Ingredients
Chicken
- 4 chicken breasts (skinless and boneless)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
Sauce & Toppings
- 1 cup cherry tomatoes
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream
- ¼ cup Parmesan cheese (freshly grated)
- 2 cloves garlic (minced)
- Fresh basil (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Season Chicken: Season the chicken breasts on both sides with salt and pepper to enhance flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Make Sauce: In the same skillet, add cherry tomatoes, basil pesto, garlic, heavy cream, and stir to combine. Cook for 2-3 minutes until the tomatoes begin to burst and the sauce thickens slightly. Stir in the grated Parmesan cheese to enrich the sauce.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet and spoon the creamy pesto sauce over them to coat well.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the tomatoes are soft and roasted.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, and serve warm for a delicious meal.
Notes
- Use an ovenproof skillet to avoid transferring chicken to another dish.
- Check chicken internal temperature with a meat thermometer to ensure it’s fully cooked.
- For a lighter option, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be served with pasta, rice, or a side salad to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
