Let Me Tell You About the Time I Fell in Love with Creamy Pesto Chicken…
You know those dishes you make once and then keep coming back to, a bit like that one comfy jumper you won't admit you still wear? Well, creamy pesto chicken with roasted tomatoes is that for me. The first time I cobbled this together was on one of those weekday nights when the fridge looked almost as empty as my motivation. I'd forgotten to defrost anything, but there was chicken in there (half frozen, mind), pesto hiding at the back, and a bunch of tomatoes that were on their last legs. So I threw it all together, didn't expect much—and then promptly got hooked. Even my picky cousin Eddie asked for seconds, and he thinks ketchup is a vegetable, so that's saying something.
Why You’ll Wanna Make This (And Maybe Hide the Leftovers)
I make this on nights when I need something cozy but don’t want to spend all evening chained to the stove. My family actually gets excited for "that green chicken thing" (not the most appetizing nickname, but hey). The sauce is rich without being over the top, and the roasted tomatoes just do... something magical. Whenever I’m in a hurry, I use jarred pesto, but if you have the time, making your own is a bit of a mic drop. Oh, and if you’ve ever tried to sneak spinach into a meal only to have it rejected, this is one place you can actually get away with it (not that I ever do, but I could). Sometimes, though, the chicken sticks to the pan and I have to pry it off—not my finest moments, but it still tastes fab.
What You’ll Need (Substitutions Welcome—We’re Not Fancy Here)
- 4 boneless, skinless chicken breasts (or thighs if you’re feeling rebellious—thighs are juicier anyway)
- Salt and pepper (I’m not going to tell you how much, just don’t forget it!)
- 2 tablespoons olive oil—sometimes I use butter because, well, butter
- 1 cup cherry tomatoes, halved (honestly, any small tomato works; my nan swore by those big beefy ones, but then you have to chop more)
- ¾ cup heavy cream (I’ve subbed in half-and-half or even a splash of milk in a pinch—not quite as luscious, but workable)
- ⅓ cup pesto (store-bought is fine, I won’t judge; I like this Serious Eats round-up)
- ¼ cup grated Parmesan (or more—no one’s watching)
- 2 cloves garlic, minced (I sometimes use that pre-chopped jar stuff if I’m lazy, but fresh is better)
How I Actually Make It (And Occasionally Mess Up)
- Preheat your oven to 425°F/220°C. If you remember. Sometimes I forget and then just turn it on halfway through—no big deal.
- Toss your tomatoes on a baking tray with a drizzle of olive oil, salt, and pepper. Roast for about 15–20 mins until they’re a bit blistered and their skins go wrinkly (this is where I usually sneak a tomato, just to check, you know?).
- While the tomatoes roast, season the chicken with a good pinch of salt and pepper. Heat up the rest of your olive oil in a big skillet, medium-high heat—if you’re using butter, watch it doesn’t burn (spoken from experience).
- Cook the chicken breasts for about 5–6 mins per side, until golden and (hopefully) not stuck to the pan. If they’re a bit pale, don’t stress; the sauce covers a multitude of sins.
- Once cooked through, take the chicken out and let it rest on a plate. Don’t skip this. Or do, if you like dry chicken (I’ve learned my lesson).
- Turn the heat down. In the same pan, add your garlic and sauté for 30 seconds (don’t let it burn—seriously, burnt garlic is the actual worst). Pour in the cream, give it a stir, then add the pesto and Parmesan. Stir 'til it smells amazing and looks like you know what you’re doing. (It might look a bit split if the pan’s too hot—just keep whisking, it usually comes together.)
- Pop the chicken back in, nestle it into the sauce, and let it simmer gently for 2–3 mins. Top with the roasted tomatoes. Spoon some sauce over everything because, well, why wouldn’t you?
Stuff I’ve Learned That Might Help (Or Not)
- If you use too much cream and not enough pesto, it tastes a bit bland. I once tried to stretch a tiny jar of pesto and, well, won’t do that again.
- Tossing in a handful of spinach at the end is a sneaky way to pretend this is healthy. It wilts down fast—don’t overthink it.
- Letting the chicken rest really does make it juicier. I used to skip that, but now… I get it.
If You Want to Tinker (Some With Mixed Results)
- I’ve swapped the chicken for salmon before—tasty, but oddly the sauce slides right off. Maybe I did something wrong?
- Used sun-dried tomato pesto once by accident—actually delish, highly recommend.
- I tried it with oat cream once for my vegan pal—uh, texture was a bit odd, but flavor okayish. Might be better if you really know your plant-based swaps (I don’t).
What If You Don’t Have All the Gear?
A proper skillet is nice, but honestly, I’ve made this in a battered old nonstick pan. And if you don’t have a roasting tray, just pile the tomatoes into any oven-safe dish. Even a cake tin works (don’t tell Mary Berry).
Storing Leftovers (Not That You’ll Need To…)
If there are leftovers, stick them in an airtight box and pop in the fridge. They keep for about 2 days, maybe a bit longer, but they never last that long in my house. Actually, I swear it tastes better the next day. Just reheat gently so the sauce doesn’t go funky.
How We Like to Serve It (But You Do You)
I love this over a pile of buttery mashed potatoes, but my kids prefer it with pasta. Sometimes I just mop up the sauce with crusty bread—bliss. If I’m feeling fancy, a little green salad on the side. I read somewhere that a sharp arugula salad is the best pairing. Haven’t tried it, but maybe next time.
A Few Things I’ve (Reluctantly) Learned the Hard Way
- Don’t rush the cream-pesto blending bit. I once cranked the heat to hurry up—sauce split, plate of sadness.
- Letting the tomatoes really roast until they’re soft makes all the difference. If they’re still a bit raw, they just don’t melt into the sauce as nicely.
Questions I Actually Get About This Recipe
- Can I use chicken thighs? Absolutely, do it! They’re juicier and harder to overcook. Honestly, I prefer them (but the kids like the "neat" chicken breasts).
- What if I can’t find fresh garlic? The pre-chopped stuff works. Or even a little garlic powder—just start with less, it can be a bit strong.
- Can you freeze it? Technically yes, but I don’t recommend it. Creamy sauces sometimes go a bit weird when defrosted. If you have to, maybe just freeze the chicken and sauce separately? Or check out this Bon Appetit guide to freezing cooked chicken.
- Is it spicy? Not unless you want it to be. I’ve chucked in a pinch of chili flakes before—nice kick!
- What’s the best pesto brand? Oh, that’s a loaded question! I like DeLallo or homemade, but use whatever is on sale. (If it’s bright green and smells good, you’re fine!)
Oh, and if you're curious, one time I dropped my Parmesan in the sink and used cheddar instead. Not my brightest moment, but you live and learn.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- ⅓ cup pesto sauce
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
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1Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until soft and slightly caramelized.
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2While the tomatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
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3In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
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4Stir in the pesto sauce and Parmesan cheese. Return the chicken breasts to the skillet and simmer in the sauce for 3-4 minutes until heated through and coated.
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5Serve the creamy pesto chicken topped with roasted tomatoes and garnish with fresh basil leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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