I love this recipe because it is incredibly quick to prepare while still delivering bold, layered flavors. The pesto adds a herby freshness, while the cream creates a smooth, comforting sauce. I also enjoy how the tomatoes burst and add natural sweetness, balancing the richness perfectly. It is a great option when I want something impressive without spending too much time cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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, halved 3 cups spinach, roughly chopped with 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
I start by preparing the chicken, slicing it into thin pieces so it cooks quickly and evenly. Then I get the garlic, shallot, tomatoes, and spinach ready so everything is within reach.
Next, I season the chicken on both sides with salt, pepper, garlic powder, and onion powder.
I heat one tablespoon of olive oil in a large frying pan over medium-high heat. I cook the chicken for about 1 to 2 minutes on each side until it starts to brown, then remove it from the pan. I don’t worry about fully cooking it at this stage.
In the same pan, I add the remaining olive oil along with the garlic, shallot, tomatoes, and red pepper flakes. I cook everything for about 5 minutes until the tomatoes soften, brown slightly, and release their juices.
Then I add the spinach, pesto, heavy cream, and chicken stock. I stir everything together and let the sauce come together, tasting to adjust seasoning if needed.
I let the sauce simmer for about 2 minutes before returning the chicken to the pan. As it cooks, I spoon the sauce over the chicken to help it finish cooking evenly.
After about 2 to 3 minutes, once the chicken is fully cooked and the sauce has thickened slightly, I remove it from the heat.
I like serving it over rice or pasta, making sure to spoon plenty of the creamy sauce over the top.
Servings and timing
I get 4 servings from this recipe.
I usually need about 20 minutes total to prepare and cook everything, which makes it perfect for busy days.
Variations
I sometimes swap chicken breasts for chicken thighs for a juicier texture. If I want a lighter version, I reduce the cream and add a bit more chicken stock.
I also like adding mushrooms or sun-dried tomatoes for extra depth of flavor. When I want more heat, I increase the red pepper flakes or add a pinch of chili powder.
For a dairy-free version, I replace the cream with coconut milk, which gives a slightly different but still delicious flavor.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors blend even more as it sits, which I enjoy.
When reheating, I warm it gently on the stove or in the microwave. I sometimes add a splash of chicken stock or cream to loosen the sauce if it has thickened too much.
FAQs
Can I use store-bought pesto?
I often use store-bought pesto when I’m short on time, and it works perfectly in this recipe.
How do I know when the chicken is fully cooked?
I make sure the chicken is no longer pink inside and is firm to the touch. Thin slices cook very quickly.
Can I make this dish ahead of time?
I can prepare it ahead, but I prefer serving it fresh for the best texture and flavor.
What can I serve with this dish?
I like serving it with pasta, rice, or even mashed potatoes to soak up the creamy sauce.
Can I freeze this recipe?
I don’t usually freeze it because the cream-based sauce can change texture, but it can still be stored short-term in the fridge.
Conclusion
I enjoy making this Creamy Pesto Chicken because it is quick, rich, and full of fresh flavors. It is one of those recipes I rely on when I want something comforting yet simple. The creamy sauce, tender chicken, and vibrant vegetables make it a dish I keep coming back to again and again.
A creamy pesto chicken with roasted tomatoes and spinach, packed with rich flavor, tender chicken, and a luscious garlic cream sauce.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Dinner
Method:Sautéing
Cuisine:Italian-Inspired
Diet:Gluten Free
Ingredients
2 tbsp extra virgin olive oil
5–6 thinly sliced chicken breasts (butterflied or cut into tenders)
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)
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Onion powder, to taste
1/2 tsp red pepper flakes (optional)
Instructions
Prepare the chicken by slicing into thin pieces or tenders. Set aside.
Mince garlic, chop shallot, halve tomatoes, and roughly chop spinach.
Season chicken on both sides with salt, pepper, garlic powder, and onion powder.
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.
Sear the chicken for 1–2 minutes per side until lightly browned. Remove and set aside (it will finish cooking later).
Add remaining olive oil to the same pan. Add garlic, shallot, tomatoes, and red pepper flakes. Cook for about 5 minutes until tomatoes soften and release juices.
Add spinach, pesto, heavy cream, and chicken stock. Stir well to combine. Taste and adjust seasoning if needed.
Let the sauce simmer for 2 minutes.
Return chicken to the pan and simmer for 2–3 minutes, spooning sauce over the chicken to finish cooking evenly.
Once the chicken is cooked through and the sauce has thickened slightly, remove from heat.
Serve over rice or pasta, spooning extra sauce on top.
Notes
Use high-quality pesto for the best flavor.
You can substitute chicken thighs for a juicier option.
Add parmesan cheese for extra richness.
For a lighter version, substitute half-and-half for heavy cream.
