Description
A fast and rich low-carb meal featuring creamy pesto sauce, fresh basil, and roasted tomatoes, all cooked in one pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 0.5 cup basil pesto
- 0.75 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 0.25 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- Fresh basil leaves
- Extra grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- Arrange halved cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with 0.25 teaspoon salt and 0.25 teaspoon pepper. Roast for 15-18 minutes until softened and slightly caramelized.
- Season chicken breasts with 0.5 teaspoon salt and 0.5 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove to a plate.
- Lower heat to medium. In the same skillet, add 0.5 cup pesto and 0.75 cup heavy cream. Stir and bring to gentle simmer.
- Add 0.25 cup Parmesan cheese and stir until melted and creamy.
- Return chicken to pan, coating with sauce. Cover and simmer for 8-10 minutes until chicken reaches internal temperature of 165°F.
- Top chicken with roasted tomatoes and garnish with fresh basil and extra Parmesan. Serve immediately.
Notes
Pat chicken dry before seasoning for a good sear. Use room temperature cream for smooth mixing. Taste the sauce before adding additional salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg