Can I make creamy pesto chicken with tomatoes ahead of time?

Yes, this dish can be prepared in advance and stored in the refrigerator for up to three days.

What type of pesto works best for this recipe?

Classic basil pesto gives the most familiar flavor, but homemade or store-bought options both work well.

Yes, boneless skinless thighs cook well and remain very tender in the sauce.

Keep the heat low once the cream is added and stir gently to avoid separation.

Creamy pesto chicken with tomatoes cooked in one skillet with basil pesto and a smooth parmesan cream sauce.

4 boneless skinless chicken breasts

2 tbsp olive oil

3 garlic cloves, minced

2 cups cherry tomatoes

1 cup heavy cream

1/2 cup basil pesto

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

1 tsp Italian seasoning

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1. Season chicken and cook in olive oil until golden and fully cooked. Remove and set aside.

2. Sauté garlic briefly in the same pan.

3. Add tomatoes and cook until softened.

4. Lower heat and stir in cream, pesto, and Parmesan.

5. Return chicken to pan and simmer until coated and heated through.

Serve over pasta, rice, or with crusty bread.

Store leftovers refrigerated for up to 3 days.