Description
Elevate your dinner with this flavorful Pesto Chicken with Cherry Tomatoes! Juicy chicken breasts are seared to perfection, then simmered in a rich pesto sauce with sweet, roasted cherry tomatoes. An easy one-pan recipe that’s perfect for weeknights!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1/3 cup (80ml) basil pesto
- 1 cup (150g) cherry tomatoes, halved
- 1/4 cup (60ml) chicken broth
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
For Garnish:
- Fresh parsley or basil (optional)
- Lemon wedges
Instructions
- Season the Chicken:
- Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, salt, and black pepper.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side, until golden brown. Remove the chicken and set aside.
- Cook the Cherry Tomatoes:
- In the same skillet, add the cherry tomatoes and sauté for 2–3 minutes until softened.
- Make the Sauce:
- Stir in the basil pesto, chicken broth, and Parmesan cheese. Add the butter and stir until the sauce is smooth and creamy.
- Simmer the Chicken:
- Return the chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer for 7–10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
- Serve:
- Garnish with fresh parsley or basil and serve hot with lemon wedges. Pair with pasta, rice, or a side of roasted vegetables.
Notes
- Substitute cherry tomatoes with sun-dried tomatoes for a deeper flavor.
- Use store-bought or homemade pesto depending on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
