▫️INGREDIENTS:
4 medium chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
10oz grape tomatoes
1/2 medium onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt + black pepper
1/2 cup basil pesto
1/2 cup heavy whipping cream
1/4 cup grated parmesan cheese
1/2 teaspoon red chili pepper flakes, optional
▫️DIRECTIONS:
- To make the pesto chicken: Preheat your oven to 400ºF (200ºC). Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread the grape tomatoes in one layer. Roast the tomatoes for about 20 minutes until blistered while preparing the chicken.
- Season the chicken breasts on all sides with garlic powder, paprika, salt, and pepper.
- In a large skillet, heat 2 tablespoons olive oil over medium heat and cook chicken breasts until browned on the edges and cooked through – about 5 minutes on each side. Remove chicken to a plate and set aside.
- In the same skillet cook onion, until slightly caramelized, adding a little oil if necessary. Add garlic to the onion and cook for 30 seconds, until fragrant.
- Add pesto and give it a quick stir to combine with the onion. Then pour in the whipping cream, stir gently and bring to simmer.
- Add the cooked chicken and roasted tomatoes to the skillet and reheat for a couple of minutes. Serve the creamy pesto chicken with roasted tomatoes immediately. Enjoy!