Print

Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious creamy pesto chicken dish combined with roasted tomatoes and fresh spinach, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 5–6 thinly sliced chicken breasts
  • 3 garlic cloves (minced)
  • 1 shallot (finely chopped)
  • 2 cups cherry tomatoes (chopped in half)
  • 3 cups spinach (roughly chopped, stems removed)
  • 1/4 cup pesto (homemade or store-bought)
  • 1/2 cup heavy cream
  • 1/3 cup lightly salted chicken stock
  • Salt and pepper (to taste)
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Prepare the chicken into thinly sliced pieces and set aside.
  2. Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
  3. In a large frying pan, heat 1 tbsp of olive oil over medium/high heat.
  4. Fry the chicken breasts for 1-2 minutes on each side until they begin to brown. Remove from the pan and set aside.
  5. Add the remaining olive oil to the pan, followed by garlic, shallot, tomatoes, and red pepper flakes (if using).
  6. Cook for about 5 minutes until the tomatoes brown and release their juices.
  7. Stir in the spinach, pesto, heavy cream, and chicken stock, and adjust seasoning as needed.
  8. Let the mixture simmer for 2 minutes before adding the chicken back into the pan.
  9. Simmer for another 2-3 minutes until the chicken is fully cooked and the sauce thickens.
  10. Serve over rice or pasta of your choice.

Notes

Consider using homemade pesto for a fresh twist and adjust the optional red pepper flakes to your taste for extra heat.

Nutrition

Find it online: https://sousviderecipe.com/creamy-pesto-chicken-roasted-tomatoes-spinach/