(And why your taste buds will throw a party.)
Hey there, hungry friend! If you’re craving a dish that’s equal parts fancy and “why is this so easy?!”, you’ve hit the jackpot. Creamy Pesto Chicken with Roasted Tomatoes is the cozy, flavorful dinner you’ll want to make on repeat. Imagine tender chicken smothered in a velvety pesto sauce, paired with sweet, blistered tomatoes. It’s like a hug for your stomach. Plus, it’s ready in 35 minutes. Let’s get cooking!
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1. What You’ll Need (Grocery List)
No fancy ingredients, promise.
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 cup heavy cream (or coconut milk for dairy-free)
- ½ cup basil pesto (store-bought like Barilla, or homemade)
- 1 lemon (zest + 2 tbsp juice)
- 3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
- ½ cup grated Parmesan (optional, but highly recommended)
- Salt & black pepper (to taste)
- 2 tbsp olive oil (for cooking)
For the Roasted Tomatoes:
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Pinch of salt + black pepper
Optional Upgrades:
- Red pepper flakes (for heat)
- Fresh basil (for garnish)
- 1 tsp honey (to balance acidity)
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2. Prep Like a Pro
Chop, measure, and avoid mid-cooking chaos.
- Preheat the oven to 400°F (200°C).
- Prep the tomatoes: Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Pound the chicken: Place chicken between parchment paper and gently pound to even thickness (about ½ inch). Pat dry with paper towels—this helps it sear, not steam!
- Mix the sauce: Whisk pesto, heavy cream, lemon zest/juice, garlic, Parmesan, salt, and pepper in a bowl.
3. Cooking Time (No Stress!)
Follow these steps for golden chicken and saucy perfection.
Step 1: Roast the Tomatoes
- Pop tomatoes in the oven for 15–20 minutes until bursty and caramelized.
Step 2: Sear the Chicken
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt/pepper.
- Cook chicken 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
Step 3: Make the Sauce
- Reduce heat to medium. Pour the pesto-cream mix into the skillet. Simmer 3–4 minutes until thickened. Taste and adjust salt/pepper.
Step 4: Bring It All Together
- Add chicken back to the skillet, spooning sauce over it. Toss in roasted tomatoes. Warm for 2 minutes.
Secret Tip: Add a splash of pasta water or broth if the sauce gets too thick!
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4. Serving Ideas (Plate It Pretty)
- Over pasta (tossed in extra pesto) or creamy mashed potatoes.
- With crusty bread to mop up that sauce.
- Garnish with fresh basil, Parmesan, or a lemon wedge.
5. Next-Level Hacks
- Vegetarian? Swap chicken for crispy tofu or chickpeas.
- Extra greens: Stir in spinach or kale with the sauce.
- Meal prep: Double the sauce and freeze for future lazy nights.
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6. Quick Recap
Creamy pesto + juicy chicken + roasted tomatoes = a dinner that’s chef’s kiss. It’s quick, customizable, and fancy enough for date night. Fun fact: Pesto originated in Italy’s Liguria region, where basil grows like weeds!
7. Nutrition Facts (Per Serving)
- Calories: ~450
- Protein: 35g
- Fat: 28g (mostly from olive oil + cream)
- Carbs: 8g
- Sugar: 3g
Note: Values vary based on ingredients used.
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8. FAQs (You Asked, I Answered)
Q: Can I use low-fat cream?
A: Sure, but the sauce won’t be as rich. Greek yogurt works in a pinch (add it off-heat to avoid curdling).
Q: Can I make this ahead?
A: Yes! Cook the chicken and sauce, then reheat gently. Add tomatoes fresh.
Q: Freezer-friendly?
A: Freeze the sauce (without cream) for up to 3 months. Thaw and add cream when reheating.
Q: Too garlicky?
A: Roast the garlic first for a milder flavor.
Final Thought: This dish is a flavor bomb with minimal effort. Perfect for impressing your crush, your kids, or… just yourself. Now go forth and pesto-all-the-things! 🍴
