Creamy Pesto Chicken with Roasted Tomatoes

Creamy pesto chicken with roasted tomatoes is a rich and flavorful dish that combines succulent chicken with a velvety pesto sauce and the sweetness of oven-roasted tomatoes. This comforting recipe is perfect for a weeknight dinner or a special occasion, offering a harmonious blend of herby, creamy, and tangy flavors. The roasted tomatoes add a burst of sweetness and acidity that balances out the richness of the pesto cream sauce, creating a delightful contrast. It’s an easy-to-make dish that feels indulgent yet is quick enough for any home cook to prepare.

The History of
Pesto, a vibrant green sauce from Italy, is traditionally made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Its origins date back to the Genoese region of Italy, where it was first created in the 16th century. The word “pesto” comes from the Italian verb “pestare,” meaning “to crush” or “to pound,” referring to the traditional method of making the sauce by grinding the ingredients in a mortar and pestle. Roasted tomatoes, on the other hand, have long been used in Mediterranean cuisine, where slow-roasting intensifies their natural sweetness and adds depth of flavor. Combining pesto and roasted tomatoes with chicken has become a popular way to elevate this classic Italian sauce, making it a well-loved dish across the globe.

Ingredients Breakdown
Chicken: Boneless, skinless chicken breasts or thighs are the perfect choice for this dish. Breasts are lean and cook quickly, while thighs offer a juicier texture.
Pesto Sauce: The pesto can be homemade or store-bought. Fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil make the traditional base of pesto. You can customize it with other herbs or nuts, such as spinach, kale, or walnuts.
Heavy Cream: Adds a rich, velvety texture to the pesto sauce, balancing the strong flavors of the basil and garlic.
Tomatoes: Cherry or grape tomatoes are ideal for roasting, as they cook quickly and develop a sweet, caramelized flavor.
Olive Oil: Used to roast the tomatoes and add depth to the dish.
Garlic: Fresh garlic enhances the flavor of the pesto and complements the roasted tomatoes.
Seasonings: Salt, pepper, and Italian seasoning help enhance the overall taste.

Step-by-Step Recipe
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Slice the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and garlic, then toss to coat. Roast in the oven for 15-20 minutes or until the tomatoes are soft and beginning to caramelize.
Step 3: While the tomatoes are roasting, heat a large skillet over medium heat. Season the chicken breasts or thighs with salt, pepper, and a little olive oil. Cook the chicken in the skillet for 6-7 minutes per side, or until golden and cooked through.
Step 4: Remove the chicken from the skillet and set it aside. In the same skillet, add the pesto sauce and heavy cream. Stir to combine and bring to a gentle simmer.
Step 5: Add the cooked chicken back into the skillet, spooning some of the pesto cream sauce over the top. Let the chicken simmer in the sauce for 3-4 minutes to absorb the flavors.
Step 6: Remove the roasted tomatoes from the oven and gently mix them into the pesto cream sauce. Serve the creamy pesto chicken topped with roasted tomatoes, and garnish with extra Parmesan cheese and fresh basil, if desired.

Tips for the Perfect Creamy Pesto Chicken with Roasted Tomatoes

1. Don’t overcook the chicken to prevent it from becoming dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).
2. For extra flavor, use freshly made pesto rather than store-bought. Fresh basil and quality olive oil make a noticeable difference.
3. Roast the tomatoes until they are slightly charred to bring out their natural sweetness and depth of flavor.
4. If the pesto sauce is too thick, add a splash of chicken broth or milk to reach your desired consistency.
5. Consider adding a squeeze of fresh lemon juice or a sprinkle of red pepper flakes to brighten and spice up the dish.

Variations and Customizations

1. Protein Swap: For a twist, you can use chicken thighs, pork chops, or even shrimp instead of chicken breasts.
2. Vegan Version: Substitute the heavy cream with coconut cream and use a plant-based pesto made with nutritional yeast instead of Parmesan.
3. Extra Veggies: Add spinach, kale, or mushrooms to the pesto sauce for added nutrients and texture.
4. Pasta Pairing: Serve the creamy pesto chicken with roasted tomatoes over pasta or zucchini noodles for a complete meal.
5. Gluten-Free: This dish is naturally gluten-free, but ensure your pesto and any other ingredients used are also certified gluten-free if needed.

Health Considerations and Nutritional Value
Creamy pesto chicken with roasted tomatoes is a balanced meal with protein, healthy fats, and vegetables. Chicken is an excellent source of lean protein, while the pesto provides healthy fats from olive oil and nuts. The roasted tomatoes are full of vitamins C and K, and antioxidants like lycopene. By using a moderate amount of heavy cream, this dish remains indulgent without being overly heavy. For those looking to reduce calories or fat, consider using light cream or a non-dairy substitute. If you’re on a low-carb diet, this dish is naturally suitable when served without pasta.

FAQ
Q: Can I use store-bought pesto?
A: Yes, store-bought pesto is a great time-saver. Just make sure it’s fresh and high-quality for the best flavor.
Q: Can I make this dish in advance?
A: Yes, you can make the chicken and pesto sauce ahead of time, and then just reheat and roast the tomatoes before serving.
Q: What sides would pair well with this dish?
A: Roasted vegetables, a simple green salad, or cauliflower rice make great side dishes to complement the creamy pesto chicken.

Creamy Pesto Chicken with Roasted Tomatoes

Creamy pesto chicken with roasted tomatoes is a rich, flavorful dish that combines tender chicken with a velvety pesto sauce and sweet, caramelized tomatoes. It’s a customizable, easy-to-make meal perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 5 or 6 thinly sliced chicken breasts butterflied, halved, or cut into tenders
• 3 garlic cloves minced
• 1 shallot finely chopped
• 2 cups cherry tomatoes halved
• 3 cups spinach roughly chopped with stems removed
• 1/4 cup pesto homemade or store-bought
• 1/2 cup heavy cream
• 1/3 cup chicken stock lightly salted
• Salt
• Pepper
• Garlic powder
• Onion powder
• 1/2 teaspoon red pepper flakes optional

Instructions

 

• Start by slicing the chicken into thin pieces and set it aside until needed.
• Prepare the garlic, shallot, tomatoes, and spinach, then set them aside as well.
• Season the chicken on both sides with salt, pepper, garlic powder, and onion powder.
• In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat.
• Cook the chicken breasts for 1-2 minutes on each side, just until they start to brown.
• Remove the chicken from the pan and set it aside for a few minutes.
• Tip:
• Don’t worry about fully cooking the chicken at this stage.
• Add the second tablespoon of olive oil to the same pan, followed by the garlic, shallot, tomatoes, and red pepper flakes.
• Cook on medium-high heat for about 5 minutes, until the tomatoes start to brown and release some of their juices.
• Stir in the spinach, pesto, heavy cream, and chicken stock, mixing well.
• Tip:
• Taste the sauce and adjust the seasoning if needed.
• Let the sauce simmer for 2 minutes before returning the chicken to the pan to finish cooking.
• Place the chicken back in the pan and continue to simmer.
• Baste the chicken with the sauce as it simmers to ensure even cooking.
• Once the chicken is fully cooked (2-3 minutes), and the sauce has thickened slightly, remove the pan from heat.
• Serve the chicken with a generous spoonful of sauce over rice or pasta of your choice.