Description

Creamy Pesto Chicken with Roasted Tomatoes

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes
1/2 cup basil pesto
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Fresh basil leaves for garnish
Directions:

Preheat oven to 400°F (200°C).
Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and sear chicken for 2-3 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining olive oil and sauté garlic until fragrant. Stir in pesto, heavy cream, and Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly.
Place chicken in an ovenproof dish, pour the creamy pesto sauce over it, and add cherry tomatoes around the chicken.
Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and tomatoes are blistered.
Garnish with fresh basil leaves and serve warm.
Prep Time: 30 minutes
Kcal: 420 per serving