Description
This Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a quick and flavorful dish combining tender chicken breasts with a rich, pesto-infused cream sauce, roasted cherry tomatoes, and fresh spinach. Perfect for a comforting weeknight dinner, it offers a delightful balance of savory, fresh, and creamy textures with minimal prep and cook time.
Ingredients
Units
Scale
Chicken:
- 2 tbsp olive oil (extra virgin)
- 5 or 6 thinly sliced chicken breasts, butterflied, sliced in half, or into tenders
- Salt, pepper, garlic powder, onion powder for seasoning
Sauce:
- 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
Instructions
- Prepare Chicken: Slice the chicken breasts into thinner cutlets or tenders. Season them evenly with salt, pepper, garlic powder, and onion powder to enhance flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove from the pan and set aside.
- Make Sauce: In the same skillet, add minced garlic and chopped shallot. Sauté until fragrant, about 1 minute. Add halved cherry tomatoes and red pepper flakes (if using), cooking until tomatoes are softened, about 3 minutes. Stir in chopped spinach, cooking until wilted. Pour in pesto, heavy cream, and chicken stock, stirring to combine. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Finish Dish: Return the cooked chicken to the skillet, coat with sauce, and simmer until chicken is heated through, about 2-3 minutes. Serve warm, optionally over rice or pasta for a complete meal.
Notes
- You can substitute fresh basil pesto with store-bought for convenience.
- Cooking time may vary depending on chicken thickness; ensure chicken reaches an internal temperature of 165°F (74°C).
- For a dairy-free version, replace heavy cream with coconut milk or cashew cream.
- Roasted cherry tomatoes add depth, but fresh ones work perfectly; for extra flavor, roast the tomatoes beforehand.
- This dish is quick enough for weeknights and customizable with other greens or herbs.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
