Creamy Pesto Chicken Dish (Print Version)
# Ingredients:
01 -
4 medium chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
10oz grape tomatoes
05 -
1/2 medium onion, chopped
06 -
2 tablespoons olive oil
07 -
3 cloves garlic, minced
08 -
1/4 teaspoon salt
09 -
Black pepper to taste
10 -
1/2 cup basil pesto
11 -
1/2 cup heavy whipping cream
12 -
1/4 cup grated parmesan cheese
13 -
1/2 teaspoon red chili pepper flakes, optional
# Instructions:
01 -
Preheat your oven to 400ºF (200ºC). Toss grape tomatoes with 2 tablespoons olive oil, salt, and pepper on a rimmed baking sheet. Spread them in an even layer and roast for about 20 minutes until blistered.
02 -
Season chicken breasts evenly on all sides with garlic powder, paprika, salt, and pepper.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken breasts for about 5 minutes on each side until browned on the edges and cooked through. Remove chicken from the skillet and set aside.
04 -
In the same skillet, cook chopped onion until slightly caramelized, adding a little oil if necessary. Add minced garlic and cook for 30 seconds until fragrant.
05 -
Stir the basil pesto into the cooked onion and garlic mixture. Pour in the heavy whipping cream and grated parmesan cheese. Stir gently and bring the mixture to a simmer.
06 -
Add the cooked chicken breasts and roasted tomatoes back to the skillet. Reheat for a couple of minutes. Serve hot.
# Notes:
01 -
Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.