Can I use chicken breast for this Pesto Butter Chicken Roasted Tomatoes recipe?

While you can use chicken breast, we highly recommend boneless, skinless chicken thighs for this recipe. Thighs stay juicier and more tender during roasting, absorbing the flavors better and preventing the dish from drying out. If using breast, cut into slightly larger pieces and keep an eye on the cooking time to avoid overcooking.

How can I make this Pesto Butter Chicken Roasted Tomatoes recipe dairy-free?

To make this recipe dairy-free, substitute the Greek yogurt in the marinade with a plain, unsweetened plant-based yogurt (like coconut or almond yogurt). For the butter at the end, use a dairy-free butter alternative. Also, ensure your store-bought pesto is dairy-free, as many contain Parmesan cheese; homemade pesto can be made without it.

Can I meal prep this Pesto Butter Chicken Roasted Tomatoes recipe?

Absolutely! This recipe is fantastic for meal prepping. Once cooked, allow it to cool completely before dividing into individual airtight containers. It will keep well in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.

What is ginger-garlic paste and can I make my own?

Ginger-garlic paste is a staple in many Indian cuisines, made by blending fresh ginger and garlic into a smooth paste. You can find it pre-made in most ethnic grocery stores or international aisles. To make your own, simply blend equal parts peeled fresh ginger and garlic cloves with a tiny splash of water or oil until smooth. It adds a crucial aromatic depth to the butter chicken flavor profile.

pesto butter chicken roasted tomatoes recipe: 7 Easy Steps to a Flavorful Dinner

Name: Pesto Butter Chicken with Roasted Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup plain Greek yogurt; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp chili powder (or Kashmiri chili powder for color); 1/2 tsp salt, plus more to taste; 2 cups cherry or grape tomatoes; 1/2 cup basil pesto (store-bought or homemade); 2 tbsp unsalted butter, diced; Fresh cilantro, chopped, for garnish (optional)

Description

An incredibly easy and flavorful sheet pan recipe combining the rich, creamy goodness of butter chicken with vibrant basil pesto and sweet, roasted cherry tomatoes. A perfect fusion meal for busy weeknights.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain Greek yogurt
1 tbsp ginger-garlic paste
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chili powder (or Kashmiri chili powder for color)
1/2 tsp salt, plus more to taste
2 cups cherry or grape tomatoes
1/2 cup basil pesto (store-bought or homemade)
2 tbsp unsalted butter, diced
Fresh cilantro, chopped, for garnish (optional)

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Instructions

Step 1: In a large bowl, combine the chicken pieces, Greek yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and 1/2 tsp salt. Toss until the chicken is thoroughly coated. Marinate at room temperature for at least 30 minutes, or refrigerate for 2-4 hours (or overnight) for best flavor.
Step 2: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 3: Spread the marinated chicken in a single layer on the prepared baking sheet. Scatter the cherry tomatoes around the chicken.
Step 4: Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the tomatoes have softened and burst. Halfway through, you can gently shake the pan to ensure even cooking.
Step 5: Remove the baking sheet from the oven. Dollop the basil pesto and diced butter evenly over the hot chicken and tomatoes. Gently stir everything together on the baking sheet until the butter has melted and the pesto coats all ingredients, creating a luscious sauce.
Step 6: Taste and adjust salt if needed. Garnish with fresh chopped cilantro, if desired.
Step 7: Serve immediately with your favorite accompaniments like basmati rice, naan bread, or pasta.

Notes

For best flavor, marinate the chicken for at least 2-4 hours, or even overnight. Don't overcrowd the baking sheet to ensure even roasting and browning. Patting the chicken dry before marinating helps create a better texture.

Prep Time: 20 minutes (plus 30 min marination)
Cook Time: 25 minutes
Category: Main Dish
Cuisine: Fusion, Indian, Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 1 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 150 mg