This Creamy Pesto Chicken with Roasted Tomatoes is a fantastic skillet meal packed with vibrant flavors! Tender, seasoned chicken breasts are cooked to perfection and then nestled in a luscious, creamy sauce made with basil pesto, heavy cream, Parmesan cheese, and sweet, jammy roasted grape tomatoes. I absolutely love the combination of flavors here - the herbaceous pesto, the tangy tomatoes, the rich cream - it's just divine! This Creamy Pesto Chicken recipe comes together relatively quickly and is perfect for a weeknight dinner that feels special. It's a wonderful dish to enjoy now in the beautiful spring weather!
Why You'll Love This Creamy Pesto Chicken
- Flavor Explosion: The combination of basil pesto, roasted tomatoes, garlic, Parmesan, and chicken is incredibly flavorful.
- Creamy & Satisfying: The heavy cream and Parmesan create a rich, luscious sauce that's pure comfort.
- Relatively Quick & Easy: Comes together mainly in one skillet after roasting the tomatoes.
- Tender Chicken: Pan-searing the chicken keeps it juicy and tender.
- Versatile: Delicious served over pasta, rice, or with crusty bread.
Ingredients for Creamy Pesto Chicken
Here's what you'll need to make this flavorful skillet dinner. The full list with measurements is in the recipe card below.
Chicken & Vegetables
- Boneless skinless chicken breasts (Meat)
- Grape tomatoes (Vegetable)
- Medium onion, chopped (Vegetable)
- Garlic cloves, minced (Aromatic)
- Olive oil (Oil)
- Sun-dried tomatoes, drained (optional, based on instructions using their oil) (Vegetable)
Sauce & Seasoning
- Garlic powder (Spice)
- Paprika (Spice)
- Salt (Seasoning)
- Black pepper (Spice)
- Basil pesto (Sauce)
- Heavy whipping cream (Dairy)
- Grated Parmesan cheese (Dairy)
- Red chili pepper flakes (optional) (Spice)
- Italian seasoning (optional, implied by instructions)
Garnish
- Fresh basil leaves
- Fresh Parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the flavors in this Creamy Pesto Chicken, but here are some delicious variations:
- Add Spinach: Stir in a few handfuls of fresh baby spinach at the end until wilted.
- Different Protein: Use boneless, skinless chicken thighs, shrimp, or Italian sausage instead of chicken breasts.
- Add Mushrooms: Sauté sliced mushrooms along with the onions for an earthier flavor.
- Make it Spicy: Increase the amount of red pepper flakes or add a dash of hot sauce.
- Different Pesto: Try using a sun-dried tomato pesto or an artichoke pesto.
How to Make Creamy Pesto Chicken with Roasted Tomatoes
Let me show you how easy it is to make this delicious Creamy Pesto Chicken:
Roast Tomatoes & Prep Chicken
- First, I preheat my oven to 400ºF (200ºC).
- I toss the grape or cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet.
- I spread the tomatoes in a single layer and roast them for about 20 minutes until they're blistered and slightly softened while I prepare the chicken.
- Meanwhile, I season the chicken breasts on all sides with garlic powder, paprika, salt, and pepper.
Cook the Chicken
- In a large skillet, I heat 2 tablespoons of olive oil over medium heat.
- I cook the seasoned chicken breasts until they are browned on the edges and cooked through - this usually takes about 5 minutes on each side. I make sure the internal temperature reaches 165°F (74°C).
- I remove the cooked chicken from the skillet to a plate and set it aside.
Make the Sauce
- In the same skillet (don't wipe it out!), I cook the chopped onion until slightly caramelized, adding a little oil if necessary (the oil reserved from sun-dried tomatoes adds great flavor here if you have it!).
- I add the minced garlic to the onion and cook for about 30 seconds, just until fragrant.
- Next, I add the basil pesto and give it a quick stir to combine it with the onion and garlic.
- Then, I pour in the heavy whipping cream and the grated Parmesan cheese. I stir gently and bring the sauce to a simmer.
Combine and Finish
- I add the cooked chicken (whole or sliced) and the roasted tomatoes back into the skillet with the creamy pesto sauce.
- I stir everything together and let it reheat gently for a couple of minutes.
- Garnish and serve
Tips and Tricks for the BEST Pesto Chicken
Here are my secrets for making this Creamy Pesto Chicken truly exceptional:
- Roast the Tomatoes: Roasting the tomatoes concentrates their sweetness and adds a wonderful depth of flavor compared to using raw tomatoes.
- Don't Overcook Chicken: Cook the chicken until it's just done (165°F/74°C) to keep it tender and juicy. It will heat through again in the sauce.
- Use Quality Pesto: Whether store-bought or homemade, a good quality basil pesto is key to the flavor of this dish.
