Creamy Pesto Chicken with Roasted Tomatoes Recipe

Creamy Pesto Chicken with Roasted Tomatoes Recipe

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tbsp olive oil

1 pint cherry tomatoes, halved

3 cloves garlic, minced

1/2 cup basil pesto (store-bought or homemade)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil leaves, chopped, for garnish

Instructions:

Preheat your oven to 400°F (200°C).

Season the chicken breasts with salt and pepper on both sides.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the halved cherry tomatoes and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

Stir in the basil pesto until the tomatoes are coated evenly.

Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.

Return the chicken breasts to the skillet, spooning the creamy pesto sauce and tomatoes over them.

Sprinkle grated Parmesan cheese over the top.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is heated through and the sauce is bubbly.

Remove from the oven and garnish with chopped fresh basil leaves.

Serve:

Serve the Creamy Pesto Chicken with Roasted Tomatoes hot, directly from the skillet. It pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.

Enjoy this creamy and flavorful dish that combines tender chicken with the rich taste of pesto and roasted tomatoes.