Creamy Pesto Chicken with Roasted Tomatoes Recipe | Savory

Let me tell you about the dish that completely changed my weeknight dinner game! I stumbled upon this creamy pesto chicken recipe when I was desperately trying to jazz up my usual chicken routine, and wow, it delivered beyond my expectations.

The combination of golden-seared chicken breast swimming in a luscious pesto cream sauce with those perfectly caramelized grape tomatoes created magic in my kitchen. It reminded me of other Italian-inspired favorites like this Pesto Chicken Stuffed Shells Recipe that’s just as comforting and full of flavor.

I love how the bright basil flavor marries with the rich cream while those sweet, roasted tomatoes add little bursts of summery goodness in every bite. This recipe has become my go-to when I want something that looks fancy but comes together in under 40 minutes – it’s honestly foolproof!

Creamy Pesto Chicken with Roasted Tomatoes Recipe

Ingredients

Here’s everything you’ll need to create this restaurant-quality dish at home:

2 boneless, skinless chicken breasts (about 1.3 pounds total) – I always buy chicken breasts that are similar in size so they cook evenly. Look for ones that aren’t too thick to avoid overcooking the outside while the inside stays raw.
1/8 teaspoon salt – This seems like a small amount, but we’re just seasoning the chicken initially. The pesto and cream will add more flavor later.
1/8 teaspoon black pepper – Freshly ground pepper makes a noticeable difference in taste compared to pre-ground.
2 tablespoons olive oil, divided – Use good quality extra virgin olive oil since it adds flavor, not just cooking fat. You’ll use this in two stages.
2 cloves garlic, minced – Fresh garlic is essential here. Don’t substitute with garlic powder – the fresh stuff gets caramelized and sweet when sautéed.
1 pint grape tomatoes, sliced in half – Grape tomatoes work better than cherry tomatoes because they’re less watery and hold their shape when cooked. Roma tomatoes work too if cut into chunks.
1/2 cup heavy cream – Don’t try to substitute with milk or half-and-half. The fat content in heavy cream prevents curdling and creates that silky sauce texture.
1/4 cup basil pesto – You can use store-bought or homemade. I prefer brands like Barilla or Classico for consistent flavor. Red pesto works beautifully too for variety.

Note: This recipe serves 4 people generously, perfect for a family dinner with leftovers for lunch the next day.

Variations

Want to customize this recipe to your taste or dietary needs? Here are some fantastic alternatives:

Dairy-Free Version: Swap the heavy cream for full-fat coconut milk and use dairy-free pesto (check labels as many contain parmesan). The coconut milk creates an equally creamy sauce with a subtle tropical note. And if you’re a pasta lover, you can also enjoy similar dishes like this Spaghetti with Crispy Zucchini Recipe that highlights fresh veggies in a simple but delicious way.
Protein Alternatives: Try this sauce with salmon fillets, pork tenderloin, or even firm tofu for vegetarians. Cooking times will vary, so adjust accordingly.
Vegetable Add-ins: I love throwing in baby spinach during the last few minutes, sliced bell peppers with the tomatoes, or steamed broccoli florets. Artichoke hearts from a jar work wonderfully too.
Spice It Up: Add red pepper flakes with the garlic or use spicy pesto for heat. A splash of white wine with the cream creates extra depth.
Cheese Lovers: Stir in freshly grated parmesan cheese at the end or top with mozzarella and broil for a few minutes for a bubbly finish.

Cooking Time

Here’s your timing breakdown for perfect meal planning:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large skillet or sauté pan – Needs to be big enough to fit all chicken pieces without crowding, preferably stainless steel or cast iron for good browning
Sharp knife – For filleting chicken and cutting tomatoes cleanly without squishing them
Cutting board – Preferably separate ones for raw chicken and vegetables for food safety
Measuring cups and spoons – For accurate ingredient portions
Tongs or spatula – For flipping chicken without piercing and losing juices
Clean plate – To rest the cooked chicken while making the sauce

How to Make Creamy Pesto Chicken with Roasted Tomatoes Recipe

This recipe comes together in stages, building layers of flavor that create an incredible final dish. The key is not to rush any step – proper browning and gentle simmering make all the difference. Let me walk you through each step so you get perfect results every time.

Prepare the Chicken

Start by filleting your chicken breasts to create thinner, more evenly-sized pieces. Place each breast on your cutting board and use a sharp knife to cut horizontally through the middle, creating two thinner cutlets from each breast.

This technique, called butterflying, ensures the chicken cooks quickly and evenly without drying out. Season both sides of each piece with salt and pepper, pressing gently so the seasoning adheres well.

Sear the Chicken

Heat your large skillet over medium heat and add one tablespoon of olive oil, swirling to coat the surface. Once the oil shimmers and moves freely around the pan, carefully add the seasoned chicken pieces.

Cook without moving them for about 4-5 minutes until they develop a beautiful golden-brown crust, then flip and cook the other side for another 3-4 minutes until cooked through. Remove the chicken to a clean plate and set aside – don’t worry if it looks a bit pale, it’ll finish cooking in the sauce later.

Create the Tomato Base

Reduce your heat to medium-low and add the remaining tablespoon of olive oil to the same skillet. Add the halved grape tomatoes and minced garlic, stirring gently to coat with oil.

