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I love throwing together this rich and creamy chicken dish with golden roasted tomatoes whenever I want something punchy and cozy in just about thirty minutes The sauce hugs every bite and those tomatoes add sweet pops that balance all the richness so nicely
One time I whipped this up for a spur of the moment hangout before catching a movie Even though it came together quick everyone thought it tasted straight out of a fancy spot Pretty sure we all ended up with seconds that night
Tasty Ingredients
- Kosher salt and cracked black pepper: sprinkle them over everything for flavor that really pops
- Red chili pepper flakes: these bring just a hint of heat leave them out if you aren’t into spice
- Fresh garlic: I always chop mine up right before using makes the flavor super punchy
- Chopped onion: gives a little sweetness and depth yellow’s a solid pick
- Grated parmesan cheese: fresh grated gives a salty kick and deep cheesy taste
- Olive oil: gets things going for roasting and searing adds a nice richness
- Heavy whipping cream: thickens up the sauce till it’s crazy silky
- Basil pesto: the flavor bomb in this dish deli fresh or homemade makes it extra special
- Paprika: toss this in for color and a smoky vibe smoked is great if you have it
- Grape tomatoes: juicy and sweet pick firm ripe ones so they roast up perfect
- Garlic powder: for easy flavor all over you can swap in fresh but powder wins for speed
- Boneless skinless chicken breasts: these cook up lightning quick and really soak up the sauce
Foolproof Instructions
- Wrap It Up and Serve:
- Put those roasted tomatoes and your juicy chicken breasts back into the creamy skillet Spoon over all the sauce Let everything heat for two more minutes Dish up while hot Sprinkle on more parmesan and some chili flakes if you like a kick
- Finish That Sauce:
- Toss your pesto into the skillet with those onions and garlic Give it all a stir Splash in the cream and tip in the parmesan cheese Keep stirring then let everything gently simmer for three minutes until it starts to thicken just a bit
- Cook Your Aromatics:
- Now add chopped onion right to your empty skillet If it’s looking dry throw in a little oil Cook the onions over medium low heat till they go see-through and start to sweeten up four minutes Add in the fresh garlic and keep stirring for just a half minute till you can smell it
- Get That Chicken Searing:
- Pour olive oil into a big skillet and heat it up over medium Once it’s good and hot lay in the chicken Let it sizzle for five minutes without touching for a nice crust Flip the pieces and give it five more minutes till it’s firm and juices are clear Set the chicken aside on a plate with foil tented over
- Season That Chicken:
- While tomatoes are in the oven pat chicken breasts dry Sprinkle both sides real well with paprika garlic powder plus some salt and pepper for an even coat
- First Step Roast Tomatoes:
- Crank your oven to four hundred degrees F Lay parchment on a baking sheet Toss your grape tomatoes with olive oil a pinch of salt and pepper Coat them all over Spread out on your sheet Bake around twenty minutes till a few burst and brown up for deep flavor
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I tried this once with homemade pesto and wow I couldn’t get over how the kitchen smelled with the basil and parmesan in that hot cream sauce My sister and I cracked up because we kept going back to sneak spoons of sauce straight from the pan
Storage Hacks
Stash your extra portions in a sealed container in the fridge for up to three days The sauce gets thicker so add a bit of milk or cream while reheating I like to warm it gently in a skillet so the chicken stays juicy and tender
Swap Options
No grape tomatoes at the store? Any cherry tomatoes kick in just fine Want it lighter? Grab half and half or full fat coconut milk instead of cream Not eating chicken? Boneless turkey or even tofu totally work too
Ways to Serve
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Spoon this creamy goodness over rice fluffy mashed potatoes or your favorite pasta Goes awesome with fresh bread that’s perfect for getting every last drop For a low carb night try it with roasted cauliflower or sautéed spinach on the side
Backstory
Pesto got its start in Italy’s Liguria region They use a mortar to mash up basil, garlic, pine nuts, and cheese for that classic taste Creamy chicken dishes are popular around the world but here you get an Italian spark mixed with laid back American comfort
FAQs About the Recipe
- → Can I swap in chicken thighs instead of breasts?
Definitely — thighs come out juicy too. Just let them cook a little longer so they’re done all the way through.
- → How do I get my sauce more thick?
Let it bubble for an extra minute or so, or sprinkle in more parmesan to make it thicker.
- → Is it fine to use store pesto?
Yup, jarred pesto is quick and tasty. If you’ve got a few minutes, homemade pesto brings even more fresher flavor.
- → Any good sides to serve with this?
Bread with a crispy crust, polenta, pasta, or rice all soak up the creamy sauce and taste awesome together.
- → How do I stash the leftovers?
Pop leftovers in a sealed container in the fridge for up to three days. Warm it up gently so the sauce stays smooth.
- → Can I toss in some veggies?
Absolutely — mushrooms, zucchini, or spinach are great options. Throw them in while you’re simmering everything together.