Creamy Pesto Chicken with Roasted Tomatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.

Cook the Chicken:

While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt and pepper and cook in the skillet for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Creamy Pesto Sauce:

In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.

Reduce the heat to medium and add the pesto sauce, heavy cream, and grated Parmesan cheese. Stir to combine and cook for 3-4 minutes, or until the sauce has thickened.

Combine the Chicken and Sauce:

Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Cook for an additional 2-3 minutes, until the chicken is heated through.

Finish with Roasted Tomatoes:

Remove the roasted tomatoes from the oven and add them to the skillet with the chicken and sauce. Stir gently to combine.

Garnish and Serve:

Garnish with freshly chopped basil leaves before serving.

Serving and Storage Tips: