If you’ve been craving something that feels both indulgent and vibrant, let me introduce you to my all-time favorite: the Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe. This delightful dish blends tender chicken breasts with the freshest herbs, a luscious creamy sauce, and the natural sweetness of roasted cherry tomatoes, all brightened up with nutritious spinach. It’s the perfect harmony of flavors and textures that feels fancy but comes together in just about 25 minutes—yes, truly fast comfort food that impresses every single time!
Ingredients You’ll Need
These ingredients are simple, accessible, and they each play a vital role in transforming plain chicken into a flavorful masterpiece. From the richness of heavy cream to the bright punch of pesto and juicy roasted tomatoes, every item contributes something unique to the taste, texture, or color of this dish.
- Extra virgin olive oil: The base for sauteing, bringing a fruity richness to the pan.
- Chicken breasts: Thinly sliced for quick and even cooking, absorbing all the lovely flavors.
- Salt and black pepper: Essential seasonings to enhance the natural taste of the chicken and vegetables.
- Garlic powder and onion powder: Create a subtle background depth without overpowering the dish.
- Fresh garlic cloves: Minced to infuse the sauce with a vibrant aroma.
- Shallot: Finely chopped to add a mild, sweet onion flavor.
- Cherry tomatoes: Halved, they roast down to a juicy, slightly sweet texture that brightens every bite.
- Fresh spinach: Provides a healthy pop of green and slight earthiness.
- Pesto: Whether homemade or store-bought, it’s the soul of the sauce with its herby, cheesy punch.
- Heavy cream: Gives the sauce a luxuriously creamy consistency.
- Chicken stock: Lightly salted, it balances the cream and adds a gentle savoriness.
- Red pepper flakes (optional): For those who like a tiny kick to complement the creaminess.
How to Make Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts into thin pieces or tenders; this helps them cook quickly and soak up all the seasonings. Generously sprinkle salt, black pepper, garlic powder, and onion powder onto each piece, rubbing the spices evenly to build a flavorful foundation.
Step 2: Cook the Chicken
Heat the extra virgin olive oil over medium heat in a large skillet. Once shimmering, add your seasoned chicken pieces. Cook until they’re just browned on the outside and nearly cooked through—this usually takes just a few minutes per side. Then, transfer the chicken to a plate to rest for a moment while you prepare the sauce.
Step 3: Sauté Aromatics and Roasted Tomatoes
In the same pan, toss in the minced garlic, finely chopped shallot, halved cherry tomatoes, and red pepper flakes if you’re using them. Stir and cook until the shallots turn translucent and the tomatoes start to release their juices, softening slightly. This step creates a beautifully fragrant and colorful base for your sauce.
Step 4: Build the Creamy Pesto Sauce
Next, add the roughly chopped spinach, pesto, heavy cream, and chicken stock into the skillet. Give everything a gentle stir to combine and bring the mixture to a low simmer. The cream melts beautifully with the pesto while the chicken stock lightens it up just enough, creating a silky sauce that clings to every morsel.
Step 5: Finish the Dish
Return your browned chicken pieces to the skillet, nestling them into the vibrant sauce. Continue simmering until the chicken is cooked through and tender while the sauce thickens to a luscious consistency. This is the moment when all the flavors truly come together, promising a dish that’s rich without being heavy and packed with fresh herbal notes.
How to Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a handful of toasted pine nuts make perfect garnishes, adding extra nuttiness and texture. A few basil leaves scattered on top will bring out the fresh pesto flavors beautifully.
Side Dishes
This creamy, herby chicken pairs wonderfully with fluffy white rice, silky mashed potatoes, or your favorite pasta. Even a simple crusty bread works well to soak up any of that irresistible sauce left on your plate.
Creative Ways to Present
For a stunning presentation, serve the chicken over a bed of creamy polenta or alongside a vibrant quinoa salad. You can also arrange the chicken and sauce in shallow bowls topped with a drizzle of extra pesto for an inviting, rustic look that feels like homemade magic.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the sauce from drying out.
Freezing
You can freeze leftovers, but it’s best to do so without the spinach as it can change texture when thawed. Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat on low heat, adding a splash of chicken stock or cream to loosen the sauce if it has thickened too much. Stir gently to preserve the creamy texture and prevent the chicken from drying out. This dish is just as comforting the next day!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here and offer a bit more richness and moisture. Just be sure to adjust the cooking time slightly to ensure they’re cooked through.
Is store-bought pesto good enough for this recipe?
Yes, high-quality store-bought pesto is perfectly fine and will still give excellent flavor. If you have the time, homemade pesto adds a fresh, vibrant touch that takes the dish to another level.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the heavy cream with coconut cream or a cashew cream. Just keep in mind the sauce’s flavor profile will shift slightly, but it will remain just as creamy and delicious.
How spicy is this dish? Can I leave out the red pepper flakes?
The red pepper flakes are optional and only add a gentle warmth. If you prefer no spice, simply leave them out—the dish will still be bursting with flavor from the pesto and roasted tomatoes.
What’s the best way to slice the chicken for this dish?
Slicing the chicken into thin strips or tenders works best because it helps the chicken cook quickly and evenly while maximizing its ability to soak up that creamy sauce.
Final Thoughts
This Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe has truly become one of my go-to dishes when I want something comforting, flavorful, and quick to put together. I guarantee once you try it, it will hold a special place in your recipe rotation too. Dive in, serve it up hot, and watch how everyone delights in every creamy, vibrant bite.
Print
Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
Creamy Pesto Chicken with Roasted Tomatoes and Spinach is a quick and flavorful skillet dish featuring tender chicken breasts cooked with a vibrant pesto cream sauce, roasted cherry tomatoes, and fresh spinach. Ready in just 25 minutes, this comforting meal is perfect served over rice or pasta for a delicious, hearty dinner.
Ingredients
Chicken and Seasonings
- 2 tbsp extra virgin olive oil
- 5 or 6 thinly sliced chicken breasts, butterflied, sliced in half, or into tenders
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Vegetables and Aromatics
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 3 cups spinach, roughly chopped, stems removed
Sauce
- 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 thin pieces and season them evenly with salt, black pepper, garlic powder, and onion powder to enhance the flavor.
- Cook Chicken: Heat the olive oil in a skillet over medium heat. Add the seasoned chicken slices and cook until they are lightly browned on the outside and nearly cooked through. Once done, remove the chicken from the pan and set aside.
- Make Sauce: In the same skillet, add the minced garlic, finely chopped shallot, halved cherry tomatoes, and optional red pepper flakes. Sauté until the tomatoes soften and the shallots become translucent. Then add the chopped spinach, pesto, heavy cream, and chicken stock. Stir to combine all ingredients and allow the sauce to simmer gently so the flavors meld together.
- Finish Dish: Return the cooked chicken to the pan with the sauce. Continue simmering until the chicken is fully cooked through and the sauce has thickened slightly. Serve hot over cooked rice or pasta for a complete and satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Use homemade pesto for a fresher flavor, or store-bought for convenience.
- Adjust the red pepper flakes quantity or omit for less heat.
- This dish pairs well with rice, pasta, or even crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