Let them cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. You’ll notice they begin to lose their firm shape and become slightly caramelized – this concentrates their sweetness beautifully.

Build the Creamy Sauce

Pour in the heavy cream and add the pesto to the skillet with the tomatoes and garlic. Stir everything together gently, scraping up any browned bits from the bottom of the pan – those add incredible flavor.

Allow the sauce to come to a gentle simmer, then taste and adjust with additional salt or pepper if needed. The sauce should be creamy and well-combined, with the pesto evenly distributed throughout.

Finish and Serve

Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon sauce over the top of each piece and let everything simmer together for 2-3 minutes until the chicken is heated through and the flavors meld. The internal temperature of the chicken should reach 165°F for food safety. Serve immediately while hot, spooning extra sauce over each portion.

Additional Tips for Making this Recipe Better

After making this recipe countless times, I’ve discovered some tricks that take it from good to absolutely incredible:

I always let my chicken come to room temperature for about 15 minutes before cooking – this helps it cook more evenly and prevents the outside from overcooking while the center stays cold.
When I’m feeling extra fancy, I double the sauce ingredients because everyone always wants more of that creamy pesto goodness to drizzle over pasta or bread.
I’ve learned that patting the chicken completely dry with paper towels before seasoning creates a much better sear and prevents oil splatter.
My secret trick is adding a splash of the pasta cooking water (if serving over pasta) to thin the sauce slightly and help it coat better.
I always taste the sauce before adding the chicken back – sometimes I need an extra pinch of salt or a squeeze of lemon juice to brighten everything up.
For meal prep, I cook the chicken completely but store the sauce separately, then combine and reheat gently to prevent the cream from breaking.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes Recipe

This gorgeous dish deserves a presentation that matches its restaurant-quality flavor. I love serving it over a bed of al dente fettuccine or penne pasta, with the creamy sauce pooling beautifully around each piece. The vibrant green pesto and red tomatoes create stunning color contrast against golden chicken and white cream sauce.

For an elegant touch, garnish with fresh basil leaves, a sprinkle of freshly grated parmesan cheese, and a crack of black pepper. Serve alongside crusty garlic bread or focaccia to soak up every drop of that incredible sauce. A simple arugula salad dressed with lemon vinaigrette provides a perfect peppery contrast to the rich, creamy main dish.

For family-style serving, I like to leave everything in the skillet and bring it straight to the table with serving spoons. It stays warmer longer and creates a cozy, rustic presentation that encourages everyone to dig in together. On chilly nights, I sometimes serve it alongside a bowl of comforting Mini Moroccan Meatball Couscous Soup Recipe to round out the meal with a hearty, global twist.

Nutritional Information

Here’s what you’re getting in each satisfying serving of this protein-packed meal:

Calories: Approximately 415 calories per serving, making it a substantial but not overly heavy main dish
Protein: 34 grams of high-quality complete protein from the chicken breast
Carbohydrates: 7 grams, primarily from the tomatoes and small amounts in the pesto
Fat: 28 grams of healthy fats from olive oil, cream, and nuts in the pesto

Make Ahead and Storage

This recipe works beautifully for meal planning with proper storage techniques.

Refrigerator Storage: Store leftover chicken and sauce in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers incredibly delicious. Keep the chicken and sauce together to prevent the chicken from drying out.

Freezing Instructions: You can freeze this dish for up to 2 months, though the cream sauce may separate slightly upon thawing. Place cooled chicken and sauce in freezer-safe containers, leaving some space for expansion. Label with the date and contents for easy identification later.

Reheating Guidelines: Reheat gently in a skillet over low heat, adding a splash of cream or chicken broth if the sauce seems thick. You can also reheat individual portions in the microwave at 50% power, stirring every 30 seconds to ensure even heating. Never boil the sauce during reheating as it may curdle.

Why You’ll Love This Recipe

This creamy pesto chicken hits all the marks for a perfect weeknight dinner that feels special enough for company.

Quick and Elegant: Despite looking like a dish from an expensive Italian restaurant, this recipe comes together in just 35 minutes from start to finish. I love how it transforms simple ingredients into something that feels luxurious and indulgent without requiring advanced cooking skills or expensive specialty items.

Incredibly Versatile: The base recipe adapts to whatever you have on hand or dietary needs you’re accommodating. I’ve made it with different vegetables, various proteins, and even dairy-free versions, and it’s delicious every time. It’s one of those reliable recipes that works for everything from casual family dinners to impressive date nights.

Minimal Cleanup Required: Everything cooks in one skillet, which means less dishes to wash and more time to enjoy your meal. The fact that you build the sauce in the same pan where you seared the chicken means you capture all those flavorful browned bits without any extra effort.

Crowd-Pleaser Guaranteed: I’ve never served this to anyone who didn’t ask for the recipe afterward. The combination of familiar flavors – creamy sauce, basil pesto, and tender chicken – appeals to both adventurous eaters and pickier palates alike.

Budget-Friendly Sophistication: Using affordable ingredients like chicken breast, grape tomatoes, and store-bought pesto, this recipe delivers high-end flavor without breaking the bank. It’s proof that you don’t need expensive ingredients to create memorable, restaurant-quality meals at home.

Ash Tyrrell