Creamy Pesto Chicken with Roasted Tomatoes Recipe

Creamy Pesto Chicken with Roasted Tomatoes is a simple yet flavorful dish that brings the delicious flavors of Italian cuisine to your table. This dish combines juicy, tender chicken coated in a creamy pesto sauce with the rich, caramelized sweetness of oven-roasted tomatoes. It’s a fantastic meal option for both weeknight dinners and special occasions, and it pairs beautifully with pasta, rice, or even a light salad.

Step-by-Step Instructions

Preparing the Roasted Tomatoes

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season the Tomatoes: Place the halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the Tomatoes: Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and caramelized. The edges should look slightly wrinkled and browned. Set aside once done.

Cooking the Chicken

4. Season the Chicken: While the tomatoes are roasting, season the chicken breasts on both sides with salt and pepper.
5. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
6. Remove and Set Aside: Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

Making the Creamy Pesto Sauce

7. Sauté Garlic: In the same skillet, add the butter and let it melt. Add minced garlic and cook for about 1 minute, until fragrant but not browned.
8. Add Cream and Pesto: Pour in the heavy cream and pesto, stirring well to combine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
9. Add Parmesan Cheese: Stir in the grated Parmesan cheese and let the sauce thicken slightly. Keep stirring to avoid clumps, ensuring a smooth and creamy consistency.

Combining the Dish

10. Return the Chicken to the Skillet: Add the seared chicken back to the skillet, nestling it into the creamy pesto sauce. Spoon some sauce over the chicken to coat it evenly.
11. Add Roasted Tomatoes: Gently scatter the roasted tomatoes over and around the chicken in the skillet.
12. Simmer: Let the dish simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the sauce flavors. Taste and adjust seasoning with salt and pepper as needed.

Serving Suggestions

This creamy pesto chicken pairs well with:

1. Pasta: Serve it over a bed of fettuccine, linguine, or penne to soak up the delicious sauce.
2. Rice: A fluffy bed of white or wild rice complements the creamy flavors perfectly.
3. Crusty Bread: For a simple side, use crusty bread to scoop up any remaining sauce.
4. Steamed Vegetables: Add a side of green beans, asparagus, or broccoli to keep the dish balanced and nutritious.

Recipe Variations

1. Use Different Protein: Swap the chicken for shrimp or even tofu for a different take on the dish.
2. Add Vegetables: Incorporate baby spinach, sautéed mushrooms, or artichokes for added flavor and nutrition.
3. Spicy Twist: Add a pinch of red pepper flakes to the sauce for a subtle kick.
4. Lighter Version: Substitute heavy cream with half-and-half or coconut milk for a lighter option.

Tips for Success

1. Don’t Overcook the Chicken: Avoid dry chicken by cooking it just until it reaches an internal temperature of 165°F (74°C).
2. Adjust the Sauce Consistency: For a thicker sauce, simmer longer to reduce. For a thinner sauce, add a splash of chicken broth.
3. Fresh Parmesan: Freshly grated Parmesan cheese adds a deeper, richer flavor compared to pre-grated cheese.

Conclusion

Creamy Pesto Chicken with Roasted Tomatoes is a delightful meal that brings together the aromatic flavors of basil pesto and the sweetness of roasted tomatoes. It’s a great option when you want to impress guests or simply enjoy a comforting, restaurant-quality meal at home. This recipe is not only versatile but also easy to prepare, making it perfect for both novice and experienced cooks alike.

Yield: 4

Creamy Pesto Chicken with Roasted Tomatoes Recipe

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Creamy Pesto Chicken with Roasted Tomatoes is a simple yet flavorful dish that brings the delicious flavors of Italian cuisine to your table. This dish combines juicy, tender chicken coated in a creamy pesto sauce with the rich, caramelized sweetness of oven-roasted tomatoes. It's a fantastic meal option for both weeknight dinners and special occasions, and it pairs beautifully with pasta, rice, or even a light salad.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup heavy cream
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions

1. Roast the Tomatoes:
   Preheat oven to 400°F (200°C).
   Place halved cherry tomatoes on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt and pepper.
   Roast for 10-12 minutes until softened and slightly caramelized. Remove from oven and set aside.
   
2. Cook the Chicken:
   Season the chicken breasts on both sides with salt and pepper.
   In a large skillet over medium heat, add the olive oil.
   Once hot, add the chicken breasts. Sear for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
   
3. Make the Creamy Pesto Sauce:
   In the same skillet, reduce heat to low and pour in the heavy cream, stirring to loosen any browned bits from the bottom.
   Add the pesto and grated Parmesan cheese, stirring until smooth and creamy. Simmer for 2-3 minutes until slightly thickened.
   
4. Combine Chicken and Tomatoes:
   Return the chicken breasts to the skillet, spooning the creamy pesto sauce over them. Add the roasted tomatoes on top.
   Simmer everything together for another 2-3 minutes, letting the flavors meld.
   
5. Serve:
   Garnish with fresh basil leaves, if desired. Serve hot with pasta, rice, or crusty bread.

Notes

Customize Your Dish: Try adding baby spinach or steamed asparagus to the sauce for extra veggies.

Pesto Substitutes: If you prefer a lighter taste, try using a sun-dried tomato pesto or a blend of basil and arugula pesto.