If you are craving a dish that is bursting with vibrant flavors and velvety texture, then this Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is exactly what you need to try next. It’s a perfect balance of tender chicken, rich pesto-infused cream sauce, and the sweet tang of roasted tomatoes paired beautifully with fresh spinach. The simplicity of the ingredients comes together in a way that feels indulgent yet wholesome—perfect for a weeknight dinner or impressing guests without hours in the kitchen.
Ingredients You’ll Need
The magic of this Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe lies in its simple, fresh ingredients that each bring their own wonderful contribution to taste, texture, and color. From the fragrant garlic to the peppery spinach, each element is carefully chosen to create harmony in every bite.
- Extra virgin olive oil: Adds a silky richness and helps sear the chicken to perfection.
- Chicken breasts (5 or 6 thinly sliced): The tender, juicy star of the dish that soaks up all the delicious flavors.
- Salt, black pepper, garlic powder, onion powder: Essential seasonings that enhance the taste without overpowering.
- Garlic cloves (3, minced): Infuses the sauce with warm, aromatic depth.
- Shallot (1, finely chopped): Provides a mild onion sweetness that balances the dish.
- Cherry tomatoes (2 cups, halved): Roasted to bring out their natural sweetness and vibrant color.
- Spinach (3 cups, roughly chopped): Adds a fresh, slightly earthy note plus a pop of green.
- Pesto (1/4 cup): The flavor bomb that ties everything together with bright basil and nutty Parmesan.
- Heavy cream (1/2 cup): Creates that dreamy, luscious texture that makes the sauce so comforting.
- Chicken stock (1/3 cup, lightly salted): Adds moisture and a subtle savory background.
- Red pepper flakes (1/2 tsp, optional): Give a gentle kick for those who like a little heat.
How to Make Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
Step 1: Prepare the Chicken
Start by slicing the chicken breasts into thin, even pieces. This helps them cook quickly and absorb all the flavors of the seasonings. Season each piece generously with salt, black pepper, garlic powder, and onion powder to ensure every bite has a savory punch. Taking the time to season properly at the beginning sets the stage for a truly flavorful dish.
Step 2: Cook the Chicken
Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook until they develop a light golden crust on the outside and are just about cooked through on the inside. This searing process locks in juices and gives the chicken a beautiful color and texture. Once done, transfer the chicken to a plate and set it aside – it will finish cooking later in the sauce.
Step 3: Build the Sauce
In the same skillet, without wiping it clean, toss in the minced garlic, finely chopped shallot, halved cherry tomatoes, and red pepper flakes if you’re using them. Sauté everything together until the tomatoes soften and begin to release their juices, and the shallots turn translucent and sweet. This creates a fragrant base packed with color and flavor.
Step 4: Combine Spinach, Pesto, and Cream
Next, add the chopped spinach, pesto, heavy cream, and chicken stock to the skillet. Stir gently to blend all the ingredients. Let the mixture simmer on low heat so the spinach wilts perfectly and the sauce thickens slightly, allowing the pesto’s herbaceous notes and the cream’s richness to meld harmoniously.
Step 5: Finish Cooking the Chicken in the Sauce
Return the partially cooked chicken to the skillet with the sauce. Continue simmering until the chicken is fully cooked through and tender. This final step is crucial because the chicken soaks up the creamy pesto and roasted tomato sauce, making every bite vibrant, juicy, and irresistible.
How to Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
Garnishes
To elevate your presentation, sprinkle freshly grated Parmesan cheese and a few fresh basil leaves over the top before serving. The cheese adds a nutty sharpness while the basil brings a fresh, herbal fragrance that perfectly complements the creamy sauce. A light drizzle of extra virgin olive oil can also add a lovely glossy finish.
Side Dishes
This dish is wonderfully versatile and pairs beautifully with simple sides like fluffy rice, al dente pasta, or even creamy mashed potatoes. Each side allows the creamy pesto chicken with roasted tomatoes and spinach sauce to shine while providing a satisfying base to soak it all up. For a low-carb option, serve it alongside cauliflower rice or roasted vegetables.
Creative Ways to Present
For a fun twist, spoon the Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe over toasted ciabatta or crusty bread to create a rustic open-faced sandwich. You could also serve it on a bed of freshly cooked polenta for a creamy, comforting meal. Another idea is to fill large bell peppers or portobello mushroom caps with the saucy chicken for a charming, colorful presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare given how delicious this dish is), store them in an airtight container in the refrigerator for up to 3 days. The sauce holds up beautifully, and the flavors often deepen with a little time.
Freezing
You can freeze the Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe for longer storage. Place cooled portions into freezer-safe containers and freeze for up to 2 months. When freezing, avoid adding fresh spinach as it can become mushy; instead, add fresh spinach when reheating if you want that vibrant green pop.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking and to ensure the chicken warms evenly. A splash of chicken stock or cream added during reheating will refresh the sauce and keep it creamy and luscious.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time while still delivering great flavor. If you have homemade pesto on hand, it’s even better for a fresher taste, but either option shines in this recipe.
Is there a substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter version, but the sauce won’t be quite as rich and thick. Coconut cream is a good dairy-free alternative, but expect a subtle coconut flavor.
Can I make this recipe dairy-free?
Yes! Swap out the heavy cream with coconut cream or a dairy-free cream alternative, and use a vegan pesto or make your own without cheese. This way, you can enjoy all the creamy goodness while keeping it dairy-free.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) to be safe to eat. The pieces should be opaque throughout and no longer pink inside. Since the chicken finishes cooking in the sauce, simmer gently and check doneness with a meat thermometer if you’re unsure.
Can I use frozen spinach instead of fresh?
You can use frozen spinach but make sure to thaw and squeeze out as much moisture as possible before adding it to avoid watering down the sauce. Fresh spinach is preferred for its texture and vibrant color, but frozen is a handy substitute.
Final Thoughts
This Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is one of those dishes that feels like a warm hug on a plate. It’s bursting with flavor, easy to make, and truly satisfying. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a delightful meal that’s sure to become a favorite. Give it a try—you’ll love how the rich, creamy sauce and fresh roasted vegetables come together in every perfect 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-American
- Diet: Low Fat
Description
A delicious and creamy pesto chicken dish featuring tender chicken breasts sautéed with roasted cherry tomatoes, fresh spinach, and a rich, flavorful cream sauce. Perfectly balanced with savory seasonings and a hint of spice, this recipe comes together quickly on the stovetop for a comforting, satisfying meal.
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 & Aromatics
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 3 cups spinach, roughly chopped, stems removed
Sauce Ingredients
- 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 and cook until lightly browned on the outside and nearly cooked through. Then, remove the chicken from the pan and set it aside.
- Make Sauce: In the same pan, add the minced garlic, chopped shallot, halved cherry tomatoes, and optional red pepper flakes. Sauté until the tomatoes begin to soften and the shallots turn translucent. Next, add the chopped spinach, pesto, heavy cream, and chicken stock, stirring to combine. Allow the sauce to gently simmer so the flavors meld together.
- Finish Dish: Return the chicken to the pan with the sauce and continue simmering until the chicken is fully cooked and the sauce has slightly thickened. Serve hot over cooked rice or pasta for a wholesome meal.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream or cashew cream and use dairy-free pesto.
- Butterflying or slicing the chicken thinly helps it cook evenly and quickly.
- Adjust the red pepper flakes to control the level of spiciness.
- Serve over your choice of pasta, rice, or even cauliflower rice for a low-carb alternative.
- Homemade pesto can elevate the dish’s flavor but store-bought works well for convenience.
