Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay even more tender. Adjust cooking time slightly as needed.

How can I make this dish gluten-free?

This Creamy Pesto Chicken with Roasted Tomatoes is naturally gluten-free! Just be sure to serve it with gluten-free pasta, rice, or other compliant sides.

Can I prepare the components ahead of time?

You can roast the tomatoes and cook the chicken a day in advance. Store them separately in the refrigerator, then combine and simmer with the sauce just before serving.

What if I don't have heavy cream?

While heavy cream yields the best richness, you can use half-and-half or even whole milk, though the sauce may be thinner. A cornstarch slurry can help thicken it.

5 easy Steps to a Creamy Pesto Chicken with Roasted Tomatoes

Description

This Creamy Pesto Chicken with Roasted Tomatoes recipe is a weeknight dream come true! Juicy chicken breasts are pan-seared to perfection, then simmered in a luscious, creamy pesto sauce. Roasted cherry tomatoes burst with sweet flavor, adding a vibrant touch to this incredibly satisfying and easy-to-make Italian-inspired dish. It’s perfect over pasta, rice, or with crusty bread for soaking up every last bit of that delicious sauce.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 pint (about 2 cups) cherry tomatoes
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup basil pesto (store-bought or homemade)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese, plus more for serving
Fresh basil, chopped, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Toss the cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet. Roast for 15-20 minutes, or until softened and slightly burst.
While tomatoes are roasting, season the chicken pieces with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and basil pesto. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Return the cooked chicken to the skillet. Stir in the roasted cherry tomatoes and grated Parmesan cheese. Cook for another 1-2 minutes, allowing the chicken to heat through and the flavors to meld.
Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.

Notes

This dish is fantastic served over pasta (fettuccine or penne work well), rice, quinoa, or with a side of crusty bread to sop up the delicious sauce.
For a richer pesto flavor, feel free to add an extra tablespoon of pesto.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
To make this dish spicier, add a pinch of red pepper flakes with the garlic.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing, Simmering, Roasting
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 780mg
Fat: 40g
Saturated Fat: 17g
Carbohydrates: 12g
Fiber: 2g
Protein: 38g
Cholesterol: 130mg