Description
Creamy Pesto Chicken with Roasted Tomatoes
Ingredients:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes
1/2 cup basil pesto
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Fresh basil leaves for garnish
Directions:
Preheat oven to 400°F (200°C).
Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and sear chicken for 2-3 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining olive oil and sauté garlic until fragrant. Stir in pesto, heavy cream, and Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly.
Place chicken in an ovenproof dish, pour the creamy pesto sauce over it, and add cherry tomatoes around the chicken.
Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and tomatoes are blistered.
Garnish with fresh basil leaves and serve warm.
Prep Time: 30 minutes
Kcal: 420 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Pesto Chicken every time.
- Prep & Sear: Pat the chicken breasts completely dry with paper towels. This ensures a good sear. Season generously. In a hot skillet with oil, sear the chicken undisturbed for 2-3 minutes per side to develop a golden-brown crust. It will finish cooking in the oven.
- Build the Sauce: After removing the chicken, reduce the heat to medium-low. Add the garlic and sauté for just 30 seconds until fragrant to avoid burning. Whisk in the pesto, heavy cream, and Parmesan until fully combined. Let it simmer gently until it coats the back of a spoon.
- Assemble & Roast: Transfer the seared chicken to a baking dish. Pour every bit of the sauce over the top. Scatter the cherry tomatoes around the chicken, ensuring they are in a single layer for even roasting.
- Finish & Rest: Roast until the chicken’s internal temperature reaches 165°F (74°C) and the tomatoes are bursting. Let the dish rest for 5 minutes after removing it from the oven; this allows the juices to redistribute in the chicken.
Serving Suggestions
This rich and flavorful dish pairs beautifully with sides that can soak up the creamy sauce. Serve it over a bed of freshly cooked pasta, creamy mashed potatoes, or fluffy couscous. For a lighter option, try it with zucchini noodles, steamed green beans, or a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
How-to Summary
Sear seasoned chicken breasts until golden. Create a creamy sauce by simmering pesto, cream, Parmesan, and garlic. Combine chicken, sauce, and tomatoes in a baking dish. Roast at 400°F for 20-25 minutes until chicken is cooked through. Garnish with fresh basil and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully. They may require a slightly longer searing and roasting time due to their higher fat content. Ensure the internal temperature reaches 165°F.
How can I make this dish lighter?
Substitute the heavy cream with half-and-half or full-fat coconut milk. For a dairy-free version, use a vegan pesto and nutritional yeast instead of Parmesan.
Can I prepare this ahead of time?
You can sear the chicken and prepare the sauce up to a day in advance. Store separately in the fridge. Assemble with the tomatoes and roast just before serving for the best texture.
Why are my sauce and tomatoes watery?
This is often due to overcrowding the pan while searing, which steams the chicken, or using cold ingredients. Let the cream and pesto sit at room temperature for 15 minutes before using, and ensure your skillet is hot.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of cream or broth to refresh the sauce.
Common Mistakes to Avoid
- Not Drying the Chicken: Moist chicken will steam instead of sear, missing out on crucial flavor.
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it only until fragrant, about 30 seconds.
- Using Cold Cream: Adding cold cream to the hot pan can cause it to curdle. Let it come to room temperature first.
- Skipping the Sear: The initial sear creates a flavor foundation. Don’t rush it or skip this step.
- Overcrowding the Pan: Sear the chicken in batches if necessary to ensure each piece gets proper contact with the hot surface.
Conclusion
Creamy Pesto Chicken with Roasted Tomatoes is a restaurant-quality meal that is deceptively simple to make at home. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently delicious, impressive dish. Its versatility in pairing and adaptability to dietary preferences makes it a perfect recipe for both weeknight dinners and special occasions. Enjoy the rich, vibrant flavors of this classic combination.