Creamy Pesto Chicken with Roasted Tomatoes
| 4 medium | chicken breasts |
| 1 tsp | garlic powder |
| 1 tsp | paprika |
| 10 oz | grape tomatoes |
| ½ medium | onion, chopped |
| 2 tsp | olive oil |
| 3 cloves | garlic, minced |
| ¼ tsp | salt + black pepper |
| ¼ cup | basil pesto |
| ½ cup | heavy whipping cream |
| ¼ cup | grated parmesan cheese |
| ½ tsp | red chili pepper flakes, optional |
| 1. To make the pesto chicken: Preheat your oven to 200°C. 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. |
| 2. Season the chicken breasts on all sides with garlic powder, paprika, salt, and pepper. |
| 3. 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. |
| 4. 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. |
| 5. Add pesto and give it a quick stir to combine with the onion. Then pour in the whipping cream and parmesan, stir gently, and bring to a simmer. |
| 6. 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! |