- Freshly Grated Parmesan: Melts smoother and tastes better than pre-shredded.
- Don't Boil Cream Sauce Hard: Keep the sauce at a gentle simmer after adding the cream and cheese to prevent separation.
How to Serve
This Creamy Pesto Chicken with Roasted Tomatoes is fantastic served over:
- Pasta: Linguine, fettuccine, penne, or rotini are great choices.
- Rice: Fluffy white or brown rice.
- Zucchini Noodles or Spaghetti Squash: For a delicious low-carb option.
- Mashed Potatoes or Cauliflower Mash: Comforting and perfect for soaking up the sauce.
- Crusty Bread: Essential for mopping up every last bit of the creamy pesto sauce!
Garnish with fresh basil or parsley and extra Parmesan cheese.
Make Ahead and Storage
You can roast the tomatoes and cook the chicken ahead of time. Store them separately in the refrigerator. Prepare the sauce and combine everything just before serving. Leftover Creamy Pesto Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce seems too thick.
FAQs about Creamy Pesto Chicken
- Can I use chicken thighs instead of breasts?
- Absolutely! Boneless, skinless chicken thighs would be delicious and stay very moist. Adjust cooking time as needed.
- Can I make this dairy-free?
- Yes. Use a dairy-free pesto (check labels, as some contain cheese), substitute the heavy cream with full-fat canned coconut milk or a cashew cream, and use nutritional yeast or a vegan Parmesan alternative instead of Parmesan cheese.
- Can I use jarred roasted tomatoes instead of roasting fresh ones?
- Yes, jarred roasted tomatoes (preferably packed in oil, drained) can be used as a shortcut, though roasting fresh grape/cherry tomatoes provides a unique burst of flavor.
Enjoy this flavorful, creamy, and easy-to-make Creamy Pesto Chicken with Roasted Tomatoes! It's a perfect weeknight dinner that feels special.
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Creamy Pesto Chicken Skillet
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: Italian-Inspired, American
Description
This Creamy Pesto Chicken with Roasted Tomatoes is a flavorful and satisfying one-skillet meal. Pan-seared chicken breasts are simmered in a rich and creamy pesto sauce, complemented by sweet, blistered roasted tomatoes.
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons olive oil, divided
- 10 ounces (about 1.5 - 2 cups) grape or cherry tomatoes
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy whipping cream
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon red chili pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
-
Roast Tomatoes:
- Preheat your oven to 400°F (200°C).
- On a rimmed baking sheet, toss the grape or cherry tomatoes with 2 tablespoons of the olive oil, salt, and pepper. Spread the tomatoes in a single layer.
- Roast for about 20 minutes, or until the tomatoes are blistered and slightly softened.
-
Prepare and Cook Chicken:
- While the tomatoes are roasting, prepare the chicken. If the chicken breasts are very thick, pound them to a more even thickness. Pat the chicken dry with paper towels.
- Season the chicken breasts generously on all sides with garlic powder, paprika, salt, and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the seasoned chicken breasts to the hot skillet. Cook for about 5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Remove the cooked chicken from the skillet and set aside on a plate.
-
Sauté Aromatics:
- In the same skillet (do not clean), add the chopped onion. Sauté over medium heat until softened and lightly caramelized, about 3-4 minutes. Add a little more oil if the pan is too dry.
- Add the minced garlic and cook for about 30 seconds more, stirring constantly, until fragrant.
-
Make Creamy Pesto Sauce:
- Add the basil pesto to the skillet and stir quickly to combine with the onion and garlic.
- Pour in the heavy whipping cream and add the grated Parmesan cheese. Stir gently.
- Bring the sauce to a gentle simmer, stirring until the Parmesan is melted and the sauce is smooth.
-
Combine and Finish:
- Return the cooked chicken breasts to the skillet with the sauce.
- Add the roasted tomatoes (and any juices from the baking sheet) to the skillet.
- Stir gently to coat the chicken and tomatoes in the sauce. Reheat for a couple of minutes until everything is warmed through. Add red pepper flakes, if using.
-
Serve: Serve the creamy pesto chicken with roasted tomatoes immediately. Garnish with fresh basil or parsley, if desired.
Notes
- Chicken: Pounding chicken breasts to an even thickness helps them cook more evenly. Chicken thighs can also be used.
- Tomatoes: Roasting the tomatoes brings out their sweetness. Grape or cherry tomatoes work best.
- Pesto: Use your favorite store-bought or homemade basil pesto.
- Cream: Heavy cream creates the richest sauce. Half-and-half can be substituted for a lighter version, but the sauce will be thinner.
- Parmesan: Use freshly grated Parmesan for the best flavor and melting quality.
- Serving Suggestions: Serve over pasta, rice, quinoa, zucchini noodles, or with crusty bread to soak up the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
