Creamy Pesto Chicken with Roasted Tomatoes

👨‍🍳 Directions

1. Roast the Tomatoes: Preheat your oven to 400ºF (200ºC). Toss grape tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 20 minutes until blistered. Meanwhile, prepare the chicken.
2. Season the Chicken: Pat chicken breasts dry and season with garlic powder, paprika, salt, and pepper on both sides.
3. Cook Chicken: In a large skillet over medium heat, add olive oil. Cook chicken for about 5 minutes per side, or until golden and cooked through. Remove and set aside.
4. Sauté Onions and Garlic: In the same skillet, add chopped onions. Sauté until slightly caramelized. Stir in garlic and cook for 30 seconds until fragrant.
5. Make the Creamy Pesto Sauce: Stir in pesto, followed by heavy cream and parmesan cheese. Mix gently and bring to a simmer. Adjust seasoning with salt, pepper, and chili flakes if using.
6. Combine: Return the cooked chicken and roasted tomatoes to the skillet. Spoon sauce over the chicken and let heat through for 2–3 minutes.
7. Serve: Plate immediately with your favorite side — pasta, rice, or crusty bread work beautifully. Enjoy!