Creamy Pesto Chicken with Roasted Tomatoes Recipe

If you’re after a restaurant-quality dinner that comes together effortlessly, Creamy Pesto Chicken with Roasted Tomatoes is everything you need. The pan-seared chicken bathes in a velvety pesto sauce with juicy roasted tomatoes — every bite is vibrant, comforting, and downright irresistible!

this Recipe

Ingredients You’ll Need

One of my favorite things about this recipe is how it transforms everyday staples into something extraordinary. Each ingredient has a role — from tender chicken breasts to vibrant tomatoes and that irresistible creamy pesto sauce — balancing savory, herby, and tangy notes in every forkful.

• Chicken breasts: Go for boneless, skinless for easy prep and even cooking—just the right protein for soaking up the rich sauce.
• Garlic powder & paprika: These spices add a savory backbone and a subtle warmth to the chicken’s seasoning.
• Grape tomatoes: Roasting makes them pop with sweetness and vibrant color, perfect for brightening the plate.
• Onion: Chopped onion caramelizes into the background, giving that touch of savory depth.
• Olive oil: For roasting and sautéing—choose a good-quality one for the best flavor.
• Fresh garlic: Adds aromatic punch and pairs deliciously with the pesto base.
• Salt & black pepper: Essential for seasoning each layer of the dish perfectly.
• Basil pesto: Store-bought works fine, but homemade lends an extra burst of fresh, gardeny flavor.
• Heavy whipping cream: Melts into the pesto, making the sauce silky and indulgent.
• Grated parmesan cheese: For saltiness and extra umami richness in the cream sauce.
• Red chili pepper flakes (optional): Add a pinch for gentle heat if you like things zippy.

Variations

One of the things I adore about Creamy Pesto Chicken with Roasted Tomatoes is how endlessly adaptable it is. You can easily make this dish work with what’s in your pantry, tailor it to dietary preferences, or give it your signature twist!

• Swap the Protein: Try this recipe with boneless thighs, turkey cutlets, or even firm tofu for a vegetarian version.
• Dairy-Free Delight: Use coconut cream and a dairy-free parmesan alternative to keep things creamy while avoiding dairy.
• Add Leafy Greens: Stir in a handful of baby spinach or arugula at the end for extra color and nutrition.
• Sun-Dried Tomato Pesto: Replace classic basil pesto with sun-dried tomato pesto for a tangier, more robust flavor.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1: Roast the Grape Tomatoes

Start by preheating your oven to 400ºF (200ºC). On a rimmed baking sheet, toss the grape tomatoes with olive oil, salt, and pepper until all those little beauties are glossy and coated. Spread them out in a single layer and roast for 20 minutes. You’re looking for blistered skins and slightly caramelized juice — it’ll add a sweet, tangy pop to the final dish.

Step 2: Season the Chicken

While the tomatoes are in the oven, generously season your chicken breasts on both sides with garlic powder, paprika, plus a sprinkle of salt and pepper. This is the foundation of flavor and makes every bite sing, so don’t hold back.

Step 3: Sear the Chicken

In a large skillet, heat olive oil over medium heat until shimmering. Add the chicken breasts and cook about 5 minutes per side, until golden on the edges and cooked through. They should feel firm but not hard (an instant-read thermometer should hit 165ºF). Remove chicken and set aside — you’ll bring them back later to soak up all that creamy pesto goodness.

Step 4: Sauté the Onion and Garlic

In that same skillet (leave the tasty browned bits!), add the chopped onion. Sauté until the onion is softened and caramelized at the edges for maximum sweetness. Then add in the minced garlic, stirring just until fragrant—about 30 seconds.

Step 5: Make the Creamy Pesto Sauce

Spoon in the basil pesto and give everything a quick stir, letting the flavors wake up in the heat. Pour in the heavy whipping cream and parmesan, stirring gently. As it simmers, the sauce thickens and smooths out—an herby, cheesy haven just waiting for your chicken.

Step 6: Combine and Finish

Return the cooked chicken to the skillet, nestling it into the sauce. Gently spoon some sauce over each breast. Toss in those roasted tomatoes and, if you like, sprinkle in a pinch of red chili flakes for a gentle kick. Let it all bubble together for a couple of minutes before serving. The flavors meld, and the kitchen smells absolutely heavenly!

How to Serve Creamy Pesto Chicken with Roasted Tomatoes

Garnishes

Bring your Creamy Pesto Chicken with Roasted Tomatoes to life with a scattering of fresh basil leaves, a dusting of extra parmesan, and maybe a crack of black pepper. A little drizzle of good olive oil or a few chili flakes can add color, aroma, and just the right finishing touch.

Side Dishes

This dish loves a simple canvas — think a mound of buttery mashed potatoes, creamy polenta, or fluffy rice. For a lighter touch, serve alongside crisp green beans, a bright arugula salad, or plenty of crusty bread to mop up that dreamy sauce.

Creative Ways to Present

Try slicing the chicken and layering it over a bed of the roasted tomatoes for a rustic Italian platter. Top with microgreens for a modern flourish, or serve family-style in the skillet so everyone can help themselves — it turns dinner into a warm, communal experience!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken with Roasted Tomatoes keeps beautifully in the fridge in an airtight container for up to three days. The flavors deepen overnight, making lunch or another dinner the next day something to look forward to.

Freezing

To freeze, let the chicken and sauce cool completely before transferring to a freezer-safe container. It’ll keep for two months; just note that the creamy sauce may separate a bit upon thawing, but a gentle stir while reheating brings it right back together.

Reheating

Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. The microwave works, too — use 50% power and pause to stir so the sauce stays creamy. Don’t let it boil to keep everything silky and delicious.

FAQs

Final Thoughts

Let yourself fall in love with weeknight cooking all over again—Creamy Pesto Chicken with Roasted Tomatoes is pure comfort with a little Italian flair. It’s easy, crowd-pleasing, and absolutely packed with flavor. I hope you’ll give it a try and make it a new favorite at your table!

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