Description
This Creamy Pesto Chicken with Roasted Tomatoes & Spinach is a one-pan wonder featuring tender chicken breasts simmered in a creamy basil pesto sauce, paired with sweet roasted cherry tomatoes and wilted spinach. It’s a delicious, nutrient-rich dish ready in under 30 minutes.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes
- 1 1/2 cups baby spinach
- 1/2 cup heavy cream or half-and-half
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tablespoon grated Parmesan cheese (optional)
- Optional: red pepper flakes for a little heat
Instructions
- Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with a little olive oil, salt, and pepper. Roast for 15–20 minutes until blistered.
- Cook the Chicken:
- While tomatoes roast, season chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden and cooked through (about 5–6 minutes per side). Remove and set aside.
- Make the Creamy Pesto Sauce:
- In the same skillet, reduce heat to low. Add cream and pesto, stirring to combine.
- Simmer gently for 2–3 minutes, then stir in spinach until wilted.
- Combine & Serve:
- Return chicken to the pan, spoon sauce over top.
- Top with roasted tomatoes and sprinkle with Parmesan if using.
- Serve warm with pasta, rice, or crusty bread.
Notes
- Make it dairy-free using coconut cream and dairy-free pesto.
- Slice chicken before serving for easier portioning.
- Add mushrooms or sun-dried tomatoes for variety.
Nutrition
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg
