Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe

I absolutely love sharing this Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe because it feels like a little taste of gourmet comfort food that’s surprisingly simple to whip up. When I first tried this dish, I was blown away by how the creamy pesto sauce combined with sweet roasted tomatoes and fresh spinach makes every bite burst with flavor. It’s one of those meals that’s perfect for busy weeknights but still impressive enough for casual dinner guests.

You’ll find that this recipe balances richness and freshness so well that it rarely feels heavy, even with the creamy sauce. Plus, it’s incredibly versatile—you can serve it over pasta, rice, or even zoodles if you’re keeping it low-carb. Whenever I make this Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe, my family goes crazy for it, and I’m pretty sure it’ll become a staple in your kitchen, too.

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Ingredients You’ll Need

These ingredients come together to create a luscious, creamy sauce filled with fresh roasted flavors and tender chicken. Freshness is key here—try to grab ripe cherry tomatoes and vibrant spinach for the best results.

• Extra virgin olive oil: Adds richness and helps to beautifully brown the chicken.
• Chicken breasts: Thinly sliced or butterflied for even cooking and tenderness.
• Seasonings (salt, pepper, garlic powder, onion powder): Simple but essential to layer flavor.
• Garlic cloves: Fresh and minced for an aromatic punch in the sauce.
• Shallot: Finely chopped to add sweetness and depth.
• Cherry tomatoes: Halved and roasted in the pan to bring out their natural sweetness.
• Spinach: Roughly chopped for a fresh, slightly earthy bite.
• Pesto: Homemade if you can, but a good quality store-bought pesto works perfectly as well.
• Heavy cream: Creates the deliciously creamy, indulgent sauce.
• Chicken stock: Adds a savory base and thins the sauce to just the right consistency.
• Red pepper flakes (optional): For a little kick of heat—use as much or as little as you like.

Variations

I love that this Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe can be customized to suit your taste buds or dietary needs. Play around with it, and you might discover your new signature version!

• Swap the chicken for turkey or tofu: When I tried tofu, I marinated it lightly in pesto before cooking for a tasty vegetarian twist.
• Make it dairy-free: Use coconut cream or cashew cream instead of heavy cream for a luscious sauce without dairy.
• Extra veggies: Adding mushrooms or zucchini works great, and I sometimes toss in sun-dried tomatoes for an intensified flavor.
• Spice level: Customize the amount of red pepper flakes or add a dash of smoked paprika for smoky heat.

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

Step 1: Prep and Season the Chicken

Begin by slicing your chicken breasts into thin strips or tenders for quicker, even cooking. Season each piece generously with salt, pepper, garlic powder, and onion powder. I like seasoning on both sides – this builds a flavorful foundation that really shines once cooked.

Step 2: Sear the Chicken to Golden Perfection

Heat the olive oil over medium-high heat in a large skillet. Once shimmering, add the chicken pieces in a single layer, cooking until they’re beautifully golden and just cooked through—about 3 minutes per side. Don’t overcrowd the pan or you’ll end up steaming rather than searing. Set the chicken aside when done; it will finish cooking later with the sauce.

Step 3: Roast the Tomatoes & Sauté Aromatics

In the same skillet (no need to wash!), add the minced garlic, chopped shallot, and red pepper flakes if using. Sauté until fragrant and the shallots soften, about 2 minutes. Toss in the halved cherry tomatoes and let them roast gently, releasing their natural juices and concentrating their sweetness—this usually takes around 5 minutes.

Step 4: Add Spinach, Pesto & Cream to Build the Sauce

Keep stirring as the tomatoes soften, then add chopped spinach to the pan, letting it wilt down. Stir in the pesto, heavy cream, and chicken stock. The sauce will turn luxuriously creamy and herbaceous—the perfect base for your chicken.

Step 5: Simmer Chicken in the Creamy Sauce

Return the seared chicken pieces to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer and cook for another 5 minutes, or until the chicken is cooked through and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed. This combo of juicy chicken and creamy pesto sauce is just magic!

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

Garnishes

Whenever I serve this dish, I love topping it with freshly grated Parmesan and a sprinkle of toasted pine nuts. The cheese adds a salty tang, and the nuts contribute a delightful crunch that contrasts beautifully with the creamy sauce. A few fresh basil leaves also brighten things up visually and taste-wise.

Side Dishes

I usually serve this with a simple side of garlic butter linguine or fluffy jasmine rice to soak up every bit of that amazing sauce. For lighter options, steamed quinoa or roasted cauliflower rice also work wonderfully. A crisp green salad with a lemon vinaigrette adds refreshing balance to the richness.

Creative Ways to Present

For special dinners, I’ve plated the chicken whole on a wide dish, spooned the sauce over, and garnished with shaved Parmesan curls and microgreens. Serving family-style lets everyone dig in and enjoy the warm, comforting vibes of the dish. It’s also lovely layered over grilled polenta rounds for a bit of extra texture and elegance.

Make Ahead and Storage

Storing Leftovers

I always store any leftovers in an airtight container in the fridge, where it will stay good for up to 3 days. The flavors actually meld more here, making for an even tastier lunch the next day. Just give it a good stir before reheating to re-incorporate the sauce.

Freezing

If you want to freeze, pack the chicken and sauce in a freezer-safe container, leaving some headspace because creamy sauces can separate slightly on freezing. I recommend consuming frozen portions within a month for the best flavor and texture.

Reheating

Gently reheat leftovers over low heat on the stove, adding a splash of chicken stock or cream if the sauce seems too thick. Avoid microwaving if you can, to preserve that silky texture. Patience pays off here, and you’ll get delicious, creamy results every time.

FAQs

Final Thoughts

This Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe is one of those comfort meals that feels special but doesn’t require hours in the kitchen. I love how the bold pesto flavor blends with fresh veggies and a smooth sauce—you really get the best of both worlds. Give it a try; I’m confident it’ll become your go-to whenever you want a simple, satisfying dish that feels like a treat for the whole family.

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