Creamy Pesto Chicken With Roasted Tomatoes & Spinach
A creamy pesto chicken with roasted tomatoes and spinach, packed with rich flavor, tender chicken, and a luscious garlic cream sauce.
- 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.
