1. Prepare the Roasted Tomatoes

Start by preheating your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, cut-side up. Drizzle with olive oil and season with salt, pepper, and optional dried oregano. For an extra depth of flavor, you can also drizzle a little balsamic vinegar over the tomatoes.

Roast the tomatoes in the oven for about 20-25 minutes, or until they are soft, slightly caramelized, and bursting with juice. Set them aside once done. The roasting process concentrates the tomato flavor, bringing out their natural sweetness and adding a beautiful depth to the dish.

2. Season and Cook the Chicken

While the tomatoes are roasting, season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).

Remove the chicken from the skillet and set it aside to rest. This helps the chicken retain its juices, making it moist and tender. Leave the residual drippings in the pan to build flavor for the sauce.

3. Make the Creamy Pesto Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to reduce slightly and thicken, about 2-3 minutes.

Once the sauce has thickened a bit, stir in the grated Parmesan cheese and pesto. Continue to stir until the cheese has melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning with additional salt or pepper, if needed.

4. Combine the Chicken with the Sauce

Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over them. Let the chicken simmer in the sauce for about 5 minutes, allowing the flavors to meld and the chicken to soak up some of the creamy sauce. You can also flip the chicken a couple of times during this process to ensure it is evenly coated.

5. Serve the Chicken with Roasted Tomatoes

Once the chicken is fully coated with the creamy pesto sauce, serve the chicken on a platter or individual plates. Spoon the roasted tomatoes over the chicken and drizzle the pesto sauce from the skillet on top. Garnish with freshly chopped basil for a burst of color and flavor.