Creamy Pesto Chicken with Roasted Tomatoes

 

Ingredients:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 pint cherry tomatoes

1/4 cup pesto sauce

1 cup heavy cream

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

Fresh basil leaves, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.

While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook in the skillet for 5-7 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 minced garlic and sauté for about 1 minute, until fragrant.

Reduce the heat to medium and add the pesto sauce, heavy cream, and grated Parmesan cheese. Stir to combine and cook for 3-4 minutes, or until the sauce has thickened.

Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Cook for an additional 2-3 minutes, until the chicken is heated through.

Remove the roasted tomatoes from the oven and add them to the skillet with the chicken and sauce.

Garnish with chopped fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 450 kcal | Servings: 4 servings