Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. If they’re very thick, pound them to an even thickness (about 3/4 inch) for more even cooking.
2. Season both sides of the chicken with Italian seasoning, garlic powder, salt, and pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
5. Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Step 2: Roast the Tomatoes

1. In the same skillet, add 1 tablespoon olive oil.
2. Add the cherry tomatoes and minced garlic to the pan.
3. Season with dried oregano, salt, and pepper.
4. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.
5. Using a slotted spoon, remove the tomatoes from the skillet and set aside.

Step 3: Make the Creamy Pesto Sauce

1. In the same skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.
2. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
3. Add the heavy cream and bring to a gentle simmer.
4. Stir in the basil pesto and allow the sauce to simmer for 2-3 minutes until it starts to thicken.
5. Add the Parmesan cheese and stir until melted and incorporated.
6. Stir in the lemon juice and red pepper flakes (if using).
7. Taste and adjust seasoning if needed.

Step 4: Combine and Serve

1. Return the chicken breasts to the skillet, nestling them into the sauce.
2. Spoon some of the sauce over the chicken and allow to simmer for 2-3 minutes.
3. Add the roasted tomatoes back to the skillet, scattered around the chicken.
4. Garnish with fresh basil leaves and additional Parmesan cheese.
5. Serve immediately with your choice of side dish.