Roasted Chicken with Heirloom Tomatoes and Creamy Pesto Pine Nut Sauce

Season chicken breasts with salt and pepper.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Cook chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F).

Transfer chicken to a plate and keep warm.

Make the Sauce:

In the same skillet, reduce heat to low.

Stir in basil pesto and heavy cream, whisking until smooth and warmed through.

Assemble the Dish:

Place chicken breasts on serving plates.

Spoon the creamy pesto sauce over the chicken.

Top with roasted tomatoes and a sprinkle of toasted pine nuts.

Serving and Storage Tips