If you are searching for a dish that combines vibrant flavors and creamy textures into one satisfying meal, then this Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe is your answer. It brings together tender chicken breasts, aromatic pesto, sweet roasted tomatoes, and fresh spinach in a luscious, velvety sauce that’s as beautiful as it is delicious. Each bite offers a perfect balance of herbaceous notes, gentle heat, and a comforting richness that makes it a standout dinner any night of the week.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making this dish truly shine. Each component plays a unique role in building the flavors and textures that make the Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe so irresistible.
- 2 tbsp olive oil (extra virgin): Adds a fruity richness and helps cook the chicken and veggies to perfection.
- 5 or 6 thinly sliced chicken breasts: Ensures quick cooking and tender bites.
- 3 garlic cloves (minced): Gives a fragrant base that elevates the overall dish.
- 1 shallot (finely chopped): Provides a mild onion flavor that melts into the sauce beautifully.
- 2 cups cherry tomatoes (halved): Roast down into sweet and juicy little bursts of flavor.
- 3 cups spinach (roughly chopped, stems removed): Adds vibrant color and a touch of earthiness.
- 1/4 cup pesto (homemade or store-bought): Brings herb-packed intensity and a punch of basil goodness.
- 1/2 cup heavy cream: Creates the luscious creamy texture that ties everything together.
- 1/3 cup chicken stock (lightly salted): Adds depth and balances the richness of the cream.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- Garlic powder and onion powder: Boost the savory profile without overpowering.
- 1/2 tsp red pepper flakes (optional): Offers a subtle kick for those who like a little heat.
How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts thinly, either butterflied or into tenders. This step is essential because it ensures your chicken cooks quickly and stays tender. Keep the chicken set aside while you prep the rest of the ingredients.
Step 2: Chop the Aromatics and Vegetables
Next, finely mince the garlic and shallot, and halve the cherry tomatoes. Roughly chop the spinach, making sure to remove tough stems. Having everything prepared in advance makes the cooking process smooth and enjoyable.
Step 3: Season the Chicken
Generously season both sides of your chicken slices with salt, pepper, garlic powder, and onion powder. This simple seasoning mix adds a strong, satisfying base layer of flavor that complements the creamy sauce beautifully.
Step 4: Brown the Chicken
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Sear the chicken slices for 1-2 minutes on each side until they start to develop a golden-brown crust. Don’t worry about cooking them through just yet; we will finish them in the sauce.
Step 5: Remove Chicken and Sauté Vegetables
Take the chicken out of the pan and set it aside for a moment. Add the remaining olive oil to the pan, followed by garlic, shallot, cherry tomatoes, and red pepper flakes if using. Cook on medium-high heat until tomatoes begin to caramelize and release their luscious juices — around 5 minutes.
Step 6: Add Spinach, Pesto, Cream, and Stock
Stir in the spinach, pesto, heavy cream, and chicken stock until everything is well combined. This is the point to taste the sauce and adjust the seasoning if needed, adding more salt or pepper to suit your palate.
Step 7: Simmer and Finish Cooking the Chicken
Let the sauce simmer gently for about 2 minutes, allowing the flavors to meld and the sauce to thicken slightly. Then, return the chicken to the pan, spooning the sauce over each piece to baste and cook it evenly. After 2-3 more minutes, your chicken should be perfectly cooked, tender, and infused with that rich, creamy sauce.
How to Serve Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil or parsley adds an extra pop of flavor and freshness. A light drizzle of olive oil on top can make the dish look even more inviting and boost the taste with a fruity finish.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the luscious sauce, like fluffy rice, al dente pasta, or even creamy mashed potatoes. A side of crusty bread is perfect if you want something to mop up every last bit of sauce.
Creative Ways to Present
Serve this dish plated over a bed of buttery polenta for comforting vibes, or scoop the creamy pesto chicken into warm pita pockets topped with a handful of fresh arugula for a delicious twist. For a colorful presentation, try layering it over roasted cauliflower rice and garnishing with edible flowers.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamy pesto chicken with roasted tomatoes & spinach in an airtight container and refrigerate. It stays fresh for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
You can freeze the dish for up to 2 months. Make sure it’s cooled completely before transferring to a freezer-safe container or resealable bag. Thaw overnight in the fridge before reheating to preserve that creamy texture.
