Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe

I absolutely love how this Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe comes together so quickly yet feels like a special meal. It’s rich, comforting, and fresh all at once — perfect for weeknights when you want something tasty without too much fuss. When I first tried this, I was amazed at how the roasted tomatoes and creamy pesto sauce beautifully complemented tender chicken and wilted spinach.

This recipe works wonderfully for busy evenings, but also feels fancy enough to serve friends or family without a hitch. You’ll find that the creamy sauce paired with the brightness of pesto and roasted tomatoes hits just the right balance of flavors, making it an instant favorite in my kitchen that I love sharing.

this Recipe

Ingredients You’ll Need

These ingredients are straightforward and work beautifully together to create a creamy, flavorful sauce with tender chicken and vibrant veggies. When shopping, I always recommend fresh spinach and cherry tomatoes for the best taste.

• Extra virgin olive oil: Adds richness and helps brown the chicken beautifully.
• Chicken breasts: I prefer thinly sliced or butterflied for quick, even cooking.
• Salt, pepper, garlic powder, onion powder: Simple seasonings to enhance the chicken’s natural flavor.
• Garlic cloves: Minced to infuse the sauce with aromatic depth.
• Shallot: Finely chopped for a subtle, slightly sweet onion flavor.
• Cherry tomatoes: Halved and roasted in the pan, they add a juicy pop and natural sweetness.
• Spinach: Roughly chopped so it wilts quickly into the sauce.
• Pesto: Store-bought works perfectly, but homemade pesto takes this up a notch if you have time.
• Heavy cream: Creates that luscious, creamy texture without overpowering the other flavors.
• Chicken stock: Adds savory richness and helps thin the sauce just right.
• Red pepper flakes (optional): For a gentle kick if you like a bit of heat.

Variations

I love making this recipe my own depending on what’s in season or what we’re craving. Feel free to swap or add ingredients to match your tastes — it’s very forgiving.

• Use chicken thighs: I’ve tried this with thighs, and they stay juicy and tender, giving an even richer flavor.
• Add mushrooms: Sauté them with the shallots for a deeper umami twist.
• Dairy-free version: Substitute coconut cream and use a vegan pesto, and you won’t miss a thing.
• Spice it up: Include extra red pepper flakes or a splash of hot sauce if you like it fiery.
• Green swap: Kale or Swiss chard work well if you don’t have spinach on hand.

How to Make Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe

Step 1: Prep and Season the Chicken

Start by slicing your chicken breasts into thin tenders or halve the butterflied pieces so they cook evenly and quickly. Season both sides generously with salt, pepper, garlic powder, and onion powder. I like to season early and set them aside while I prep the veggies — seasoning develops a better flavor this way.

Step 2: Brown the Chicken

Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 3-4 minutes per side depending on thickness. You’re aiming for a nice crust without overcooking — the chicken will finish cooking in the sauce. Once browned, transfer the chicken to a plate and set it aside.

Step 3: Sauté Aromatics and Roast Tomatoes

In the same pan, reduce heat to medium and add minced garlic and chopped shallots. Sauté until fragrant and translucent, roughly 1-2 minutes. Toss in the cherry tomatoes (cut side down helps with quick roasting) and sprinkle in the red pepper flakes if using. Let the tomatoes soften and blister, stirring sometimes, about 3-5 minutes. This step brings out that sweet, roasted tomato flavor key to the dish.

Step 4: Create the Creamy Pesto Sauce

Once the tomatoes have roasted nicely, add the roughly chopped spinach and let it wilt. Then stir in the pesto, heavy cream, and chicken stock. Lower the heat to a gentle simmer and let everything meld together for about 3-4 minutes. The sauce should thicken slightly and become rich and luscious — if it’s too thick, just add a splash more stock or cream.

Step 5: Return Chicken and Finish Cooking

Return the browned chicken to the pan, nestling it into the sauce. Continue simmering for another 5 minutes or until chicken is cooked through (no longer pink inside). This gentle simmer lets the flavors really marry and keeps the chicken tender and juicy. Taste the sauce and adjust salt, pepper, or red pepper flakes if needed.

Step 6: Serve and Enjoy!

Serve the creamy pesto chicken with a side of rice, pasta, or even crusty bread to soak up that irresistible sauce. Trust me, you’ll want to get every last bit! Garnish with extra fresh basil or parmesan if you have it on hand for a beautiful finish.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe

Garnishes

I usually top this dish with a sprinkle of freshly grated Parmesan and a few torn basil leaves for freshness and a nice pop of color. A drizzle of good-quality olive oil over the top also adds a lovely silky finish that makes it feel restaurant-worthy.

Side Dishes

My go-to sides are simple but effective — creamy mashed potatoes, garlic butter pasta, or fluffy jasmine rice soak up the sauce perfectly. Roasted or steamed vegetables like asparagus or broccoli also complement the flavors nicely if you want to keep things light and balanced.

Creative Ways to Present

For special occasions, I like serving this Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe on a large sharing platter, garnished with microgreens and edible flowers. It instantly ups the wow factor and is perfect for family-style dinners where everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

I recommend cooling leftovers completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days, so you can enjoy flavorful meals the next day without any loss of texture or taste.

Freezing

If you want to freeze it, portion the chicken and sauce separately if possible to avoid sogginess. In my experience, freezing works best when done within 24 hours of cooking, and you’ll want to thaw slowly overnight in the fridge before reheating.

Reheating

I reheat this dish gently on the stovetop over low heat to avoid breaking the creamy sauce. Adding a splash of chicken stock or cream while reheating helps refresh the sauce’s consistency and keeps the chicken juicy.

FAQs

Final Thoughts

This Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe holds a special place in my cooking rotation because it’s one of those dishes that feels indulgent without being complicated. It’s a real crowd-pleaser, whether I make it for a busy weeknight or to impress guests. I genuinely hope you give it a try—you’ll love how easy it is to create something so tasty, creamy, and vibrant all at once. Once you make it, I bet it’ll become a favorite in your home just like it is in mine!

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