Description
Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a flavorful and hearty dish combining tender chicken breasts cooked in a rich, herby sauce with fresh cherry tomatoes and spinach. Perfect for a quick weeknight dinner, this recipe offers a delightful blend of creaminess, acidity, and savory flavors, all made in one skillet for easy cleanup.
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, chopped in half
- 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 in half or into tenders and season generously with salt, pepper, garlic powder, and onion powder, ensuring the chicken is well-coated with the spices.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
- Make Sauce: In the same skillet, add minced garlic, chopped shallots, and red pepper flakes (if using), sautéing until fragrant, about 1 minute. Add chopped cherry tomatoes and cook until they soften, about 2-3 minutes. Incorporate the chopped spinach and cook until wilted, about 1 minute. Stir in pesto, heavy cream, and chicken stock, bringing the mixture to a gentle simmer and allowing it to thicken slightly, about 3-4 minutes.
- Finish Dish: Return the cooked chicken to the skillet, nestling it into the sauce. Simmer until the chicken is heated through and flavors meld, about 3-5 minutes. Serve immediately over rice or pasta for a complete meal.
Notes
- You can use any type of chicken tenders or sliced chicken breasts based on preference.
- Adjust the red pepper flakes for more or less spice.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt added at the end.
- This dish pairs well with cooked pasta, rice, or crusty bread.
- For a vegetarian version, replace chicken with sautéed mushrooms or a firm tofu.
Nutrition
- Serving Size: 1 serving
- 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
