Description
Juicy chicken smothered in creamy pesto sauce and sweet roasted tomatoes. This 30-minute dinner tastes like you spent all day in the kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 pints cherry tomatoes (about 4 cups)
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup heavy cream
- ½ cup high-quality basil pesto (store-bought or homemade)
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.
- Toss cherry tomatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper on a rimmed baking sheet. Spread in a single layer and roast for 15-20 minutes until they begin to burst.
- While tomatoes roast, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and bring to a gentle simmer.
- Stir in pesto and Parmesan cheese. Simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
- Return chicken to the skillet, spooning sauce over each piece. Add the roasted tomatoes, nestling them around the chicken.
- Simmer everything together for 1-2 minutes to marry the flavors. Garnish with fresh basil leaves before serving.