Ingredients:

  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup heavy cream
  • 1/4 cup basil pesto
  • 2 tablespoons chicken broth or white wine
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes (if using) on a baking sheet. Roast for 20-25 minutes.
  2. Pat chicken breasts dry and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until cooked through (165°F/74°C). Remove from skillet.
  4. Melt butter in the same skillet over medium heat. Add shallot and sauté until softened, about 2-3 minutes.
  5. Pour in chicken broth or white wine, scraping up any browned bits. Reduce the liquid slightly.
  6. Stir in heavy cream and pesto. Simmer for 2-3 minutes, or until thickened slightly.
  7. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  8. Return chicken to the skillet. Spoon sauce over chicken and top with roasted tomatoes. Simmer for 2-3 minutes. Garnish with basil and Parmesan.