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Creamy Pesto Chicken with Roasted Tomatoes

If you’re craving a dish that combines the bold flavors of pesto, the richness of cream, and the savory goodness of roasted tomatoes, then creamy pesto chicken with roasted tomatoes is the perfect recipe to try. This dish is a delightful blend of juicy chicken, a velvety pesto cream sauce, and sweet, caramelized tomatoes that add a burst of flavor to every bite. It’s a comforting and easy-to-make meal that will impress your family, friends, or dinner guests.

In this article, I will guide you through the steps to create this delicious dish. Whether you’re a seasoned cook or a beginner, you’ll find this recipe simple and rewarding. Let’s dive into the details!

What is Creamy Pesto Chicken with Roasted Tomatoes?

Creamy pesto chicken with roasted tomatoes is a flavorful, comforting dish that combines three key elements: chicken, pesto, and roasted tomatoes. The chicken is cooked in a rich, creamy pesto sauce made from basil, garlic, pine nuts, and Parmesan, while the tomatoes are roasted to bring out their sweetness and enhance their flavor.

Key Ingredients:

Chicken: Boneless, skinless chicken breasts or thighs.
Pesto: A sauce made from basil, garlic, Parmesan cheese, pine nuts, and olive oil.
Cream: Heavy cream to give the pesto sauce its rich, creamy texture.
Roasted Tomatoes: Tomatoes roasted until they are tender and sweet.
Seasonings: Salt, pepper, and olive oil for seasoning and cooking.

Ingredients List

Before starting the recipe, make sure you have all the ingredients on hand:

4 boneless, skinless chicken breasts or thighs
2 cups fresh basil leaves (for pesto)
1/4 cup pine nuts
2 garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil (for pesto)
1 cup heavy cream
1 tablespoon olive oil (for frying the chicken)
1 pint cherry or grape tomatoes
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional, for drizzling on the roasted tomatoes)

Step-by-Step Guide to Making Creamy Pesto Chicken with Roasted Tomatoes

1. Make the Pesto

Start by preparing the pesto sauce, which is the heart of this dish. The pesto brings a fresh and herby flavor that elevates the entire recipe.

Blend the Basil: In a food processor, combine the fresh basil leaves, pine nuts, garlic, and Parmesan cheese.
Add Olive Oil: With the food processor running, slowly stream in the olive oil until the mixture forms a smooth paste. You can add more olive oil if needed to reach the desired consistency.
Season: Taste and season with salt and pepper as needed. Set the pesto aside for now.

2. Roast the Tomatoes

Roasting the tomatoes brings out their natural sweetness, which complements the rich pesto sauce beautifully.

Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Cut the cherry or grape tomatoes in half and place them on a baking sheet lined with parchment paper.
Season the Tomatoes: Drizzle the tomatoes with a little olive oil and sprinkle with salt and pepper. For an added depth of flavor, drizzle with a tablespoon of balsamic vinegar.
Roast the Tomatoes: Roast the tomatoes in the oven for 15-20 minutes, or until they are tender and slightly caramelized. Set them aside when done.

3. Cook the Chicken

While the tomatoes are roasting, you can cook the chicken.

Season the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides with salt and pepper.
Cook the Chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet. Cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Remove the chicken from the skillet and set aside.

4. Make the Creamy Pesto Sauce

Now it’s time to create the creamy pesto sauce that will coat the chicken.

Add the Cream: In the same skillet, lower the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to prevent burning.
Add the Pesto: Once the cream has warmed up, add the prepared pesto to the skillet. Stir until the pesto and cream are well combined and the sauce is smooth.
Season the Sauce: Taste the sauce and adjust the seasoning with salt and pepper if necessary.

5. Combine the Chicken and Pesto Sauce

Once the pesto sauce is ready, return the cooked chicken to the skillet.

Coat the Chicken: Place the cooked chicken breasts or thighs into the skillet, spooning the creamy pesto sauce over the chicken. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Add the Roasted Tomatoes: Gently stir in the roasted tomatoes, making sure they are evenly distributed. Allow everything to heat through for another 1-2 minutes.

6. Serve and Enjoy

Your creamy pesto chicken with roasted tomatoes is now ready to be served!

Plating: Serve the chicken with a generous spoonful of the creamy pesto sauce and roasted tomatoes. You can pair it with a side of pasta, rice, or a fresh green salad for a complete meal.
Garnish: If desired, garnish with additional grated Parmesan cheese and fresh basil for extra flavor.

Tips for Making Perfect Creamy Pesto Chicken

Use Fresh Ingredients: The key to a flavorful pesto sauce is using fresh basil. If you’re using store-bought pesto, ensure it’s of good quality.
Adjust the Creaminess: If you prefer a thicker sauce, reduce the cream by simmering it longer before adding the pesto.
Alternative Proteins: You can easily swap the chicken with other proteins such as shrimp or even tofu for a vegetarian version.
Add Vegetables: To make the dish more hearty, you can add some sautéed spinach, mushrooms, or bell peppers to the creamy pesto sauce.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving (with chicken breast, pesto, and roasted tomatoes):

Nutrient	Amount per Serving
Calories	490 kcal
Carbohydrates	10 g
Protein	40 g
Fat	33 g
Fiber	3 g
Sodium	600 mg

Serving Suggestions

This creamy pesto chicken with roasted tomatoes is versatile and pairs well with several sides. Here are some ideas:

Pasta: Serve the chicken and pesto sauce over your favorite pasta (spaghetti, penne, or fettuccine).
Rice: A side of jasmine or basmati rice works wonderfully to soak up the creamy pesto sauce.
Salad: Pair it with a fresh green salad for a light and refreshing contrast to the rich flavors of the chicken.
Bread: A slice of crusty bread or garlic bread is perfect for dipping into the creamy sauce.

Q&A Section

Q: Can I use store-bought pesto instead of homemade?
Yes, you can use store-bought pesto if you’re short on time. Just make sure to choose a high-quality brand for the best flavor.

Q: Can I make the creamy pesto chicken in advance?
While it’s best served fresh, you can make the pesto and roasted tomatoes ahead of time and store them in the refrigerator. Just reheat the sauce and chicken together before serving.

Q: Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work beautifully in this dish. They’re slightly more flavorful and juicy than chicken breasts, making them a great alternative.

Q: How do I make this dish vegetarian?
To make this dish vegetarian, you can swap the chicken for a protein like tofu or tempeh, and follow the same steps for cooking. You can also add more vegetables like spinach or zucchini for added texture.

Q: Can I freeze the leftover creamy pesto chicken?
Yes, you can freeze the cooked chicken with pesto sauce. Let it cool completely, then store it in an airtight container. Reheat it gently when you’re ready to enjoy it again.

Conclusion

Creamy pesto chicken with roasted tomatoes is an irresistible dish that combines the fresh flavors of basil pesto, the richness of cream, and the sweetness of roasted tomatoes. It’s simple to prepare yet packed with flavor, making it perfect for a weeknight dinner or a special occasion. Whether you’re serving it over pasta, rice, or with a side salad, this dish is sure to become a favorite in your recipe repertoire.

Give this recipe a try, and I’m sure it will be a hit at your dinner table!