Creamy Pesto Chicken with Roasted Tomatoes
4 people
00h 10
00h 20
This creamy pesto chicken recipe comes together in just 30 or less minutes and is packed with flavour. A restaurant style pesto chicken breast recipe you can serve on anything your want!
Share with your friends
Ingredients and Method
Ingredients
- 4 ButcherBox.ca Chicken Breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 10oz grape tomatoes
- 1/2 medium onion, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon salt + black pepper
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon red chili pepper flakes, optional
Method
- To make the pesto chicken: Preheat your oven to 400ºF (200ºC). Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread the grape tomatoes in one layer. Roast the tomatoes for about 20 minutes until blistered while preparing the chicken.
- Season the chicken breasts on all sides with garlic powder, paprika, salt, and pepper.
- In a large skillet, heat 2 tablespoons olive oil over medium heat and cook chicken breasts until browned on the edges and cooked through – about 5 minutes on each side. Remove chicken to a plate and set aside.
- In the same skillet, cook onion until slightly caramelized, adding a little oil if necessary. Add garlic to the onion and cook for 30 seconds, until fragrant.
- Add pesto and give it a quick stir to combine with the onion. Then, pour in the whipping cream and parmesan, stir gently, and bring to a simmer.
- Add the cooked chicken and roasted tomatoes to the skillet and reheat for a couple of minutes. Serve the creamy pesto chicken with roasted tomatoes immediately. Enjoy!
Reviews
Write Your Own Review