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Cooked chicken in a dish with pesto and tomatoes.

Creamy Pesto Chicken with Roasted Tomatoes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup cherry or grape tomatoes halved
  • 1 tablespoon balsamic vinegar
  • ½ cup basil pesto store-bought or homemade
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • Fresh basil leaves for garnish optional

Instructions
 

  • Prepare the Chicken:
    Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and dried oregano.
  • Sear the Chicken:
    In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
  • Roast the Tomatoes:
    In the same skillet, add the halved tomatoes and balsamic vinegar. Stir to coat the tomatoes and roast them in the oven for 10 minutes.
  • Make the Sauce:
    While the tomatoes are roasting, mix the basil pesto, heavy cream, and Parmesan cheese in a small bowl.
  • Combine and Bake:
    Remove the skillet from the oven and return the chicken breasts to the pan. Pour the creamy pesto sauce over the chicken and tomatoes. Bake in the oven for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
  • Serve and Enjoy:
    Garnish with fresh basil leaves if desired. Serve warm with your favorite side dishes.