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Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe

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3.8 from 5 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a quick and flavorful stovetop dish featuring tender chicken breasts cooked to perfection and simmered in a rich, creamy pesto sauce with roasted cherry tomatoes and fresh spinach. This easy-to-make meal is perfect for a weeknight dinner and pairs wonderfully with rice or pasta.

Ingredients

Chicken

  • 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

Sauce & Vegetables

  • 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)
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Prepare the Chicken: Begin by slicing the chicken breasts thinly, either butterflied, halved, or into tenders. Set aside until ready to use.
  2. Prep the Vegetables: Mince the garlic, finely chop the shallot, halve the cherry tomatoes, and roughly chop the spinach while removing stems. Set all aside until needed.
  3. Season the Chicken: Season both sides of the chicken slices generously with salt, pepper, garlic powder, and onion powder to ensure full flavor.
  4. Heat the Pan: Add 1 tablespoon of extra virgin olive oil to a large frying pan and heat over medium-high heat, preparing it for cooking the chicken.
  5. Sear the Chicken: Place the seasoned chicken slices in the hot pan and fry on each side for 1-2 minutes, just until they start to brown but are not fully cooked through.
  6. Remove Chicken: Take the chicken out of the pan and set aside briefly; the chicken will finish cooking later in the sauce.
  7. Sauté Aromatics and Tomatoes: Add the remaining tablespoon of olive oil to the pan, then add minced garlic, chopped shallot, halved cherry tomatoes, and optional red pepper flakes. Cook over medium-high heat until the tomatoes begin to brown and release juices, about 5 minutes.
  8. Add Spinach and Liquids: Stir in the chopped spinach, pesto, heavy cream, and chicken stock to combine the sauce. Taste and adjust seasoning if necessary.
  9. Simmer the Sauce: Allow the sauce to simmer gently for 2 minutes, helping it to thicken slightly and meld flavors.
  10. Return Chicken to Pan: Add the partially cooked chicken back into the pan with the sauce, ensuring it is submerged enough to finish cooking.
  11. Baste the Chicken: Spoon sauce over the chicken occasionally as it simmers to help it cook evenly and absorb more flavor. Continue to cook for 2-3 minutes until the chicken is fully cooked.
  12. Finish and Serve: Once the chicken is cooked through and the sauce has thickened to your liking, remove the pan from heat. Serve the creamy pesto chicken topped with roasted tomatoes and spinach alongside your choice of rice or pasta, spooning extra sauce over the dish.

Notes

  • You can use homemade or store-bought pesto depending on convenience and preference.
  • Butterflying the chicken breasts helps them cook evenly and quickly.
  • Red pepper flakes are optional and can be adjusted for desired heat level.
  • Pair this dish with rice, pasta, or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://saraflavors.com/creamy-pesto-chicken-with-roasted-tomatoes-and-spinach-recipe/