This creamy pesto chicken with roasted tomatoes is a rich and flavorful one-skillet dinner. Tender chicken breasts are seared to perfection, then coated in a luscious pesto and cream sauce, topped with blistered grape tomatoes for a burst of sweetness. It's quick, satisfying, and full of comfort.

Why I’ll Love This Recipe

I love how fast this dish comes together while still feeling special enough for a cozy dinner. The creaminess of the sauce, the fresh flavor from the pesto, and the tangy burst from the roasted tomatoes make every bite comforting. It’s a great go-to when I want something hearty and vibrant without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Garlic powder
Paprika
Grape tomatoes
Onion
Olive oil
Garlic
Salt and black pepper
Basil pesto
Heavy whipping cream
Grated Parmesan cheese
Red chili pepper flakes (optional)

Directions

Preheat the oven to 400°F (200°C). Toss the grape tomatoes with olive oil, salt, and pepper, then roast them in the oven until they’re blistered and slightly caramelized, about 20 minutes.
While the tomatoes roast, season the chicken breasts with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown and cooked through, about 5 minutes per side. Transfer to a plate.
In the same skillet, add chopped onion and cook until softened. Stir in the garlic and cook for another 30 seconds.
Pour in the basil pesto and heavy cream. Stir well, then add Parmesan and let the sauce simmer gently.
Return the chicken to the skillet along with the roasted tomatoes. Let everything simmer together for a few minutes to absorb the flavors.
Serve hot over rice, pasta, or zucchini noodles.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap chicken breasts for boneless skinless chicken thighs for extra juiciness.
For a richer sauce, I stir in a tablespoon of cream cheese or extra Parmesan.
When I want a spicy kick, I sprinkle in extra red chili flakes or a dash of hot sauce.
Sun-dried tomatoes can be added with the pesto for a tangier flavor profile.
I’ve also tossed in baby spinach at the end for a bit of green.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat with a splash of cream or water to bring the sauce back to life. I avoid the microwave when possible to keep the chicken from drying out.

FAQs

How do I keep the chicken juicy?

I sear it just until golden and fully cooked, then remove it from heat to rest. Overcooking is what usually makes it dry.

Can I make this recipe ahead of time?

Yes, I often prep the sauce and roast the tomatoes earlier in the day. When it’s time to serve, I just reheat the sauce and add freshly cooked chicken.

What kind of pesto works best?

I use classic basil pesto, but sun-dried tomato or arugula pesto are tasty options too depending on what I have.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. I just make sure the pesto and Parmesan I use are certified gluten-free when needed.

What sides go well with this?

I love serving it with pasta, mashed potatoes, rice, or even sautéed green beans or zucchini noodles for something lighter.

Conclusion

This creamy pesto chicken is one of those meals I return to again and again. It’s flavorful, fast, and easy to adapt with what I have on hand. The balance of creamy, herby, and sweet roasted tomato flavors makes it a dish I truly enjoy and always crave.

Creamy Pesto Chicken with Roasted Tomatoes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop, Oven
Cuisine: American

Print Recipe

Description

A flavorful and creamy chicken dish featuring golden-seared chicken breasts, roasted grape tomatoes, and a rich basil pesto sauce—perfect for a satisfying 30-minute weeknight dinner.

Instructions

Preheat oven to 400 °F (200 °C). Toss grape tomatoes with 2 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until blistered.
Season chicken with garlic powder, paprika, salt, and pepper. In a skillet with 2 Tbsp olive oil over medium heat, sear chicken about 5 minutes per side until browned and cooked through. Set aside.
In the same skillet, sauté chopped onion (add oil if needed) until softened. Add minced garlic and cook for 30 seconds. Stir in pesto, then pour in heavy cream and sprinkle in Parmesan. Stir gently and bring to a simmer.
Return chicken and roasted tomatoes to the skillet. Simmer together for a couple minutes to meld flavors.
Serve immediately over pasta, rice, or spiralized vegetables like zucchini or cauliflower noodles.

Notes

Swap chicken thighs for a juicier variation—adjust cook time accordingly.
Use homemade pesto and toasted pine nuts for extra depth of flavor.
For added heat, include red chili flakes or a drizzle of Sriracha.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or broth.
Freezing not recommended due to the cream-based sauce.