Save I discovered this dish on a Tuesday night when my kitchen smelled like basil and cream, and I realized I'd been overthinking dinner for weeks. My partner asked what was different about the chicken that night, and honestly, it was just pesto doing what pesto does best—transforming something simple into something that tastes like you've been cooking all day. The roasted tomatoes burst with sweetness against the creamy sauce, and suddenly a weeknight felt like occasion enough to linger at the table.
I made this for my sister last month when she was visiting, and she kept asking if I'd added sugar to the tomatoes because they were so sweet and caramelized. I hadn't, and that moment of surprise reminded me why I love cooking this dish—it delivers flavor that feels like effort even when it's genuinely easy.
Ingredients
- Boneless, skinless chicken breasts: Look for ones that are roughly the same thickness so they cook evenly; if some are thicker, give them a gentle pound with the flat of your knife.
- Basil pesto: Store-bought saves time and tastes wonderful, though homemade pesto (blended basil, garlic, pine nuts, Parmesan, and olive oil) adds a fresher green note if you have the minutes.
- Heavy cream: This is what transforms the pesto into something luxurious and clingy; don't skip it or reduce it too much.
- Grated Parmesan cheese: Freshly grated melts more smoothly than pre-grated, which often contains anti-caking agents that make the sauce feel grainy.
- Cherry tomatoes: Halving them exposes more surface area to heat, which intensifies their sweetness as they roast and caramelize slightly at the edges.
- Olive oil: Use it for both searing the chicken and roasting the tomatoes; good quality makes a real difference in taste.
- Sea salt and freshly ground black pepper: Season generously at each stage rather than saving it all for the end—it builds flavor layers.
Instructions
- Get the oven going and prep your tomatoes:
- Preheat to 400°F while you halve the cherry tomatoes and scatter them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and slide them into the oven; they'll be softened and slightly browned in about 15 to 18 minutes, filling your kitchen with a warm, slightly sweet aroma.
- Season and sear the chicken:
- Pat the chicken breasts dry (this helps them brown rather than steam), then season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and don't move it for 3 to 4 minutes—you want a golden, caramelized crust on each side.
- Build the creamy pesto sauce:
- Lower the heat to medium and add the pesto and heavy cream directly to the pan, stirring gently to blend them together. Watch as the cream softens the pesto and everything becomes silky, then add the Parmesan cheese and stir until it's fully melted and the sauce coats the back of a spoon.
- Finish cooking the chicken gently:
- Return the seared chicken to the pan, making sure each piece gets coated in the sauce. Cover and let it simmer for 8 to 10 minutes, just until the internal temperature hits 165°F; the chicken will be tender and the sauce will have wrapped around it completely.
- Bring it all together:
- Top each piece of chicken with the roasted tomatoes, then scatter fresh basil leaves and extra Parmesan over the top if you have them. Serve immediately while everything is still warm and the sauce is at its creamiest.
Save There was a moment last month when my daughter asked to try the roasted tomatoes while we were eating, and she went completely quiet—the kind of quiet that means a food has genuinely surprised her. That's when this dish stopped being just a recipe and became something I'll make again and again, because it turned a regular dinner into a small, happy memory.
Why This Works for Keto
This dish respects keto principles without feeling restrictive or full of hidden substitutes. The heavy cream and Parmesan provide the fat your body needs, the chicken delivers lean protein, and the cherry tomatoes contribute fiber and minerals while staying well within carb limits. You're eating real ingredients that happen to align with how you want to eat, which is the opposite of sad diet food.
Making It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand or what you're craving. Spinach wilts beautifully into the sauce just before you add the chicken back in, adding color and iron without changing the flavor profile. If you have fresh thyme or oregano, add a small pinch to the sauce for an herbaceous depth that makes people wonder if there's something else going on underneath the pesto.
What to Serve It With
Zucchini noodles or cauliflower rice are the obvious keto pairings, but honestly, I've also served this alongside a simple green salad dressed with lemon and olive oil, or even over finely shredded cabbage for something a bit different. The sauce is rich enough that it doesn't need much support; it wants just something to lean against so you can soak up every bit of cream and basil.
- Spiralized zucchini noodles absorb the sauce beautifully and cook in just 2 minutes, so add them at the very end.
- Cauliflower rice stays fluffy and neutral, letting the pesto sauce shine without competing flavors.
- A wedge of lemon on the side brightens everything and cuts through the richness in the best way.
Save This is the kind of dish that reminds you cooking doesn't have to be complicated to be genuinely delicious. It's become a regular in my rotation, the meal I reach for when I want something that tastes like care without demanding hours in the kitchen.
Recipe FAQ
- → Is this dish keto-friendly?
Yes, each serving contains only 7 grams of carbohydrates while providing 38 grams of protein, making it ideal for ketogenic and low-carb lifestyles.
- → Can I use store-bought pesto?
Absolutely. Store-bought basil pesto works wonderfully in this dish. Just ensure it's a good quality brand without added sugars for optimal keto compliance.
- → What sides pair well with this?
Zucchini noodles, cauliflower rice, or steamed broccoli make excellent low-carb accompaniments. For non-keto eaters, crusty bread or pasta works beautifully too.
- → Can I substitute chicken thighs?
Yes, boneless chicken thighs work great and add extra richness. Adjust cooking time slightly—thighs may need a few more minutes to reach 165°F internally.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of cream if the sauce thickens.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut cream or a dairy-free cream alternative. Use nutritional yeast or vegan Parmesan instead of traditional Parmesan cheese.