Looking for a fast, flavorful dinner that feels restaurant-worthy? This Creamy Pesto Chicken recipe is rich, herby, and packed with juicy roasted tomatoes—all ready in about 30 minutes. Perfect for weeknights, this one-pan wonder features golden seared chicken breasts simmered in a creamy basil pesto sauce. Serve over pasta, rice, or zucchini noodles for a hearty, satisfying meal the whole family will love.
📝 Ingredients:
Serves 4
- 4 medium chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- 10 oz grape (or cherry) tomatoes
- 1/2 medium onion, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp salt
- Fresh cracked black pepper, to taste
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red chili pepper flakes (optional)
👩🍳 How to Make Creamy Pesto Chicken
- Roast the Tomatoes:
Preheat oven to 400ºF (200ºC). Toss the grape tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until blistered and juicy. - Prep the Chicken:
While the tomatoes roast, season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides. - Sear the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium heat. Sear the chicken breasts for about 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and set aside. - Make the Sauce:
In the same skillet, add the chopped onion and sauté for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds more until fragrant. - Combine with Pesto & Cream:
Add the basil pesto, then pour in the heavy cream and Parmesan. Stir to combine, bringing the sauce to a gentle simmer. - Finish the Dish:
Add the cooked chicken and roasted tomatoes back into the skillet. Simmer for 2–3 minutes, allowing the flavors to meld. If desired, sprinkle with chili flakes for a touch of heat. - Serve & Enjoy:
Serve hot over pasta, rice, cauliflower rice, or zucchini noodles. Garnish with extra Parmesan and fresh basil if desired.
💡 Tips for Success
- Thin or large chicken breasts? Slice large breasts horizontally into cutlets for quicker, even cooking.
- Make it homemade: If time allows, make your own basil pesto for a fresher flavor.
- Low-carb? Skip the pasta and serve with roasted veggies or cauliflower mash.
- Spice it up: A dash of hot sauce like Sriracha adds a nice kick.
- Add texture: Top with toasted pine nuts before serving.
🥡 Storing Leftovers
Refrigerate any leftover creamy pesto chicken in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat with a splash of water or cream to loosen the sauce.
💬 What People Are Saying
“So good! My husband asked for seconds. Super simple and fast too!” — Marissa
“I served this over zucchini noodles for a low-carb dinner. Delicious and satisfying!” — Derek
“Made this for meal prep—still creamy and flavorful even after reheating!” — Tasha
🔁 More Easy Chicken Recipes You’ll Love
- Garlic Butter Chicken with Spinach
- Creamy Tuscan Chicken
- Pesto Chicken Pasta Bake
- Chicken and Veggie Skillet (Low Carb)