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Creamy Pesto Chicken with Roasted Tomatoes is more than just a meal; it's a celebration of flavors and textures that come together in perfect harmony. Imagine tender chicken breasts smothered in a luscious creamy sauce infused with the vibrant taste of basil pesto, complemented by the sweet, concentrated flavor of roasted tomatoes. This dish is not only visually appealing but also a feast for the senses, making it a perfect centerpiece for any dinner table.

Creamy Pesto Chicken with Roasted Tomatoes

Indulge in this creamy pesto chicken with roasted tomatoes that's perfect for dinner! Tender chicken breasts are seared to golden perfection and simmered in a rich pesto cream sauce, paired with sweet, caramelized cherry tomatoes. Easy to make and bursting with flavor, this dish is a delightful way to impress your family or guests. Ready in just 45 minutes, it's a satisfying meal that showcases fresh ingredients. Don't forget the garnish of basil and Parmesan for that extra touch!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Spread them out in a single layer and roast in the oven for about 15-20 minutes, until they are soft and slightly caramelized.

      Prepare the Chicken: While the tomatoes are roasting, season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-high heat, add a splash of olive oil and sear the chicken breasts for about 6-7 minutes on each side, until golden brown. Remove the chicken and set it aside.

        Make the Creamy Pesto Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, then pour in the heavy cream. Stir in the basil pesto, mixing well until fully combined. Let it simmer for a few minutes until it thickens slightly.

          Combine and Cook: Return the seared chicken to the skillet, ensuring it's coated in the creamy pesto sauce. Cover with a lid and let it cook for an additional 10 minutes on low heat, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C).

            Serve: Once the chicken is done, plate it and spoon the creamy pesto sauce over the top. Add the roasted tomatoes to the plate and garnish with fresh basil leaves and grated Parmesan cheese.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4