Creamy Pesto Chicken with Roasted Tomatoes
This creamy pesto chicken is rich and flavorful, with juicy chicken, roasted tomatoes, aromatic garlic, and nutty parmesan. It’s high-protein, low-carb, and gluten-free.
Servings: 4 chicken breasts
Ingredients
- 1 1/2 cups grape tomatoes
- 4 tbsp olive oil divided
- Salt and black pepper to taste
- 1 tbsp garlic powder
- 1 tbsp paprika powder
- 4 large chicken breasts skinless and boneless
- 1/2 yellow onion chopped
- 4 cloves garlic minced
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 tsp red chili pepper flakes
Instructions
- Preheat the oven to 400F. Add grape tomatoes to the baking sheet with parchment paper, cover with 2 tbsp olive oil, salt and black pepper. Toss to cover the tomatoes, spread them around the baking sheet, and roast in the oven for 20 minutes.
- While the tomatoes are roasting, combine garlic powder, paprika powder, salt, and black pepper in a small bowl.
- Cover the chicken breasts with the mixture of spices on both sides.
- Heat up a shallow Dutch oven or a large skillet over medium-high heat. Add in the 2 tbsp of olive oil and cook chicken breasts for 5 minutes on each side until they brown up.
- Remove the chicken and set it aside. Add chopped onion to the same skillet and cook for 3-5 minutes until the onion looks caramelized. Then, add in the garlic and cook for another 30s.
- Add in the pesto, give it a mix, then pour in the heavy cream and add parmesan cheese and red chili pepper flakes. Stir and bring to a simmer.
- Now add the chicken breasts back into the skillet and roasted tomatoes. Cook until the chicken is fully cooked. Serve immediately.
Nutrition
Serving: 1 chicken breast (12 oz) | Calories: 642kcal | Carbohydrates: 13g | Protein: 50g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.6g | Cholesterol: 177mg | Sodium: 548mg | Potassium: 1097.6mg | Fiber: 2.6g | Sugar: 5.5g | Calcium: 203mg | Iron: 1.8mg