SPREAD LOVE

why make this recipe

Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a delightful dish that combines the rich flavors of pesto with tender chicken, roasted tomatoes, and fresh spinach. This recipe is perfect for a weekday dinner or a weekend gathering. It’s quick to prepare, and you only need one pan, making cleanup a breeze. The creamy sauce adds a luxurious touch that will please everyone at the table. Plus, it’s simple enough to customize based on your preferences or what you have at home.

how to make Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Ingredients

2 tbsp olive oil (extra virgin)
5 or 6 thinly sliced chicken breasts (butterflied, sliced in half, or into tenders)
3 garlic cloves (minced)
1 shallot (finely chopped)
2 cups cherry tomatoes (chopped in half)
3 cups spinach (roughly chopped, stems removed)
1/4 cup pesto (homemade or store-bought)
1/2 cup heavy cream
1/3 cup chicken stock (lightly salted)
Salt, pepper, garlic powder, onion powder
1/2 tsp red pepper flakes (optional)

Directions

Begin by preparing the chicken into thinly sliced pieces. Set aside until ready to use.
Prepare your garlic, shallot, tomatoes, and spinach. Set aside until ready to use.
Season the chicken on both sides with salt, pepper, garlic powder, and onion powder.
In a large frying pan, add 1 tbsp of olive oil and set it to medium/high heat.
Fry the chicken breasts on each side for 1-2 minutes, just until they begin to brown. Remove from the pan and set aside for a few minutes. Tip: don’t worry about fully cooking the chicken during this step.
Add your second tbsp of olive oil to the same pan, along with the garlic, shallot, tomatoes, and red pepper flakes. Cook on medium/high heat until the tomatoes begin to brown and release some of their juices, about 5 minutes.
Add the spinach, pesto, heavy cream, and chicken stock; stir to combine. Tip: taste here to see if the sauce needs any additional seasoning.
Let the sauce simmer for 2 minutes before adding the chicken back to finish cooking.
Return the chicken to the pan and continue to simmer. Spoon some of the sauce onto the chicken as it simmers, basting it to allow it to finish cooking evenly.
Once the chicken is fully cooked (this should only take 2-3 minutes) and your sauce has slightly thickened, remove from heat.
Serve the chicken with a generous spoon of sauce over rice or pasta of your choice.

how to serve Creamy Pesto Chicken with Roasted Tomatoes & Spinach

This dish can be served over a bed of fluffy rice or cooked pasta for a complete meal. Pair it with a side salad or some crusty bread to soak up the delicious creamy sauce. If you’re feeling adventurous, add some grated Parmesan cheese on top for extra richness.

how to store Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or chicken stock to keep it creamy. Alternatively, you can use the microwave, covered, and heat in short intervals until warmed through.

tips to make Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Make sure not to overcook the chicken in the first step; it will finish cooking in the sauce.
You can add extra veggies such as bell peppers or mushrooms for more color and nutrition.
If you like it spicy, increase the red pepper flakes.

variation

You can switch the chicken for shrimp or tofu for a different protein. This recipe works well with any seasonal vegetables you have on hand.

FAQs

Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in this recipe if you’re short on time.
What can I serve this dish with?
It pairs well with rice, pasta, or even a fresh salad.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 3 months. Just thaw and reheat gently.