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In the world of culinary creations, few dishes can rival the lusciousness of Creamy Pesto Chicken with Roasted Tomatoes. This dish not only tantalizes the taste buds but also offers a beautiful presentation that can impress any dinner guest. The combination of tender chicken, rich creamy pesto sauce, and sweet roasted tomatoes makes for a delectable meal that is as comfortable for weeknight dinners as it is elegant for special occasions. Whether you are a seasoned chef or a novice in the kitchen, this recipe is designed to be both approachable and delightful.

Creamy Pesto Chicken with Roasted Tomatoes

Indulge in this delicious Creamy Pesto Chicken with Roasted Tomatoes! Perfect for a cozy dinner, this recipe features seared chicken breasts smothered in a rich basil pesto cream sauce and topped with sweet, blistered cherry tomatoes. With just a few simple ingredients and easy steps, you can create a comforting dish that pairs beautifully with pasta or rice. Get ready to impress your family and friends with this flavorful meal that’s sure to become a favorite!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup grated Parmesan cheese

Fresh basil leaves for garnish

Cooked pasta or rice, for serving (optional)

Instructions
 

Prepare the Oven and Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and garlic powder on both sides.

    Sear the Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Roast the Tomatoes: In the same skillet, add the halved cherry tomatoes. Drizzle with the remaining tablespoon of olive oil, a pinch of salt, and pepper. Roast in the preheated oven for about 10-15 minutes until the tomatoes are soft and blistered.

        Make the Creamy Pesto Sauce: While the tomatoes are roasting, combine the heavy cream and basil pesto in a bowl. Stir until the mixture is smooth and well combined.

          Return Chicken to the Skillet: Once the tomatoes are done, remove the skillet from the oven. Place the seared chicken back in the skillet on top of the roasted tomatoes.

            Add the Sauce: Pour the creamy pesto sauce over the chicken. Sprinkle the grated Parmesan cheese on top.

              Finish Cooking: Return the skillet to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

                Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot over cooked pasta or rice if desired.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 2-4 people