Pesto Chicken with Roasted Cherry Tomatoes

Pesto Chicken with Roasted Cherry Tomatoes is a delightful dish that brings together the rich, herby flavors of basil pesto with tender, juicy chicken and the natural sweetness of roasted cherry tomatoes. This dish is a perfect balance of freshness and indulgence, making it an excellent choice for a quick yet gourmet weeknight dinner or an impressive meal for entertaining guests. The combination of basil, garlic, parmesan, and olive oil in the pesto creates a burst of flavor, while the roasted cherry tomatoes add a hint of caramelized sweetness.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guarantees a delicious result every time. Let’s dive into the details to make this flavorful dish at home!

Ingredients Needed for Pesto Chicken with Roasted Cherry Tomatoes

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

For the Pesto Sauce:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 garlic cloves
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice

For the Roasted Cherry Tomatoes:

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 teaspoon balsamic vinegar

Optional Garnishes:

• Fresh basil leaves
• Extra grated Parmesan cheese

Step-by-Step Instructions to Make Pesto Chicken with Roasted Cherry Tomatoes

Step 1: Preparing the Roasted Cherry Tomatoes

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss cherry tomatoes with olive oil, salt, black pepper, oregano, and balsamic vinegar.
3. Spread the tomatoes evenly on a baking sheet lined with parchment paper.
4. Roast for 15–20 minutes or until the tomatoes become soft and slightly caramelized.
5. Remove from the oven and set aside.

Step 2: Making the Pesto Sauce

1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic cloves.
2. Pulse until the ingredients are finely chopped.
3. While the processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency.
4. Add salt, black pepper, and lemon juice, then pulse again to mix everything well.
5. Transfer the pesto sauce to a bowl and set aside.

Step 3: Cooking the Chicken

1. Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts and cook for 5–6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
4. Reduce heat to low and spoon generous amounts of pesto sauce over each chicken breast. Let it warm up for about 1 minute.
5. Turn off the heat and top the chicken with the roasted cherry tomatoes.
6. Garnish with fresh basil and additional Parmesan cheese if desired.

Variations

• Dairy-Free Version: Use nutritional yeast instead of Parmesan cheese in the pesto.
• Nut-Free Pesto: Substitute pine nuts with sunflower seeds or pumpkin seeds.
• Grilled Chicken: Instead of pan-searing, grill the chicken for a smoky flavor.
• Vegetarian Option: Swap the chicken for grilled tofu or portobello mushrooms.

Cooking Notes

• Use freshly made pesto for the best flavor, but store-bought pesto works well if you’re short on time.
• If your pesto sauce is too thick, add a tablespoon of warm water or more olive oil to loosen it.
• Cooking the chicken at medium-high heat ensures a golden crust while keeping it juicy inside.

Serving Suggestions

• Serve over cooked pasta for a heartier meal.
• Pair with a side of roasted vegetables or a fresh green salad.
• Enjoy with crusty garlic bread to soak up the delicious pesto sauce.

Helpful Tips

• Let the chicken rest for a few minutes after cooking to retain its juices.
• Toast the pine nuts before blending to enhance their flavor.
• Store extra pesto in an airtight container in the fridge for up to a week.
• Make a double batch of pesto and freeze it for future use.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 38g
• Sodium: 620mg

Common Mistakes to Avoid

• Overcooking the chicken: This can make it dry and tough. Use a meat thermometer to check doneness.
• Using low-quality basil: Fresh, vibrant basil leaves make all the difference in pesto flavor.
• Skipping the lemon juice: It balances the flavors and keeps the pesto bright green.
• Not seasoning the tomatoes enough: Proper seasoning enhances their natural sweetness.

Conclusion

Pesto Chicken with Roasted Cherry Tomatoes is a simple yet flavorful dish that is perfect for any occasion. The combination of juicy chicken, aromatic pesto, and roasted tomatoes creates an irresistible meal that will have everyone coming back for more. Plus, with so many variations and serving options, you can customize it to suit your taste preferences. Try this recipe today and enjoy a restaurant-quality dish right at home!

Frequently Asked Questions (FAQs)

Q: Can I make the pesto in advance?
A: Yes! Homemade pesto can be stored in the refrigerator for up to a week or frozen for up to three months.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs add extra juiciness and work great in this recipe.

Q: What can I use instead of pine nuts?
A: Walnuts, almonds, or sunflower seeds make great substitutes.

Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

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