Reheating
Reheat gently in a saucepan over low-medium heat, stirring occasionally. Adding a splash of chicken stock or cream can revive the sauce’s creaminess if it thickens too much. Avoid microwaving at high heat to keep the chicken tender and the sauce silky.
FAQs
Can I use different types of greens besides spinach?
Absolutely! Kale, Swiss chard, or even arugula can be great substitutes, just be mindful of cooking times as some greens take a bit longer to soften.
Is it okay to use store-bought pesto?
Yes, store-bought pesto works wonderfully and saves time while still delivering great flavor. However, homemade pesto adds a fresher and more vibrant touch if you have the time.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the heavy cream with coconut cream or a dairy-free alternative, and skip the Parmesan garnish or use a dairy-free cheese.
How do I know when the chicken is fully cooked?
The chicken pieces should reach an internal temperature of 165°F (74°C), and the meat should be opaque with no pink spots inside. Thinly sliced chicken breasts cook quickly, especially when simmered in the sauce for the last few minutes.
Can I make this recipe spicy?
Definitely! Increasing the red pepper flakes or adding a dash of cayenne pepper will give the dish an extra kick. Adjust based on your heat preference.
Final Thoughts
One of the best feelings in the kitchen is creating a dish that’s both comforting and full of vibrant flavors, and this Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe does just that. It’s a guaranteed crowd-pleaser with minimal effort and maximum taste, perfect for anyone looking to impress themselves or their loved ones. I truly encourage you to give it a try—you might just find your new favorite weeknight meal!
Print
Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a quick and flavorful one-pan meal featuring tender chicken breasts lightly browned, then simmered in a luscious sauce made with pesto, cream, spinach, and roasted cherry tomatoes. This dish comes together in just 20 minutes, making it perfect for a delicious weeknight dinner served over rice or pasta.
Ingredients
Chicken and Seasoning
- 5 or 6 thinly sliced chicken breasts (butterflied, sliced in half, or into tenders)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 1/2 tsp red pepper flakes (optional)
Vegetables and Sauce
- 2 tbsp olive oil (extra virgin), divided
- 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)
Instructions
- Prepare the Chicken: Begin by slicing the chicken breasts into thin pieces such as tenders or butterflied halves, then set aside until ready to season and cook.
- Prep Vegetables: Mince the garlic, finely chop the shallot, halve the cherry tomatoes, and roughly chop the spinach, removing stems. Set aside.
- Season Chicken: Season both sides of the chicken slices with salt, pepper, garlic powder, and onion powder evenly.
- Heat Oil for Chicken: Add 1 tablespoon of olive oil to a large frying pan and heat over medium-high.
- Brown the Chicken: Fry the chicken pieces for 1-2 minutes per side until they begin to brown but are not fully cooked.
- Set Chicken Aside: Remove chicken from the pan and let rest for a few minutes while you cook the vegetables.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add garlic, shallot, cherry tomatoes, and red pepper flakes if using. Cook over medium-high heat until the tomatoes start to brown and release juices, about 5 minutes.
- Add Spinach and Sauce Ingredients: Stir in the spinach, pesto, heavy cream, and chicken stock. Mix well to combine. Taste and adjust seasoning if needed.
- Simmer Sauce: Let the sauce simmer gently for 2 minutes to meld the flavors and slightly thicken.
- Return Chicken to Pan: Place the partially cooked chicken back into the sauce.
- Baste and Finish Cooking: Spoon sauce over the chicken as it simmers, allowing it to cook through evenly. This should take 2-3 more minutes.
- Finish and Serve: Once the chicken is fully cooked and the sauce has thickened to your liking, remove from heat.
- Serve: Plate the chicken and spoon some sauce generously over it. Serve over rice or pasta of your choice for a complete meal.
Notes
- Butterflying or slicing the chicken thinly helps it cook quickly and evenly.
- If you want less heat, omit the red pepper flakes.
- Use homemade pesto for a fresher flavor or store-bought for convenience.
- Serve with your favorite pasta, rice, or even quinoa to soak up the creamy sauce.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.
