INGREDIENTS :
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup basil pesto
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
2 cloves of garlic, minced
1 tbsp olive oil
1 tbsp chopped fresh basil (optional)
INSTRUCTIONS :
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
Season the chicken breasts with salt and pepper on both sides.
In a small mixing bowl, combine the pesto, heavy cream, and grated Parmesan cheese. Mix well.
Place the chicken breasts on the prepared baking sheet and spoon the pesto mixture over the chicken. Make sure the chicken is evenly coated.
In a separate mixing bowl, toss the cherry tomatoes with minced garlic, olive oil, and a pinch of salt and pepper. Spread the tomatoes out on the baking sheet, next to the chicken.
Roast the chicken and tomatoes for 25-30 minutes, or until the chicken is cooked through and the tomatoes are soft and slightly charred. Use a meat thermometer to ensure the internal temperature of the chicken has reached 165 degrees F (74 degrees C).
Remove the chicken and tomatoes from the oven and let them rest for a few minutes before serving. Garnish with chopped fresh basil, if desired.
This recipe is a delicious way to prepare chicken that is creamy, flavorful and easy to make. The pesto and cream add a rich and savory flavor to the chicken, while the roasted tomatoes provide a burst of sweetness and acidity. This dish pairs well with pasta or rice, and you can also add some vegetables like broccoli or green beans to make it more nutritious. This is a great option for a weeknight dinner, and it’s also perfect for entertaining.
