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.
Ingredients
- 4 medium chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- 10 oz grape tomatoes
- ½ medium onion, chopped
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp salt + black pepper
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- ½ tsp red chili pepper flakes (optional)
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.
Nutrition
- Serving Size: 1 chicken breast with sauce and tomatoes
- Calories: 420
- Sugar: 4g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
