How do I store leftovers of Creamy Pesto Chicken?

To store leftovers, place the chicken and sauce in an airtight container and refrigerate. The dish generally stays fresh for 3–4 days in the refrigerator. When reheating, do so gently to avoid overcooking the chicken.

Can I make this recipe ahead of time?

You can certainly prepare the chicken and pesto sauce in advance. Cook the chicken and store it separately from the pesto sauce in the fridge. When you're ready to eat, reheat and combine just before serving for optimal flavor.

What can I serve with Creamy Pesto Chicken?

This dish is delicious over pasta, rice, or with a side of crusty bread. A fresh green salad dressed in lemon or balsamic vinaigrette pairs beautifully to balance the rich flavors.

Is it possible to freeze Creamy Pesto Chicken?

Yes, you can freeze Creamy Pesto Chicken for up to 2 months. Place in a freezer-safe container, ensuring to separate the chicken from the sauce. Thaw overnight in the refrigerator before reheating.

What can I use as a substitute for heavy cream?

If you're looking for a lighter alternative, you can use half-and-half or a plant-based cream substitute to achieve a similar consistency. For a dairy-free version, full-fat coconut milk works surprisingly well in this recipe.

Easy Creamy Pesto Chicken With Roasted Tomatoes

Ingredients

Scale

2 Chicken breasts
1 cup Basil pesto
1 cup Heavy cream
1 cup Cherry tomatoes
Salt and pepper to taste
Olive oil for drizzling

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Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, place cherry tomatoes, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes.
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
In the same skillet, add basil pesto and heavy cream, stirring to combine and heat through.
Serve the chicken topped with creamy pesto sauce and roasted tomatoes.

Notes

Consider adding spinach or kale to the sauce for extra veggies. You can also switch chicken for shrimp or tofu.

Author: Olivia Brooks
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 350mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg