Ingredients:

  • 1 pint (approx. 300g) Cherry or Grape Tomatoes, halved
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • ½ tsp Dried Oregano
  • ¼ tsp Flaky Sea Salt
  • Pinch of Black Pepper
  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz/170g each), pounded lightly to even thickness
  • 1 tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 Tbsp (15 ml) Olive Oil
  • 1 Tbsp (15g) Unsalted Butter
  • 2 cloves Garlic, minced
  • ¾ cup (180 ml) Low-Sodium Chicken Stock
  • ½ cup (120 ml) Heavy Cream (or Double Cream)
  • ⅓ cup (80 ml) High-Quality Basil Pesto
  • ¼ cup (30g) Freshly Grated Parmesan Cheese
  • 1 Tbsp Fresh Basil, chopped (for garnish)

Instructions:

  1. Prep and Roast the Tomatoes: Preheat oven to 400°F (200°C). Toss the halved tomatoes directly on the baking sheet with 2 Tbsp olive oil, oregano, salt, and pepper. Roast for 20–25 minutes, or until the tomatoes are wrinkled, slightly caramelized, and beginning to burst. Set aside.
  2. Prepare and Sear the Chicken: Pat the chicken breasts dry. Season evenly on both sides with garlic powder, salt, and pepper. Heat 1 Tbsp oil and 1 Tbsp butter in the large skillet over medium-high heat until the butter melts and foams. Add the chicken to the hot pan and sear for 4–5 minutes per side until deeply golden brown. Reduce heat slightly and continue cooking until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set it aside to rest, covering loosely with foil. Leave the brown bits (fond) in the pan.
  3. Build the Creamy Sauce: Reduce the heat to medium-low. Add the minced garlic to the pan drippings and sauté for 30 seconds until fragrant. Pour in the chicken stock. Scrape up all the browned bits (the fond) from the bottom of the pan and bring to a simmer, reducing the liquid slightly (about 2 minutes). Stir in the heavy cream and pesto. Bring the sauce back to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
  4. Combine and Serve: Return the rested chicken breasts (and any accumulated resting juices) to the sauce. Simmer gently for 1–2 minutes to warm through. Gently fold the roasted cherry tomatoes into the pan. Garnish with fresh chopped basil and serve immediately.