Creamy Pesto Chicken with Tangy Tomatoes
A quick and easy 30-minute recipe featuring tender chicken breasts in a luscious creamy pesto sauce with fresh, tangy cherry tomatoes. Perfect for a comforting yet fresh weeknight dinner.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup (120ml) pesto sauce
- ½ cup (120ml) heavy cream
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (30g) grated Parmesan cheese (optional)
- Salt and pepper, to taste
- A handful of fresh basil leaves, for garnish
Instructions
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. (5 minutes)
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. (2 minutes)
- Place the chicken breasts in the skillet, leaving space between them. Cook without moving for about 5-6 minutes on the first side until golden brown. Flip and cook another 4-5 minutes until cooked through (internal temperature about 165°F/74°C). Adjust heat if chicken browns too fast. (10-12 minutes)
- Remove the chicken to a plate and set aside. Lower heat to medium, add minced garlic to the same skillet, and sauté for 30 seconds to 1 minute until fragrant but not browned. (1 minute)
- Stir in ½ cup pesto and ½ cup heavy cream, mixing well to combine. Let simmer gently for 2-3 minutes to thicken slightly. (3 minutes)
- Add halved cherry tomatoes to the sauce, stirring gently to coat. Tomatoes should soften but remain slightly firm. (2-3 minutes)
- Nestle the cooked chicken back into the sauce, spoon some sauce over the top. Let warm together for another 2 minutes to meld flavors. (2 minutes)
- Sprinkle grated Parmesan cheese over the dish, letting it melt into the creamy sauce. Taste and adjust salt and pepper if needed. (1-2 minutes)
- Garnish with fresh basil leaves before serving.
Notes
Do not rush the chicken sear to get a golden crust that locks in juices. Keep heat gentle when stirring pesto and cream to avoid cream separation. If sauce is too thick, add a splash of chicken broth or water. Fresh garlic is essential for aroma. For dairy-free, substitute heavy cream with coconut cream and use vegan pesto. For lighter version, use Greek yogurt off heat. Chicken thighs can be used but require longer cooking time.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 1
- Protein: 40
Keywords: creamy pesto chicken, pesto chicken recipe, quick chicken dinner, cherry tomatoes, easy weeknight meal, creamy sauce, chicken breasts, Italian chicken