This creamy pesto chicken is succulent, tomatoey, with hints of aromatic garlic. and nutty parmesan. The recipe is high protein, low-carb, and gluten-free.

When I need something quick, but something that is going to impress my dinner guests, this is the best recipe to try.

This winning combination of tender chicken, luscious pesto cream, and juicy roasted tomatoes is for sure going to impress everyone at the table. But the best part is that it’s quick and easy to make.

You won’t need to spend hours in the kitchen to make this delicious recipe. In a matter of minutes, you can have a tasty meal ready to enjoy.

Now, this meal is not only delicious but also easy to make. It’s highly nutritious.

Every serving packs a whopping 50 grams of protein and only 7.5 grams of net carbs. This makes it a great option for those who follow a low-carb diet or a high-protein diet.

Ingredients and Substitutes

Grape tomatoes (1 1/2 cups) – Roasting brings out their natural sweetness, but cherry tomatoes can work just as well.

Olive oil, divided (4 tbsp) – You can also use avocado oil or coconut oil.

Salt and black pepper, to taste

Garlic powder (1 tbsp) – If you don’t have garlic powder, you can use fresh garlic, granulated garlic powder, or garlic flakes.

Paprika powder (1 tbsp) – Swap for smoked paprika if you want a more intense flavor or chipotle powder to add some heat.

Chicken breasts, skinless and boneless (4 large) – You can try using chicken thighs for a juicier option or tofu if you want a plant-based option.

Yellow onion, chopped (1/2) – Replace with red onion or shallots.

Garlic, minced (4 cloves) – You can use garlic paste if you don’t have fresh garlic.

Basil pesto (1/2 cup) – Spinach or arugula pesto will add a unique twist.

Heavy cream (1/2 cup) – For a lighter option, substitute with half-and-half or full-fat coconut milk.

Grated parmesan cheese (1/4 cup) – Use nutritional yeast for a plant-based option or use Asiago cheese.

Red chili pepper flakes (1/2 tsp) – Add more if you enjoy heat, or avoid if you don’t like spicy food.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1. Preheat your oven to 400F. Put some parchment paper on the baking sheet and add the grape tomatoes, cover with 2 tbsp of olive oil, salt, and black pepper.

Toss to coat all the tomatoes.

Step 2. Spread the tomatoes around on the baking sheet and cook them for 20 minutes.

Step 3. While you are cooking the tomatoes, grab a small bowl and add the garlic powder, paprika powder, salt, and black pepper.

Step 4. Give the spices a good mix.

Step 5. Grab the chicken breasts and coat them with the mixture of spices on both sides.

Step 6. Place a Dutch oven or large skillet over medium heat. Add 2 tbsp of olive oil and add the chicken breasts.

Step 7. Cook the chicken breasts for 5 minutes on each side until they brown. 

Step 8. Remove the chicken breasts and set them aside. Add the chopped onions to the same skillet and cook them for 3-5 minutes or until they caramelize.

Step 9. Add the garlic and cook for another 30 seconds.

Step 10. Grab the pesto and add it to the skillet.

Step 11. Give everything a good stir to mix everything. Cook for a couple of minutes.

Step 12. Add the heavy cream.

Step 13. Give it another stir.

Step 14. Add the parmesan cheese and red chili pepper flakes.

Step 15. Mix everything thoroughly and bring it to a simmer.

Step 16. Once it’s simmering, add the chicken breasts back to the skillet and the roasted tomatoes.

Step 17. Cook it until the chicken is fully cooked.

Step 18. Serve immediately and enjoy.

What I Serve with This Chicken

Here are some great sides to this dish. Enjoy!

• Garlic mashed potatoes
• Steamed vegetables
• Buttery rice or orzo
• Crispy bread or dinner rolls
• Avocado salad (keto-friendly)
• Arugula salad (keto-friendly)
• Zucchini noodles (keto-friendly)
• Cauliflower rice (keto-friendly)

My Storage Tips

If you happen to have any leftovers, you can store them in an airtight container and keep them in the fridge for up to 3-4 days.

While you can also place it in the freezer, make sure you skip the cream before freezing. You can then add the cream when you are reheating it to avoid it from separating.

When you are ready to have it, place it on a stovetop and cook until it warms all through. While you can also cook it in the microwave, it’s better to warm it on the stove.

As a tip, try adding a splash of broth or cream to bring the sauce back to life.