Save My kitchen smelled like summer the day I realized cream and pesto weren't just for pasta—they were magic waiting to coat chicken. I'd been stuck in a weeknight rut, rotating the same three proteins, when a friend mentioned she'd thrown pesto into her cream sauce on a Tuesday and changed everything. That simple suggestion became this dish, and now I make it whenever I need something that feels restaurant-quality but takes less time than ordering takeout.
I served this to my partner on a night when nothing felt right, and watching his expression change from tired to genuinely happy reminded me why I love cooking. The way the creamy green sauce pooled around golden chicken, topped with those glossy roasted tomatoes, transformed an ordinary evening into something worth remembering. Sometimes food is just food, but sometimes it's the moment that matters most.
Ingredients
- Boneless, skinless chicken breasts: Use ones that are roughly the same thickness so they cook evenly—pound them gently if needed, though I've stopped bothering since the sauce finishes the job anyway.
- Sea salt and freshly ground black pepper: Sounds obvious, but the difference between pre-ground and fresh is why this tastes bright instead of muted.
- Basil pesto: Store-bought works perfectly here, so don't stress about making your own unless you genuinely want to—I use the good jarred kind from the cooler section.
- Heavy cream: Full-fat is non-negotiable; the sauce needs that richness to balance the herby punch of pesto.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff coated in cellulose.
- Cherry tomatoes: Halving them lets the cut sides caramelize and turn jammy, which is where all the sweetness lives.
- Olive oil: Use it for searing the chicken and roasting the tomatoes—quality matters more than quantity here.
Instructions
- Heat the oven and start the tomatoes:
- Get your oven to 400°F and toss those halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. They need about 15 to 18 minutes to soften and caramelize while you handle the chicken.
- Season and sear the chicken:
- Pat the chicken dry and season generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts down and listen for that satisfying sizzle—sear for 3 to 4 minutes per side until they're golden and gorgeous, knowing they'll finish cooking in the sauce.
- Build the creamy pesto magic:
- Lower the heat to medium and add your pesto and heavy cream directly to the skillet without washing it; those browned bits on the bottom taste incredible. Stir gently until it's simmering, then sprinkle in the Parmesan and watch it melt into something silky and herb-forward.
- Reunite chicken with sauce:
- Slide the chicken back into that gorgeous sauce, coating it well, then cover and let everything simmer together for 8 to 10 minutes until the chicken hits 165°F internally. You'll know it's ready when a knife slides through without resistance.
- Top and finish:
- Plate the chicken, spoon that creamy sauce over top, and crown everything with those warm roasted tomatoes fresh from the oven. A scatter of fresh basil and a pinch more Parmesan make it look like you spent hours when really you just spent 40 minutes.
Save The first time I served this and heard someone ask for seconds before they'd even finished their first bite, I realized I'd found something special. It wasn't complicated or fussy—just honest cooking that respects good ingredients and doesn't overcomplicate them.
The Pesto Question
Store-bought pesto gets unfair criticism, especially when you're hungry on a Tuesday. The jarred versions I buy are smooth, bright, and already balanced—they do the job without pretension. That said, if you have basil on hand and 10 minutes, a quick food processor situation with fresh basil, garlic, Parmesan, pine nuts, and olive oil will make you feel like a hero. I do this when I have garden basil that's getting unruly, but I don't judge myself for the jar route on regular weeks.
Timing and Temperature Control
The beauty of this dish is that everything moves at roughly the same pace—tomatoes need 15 to 18 minutes, and by the time they're done, your chicken is perfectly cooked through. The simmer is gentle and short enough that nothing dries out or overcooks, which is why medium heat matters. I use a meat thermometer because guessing is how you end up with a dry chicken disaster, and we're not doing that in this kitchen.
Keto Friendliness and Flexibility
This dish is naturally low-carb because the sauce comes from cream and cheese rather than flour or tomato paste, so it slides perfectly into a keto lifestyle without any awkward substitutions. The roasted tomatoes add only about 7 carbs per serving, and honestly, they're worth it for the flavor upgrade they bring. You could serve this over cauliflower rice or zucchini noodles, or just eat it as is with a side salad if you want to keep carbs even lower.
- If you want to stretch it further, add a handful of fresh spinach to the sauce in the last minute of cooking for extra volume and nutrition.
- Chicken thighs work beautifully here too and stay juicier than breasts if you're willing to cook them a few minutes longer.
- Leftovers keep for three days and reheat gently in a low oven to avoid the cream breaking, though honestly they rarely last that long.
Save This recipe lives in that rare space where it's easy enough for a weeknight scramble but special enough for when you want to feel proud of what you're serving. That's the whole point—cooking food that tastes like it matters.
Kitchen Q&A
- → Can I use store-bought pesto?
Absolutely. Store-bought pesto works perfectly in this dish. Look for a brand without added sugar to keep it keto-friendly. Homemade pesto is also excellent if you prefer controlling the ingredients.
- → What cut of chicken works best?
Boneless skinless chicken breasts are used here, but thighs work wonderfully too. Thighs offer more fat and tend to stay juicier during cooking. Just adjust the cooking time slightly—thighs may need a few extra minutes.
- → How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should feel firm when pressed and juices run clear when pierced. Cutting into the thickest piece is another way to verify doneness.
- → Can I make this ahead?
You can prepare the roasted tomatoes and pesto sauce mixture up to a day in advance. Store them separately in the refrigerator. Reheat gently while searing the chicken fresh for the best texture and flavor.
- → What sides pair well with this dish?
Cauliflower rice, zucchini noodles, or sautéed broccoli make excellent low-carb accompaniments. For non-keto eaters, crusty bread or pasta would soak up the delicious sauce beautifully.
- → Is this freezer-friendly?
The cooked chicken and sauce freeze well for up to 3 months. However, the roasted tomatoes are best added fresh after reheating since they can become mushy when frozen and thawed. Store components separately if planning to freeze.