Pesto Chicken Tomatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1/2 teaspoon red chili pepper flakes if that’s your thing
02 -
1/4 cup grated parmesan cheese
03 -
1/2 cup heavy whipping cream
04 -
1/2 cup basil pesto
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon salt
07 -
3 cloves garlic, chopped small
08 -
2 tablespoons olive oil
09 -
1/2 medium onion, diced up
10 -
10 ounces grape tomatoes
11 -
1 teaspoon paprika
12 -
1 teaspoon garlic powder
13 -
4 chicken breasts, medium size
# Steps to Follow:
01 -
Toss the chicken you browned earlier plus the roasted tomatoes back into the skillet. Let everything warm up together for another few minutes. If you like some heat, shake on chili flakes, then dig in right away.
02 -
Spoon in that basil pesto along with the onions. Pour the cream over everything and add the parmesan too. Stir gently and let it start bubbling a little.
03 -
Don’t wipe out that skillet! Add the chopped onion and cook until it gets golden. If it looks dry, drizzle in a little more oil. Add the garlic next, stirring just till you smell it.
04 -
Pour olive oil into a big skillet and set to medium heat. Lay the chicken down, let it brown and cook through—about five minutes per side. Move it to a plate when it’s done.
05 -
Dry chicken using a paper towel. Sprinkle over paprika, garlic powder, salt, and pepper on both sides.
06 -
Turn the oven up to 400°F (200°C). Spread the grape tomatoes out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Mix it all, then roast for twenty minutes till they look wrinkly.
# Additional Tips:
01 -
Cut the chicken only after it sits for a short bit—it’ll be way juicier.