Juicy chicken breasts are cooked in a creamy pesto sauce with roasted tomatoes in this Pesto Chicken recipe. Serve over pasta or rice for an easy 25-minute dinner full of fresh flavors the entire family will love.
This pesto chicken has quickly become a new family favorite. I love it because it takes me a whopping 20 minutes to prepare. My family loves it because the chicken is tender and juicy and the sauce is just so flavorful. Not to mention the roasted tomatoes, which add an extra layer of flavor to balance the pesto.
I was inspired to make this by my homemade pesto. My go-to use for it is pesto pasta, which we love, but I wanted a recipe that was a bit more filling and not just pesto and noodles. Enter this pesto chicken, which adds heavy cream to the pesto and parmesan sauce to make it a creamier sauce, while the chicken makes it more of a rounded meal. I usually serve it over pasta, though you don’t have to. It’s delicious no matter what you serve it with!
Why This Pesto Chicken Recipe Is A Family Favorite
- Creamy pesto sauce. The chicken isn’t just topped with pesto, like in some pesto chicken recipes. Instead, it’s finished in a creamy pesto sauce, made with basil pesto, heavy cream, and parmesan cheese.
- Ready in 25 minutes. Any dinner that I can have on the table in less than 30 minutes is always a personal favorite. This recipe packs a flavorful punch yet comes together so incredibly quickly.
- Fresh flavors. The basil pesto adds a bold dose of fresh, earthy flavor. Paired with the roasted tomatoes, they really balance out the creaminess of the sauce and the salty parmesan.
Ingredient Notes
Here’s an overview of what’s needed to make this recipe and why. Be sure to scroll down to the recipe card below for the exact measurements.
- Chicken – I used boneless, skinless chicken breasts. They cook faster than thighs and stay nice and juicy in this recipe.
- Spices – Garlic powder, paprika, onion powder, salt, and pepper, along with minced garlic.
- Tomatoes – Grape or cherry tomatoes both work great. Since they are roasted separately, dicing a larger tomato isn’t a great option. Be sure to rinse and dry before roasting.
- Olive oil – Or similar, for roasting the tomatoes and cooking the chicken.
- Basil pesto – My homemade pesto works great in this recipe, though a store-bought pesto works too.
- Whipping cream – Thins the pesto and adds creaminess to the sauce.
- Parmesan cheese – Freshly grated is key here.
- Basil leaves – If you want to be fancy, you can garnish the chicken with julienned basil leaves.
How To Make Pesto Chicken
This is an easy chicken recipe for busy weeknights. To keep prep quick, cook the chicken while the tomatoes are roasting. The printable instructions can be found in the recipe card below.
- Roast the tomatoes. Preheat the oven to 400F. Place the tomatoes on a baking sheet and toss with 2 tablespoons of olive oil, salt, and pepper. Roast for 15-20 minutes, until blistered and slightly charred. Set aside.
- Season the chicken. At the same time, pat the chicken dry. Slice them in half lengthwise if they are thick. Combine the seasonings in a small bowl and sprinkle them evenly over both sides of the chicken.
- Cook the chicken. Heat a skillet over medium/high heat. Swirl olive oil on the bottom. Cook the seasoned chicken in a single layer for 5 minutes on one side, then flip and cook for an additional 3-5 minutes on the other side. Transfer to a plate.
- Make the sauce. Reduce the heat to medium. Add another tablespoon of oil, then cook the garlic for 30 seconds. Add the pesto, whipping cream, and parmesan. Bring to a low simmer. Use a spoon to lift the seasoned browned pieces at the bottom of the pan for extra flavor.
- Combine. Reduce the heat to medium/low. Add the chicken to the pan and place the roasted tomatoes around the chicken. Heat until warmed through. Enjoy.
Recipe Tips & Tricks
Here are a few suggestions for making this pesto chicken recipe for the first time.
- Use thin chicken breasts. Make sure the chicken breasts aren’t too thick or it will take too long to cook through and could dry out. If they are too thick, you can cut them in half or pound them to a thinner thickness.
- Wait to flip. You can cook the chicken for approximately 5 minutes per side, but you’ll know when it’s time to flip the chicken because it will release easily from the pan when you’re trying to move it. If it’s still stuck to the pan, it’s not time to flip.
- Don’t overcook the chicken. Chicken breast can dry out quickly, so it’s important to only cook as much as needed. To double-check if the chicken is done, use an internal thermometer. Chicken is safe when it reaches 165F.
- Simmer the sauce. Don’t bring the sauce to a boil because it can cause the cream to curdle. Keep it at a simmer, stirring occasionally, until heated through.
What To Serve It With
I like to serve pesto chicken over pasta or rice, since there’s a good amount of sauce. Another option is to serve it with some cheesy garlic bread, crusty French bread, or breadsticks to soak up the sauce.
The tomatoes double as a veggie side, though sometimes I also like to add a simple side salad (usually my Olive Garden salad) for a pop of freshness.
How To Store & Reheat Leftovers
- Fridge: Store leftover pesto chicken in an airtight container in the fridge. Be sure to store any sauce with it, but keep rice or pasta in a separate container. It’s best enjoyed within 4 days.
- Reheat: Gently reheat the chicken, along with any sauce, on the stovetop until heated through. The microwave also works, just take care not to overheat and dry the chicken out.
Pesto Chicken
Ingredients
- 1 pound chicken breasts boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ Tablespoon onion powder
- 1 pint grape tomatoes or cherry tomatoes, rinsed and dried
- 5 Tablespoon olive oil
- 3 teaspoons garlic minced
- ½ teaspoon salt divided
- ½ teaspoon ground black pepper
- ½ cup basil pesto
- ½ cup whipping cream
- ¼ cup grated parmesan cheese
- Optional: garnish with fresh julienned basil leaves
Instructions
- Preheat the oven to 400 degrees.
- Grab a baking sheet and add the tomatoes. Add 2 Tablespoons of olive oil and ¼ teaspoon salt and ¼ teaspoon pepper. Use your hands to toss and coat the tomatoes.
- Roast the tomatoes in a single layer in the preheated oven for 15-20 minutes or until the skins are blistered and slightly charred. Remove and set aside.
- While the tomatoes are roasting, prepare your chicken breasts by patting them dry. If they are thick, slice them in half, lengthwise so they can cook quicker and more evenly.
- Add the garlic powder, onion powder, paprika and remaining salt and pepper to a small bowl and mix.
- Sprinkle the spices evenly over the front and back of each chicken breast.
- Preheat a heavy-bottomed skillet over medium/high heat. Add the remaining 2 Tablespoons of olive oil and swirl to coat the bottom of the pan.
- Add the seasoned chicken breasts to the skillet in a single layer. Cook for approximately 5 minutes and then turn to flip to the other side for an additional 3-5 minutes or until the center temperature reaches 165 degrees with a thermometer.
- When cooked, remove the chicken to a plate and set aside.
- Turn the heat down to medium and add the final Tablespoon of oil to the pan then add the minced garlic. Cook for 30 seconds or until semi-translucent and fragrant.
- Add the pesto, whipping cream and parmesan. Stir gently and bring to a low simmer.
- Once simmering, ruse your spoon to try and gently lift the brown seasoned pieces stuck to the bottom of the pan.
- Reduce the heat to medium/low and add the chicken breasts back to the pan and add the roasted tomatoes around the chicken and heat for a few minutes until everything is warmed through.
- Serve immediately.
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