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If you're on the hunt for a dish that combines ease of preparation with an impressive presentation, look no further than Creamy Pesto Chicken with Roasted Tomatoes. This delightful recipe marries tender, juicy chicken breasts with a rich, creamy pesto sauce, making it a favorite among home cooks and food enthusiasts alike. The addition of roasted cherry tomatoes not only adds a burst of color to the plate but also enhances the overall flavor profile, providing a sweet and tangy contrast to the creamy sauce.

Creamy Pesto Chicken with Roasted Tomatoes

Indulge in the deliciousness of creamy pesto chicken with roasted tomatoes! This easy recipe features tender chicken breasts cooked in a rich basil pesto cream sauce, complemented by sweet, caramelized cherry tomatoes. Perfect for a cozy dinner, this dish can be served over pasta or rice. With just 40 minutes from prep to plate, it’s a satisfying meal that combines vibrant flavors and simple ingredients. Don’t forget to garnish with fresh basil and Parmesan for that extra touch!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

1 cup heavy cream

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil, for garnish

Grated Parmesan cheese, for serving

Cooked pasta or rice, for serving (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, garlic powder, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for about 15-20 minutes, or until they are blistered and caramelized.

      Cook the Chicken: While the tomatoes are roasting, heat a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Add them to the skillet and cook for about 5-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

        Make the Creamy Sauce: In the same skillet, reduce heat to low and add the heavy cream. Stir in the basil pesto until well combined. Cook for about 2-3 minutes, allowing the mixture to thicken slightly.

          Combine: Slice the cooked chicken and add it back to the skillet with the creamy pesto sauce. Gently toss until the chicken is coated in the sauce.

            Serve: On a plate, place a generous serving of the creamy pesto chicken and ladle some of the sauce on top. Add the roasted tomatoes and garnish with fresh basil and grated Parmesan cheese. Serve with pasta or rice, if desired, to soak up the delicious sauce.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2-4