One-Pan Pesto and Cherry Tomato Chicken
This Pesto and Cherry Tomato Chicken recipe is bright, colorful, and creamy with chicken, cherry tomatoes, and pesto, which are cooked until jammy and bursting with flavor. It's an easy one pan dish ready in just 30 minutes.
Servings: 4
Ingredients
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt a
- 1 tsp pepper
- 1 tbsp olive oil
- 4 boneless skinless chicken breasts
- 1 yellow onion halved and thinly sliced
- 1 lbs cherry tomatoes
- 3 cloves garlic minced
- ½ cup pesto homemade or store bought
- ⅔ cup unsweetened almond milk (or heavy cream or oat milk)
- 2 tbsp fresh basil
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- In a bowl mix together the paprika, onion powder, salt and pepper and generously season both sides of the chicken breasts. Add the oil to a pan and sear the chicken breasts on both sides for 4-5 minutes until golden brown in colour. Set the chicken aside on a plate.
- Add the onion to the pan and saute for 5 minutes until the onion begins to soften. Next add in the cherry tomatoes and garlic and continue to cook for 8 minutes until the tomatoes have softened and burst and become slightly jammy.
- Stir in the pesto and milk and bring to a gentle simmer before returning the chicken breasts to the pan. Transfer to the oven and cook for 15 minutes until the chicken breasts are cooked through. Remove from the oven, spoon sauce over each chicken breasts and garnish with basil before serving.
Nutrition
Calories: 325kcal | Carbohydrates: 12g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1071mg | Potassium: 741mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1516IU | Vitamin C: 30mg | Calcium: 136mg | Iron: 2mg