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Velvety chicken with pesto and oven-roasted tomatoes always saves me on nights when I'm short on time and want something both lively and warming. Every forkful gets smothered in a herb-packed sauce while pockets of sweet tomatoes cut through the richness in the best way.
Spontaneously whipped this up for friends before an unplanned movie marathon. It felt easy but tasted chef-level, and honestly, there were no leftovers because everyone went back for more.
Delicious Ingredients
- Red chili flakes: Add just enough heat—you can skip 'em if that's not your thing
- Parmesan cheese, grated: Brings that nutty, salty kick—try to use freshly grated if possible
- Heavy whipping cream: Makes the sauce thick and creamy, go for the richest kind you can find
- Basil pesto: The sauce MVP—zings with herbs, garlic, and cheese, grab a nice fresh store tub or blitz your own
- Kosher salt and black pepper: Sprinkle these at every step to amp up flavors
- Fresh garlic: A little goes a long way for flavor; chop or mince it yourself
- Olive oil: You’ll use this for both roasting and pan-cooking so don't be shy
- Chopped onion: Gives depth and just that bit of sweetness—yellow onions are my pick
- Grape tomatoes: Roasted, they turn juicy with a lovely pop; make sure they're plump and bright
- Paprika: Adds color and coziness—I’m all about the smoked version for extra earthiness
- Garlic powder: Easiest way to get garlicky zing, and fast, though fresh works fine too
- Chicken breasts, boneless and skinless: Sear up quickly and hold onto all that saucy flavor
Tasty Step-by-Step Directions
- Bring it all together:
- Pop your chicken and those blistered tomatoes into the creamy skillet, turning the chicken so it’s all nicely coated. Let everything heat up for a couple minutes. Spooning extra sauce over the top is a must, and throw on some parmesan and chili flakes if you like things zippy. Serve right away.
- Start the sauce:
- Tip pesto in with the onions and garlic, stirring until everything glistens. Pour in cream and sprinkle on parmesan. Simmer three minutes or so till thick and luscious.
- Add onions and garlic:
- Drop chopped onion into the same pan. If your skillet looks dry, drizzle in more olive oil. Cook over low until the onion is soft and sweet—around four minutes. Stir in your minced garlic and move it around for half a minute so it smells awesome.
- Sear your chicken:
- Glug olive oil into a big pan on medium. Place chicken in a single layer. Sear for five minutes, don’t touch it—getting that golden outside is key. Flip for another five minutes till they’re cooked and no pink remains. Place them on a plate and loosely cover with foil.
- Season the chicken:
- Once your tomatoes are roasting, dry the chicken with paper towels. Generously sprinkle both sides with garlic powder, paprika, salt, and pepper. Make sure it’s evenly coated.
- Roast tomatoes:
- Crank your oven up to 400 degrees F and lay a parchment on a baking sheet. Toss grape tomatoes in olive oil, plus a pinch of salt and pepper, till shiny. Spread them across your sheet and roast for about twenty minutes, just until they blister and burst for that lovely caramelized flavor.
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The very first time I tried it with homemade pesto, I was floored. There’s truly nothing like basil, garlic, and cheese melting into warm cream. My sister and I couldn’t stop laughing about sneaking tastes of the sauce straight out of the pan before we even sat down.
How to Store Leftovers
Stash leftovers in something airtight and refrigerate for three days max. The sauce might get thicker after sitting, so I add milk or cream to loosen it when heating back up. I always use a skillet to warm this—keeps chicken tender and juicy, much better than microwaving.
Swaps & Alternatives
No grape tomatoes? Cherry tomatoes work. Want a lighter version? Trade heavy cream for half-and-half or even full-fat coconut milk. If you’re skipping chicken, use turkey or tofu—they work just as well and taste great with the sauce.
How to Serve
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This goes great piled onto rice, pasta, or creamy mashed potatoes. Got some chewy bread? Use that to mop up all your extra sauce. For a lighter bite, spoon it over sautéed spinach or roast some cauliflower on the side.
A Bit of Background
Pesto hails from Italy’s Liguria coast, traditionally made in a mortar with basil, pine nuts, garlic, and cheese for a fresh, sunny kick. Creamy chicken dishes pop up everywhere but mixing pesto cream with roasted tomatoes nods to classic Italian flavors while still feeling easy and modern for everyday meals.
Common Recipe Questions
- → Can I substitute chicken thighs for breasts?
Totally! Thighs taste great here. Just cook them a little longer so they’re fully done and nice and juicy.
- → How can I make the sauce thicker?
You can let the sauce bubble a little longer to thicken it up, or just toss in more parmesan for an even creamier result.
- → Is homemade pesto necessary?
Nope, the jarred stuff works fine. But if you’ve got time for homemade, the flavor pops even more.
- → What sides pair best?
This dish is awesome with crusty bread, polenta, fluffy rice, or pasta—anything that can soak up all that creamy goodness.
- → How should leftovers be stored?
Leftovers can chill in the fridge for up to three days if they’re sealed tight. Warm them gently so the sauce stays smooth.
- → Can I add vegetables to this dish?
Absolutely, throw in mushrooms, zucchini, or some spinach if you want. Just stir them in while everything’s simmering.