic garlic, parmesan, and fresh herbs creates a flavorful and comforting dish perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients

For the Chicken and Seasoning

  • 1 pound chicken breasts (boneless and skinless)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ tablespoon onion powder
  • ½ teaspoon salt (divided)
  • ½ teaspoon ground black pepper (divided)
  • 5 tablespoons olive oil (divided)
  • 3 teaspoons garlic (minced)

For the Tomatoes

  • 1 pint grape tomatoes (or cherry tomatoes, rinsed and dried)

For the Sauce

  • ½ cup basil pesto
  • ½ cup whipping cream
  • ¼ cup grated parmesan cheese

Optional Garnish

  • Fresh julienned basil leaves

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the tomatoes.
  2. Prepare Tomatoes: Place the grape tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Toss the tomatoes with your hands to coat evenly.
  3. Roast Tomatoes: Roast the tomatoes in a single layer in the preheated oven for 15-20 minutes until their skins are blistered and slightly charred. Remove them from the oven and set aside.
  4. Prepare Chicken: While tomatoes roast, pat the chicken breasts dry. If thick, slice each breast lengthwise in half to ensure even and faster cooking.
  5. Mix Seasoning: In a small bowl, combine garlic powder, onion powder, paprika, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Mix well.
  6. Season Chicken: Evenly sprinkle the seasoning mixture over both sides of each chicken breast.
  7. Heat Skillet: Preheat a heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan.
  8. Cook Chicken: Place the seasoned chicken breasts in the skillet in a single layer. Cook for about 5 minutes, then flip and cook another 3-5 minutes until the internal temperature reaches 165°F.
  9. Set Chicken Aside: Remove the cooked chicken from the skillet and set aside on a plate.
  10. Sauté Garlic: Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the skillet along with minced garlic. Cook for 30 seconds until fragrant and semi-translucent.
  11. Make Sauce: Stir in the basil pesto, whipping cream, and grated parmesan cheese. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.
  12. Combine Chicken and Sauce: Reduce heat to medium-low and add the chicken breasts back to the skillet. Surround the chicken with the roasted tomatoes and heat everything through for a few minutes.
  13. Serve: Plate the chicken with the creamy pesto sauce and roasted tomatoes. Garnish with fresh julienned basil leaves if desired and serve immediately.

Notes

  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
  • If grape tomatoes are not available, cherry tomatoes can be used as a substitute.
  • For a lighter option, substitute whipping cream with half-and-half or milk, but sauce will be less rich.
  • This dish pairs well with pasta, rice, or crusty bread to soak up the pesto cream sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/pesto-chicken-with-roasted-cherry-tomatoes-recipe/