Description
A delicious and creamy pesto chicken dish topped with roasted tomatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 20 minutes.
- While the tomatoes are roasting, season the chicken breasts with salt and pepper.
- In a skillet over medium heat, cook the chicken breasts until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add heavy cream and pesto sauce, stirring to combine. Bring to a simmer.
- Add the chicken back to the skillet, coating it with the creamy pesto sauce.
- Serve the chicken topped with roasted tomatoes and fresh basil.
Notes
- For a lighter version, you can substitute heavy cream with Greek yogurt.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- This dish pairs well with pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg