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Creamy Pesto Chicken with Roasted Tomatoes Recipe
Ash Tyrrell

Creamy Pesto Chicken with Roasted Tomatoes Recipe

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.