Pesto Chicken Tomatoes (Printable Version)
Seared chicken breasts bubble in pesto cream with roasted tomatoes that crank up the freshness and pop in no time.
# What You'll Need:
→ Main Ingredients
01 -
1/2 teaspoon red chili pepper flakes (if you like it spicy)
02 -
1/4 cup parmesan cheese, grated
03 -
1/2 cup heavy cream
04 -
1/2 cup basil pesto sauce
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon salt
07 -
3 cloves garlic, finely chopped
08 -
2 tablespoons olive oil
09 -
1/2 medium onion, diced
10 -
10 ounces grape tomatoes
11 -
1 teaspoon paprika
12 -
1 teaspoon garlic powder
13 -
4 medium chicken breast pieces
# Step-by-Step Guide:
01 -
Slide the cooked chicken and those roasted tomatoes back into the skillet. Warm everything in the sauce for around 2 minutes. Sprinkle on some red chili flakes if you want, then dig in!
02 -
Toss the pesto into the skillet and mix it with the onions. Pour in the cream and parmesan, and let it all simmer softly for a bit. Give it a gentle stir so it's all mixed up.
03 -
Using the same pan, fry up the onion until it gets a little brown around the edges. Add in the garlic and let it cook till it smells awesome, about half a minute.
04 -
Warm 2 tablespoons of olive oil in a big skillet over medium heat. Brown the chicken breasts on both sides, around 5 minutes per side, until they're cooked through. Move the chicken out and keep it to the side for now.
05 -
Dry off your chicken breasts, then shake on garlic powder, paprika, a bit of salt, and some black pepper on every side. Make sure it’s covered well.
06 -
Set your oven to 400°F (200°C). On a baking sheet, toss grape tomatoes with olive oil, salt, and black pepper. Spread ‘em out and roast for about 20 minutes until they look a bit wrinkly and popped.
# Additional Notes:
01 -
Let the chicken chill for a few minutes before cutting so it stays juicy.