If you’re craving a dish that feels both cozy and a little fancy, this Pesto Butter Chicken with Roasted Tomatoes Recipe is going to be your new go-to. It’s perfect when you want something rich and creamy but still fresh and vibrant, especially great for a weeknight dinner or a relaxed weekend meal. The combination of tender chicken, fragrant pesto, buttery sauce, and sweet roasted tomatoes makes every bite a little celebration in your mouth.

Pesto Butter Chicken with Roasted Tomatoes Recipe - Recipe Image — Pesto Butter Chicken with Roasted Tomatoes, chicken pesto dinner, creamy pesto chicken recipe, roasted tomato chicken, easy weeknight chicken recipes

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Why You’ll Love This
Ingredient Snapshot
How to Make Pesto Butter Chicken with Roasted Tomatoes Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

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Why You’ll Love This

This dish masterfully balances the creamy richness of butter and cream with the bright herbaceous pop of pesto and the natural sweetness of roasted tomatoes. It’s a real crowd-pleaser that’s just as good for a cozy solo dinner as it is for entertaining friends or family.

Reliable Texture, Great Flavor: The chicken stays juicy and tender thanks to the skin-on pieces and careful searing.
Crisp–Golden Finish: Searing the chicken to a golden brown locks in flavor and adds a lovely texture contrast.
Pantry-Friendly Ingredients: Most of the ingredients, like pesto and Parmesan, are either shelf-stable or easy to find year-round.
Weeknight Easy, Weekend Worthy: You’ll enjoy how quickly this comes together without ever feeling like a rushed meal.

Ingredient Snapshot

Choosing fresh, high-quality ingredients really shines through in this Pesto Butter Chicken with Roasted Tomatoes Recipe. When you pick your chicken and herbs thoughtfully, you’ll notice the difference in flavor and texture right away.

Chicken thighs (or breasts): Thighs give you juiciness and flavor, while breasts are leaner if you prefer; always pick fresh, skin-on when possible.
Basil pesto: Use a bright, aromatic pesto—homemade is fabulous, but a good-quality store-bought version works great.
Cherry tomatoes: Look for firm and plump tomatoes for roasting, which build sweetness and depth.
Parmesan cheese: Freshly grated is best for a nutty, savory finish in your sauce.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Pesto Butter Chicken with Roasted Tomatoes Recipe

Step 1 — Set Up & Season

Preheat your oven to 400°F (200°C) and toss your cherry tomatoes with a tablespoon of olive oil plus a pinch of salt and pepper. Spread them out on a small baking sheet so they roast evenly and blister beautifully in about 10 to 12 minutes. While that’s happening, pat your chicken dry—this is key for getting that golden crust—and season all over with salt, black pepper, garlic powder, and paprika. Taking this prep seriously means every piece will cook evenly and taste delicious.

Step 2 — Sear, Toast, or Mix

Heat two tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, skin side down, and sear without moving it for 4 to 5 minutes until the skin turns a rich, toasty golden brown. Flip and cook the other side the same way. Don’t rush this step—letting the chicken sear properly builds flavor and texture you’ll love. Once cooked through, transfer the chicken to a plate and keep it warm.

Step 3 — Finish for Best Texture

Lower the heat to medium and add the butter to the skillet. As it melts, toss in the minced garlic and stir for about 30 seconds until fragrant and golden. Now add the pesto, heavy cream, chicken broth (or white wine), lemon juice, and freshly grated Parmesan. Let this simmer gently for 3 to 4 minutes until the sauce thickens slightly and gets creamy and silky. Adjust seasoning to your liking with a pinch of salt, pepper, or a squeeze more lemon juice. Return your chicken to the pan, nestle in the roasted tomatoes, and let everything simmer together for another 2 to 3 minutes so the flavors mingle perfectly.

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Smart Little Tips

I always find that letting your skillet sauce gently bubble and thicken without rushing creates a silky texture that clings beautifully to the chicken. Resist stirring too vigorously—it helps keep that luscious mouthfeel intact.

Doneness Cue: The chicken is done when its juices run clear and the internal temperature reaches 165°F (75°C).
Temperature Trick: Let your skillet sauce simmer on low warmth to avoid breaking the cream or making it too thin.
Make-Ahead Move: Roast your tomatoes ahead of time and refrigerate them; just re-warm with the sauce when ready to serve.
Avoid This Pitfall: Don’t overcrowd the pan when searing—work in batches if needed to keep that perfect golden crust.

Serving Ideas

Finishing Touches

I love topping this dish with fresh basil leaves for an extra burst of green brightness, plus a little sprinkle of extra Parmesan for nuttiness. A small drizzle of pesto on top right before serving adds a beautiful color contrast and a subtle punch of herbal flavor that makes your presentation pop.

Pair It With

This Pesto Butter Chicken with Roasted Tomatoes Recipe pairs wonderfully with a simple side of buttery mashed potatoes or creamy polenta to soak up the sauce. Steamed green beans or a crisp arugula salad add refreshing contrast to balance the richness.

Easy Plating Upgrades

Serve family-style in a warm cast-iron pan or plate it individually with a spoonful of sauce artistically drizzled around the chicken. Adding whole roasted tomatoes around the dish not only looks pretty but invites your guests to savor each roasted burst.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftovers in an airtight container to keep the sauce creamy and the chicken moist. It keeps well in the fridge for up to 3 days, though the texture of roasted tomatoes might soften slightly—that’s perfectly normal and still delicious.

Freezing Tips

This dish freezes okay but be aware the cream sauce may separate slightly upon thawing. Freeze in a well-sealed container and thaw overnight in the fridge. Whisk the sauce gently on reheating to bring it back together before serving.

Reheating Pesto Butter Chicken with Roasted Tomatoes Recipe Without Drying Out

To reheat without drying out your Pesto Butter Chicken with Roasted Tomatoes Recipe, I recommend warming gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce looks thick. For microwave reheating, use a lower power setting with short bursts and cover the plate to trap moisture. Avoid overheating—slow and steady wins here.

Frequently Asked Questions

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts will work fine, though thighs tend to stay juicier and have more flavor. Just keep an eye on cooking times to avoid drying out the breasts.

Is store-bought pesto good enough for this dish?

Yes, a high-quality store-bought pesto can save time and still taste fantastic. Look for one with simple ingredients and bright, fresh basil flavor.

Can I prepare this recipe ahead of time?

You can roast the tomatoes and make the sauce ahead, then simply reheat and combine with fresh-seared chicken before serving for a quick final step.

What should I serve with this Pesto Butter Chicken with Roasted Tomatoes Recipe?

It goes beautifully with creamy mashed potatoes, polenta, or a light green salad to offset the richness of the sauce.

Final Thoughts

Making this Pesto Butter Chicken with Roasted Tomatoes Recipe always feels like a treat but is truly simple enough for when you want fuss-free comfort food with a touch of elegance. I hope you enjoy the way it fills your kitchen with that irresistible mix of garlicky, buttery, and herbaceous scents. Don't be surprised if it becomes one of those dishes you turn to again and again—it’s just that satisfying.

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