If you’re looking to impress your family (or your taste buds!) with minimal fuss, Creamy Pesto Chicken with Roasted Tomatoes is the dish you need in your weeknight dinner rotation. This recipe delivers everything: juicy, golden-browned chicken breasts, a velvety pesto-Parmesan sauce, and pops of sweet, blistered grape tomatoes. The flavors are bright and comforting at the same time, and you’ll be amazed how easy it is to bring this restaurant-worthy meal to your own kitchen, all in under an hour!

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic in Creamy Pesto Chicken with Roasted Tomatoes comes from simple, everyday ingredients working together to create layers of flavor. Each component adds something special—don’t skip anything!

Chicken breasts: The perfect canvas for soaking up all the herby, creamy goodness of the sauce.
Garlic powder: Adds savory depth and helps season the chicken inside and out.
Paprika: Brings subtle smokiness and beautiful color to your chicken.
Grape tomatoes: Roasting brings out their natural sweetness and juiciness, which perfectly balances the creamy pesto sauce.
Onion: Provides a mild, sweet foundation for the sauce.
Olive oil: Key for roasting, sautéing, and building richness in every bite.
Garlic cloves: Fresh garlic takes the sauce to a whole new level with its punchy aroma.
Salt + black pepper: You can’t go wrong with the classic seasoning duo for balancing all those bold flavors.
Basil pesto: The star! Go for a good quality store-bought or your own homemade for bursts of fresh basil, pine nuts, and cheese.
Heavy whipping cream: Brings luscious silkiness to the sauce and mellows out the pesto.
Parmesan cheese: Melts right in for salty, nutty depth.
Red chili pepper flakes (optional): If you like a bit of heat, this will give a gentle kick to the creamy sauce.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1: Roast the Tomatoes

Let’s start by turning those humble grape tomatoes into sweet, juicy morsels. Preheat your oven to 400ºF and toss the tomatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes; you’ll know they’re ready when they look blistered and their skins have just started to split. This step concentrates their flavor, making them pop in every bite of the finished dish.

Step 2: Season and Prep the Chicken

While the tomatoes are roasting, get those chicken breasts ready. Give them a generous sprinkle of garlic powder, paprika, and a good pinch of salt and black pepper. Don’t be shy—this seasoning locks in flavor and gives the chicken a gorgeous golden hue as it cooks.

Step 3: Sear the Chicken to Perfection

Now, heat a large skillet with olive oil and add your seasoned chicken. Let each side get fabulously golden and just cooked through, about 5 minutes per side. This step gives you those delicious caramelized edges. Once cooked, set the chicken aside while you move on to the next step.

Step 4: Build the Flavor Base

In the same skillet, toss in your chopped onion and caramelize it slightly—these little golden bits add sweetness and depth. Next, add the minced garlic and let it cook just until fragrant; you want to coax out all those lovely aromas without burning the garlic.

Step 5: Make the Creamy Pesto Sauce

This is where the magic happens! Stir in your basil pesto, then pour in the heavy cream and sprinkle in the Parmesan. Let it all melt together into a velvety, rich sauce. If you like a little spice, now’s the time to add your red pepper flakes. Bring it to a gentle simmer—the kitchen will smell absolutely heavenly.

Step 6: Finish and Serve

Add the cooked chicken and those gorgeous roasted tomatoes back into the skillet, letting everyone get cozy in that luscious sauce. Simmer for just a couple of minutes to rewarm the chicken and blend the flavors together. That’s it—your Creamy Pesto Chicken with Roasted Tomatoes is ready to steal the show at your dinner table!

How to Serve Creamy Pesto Chicken with Roasted Tomatoes

Garnishes

A sprinkle of extra Parmesan on top never hurts—those salty, nutty shavings take everything up a notch. If you have some fresh basil or parsley, tear a few leaves right over the finished dish for a burst of green and a little herby aroma that ties it all together. For a bit more heat, an extra pinch of red pepper flakes is always welcome!

Side Dishes

You can’t go wrong serving Creamy Pesto Chicken with Roasted Tomatoes over a bed of fluffy rice or buttered pasta—the sauce is perfect for soaking up with something starchy. Crusty bread is another fantastic choice for mopping up every drop. On the lighter side, a simple green salad or garlicky roasted vegetables will round out the meal beautifully.

Creative Ways to Present

If you’re feeling a little fancy, try slicing the chicken before serving and tuck it neatly atop the bed of sauce and tomatoes. Arrange the tomatoes to frame the chicken, drizzle with extra pesto, or even serve it “family-style” in the skillet so everyone can help themselves. This dish looks as stunning as it tastes, so show off those colors!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring to an airtight container. The flavors actually deepen as it sits, making your next-day lunch or dinner even more delicious! Store in the refrigerator and enjoy within 3 days for best taste and texture.

Freezing

If you’d like to stash some Creamy Pesto Chicken with Roasted Tomatoes for later, let it cool completely. Place portions in freezer-safe containers, making sure the sauce covers the chicken to avoid freezer burn. It will keep nicely for up to 2 months; just remember that cream sauces sometimes change texture slightly once thawed.

Reheating

For best results, reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened in the fridge or freezer. If you’re in a rush, the microwave works too—just use half-power and stir occasionally so the sauce stays creamy and the chicken doesn’t dry out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are delicious here—they stay super juicy and have a bit more flavor. Just adjust the cooking time as thighs may need a couple extra minutes on the stovetop.

What kind of pesto works best for Creamy Pesto Chicken with Roasted Tomatoes?

Classic basil pesto is perfect. You can use store-bought for convenience, but if you have a favorite homemade recipe, go for it! Feel free to experiment with varieties like sun-dried tomato or even arugula pesto for a twist.

Is there a dairy-free option?

Yes! You can swap the heavy cream for coconut cream or a dairy-free alternative, and use nutritional yeast or a plant-based Parmesan in the sauce. The results will still be creamy and packed with flavor.

Can I make this recipe ahead of time?

You can! Assemble everything up to the point where you add the chicken and tomatoes back into the sauce. Refrigerate, then gently reheat and finish the last few minutes when you’re ready to serve.

What can I do if my sauce gets too thick?

If the sauce thickens more than you like, just stir in a splash of chicken broth, milk, or even a bit of water until you reach your preferred consistency. It’ll be silky again in no time!

Final Thoughts

If you’re craving something both easy and impressive, I hope you give Creamy Pesto Chicken with Roasted Tomatoes a spot in your kitchen. It’s the perfect blend of cozy and fresh, and once you try it, you’ll find yourself coming back to this recipe again and again—happy cooking!