Juicy Chicken, Rich Pesto Cream Sauce & Sweet Roasted Tomatoes – All in One Skillet!

If you’re craving something that’s creamy, comforting, and bursting with fresh flavor, this Creamy Pesto Chicken with Roasted Tomatoes is about to become your new favorite dinner. Juicy, golden-seared chicken breasts are simmered in a basil pesto cream sauce and topped with sweet, oven-roasted cherry tomatoes for a meal that feels elegant yet comes together easily in under 40 minutes.

It’s a skillet dinner that hits every note — savory, creamy, herby, tangy — and it’s perfect served over pasta, rice, or mashed potatoes.

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🍗 Why You’ll Love This Recipe

• One-pan dinner — minimal cleanup!
• Fast & flavorful — ready in about 30–40 minutes
• Perfect for weeknights but impressive enough for guests
• Naturally gluten-free and easy to adapt
• Pairs beautifully with pasta, quinoa, or crusty bread

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🧺 Ingredients

For the Roasted Tomatoes:

• 1 pint cherry or grape tomatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Optional: 1 garlic clove, minced

For the Pesto Chicken:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (or thighs), pounded to even thickness
• Salt and pepper, to taste
• 2 cloves garlic, minced
• ¾ cup heavy cream
• ⅓ cup basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• Optional: red pepper flakes, fresh basil for garnish

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🔪 Instructions

Step 1: Roast the Tomatoes

1. Preheat oven to 400°F (200°C).
2. On a small baking sheet, toss cherry tomatoes with olive oil, garlic (if using), salt, and pepper.
3. Roast for 15–20 minutes, until softened and slightly blistered. Set aside.

Step 2: Cook the Chicken

1. While tomatoes roast, season chicken breasts with salt and pepper.
2. In a large skillet over medium heat, heat olive oil. Add chicken and cook 5–6 minutes per side, or until golden and cooked through. Remove and set aside.

Step 3: Make the Creamy Pesto Sauce

1. In the same skillet, add minced garlic and cook for 30 seconds.
2. Pour in heavy cream and bring to a gentle simmer.
3. Stir in basil pesto and Parmesan cheese. Simmer for 2–3 minutes until thickened slightly.
4. Return chicken to the pan, spoon sauce over the top, and simmer for 5 more minutes to combine flavors.

Step 4: Finish & Serve

1. Top the chicken with roasted tomatoes.
2. Garnish with fresh basil or a sprinkle of extra Parmesan if desired.
3. Serve warm over pasta, rice, or a bed of sautéed spinach.

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🍽️ Serving Ideas

• Serve with garlic butter pasta, mashed potatoes, or herbed rice.
• Pair with a green salad or steamed veggies.
• Add crusty bread to soak up that creamy pesto sauce!

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✅ Tips & Tricks

• Pound the chicken to even thickness so it cooks evenly and stays juicy.
• Use homemade pesto for the freshest flavor, or a high-quality store-bought version.
• Don’t boil the sauce — gentle simmering keeps it silky.
• Can be made ahead and gently reheated. The sauce actually gets better as it sits!

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🧾 Nutrition Info (Per Serving – Serves 4)

• Calories: 460
• Fat: 32g
• Saturated Fat: 14g
• Carbs: 6g
• Protein: 36g
• Sugar: 3g
• Sodium: 420mg
• Fiber: 1g

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💌 From Me to Your Site

This Creamy Pesto Chicken with Roasted Tomatoes is the kind of dish that feels special without the stress. The roasted tomatoes add a perfect burst of sweetness and acidity to balance the richness of the pesto cream sauce. It’s a cozy, colorful, and satisfying dish that’s guaranteed to become a staple in your kitchen and a hit with your readers.