Name: Creamy Pesto Chicken with Roasted Tomatoes
Prep time: 10 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts (or thighs if you prefer dark meat); ½ cup pesto (store-bought works great, or go homemade for extra freshness); 1 cup heavy cream (this gives you that luscious, creamy sauce); 2 cups cherry tomatoes (halved (they roast down into sweet little bursts of flavor)); 2 tablespoons olive oil (for roasting and cooking); 3 cloves garlic (minced (adds bold, savory depth)); ½ cup grated Parmesan cheese (melts into the sauce for extra richness); Salt & pepper ( to taste); Fresh basil (for garnish (optional, but adds color and fresh aroma))

Easy, Flavorful & Ready in Just 40 Minutes

Skillet of creamy pesto chicken topped with roasted cherry tomatoes and basil on a wooden table.

Ever feel stuck wondering what to make for dinner that’s both easy and delicious? You’re not alone, nearly 70% of home cooks say they struggle with finding meals that check both boxes. That’s exactly why this Creamy Pesto Chicken with Roasted Tomatoes is such a game-changer.

It’s comforting, bursting with flavor, and comes together in just about 40 minutes. Imagine juicy chicken simmered in a creamy pesto sauce, topped with sweet roasted cherry tomatoes and a sprinkle of parmesan. Love creamy chicken dishes? You might also enjoy this Cheesy Garlic Chicken Wrap, it’s warm, cheesy, and makes a perfect quick lunch or dinner.

What You’ll Need

Main Ingredients:

4 boneless, skinless chicken breasts
½ cup pesto (store-bought or homemade)
1 cup heavy cream (for that rich, velvety texture)
2 cups cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
½ cup grated Parmesan cheese
Salt & pepper (to taste)
Fresh basil (for garnish)

Simple Swaps:

Use chicken thighs instead of breasts for a juicier bite.
Replace heavy cream with coconut cream or light cream for a healthier option.
Try sun-dried tomato pesto or roasted red pepper spread for a fun twist.

Time Breakdown

Prep Time

10 Minutes

Cook Time

30 Minutes

Total Time

40 Minutes

Perfect for busy weeknights or last-minute dinner plans.

Step-by-Step Instructions

Step 1: Preheat Your Oven

Hand setting oven temperature to 400°F before roasting cherry tomatoes.

Set your oven to 400°F (200°C) so it’s nice and hot by the time you’re ready to roast the tomatoes.

Step 2: Roast the Tomatoes

Cherry tomatoes tossed in olive oil, garlic, salt, and pepper on a baking sheet, ready to roast.

Toss the halved cherry tomatoes with 1 tablespoon of olive oil, garlic, salt, and pepper. Spread them out on a baking sheet and roast for 15–20 minutes, until they’re soft, caramelized, and slightly burst. This step brings out their natural sweetness, don’t skip it.

Step 3: Cook the Chicken

Chicken breasts searing in a skillet until golden brown.

While the tomatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear for 5–6 minutes per side until golden brown and fully cooked through.

For a similar cozy vibe with fewer carbs, try our Chicken Cauliflower Rice Casserole, it’s creamy, low-carb comfort food at its best!

Step 4: Make the Creamy Pesto Sauce

Creamy pesto sauce simmering in a skillet, stirred with a spoon.

Lower the heat. Pour in the heavy cream and stir in the pesto. Let it simmer gently for a couple of minutes until it becomes a creamy, flavorful sauce.

Step 5: Combine Everything

Creamy pesto chicken with roasted tomatoes and Parmesan in a skillet, ready to serve.

Add the roasted tomatoes to the skillet and sprinkle in the Parmesan. Stir gently to mix it all together. Let it bubble for another minute, then garnish with fresh basil.

How to Serve It

This dish is super versatile. Try serving it with:

Creamy pesto chicken served on a rustic plate with roasted tomatoes, basil, and sides of quinoa and zucchini.

Fluffy quinoa or brown rice
Steamed broccoli or sautéed zucchini
A slice of crusty bread to soak up the creamy sauce
A light spinach salad for a refreshing touch
Or turn leftovers into a flavorful Cheesy Garlic Chicken Wrap with pesto and tomatoes!

Pro Tips

Use a meat thermometer to avoid dry chicken, aim for 165°F (75°C).
Let your pesto and cream sit out for a few minutes before using so they don’t curdle.
Don’t rush the tomatoes, roasting them makes all the difference.

Leftovers & Storage

Got extras? Here’s how to save them:

Leftover creamy pesto chicken packed in containers with rice and vegetables.

Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead tip: Chop your tomatoes and garlic or marinate the chicken a day before to save even more time.

Want a Healthier Twist?

Swap heavy cream with plain Greek yogurt for less fat but the same creamy feel.
Add extra veggies like spinach, zucchini, or mushrooms.
Serve over whole wheat pasta or grain bowls for more fiber.

Nutritional Info

Calories: 490
Protein: 40g
Fat: 30g
Carbs: 10g
Fiber: 3g
Sugar: 4g

This meal is satisfying, packed with protein, and low in carbs, perfect for balanced eating.

Conclusion

This Creamy Pesto Chicken with Roasted Tomatoes is one of those dishes that feels fancy but is secretly so easy to make. Whether you’re cooking for your family or impressing dinner guests, it’s a guaranteed hit. Go ahead. Try it tonight and let your kitchen smell like something straight out of a cozy Italian bistro.

FAQs

Yes, Just go for a good-quality brand. You can also use homemade if you have fresh basil on hand.

Absolutely. Use coconut cream instead of heavy cream and either skip the Parmesan or use nutritional yeast.

Use a thermometer, 165°F is the magic number. No thermometer? Cut into the thickest part, if the juices run clear, you’re good.

You sure can, Mix the cream and pesto and keep it in the fridge for up to 2 days. Just reheat and stir in the chicken and tomatoes when ready.