Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe

If you’re on the hunt for a fast and flavor-packed weeknight dinner, Creamy Pesto Chicken with Roasted Tomatoes & Spinach absolutely has your name written all over it! Imagine juicy golden chicken bathed in a silky pesto cream sauce, topped with juicy roasted tomatoes and ribbons of fresh spinach. It’s decadent, vibrant, and easy enough even on your busiest day.

this Recipe

Ingredients You’ll Need

You don’t need a long shopping list to create this little masterpiece – just a handful of simple, high-impact ingredients make Creamy Pesto Chicken with Roasted Tomatoes & Spinach shine (and yes, you’re allowed to use store-bought pesto!). Every element here plays a role, from the juicy chicken to the twirl-worthy sauce and those pop-in-your-mouth tomatoes.

• Olive oil (extra virgin): Adds flavor while helping brown the chicken and sauté the aromatics for depth and richness.
• Chicken breasts (thinly sliced): Thin pieces guarantee juicy, quick-cooking chicken every time—no dry bites!
• Garlic cloves (minced): Infuses the base with irresistible garlicky warmth—don’t skimp here!
• Shallot (finely chopped): Lends delicate sweetness and a hint of sophistication to the sauce.
• Cherry tomatoes (halved): Roast down to sweet, juicy bursts of flavor that balance the creamy sauce.
• Spinach (roughly chopped, stems removed): Wilts into the dish and adds nutrition, color, and a subtle earthiness.
• Pesto (homemade or store-bought): The hero of the sauce—fresh, herbaceous, and oh-so-delicious.
• Heavy cream: Swirls everything together into one dreamy, glossy sauce.
• Chicken stock (lightly salted): Adds body and rounds out the flavors—go low-sodium and taste as you go.
• Salt, pepper, garlic powder, onion powder: These essential seasonings make the chicken pop with flavor.
• Red pepper flakes (optional): Bring a gentle, warming heat—if you love a little kick, sprinkle with confidence!

Variations

This recipe is ultra-adaptable, so you can personalize your Creamy Pesto Chicken with Roasted Tomatoes & Spinach to match your family’s favorites, whatever the season or what’s left in the fridge. Don’t be afraid to get creative—your tastebuds (and your schedule) will thank you!

• Go Dairy-Free: Swap the heavy cream for full-fat coconut milk or your favorite plant-based cream for a luscious, non-dairy version.
• Switch Up the Greens: Try baby kale or arugula instead of spinach for a peppery punch or deeper flavor.
• Add Cheese: Finish the dish with a shower of grated parmesan or fresh mozzarella for extra richness.
• Make it Spicier: Double up on the red pepper flakes or add a pinch of cayenne if you love heat.
• Vegetarian Option: Replace the chicken with sautéed mushrooms and zucchini for a hearty meatless meal.

How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Step 1: Prep the Chicken and Veggies

Begin by slicing your chicken breasts thinly—this is key for ensuring they cook quickly and evenly, staying tender and juicy. While you’re at it, mince the garlic, finely chop the shallot, halve those beautiful cherry tomatoes, and roughly chop the spinach so you’re prepped and ready for a smooth cooking experience.

Step 2: Season and Sear the Chicken

Sprinkle both sides of chicken with salt, pepper, garlic powder, and onion powder. Heat your first tablespoon of olive oil in a large skillet over medium-high heat, then sizzle the chicken in batches for just 1-2 minutes per side—enough to get golden edges without fully cooking through. Don’t worry, they’ll finish in the sauce later! Set the pieces aside.

Step 3: Build the Sauce & Roast the Tomatoes

Turn the heat down slightly, add the remaining olive oil right into the same pan (don’t clean it—you want all those delicious brown bits!). Toss in the garlic, shallot, halved cherry tomatoes, and a pinch of red pepper flakes, and cook for about 5 minutes until the tomatoes start caramelizing and collapsing into sweet little jewels.

Step 4: Wilt Greens and Swirl in the Sauce

Add the spinach to the pan and let it wilt into the tomatoes, then pour in the pesto, heavy cream, and chicken stock. Stir everything together and let the sauce simmer for about 2 minutes so it slightly thickens and the flavors meld. Taste and adjust the seasoning if needed—this is your moment for balance!

Step 5: Finish Cooking the Chicken

Nestle the browned chicken pieces back into the pan, spooning plenty of that gorgeous sauce over each piece. Let them simmer gently for another 2-3 minutes, basting as you go, until fully cooked through and the sauce is perfectly creamy. Remove from heat and get ready to plate up the magic!

How to Serve Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Garnishes

Take your Creamy Pesto Chicken with Roasted Tomatoes & Spinach over the top with a final flourish: a generous scattering of fresh basil leaves, a sprinkle of toasted pine nuts, and a grating of parmesan. For a burst of color, a few halved cherry tomatoes or a drizzle of extra pesto look absolutely gorgeous.

Side Dishes

There’s nothing like spooning this saucy chicken and veggies over fluffy rice, creamy polenta, or al dente pasta (think penne, fettuccine, or even orzo). For something lighter, pair with a crisp arugula salad or simply some crusty bread for soaking up every last bit of that dreamy sauce.

Creative Ways to Present

Serve Creamy Pesto Chicken with Roasted Tomatoes & Spinach in a shallow bowl for a rustic, comforting feel, or plate it restaurant-style with the chicken fanned over the greens and sauce, and a sprig of basil perched on top. For family gatherings, present it on a large platter and let everyone dive in!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken with Roasted Tomatoes & Spinach stores beautifully! Just transfer to an airtight container and refrigerate for up to 3 days. The sauce may thicken a bit as it chills but will become silky again when reheated.

Freezing

This dish freezes well for a future “dinner win”—simply cool completely and freeze individual portions in airtight containers for up to 2 months. For best texture, thaw in the fridge overnight before reheating.

Reheating

Gently rewarm in a skillet over low heat or microwave in short intervals, adding a splash of chicken stock or cream to revitalize the creamy sauce. Stir occasionally for even heating and that just-cooked flavor.

FAQs

Final Thoughts

I hope this Creamy Pesto Chicken with Roasted Tomatoes & Spinach becomes as beloved in your kitchen as it is in mine. It’s pure weeknight magic—fast, fresh, hearty, and bursting with bright flavors. Grab your skillet and dive in; I can’t wait for you to taste just how easy homemade comfort can be!

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