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The charm of creamy sauces in cooking cannot be overstated. They bring a richness to dishes that is both comforting and indulgent. In this Creamy Pesto Chicken recipe, the creamy sauce plays a pivotal role, enhancing the dish's overall profile and making it incredibly satisfying. Pesto, a classic staple in Italian cuisine, is a perfect complement to chicken, infusing it with rich herbal flavors that are both fresh and aromatic.

Creamy Pesto Chicken with Roasted Tomatoes

Indulge in a deliciously creamy pesto chicken dish that’s sure to impress! This recipe features juicy chicken breasts smothered in a rich pesto cream sauce, perfectly complemented by roasted cherry tomatoes. With just a few simple steps, you can create a satisfying meal that's great for weeknights or special occasions. Ready in just 35 minutes, serve it hot with fresh basil and Parmesan for an extra touch. Perfectly flavorful and easy to make!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup heavy cream

½ cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

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

    Prepare the Tomatoes: In a mixing bowl, toss the halved cherry tomatoes with olive oil, garlic powder, salt, and black pepper. Spread them out on a baking sheet lined with parchment paper.

      Roast the Tomatoes: Place the baking sheet in the preheated oven and roast the tomatoes for about 15-20 minutes, or until they are tender and slightly caramelized.

        Cook the Chicken: While the tomatoes are roasting, heat a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add a tablespoon of olive oil to the skillet and sear the chicken for about 5-6 minutes on each side until golden brown and cooked through.

          Make the Creamy Pesto Sauce: In the same skillet, reduce the heat to medium-low. Add the heavy cream and pesto. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.

            Combine Chicken and Sauce: Return the seared chicken to the skillet, coating it well with the creamy pesto sauce. Cook for an additional 2-3 minutes until heated through.

              Serve: Once the roasted tomatoes are ready, add them to the skillet with the chicken, gently mixing to incorporate. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese over the top.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4