If you’re looking for a crowd-pleasing dinner that’s quick enough for a weeknight but fancy enough for a special occasion, you can’t go wrong with Creamy Pesto Chicken with Roasted Tomatoes. This stunning dish marries juicy chicken breasts in a velvety basil pesto and cream sauce, all punctuated by sweet, jammy roasted grape tomatoes. With minimal prep and maximum flavor, you’ll have something utterly delicious that tastes like a treat every time you make it.

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Pesto Chicken with Roasted Tomatoes lies in how each ingredient stands out — from the zippy pesto to those glorious pops of roasted tomatoes. Gather these pantry staples and fresh picks, and watch them come together in the most magical way.

Chicken breasts: Boneless, skinless chicken absorbs all the flavors and stays wonderfully juicy in this recipe.
Garlic powder: Lends subtle depth and enhances the savory notes of the chicken.
Paprika: Adds appealing color and a mild, smoky flavor to the meat.
Grape tomatoes: When roasted, these burst with sweetness, balancing the richness of the creamy sauce.
Onion: Softens into the sauce for a gentle sweetness and body.
Olive oil: Ensures everything cooks up golden and brings out the aromas.
Garlic: Fresh minced garlic for a hit of pungency that elevates every bite.
Salt + black pepper: The backbone of all great seasoning — season generously to taste!
Basil pesto: The heart of the dish — use a good-quality store-bought or homemade version.
Heavy whipping cream: Delivers luscious richness that makes the sauce so irresistible.
Grated parmesan cheese: Melts into the sauce for nutty, salty goodness (and a touch of umami).
Red chili pepper flakes (optional): For those who like a subtle kick to cut through the creaminess.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1: Roast Those Tomatoes

Start by preheating your oven to 400ºF (200ºC). Toss the grape tomatoes with olive oil, salt, and pepper right on a rimmed baking sheet. Make sure they’re spread in a single layer — this helps them roast rather than steam — and pop them in the oven for about 20 minutes. When they’re done, the tomatoes will be blistered and bursting with flavor, ready to take center stage with your Creamy Pesto Chicken with Roasted Tomatoes.

Step 2: Season the Chicken

While the tomatoes get cozy in the oven, season your chicken breasts on all sides with garlic powder, paprika, salt, and black pepper. You want every bite to have a little bit of that seasoned crust, so don’t be shy when you rub those spices in!

Step 3: Sear the Chicken

In a large skillet, heat olive oil over medium heat. Once it’s shimmering, add your chicken breasts. Let them cook undisturbed until they’re golden at the edges, about 5 minutes on each side. This step builds the foundation for flavor and ensures your chicken is beautifully cooked. Once done, set them aside on a plate.

Step 4: Sauté the Aromatics

Don’t wipe out that skillet! Using the flavorful bits left from the chicken, add your chopped onion (add extra oil if needed) and cook until it starts to caramelize and turn golden. Stir in the minced garlic and let it sizzle for about 30 seconds — you’ll know it’s ready when the kitchen smells heavenly.

Step 5: Create the Creamy Pesto Sauce

Spoon the basil pesto into the skillet and stir so it mingles with the onion and garlic. Next, pour in the heavy whipping cream and add the grated parmesan cheese. Give everything a gentle stir and bring to a simmer; the sauce will soon be silky and fragrant, ready to bathe those savory chicken pieces.

Step 6: Bring It All Together

Now for the grand finale: return your chicken breasts and the roasted tomatoes to the skillet, nestling them into the sauce. Gently spoon the sauce over everything and allow it all to heat through for a couple of minutes. When ready, your Creamy Pesto Chicken with Roasted Tomatoes is best enjoyed straight from the pan to the plate!

How to Serve Creamy Pesto Chicken with Roasted Tomatoes

Garnishes

A sprinkling of fresh basil leaves, a flurry of extra grated parmesan, or a pinch of red chili flakes really takes this dish up a notch visually and flavor-wise. These little finishing touches make Creamy Pesto Chicken with Roasted Tomatoes feel restaurant-worthy, even if it’s just Wednesday night in your kitchen.

Side Dishes

This flavorful chicken and sauce pair wonderfully with a variety of sides. Creamy mashed potatoes, fluffy rice, or a bowl of buttery pasta are all flawless choices to soak up that luscious sauce. For a lighter option, serve alongside crisp green beans or a simple arugula salad tossed with lemon.

Creative Ways to Present

Impress your friends by serving Creamy Pesto Chicken with Roasted Tomatoes over toasted garlic bread or in shallow bowls, topped with extra roasted tomatoes. For a family-style meal, slice the chicken and arrange it over a bed of spinach, drizzling that gorgeous pesto sauce all over. It’s so versatile, you’ll want to find new ways to show it off every time.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before storing. Transfer the Creamy Pesto Chicken with Roasted Tomatoes to an airtight container and refrigerate — it’ll stay fresh and delicious for up to 3 days. The chicken keeps its moisture, and the sauce stays rich and flavorful!

Freezing

If you want to save a batch for another busy night, you can freeze this dish. Place cooled chicken and sauce in a freezer-safe container, leaving a little space for expansion. Freeze for up to 2 months. Just know the texture of the cream sauce may be slightly different when reheated, but the flavor is still dreamy!

Reheating

For best results, reheat Creamy Pesto Chicken with Roasted Tomatoes gently on the stove over low heat, stirring occasionally so the sauce comes back together. You can also microwave in short bursts, stirring in between. If the sauce thickens too much, a splash of milk or cream will revive it perfectly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully here and stay extra juicy. Just adjust cooking time as needed so they’re cooked through before adding to the sauce.

Is it ok to use store-bought pesto?

Definitely! While homemade pesto is delightful, a good-quality store-bought version makes this dish super speedy and still truly delicious. Just choose one with real basil and olive oil, if possible.

How do I make it dairy-free?

You can swap in your favorite unsweetened dairy-free cream and a vegan parmesan alternative. The dish will remain creamy and satisfying, and you won’t miss a thing.

What vegetables would work instead of tomatoes?

If you’re not a tomato fan, try roasted red peppers, sautéed spinach, or even roasted zucchini. Their mild flavors will soak up that incredible sauce just as well!

Can I make Creamy Pesto Chicken with Roasted Tomatoes ahead of time?

Yes! You can make the full dish a day in advance. Just store covered in the fridge, then gently reheat on the stove or in the oven before serving. Perfect for meal prep or entertaining.

Final Thoughts

Don’t wait too long to treat yourself (and your loved ones) to Creamy Pesto Chicken with Roasted Tomatoes. It’s one of those recipes that becomes more than just dinner — it’s a regular star in your mealtime rotation. Grab your skillet, gather your favorite people, and dive into all that creamy, herby, roasted goodness!