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
Scale
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.
