Description
This Creamy Pesto Chicken with Roasted Tomatoes and Spinach is a rich and flavorful dish that combines tender chicken breast with a luscious pesto cream sauce, fresh cherry tomatoes, and vibrant spinach. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner served over rice or pasta.
Ingredients
Scale
Chicken
- 5 or 6 thinly sliced chicken breasts, butterflied, sliced in half, or into tenders
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 2 tbsp extra virgin olive oil (for cooking chicken)
Sauce & Vegetables
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 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
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp extra virgin olive oil (additional, for sauce)
Instructions
- Prepare Chicken: Slice the chicken breasts into thin pieces and season them evenly with salt, black pepper, garlic powder, and onion powder to enhance the flavor.
- Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the seasoned chicken and cook until lightly browned on the outside and nearly cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
- Make Sauce: In the same skillet, add the minced garlic, finely chopped shallot, halved cherry tomatoes, and optional red pepper flakes. Sauté until the tomatoes begin to soften and shallots become translucent, about 3-4 minutes.
- Add Greens and Pesto Cream: Stir in the roughly chopped spinach, 1/4 cup pesto, heavy cream, and chicken stock. Mix well and allow the sauce to simmer gently so the flavors meld and the spinach wilts, about 3-5 minutes.
- Finish Dish: Return the cooked chicken to the pan with the sauce, stirring to coat. Continue simmering on low heat until the chicken is fully cooked through and the sauce thickens slightly, approximately 3-4 minutes. Serve hot, ideally over cooked rice or pasta for a complete meal.
Notes
- You can use either homemade or store-bought pesto depending on your preference and time availability.
- Adjust red pepper flakes to taste for mild or spicy heat.
- Serve this dish over your choice of cooked pasta, rice, or even quinoa for different variations.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter alternative, substitute heavy cream with half-and-half or a dairy-free cream.
