While simple ingredients yield complex taste, this recipe comes together effortlessly. Boneless chicken breasts bake alongside a bounty of in-season cherry tomatoes brushed with garlicky pesto. When paired with a luscious Parmesan cream, the results are superb.
Best of all, a single sheet pan handles every component for quick cleanup. You’ll feel virtuous enjoying such flavor-packed goodness! Whether a weeknight family meal or casual entertaining, this recipe rises to any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup basil leaves
- 1/4 cup pine nuts
- 2 cloves of garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil for roasting tomatoes
- 1/2 cup heavy cream (or coconut cream for a vegan alternative)
- Fresh basil leaves for garnish
Calories per ingredient:
- Chicken breasts: 165 calories each
- Basil leaves: 1 calorie per leaf
- Pine nuts: 191 calories per 1/4 cup
- Garlic: 4 calories per clove
- Parmesan cheese: 431 calories per 1/2 cup
- Olive oil: 119 calories per tablespoon
- Salt and pepper: negligible calories
- Cherry tomatoes: 15 calories per 1/2 cup
- Heavy cream: 51 calories per tablespoon (for vegan alternative, use coconut cream)
Cooking time: 30 minutes
Serving size: 4
Instructions:
- Preheat your oven to 400°F (200°C).
- In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth to create your homemade pesto sauce.
- Season the chicken breasts with salt and pepper on both sides.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.
- On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper. Roast in the preheated oven for 10-12 minutes, or until the tomatoes are slightly caramelized.
- In the same skillet used to cook the chicken, pour in the heavy cream (or coconut cream) and bring to a gentle simmer. Stir in the pesto sauce and cook for an additional 2-3 minutes, until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet with the creamy pesto sauce. Stir to coat the chicken evenly with the sauce.
- Serve the creamy pesto chicken on a plate, topped with the roasted tomatoes. Garnish with fresh basil leaves.
Beginner Tips:
- If you don’t have a food processor, you can use a blender or finely chop the basil, pine nuts, and garlic by hand before mixing them with the other ingredients.
- When cooking the chicken, make sure to use medium heat to prevent it from burning on the outside while remaining uncooked on the inside.
- If you prefer a thinner sauce, you can add a splash of chicken broth or water to the creamy pesto sauce.
Nutrition Information
Packed with protein, antioxidants, calcium and heart-healthy fats, this meal provides lasting energy.
- Protein: Chicken offers complete amino acids for muscle maintenance and repair.
- Vitamin C: In abundance from the tomatoes and fresh basil.
- Calcium: Parmesan contributes over 25% daily value per serving.
- Flavonoids: Pesto adds this antioxidant found to benefit brain and heart health.
Tips
- Adjust pesto amount for desired flavor intensity
- Use leftover pesto for pasta, bruschetta or dip
- Accompany with steamed or sautéed greens
- Enjoy extra sauce over veggie-loaded orzo or polenta
Variations
Tailor to your tastes by substituting:
- Shrimp, salmon or tofu in place of chicken
- Grape, heirloom or sun-dried tomatoes
- Fresh sage, rosemary or oregano in pesto
- Spinach or kale blended into sauce
Conclusion
Whether for family meals, weeknight sustenance or summer entertaining, this impressive yet easy recipe has you covered. Let fresh seasonal flavors shine through in this simple sheet pan supper for satisfying results from start to finish.