Name: Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts, halved lengthwise; 2 tablespoons olive oil, divided; Salt and black pepper to taste; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper; 3 cloves garlic, minced; 1 cup heavy cream; 1/4 cup basil pesto; 2 cups fresh spinach; 1/4 cup grated Parmesan cheese; Red pepper flakes; Fresh basil

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Imagine tender chicken covered in luscious basil pesto cream, paired with juicy roasted tomatoes and spinach, all coming together into a skillet dinner good enough to make any ordinary weeknight feel like a celebration. This Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is one of those magical meals that tastes far more complex than the quick 35 minutes you’ll spend at the stove. The vibrant colors, the fragrant basil, the garlicky undertones—everything melds into a dish that feels both cozy and downright impressive. Perfect for busy evenings or when you want to wow someone special with minimal fuss!

Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Despite its restaurant-worthy flavor, the ingredient list for this recipe stays refreshingly simple. Each element plays an important role: bright tomatoes and earthy spinach for freshness, rich cream and nutty cheese for decadence, and, of course, basil pesto for that vibrant, herby punch. Here’s what you’ll need and why:

Chicken breasts: Halved for quicker, even cooking and maximum tenderness.
Olive oil: Adds flavor and golden color to both the chicken and tomatoes.
Salt and black pepper: Enhances every other flavor in the skillet.
Cherry tomatoes: Roasted until sweet, juicy, and a little caramelized.
Garlic: Brings aromatic, savory depth to the sauce.
Heavy cream: The base for a silky, comforting sauce.
Basil pesto: Infuses the dish with fragrant green flavor; homemade or store-bought is fine.
Fresh spinach: Wilts gently into the sauce, adding color and a healthful touch.
Parmesan cheese: Melts into the sauce, lending a rich, savory finish.
Optional red pepper flakes and fresh basil: A sprinkle on top for a pop of heat and freshness.

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

Step 1: Roast the Tomatoes

Start by preheating your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle them with a tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 15–20 minutes, just until they collapse and their edges begin to blister. This step concentrates their sweetness and delivers juicy pops of flavor in every bite.

Step 2: Sear the Chicken

While the tomatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Season the halved chicken breasts with salt and pepper, then sear for 4–5 minutes per side until golden and cooked through. Searing creates that delicious crust and locks in moisture. When the chicken is done, remove and set aside.

Step 3: Sauté Garlic for Fragrance

To the same skillet (don’t clean it—you want the flavor!), add the minced garlic. Sauté for about 30 seconds, just until fragrant. This quick step perks up the whole dish and infuses the oil with sweet, savory aroma.

Step 4: Make the Creamy Pesto Sauce

Pour the heavy cream into the skillet, scraping up any browned bits from the bottom. Stir in the basil pesto and bring the sauce to a gentle simmer. Add the grated Parmesan cheese, stirring until it melts and the sauce thickens slightly—about 3–4 minutes. You’ll notice it becoming wonderfully silky and aromatic.

Step 5: Bring in Spinach and Roasted Tomatoes

Add your roasted tomatoes and fresh spinach to the simmering sauce. Stir gently until the spinach just wilts. This not only boosts nutrition but also weaves in gorgeous color and texture.

Step 6: Finish with Chicken and Simmer

Return the seared chicken breasts to the skillet, nestling them into the lush sauce. Spoon some of the sauce over each piece, then let everything simmer together for 2–3 minutes so that the flavors come together. Now, your Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is ready to make its grand entrance!

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

Garnishes

Finish your Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe with a handful of fresh basil leaves or a sprinkle of red pepper flakes for a burst of color and a gentle kick of heat. A final scattering of extra Parmesan never hurt, either—especially if you love extra cheesiness!

Side Dishes

This skillet stunner pairs beautifully with buttery mashed potatoes, a swirl of pasta, or fluffy cooked rice to soak up all that gorgeous sauce. For a lighter touch, serve it alongside a simple green salad or cauliflower mash. No matter what you choose, you’ll want something to catch every last drop.

Creative Ways to Present

For dinner parties, try slicing the chicken before serving so guests can admire the sauce-soaked layers. Or, spoon everything over toasted bread for a rustic take. Hosting a family meal? Serve directly from the skillet, letting everyone dig in family-style. The Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe adapts to any vibe!

Make Ahead and Storage

Storing Leftovers

Let any leftovers of your Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe cool completely, then transfer to an airtight container. Stored in the fridge, it keeps beautifully for up to 3 days, making it a fantastic option for meal prepping lunches or a make-ahead dinner.

Freezing

While the sauce’s creaminess can change a tad after thawing, you can freeze this dish for busy nights. Simply pack the cooled chicken and sauce into a freezer-safe container or heavy-duty bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently on the stovetop over medium-low heat or in the microwave using short increments, stirring occasionally until everything is warmed through. If the sauce thickens too much, add a splash of milk or broth to bring back its cozy, creamy texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in the Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe, adding a bit more richness. Just adjust the cooking time as thighs may take a minute or two longer to cook through.

What’s the best kind of pesto to use?

Store-bought pesto makes this dish a total breeze but if you have a little extra time, homemade basil pesto will bring bright, fresh flavor to the sauce. Either way, the recipe always shines.

Is there a dairy-free way to make this?

You can swap the heavy cream for a dairy-free alternative like coconut cream (choose a neutral-tasting one) and use nutritional yeast instead of Parmesan for a creamy, vegan-friendly sauce. The essence of the Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe will still come through.

Can I make this recipe ahead of time?

Definitely! Assemble the recipe up through returning the chicken to the sauce, then cool and store in the fridge. When you’re ready to serve, gently reheat and finish with garnishes so it tastes freshly made.

What vegetables can I add besides spinach?

Feel free to toss in other greens like arugula or kale, or even sliced peppers and zucchini for a colorful twist. The Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is deliciously flexible and welcomes experimentation!

Final Thoughts

If you’re searching for a cozy, flavor-packed meal that doesn’t require hours in the kitchen, this Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe is ready to become a new favorite. I can’t wait for you to give it a try—just wait for those first enthusiastic bites and all the dinnertime smiles it delivers!

Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Creamy Pesto Chicken dish, featuring tender chicken breasts in a luscious pesto cream sauce with roasted tomatoes and fresh spinach. A satisfying and flavorful main course that’s easy to prepare.

Ingredients

Scale

Chicken:

1 pound boneless, skinless chicken breasts, halved lengthwise
2 tablespoons olive oil, divided
Salt and black pepper to taste

Roasted Tomatoes:

1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper

Pesto Cream Sauce:

3 cloves garlic, minced
1 cup heavy cream
1/4 cup basil pesto
2 cups fresh spinach
1/4 cup grated Parmesan cheese

Garnish:

Red pepper flakes
Fresh basil

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C). Roast cherry tomatoes tossed with olive oil, salt, and pepper for 15–20 minutes.
Sear Chicken: Season chicken with salt and pepper. Sear in olive oil until golden and cooked through. Set aside.
Make Sauce: Sauté garlic, add cream, pesto, and Parmesan. Simmer until thickened. Add spinach and roasted tomatoes.
Combine: Return chicken to the skillet. Simmer together for a few minutes. Garnish and serve.