Let Me Tell You About This Creamy Pesto Chicken (And My Slight Obsession With Tomatoes)
Okay, so let’s be honest—there are nights when I just can’t face another boring chicken recipe. That’s pretty much how this creamy pesto chicken with roasted tomatoes came to be my weeknight hero. The first time I made it, I accidentally doubled the garlic (not mad about it, by the way)—and my family devoured it so fast, I barely snagged a second helping. Now, it’s one of those dishes I pull out whenever someone’s having ‘one of those days’ or when the weather is so grey you need dinner to be a little hug in a bowl. I even made it once after a marathon of British baking shows; it’s not pastry, but it sure feels a bit fancy without any faff. Plus, if you’ve ever tried explaining to a toddler why the tomatoes look “squishy,” you’ll know the real art of persuasion…
Why You’ll Probably Love This (Or At Least Not Regret Making It)
I make this creamy pesto chicken when I want something that feels special—like, more than just browned chicken on a plate. My family goes a bit wild for that lush sauce (sometimes too wild, there’s occasionally a spoon fight for the last drop). And honestly, I also love that it’s pretty forgiving. Hate measuring? Me too, sometimes. You can eyeball half these steps, and no one will complain. Plus, if you get a little distracted (guilty as charged), it’s still hard to mess up. Though if you forget the salt, I won’t judge—just sprinkle a bit more on at the end, like I do about half the time.
Here’s What You’ll Need (And Some Swaps That Actually Work)
- 3-4 boneless, skinless chicken breasts (I’ve used thighs—juicier, if you ask me, but use what you’ve got)
- A big handful (about 250g) cherry or grape tomatoes, halved (or just toss in big tomatoes, rough chopped)
- 2 tbsp olive oil (my gran swears by Filippo Berio, but, well, any decent olive oil is fine)
- Salt and black pepper, for the chicken
- 3 fat garlic cloves, minced or smashed (I sometimes just grate them in, lazy style)
- 1 cup heavy cream (or a glug less if you want it less rich—sometimes I use half-and-half if that’s all I have)
- ½ cup basil pesto (store-bought is fine, but homemade is the dream; this one is solid if you’ve got time)
- ½ cup grated parmesan (I kinda heap mine, because, parmesan)
- Optional: a few handfuls of baby spinach, rocket, or even peas for some green stuff
How I Make Creamy Pesto Chicken with Roasted Tomatoes
- Get roasting: Chuck the halved tomatoes onto a sheet pan, drizzle with olive oil, sprinkle with salt, and toss them around. Roast in a really hot oven (like 220°C / 425°F) for about 15-20 mins, until they look a bit shriveled and jammy. (Sometimes, if I’m feeling wild, I add a pinch of sugar. Not always.)
- Brown the chicken: Meanwhile, season the chicken with salt and pepper. Heat some oil in a big frying pan over medium-high, and sear the chicken until golden on both sides—about 4-5 minutes per side. Don’t stress if it sticks a bit; that’s flavor. Take the chicken out and let it hang out on a plate.
- Sauté the garlic: In the same pan (don’t clean it, that’s where the tasty stuff is), add the garlic and stir for about 30 seconds. If it looks like it’s burning, just lower the heat and barrel on—promise it’ll still taste good.
- Make it creamy: Pour in the cream (I use a measuring jug, but honestly, just eyeball it if you’re confident), then stir in the pesto and parmesan. Let it bubble for a minute or two. This is where I usually sneak a taste—sometimes add a bit more pesto if it needs more oomph.
- Bring in the chicken (and tomatoes): Nestle the browned chicken back in the pan, tuck the roasted tomatoes all around, and spoon some sauce over everything. Let it simmer gently for five-ish minutes, until the chicken’s cooked through—maybe a touch longer if your pieces are chunky. Add greens here if you’re using them.
- Serve: I like to scatter a little more cheese and maybe a few fresh basil leaves, if I haven’t forgotten to buy any.
Tried-and-True Notes (Learned the Tangled Way)
- If you use low-fat cream, it might split. Not the end of the world, just don’t expect Instagram-level sauce. Actually, I find it works better if you stick with the real stuff.
- Forgot to preheat the oven? Me too—just whack the tomatoes under the grill for a bit. Works almost as well.
- Sometimes I add a squeeze of lemon at the end—sometimes I forget. Both are good. No stress.
Variations I’ve Messed With—Some Winners, Some Not
- Swapped roasted peppers for the tomatoes: surprisingly tasty, if a bit sweeter.
- Tried sun-dried tomatoes in a pinch; they’re alright, but the sauce gets a bit oily. Not my fave.
- One time I added mushrooms. Wouldn’t do it again—it tasted a bit like a confused pizza.
Do You Really Need Fancy Equipment?
I use a big old frying pan (the nonstick one I accidentally put in the dishwasher once; it survived, thank heavens). If you don’t have an oven, you can roast the tomatoes in a toaster oven or even a hot skillet—but they won’t be quite as caramelized. Don’t sweat it.
Storing Leftovers—If You’re So Lucky
Keep leftovers in an airtight container, fridge for 2-3 days. Reheat gently on the stove or in the microwave. But honestly, in my house it never lasts more than a day! I think the sauce gets even tastier overnight, though it does thicken up quite a bit (just splash in a bit of water or cream when reheating).
How I Like to Serve This (And My Slightly Unruly Family)
I usually pile this over pasta—spaghetti or penne if I can find it in the chaos that is my pantry. But rice or crusty bread’s brilliant too, especially for mopping up the sauce. My youngest just eats the chicken and picks out the tomatoes (kids, eh?). Sometimes if I’m feeling fancy, I’ll put a little green salad on the side. But that’s only if I remember.
Things I’ve Learned (Usually the Hard Way)
- Don’t rush browning the chicken—it really does make a difference. I once tried skipping it and the flavor just wasn’t the same.
- If your sauce looks too thick, add a splash of pasta water—it works every time.
- Actually, don’t add spinach too early, or it goes all limp and sad. Add it at the end, right before serving.
FAQs—Because People Actually Ask Me
- Can I use store pesto? Absolutely—though if you want to make your own, here’s a solid recipe I sometimes use. Honestly, jarred is fine for busy nights.
- What if I only have chicken thighs? Go for it! Actually, I think they stay juicier.
- Can I make this dairy-free? I’ve tried swapping in coconut cream and a vegan pesto. It’s not quite the same, but it’ll do if you need it.
- How can I make this ahead? The sauce keeps well, but the chicken gets a bit firm if you reheat aggressively. Just warm everything gently. Or make the sauce and tomatoes ahead, then cook fresh chicken when you’re ready.
- Do I have to roast the tomatoes? Well, you don’t have to, but they’re so much sweeter if you do. If you’re really in a rush, just toss them in the hot pan after the chicken comes out, and fry for a minute or two.
Oh, and completely unrelated, but if you ever find yourself with leftover pesto, you can totally freeze it in ice cube trays. Learned that from a friend and now I do it all the time—handy for sneaking into soups or sandwiches. Not exactly relevant, but hey, who doesn’t love a kitchen shortcut?
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
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1Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 15-20 minutes until soft and slightly caramelized.
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2While the tomatoes roast, season the chicken breasts with salt and pepper. Heat the remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and cooked through. Remove chicken 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 basil pesto and Parmesan cheese. Return the chicken breasts to the skillet, coating them in the creamy pesto sauce. Simmer for 3-4 minutes until heated through.
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5Serve the creamy pesto chicken topped with roasted cherry tomatoes. Garnish with extra Parmesan and fresh basil if desired.
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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