If you’re craving a meal that hits all the right notes—comforting, colorful, and bursting with fresh flavor—look no further than Creamy Pesto Chicken with Roasted Tomatoes and Spinach. Tender, golden chicken gets enveloped in a velvety pesto cream sauce, bright pops of roasted cherry tomatoes, and handfuls of vibrant spinach. This dish is everything you want on a weeknight: fast, satisfying, and so impressive, you’ll feel like you’ve just dined at your favorite bistro.
Ingredients You’ll Need
The magic of this dish lies in its simplicity. Each ingredient for Creamy Pesto Chicken with Roasted Tomatoes and Spinach serves a delicious purpose, from the juicy tomatoes to the creamy sauce and fragrant basil. Here’s what you’ll need to bring it all together:
- Chicken breasts: Halved horizontally for quick, even cooking and maximum tenderness.
- Olive oil: Adds richness and helps everything caramelize beautifully.
- Salt and black pepper: Essential for seasoning every layer and bringing out the flavors.
- Cherry tomatoes: Roasted until they burst with sweetness and tang.
- Fresh spinach: Wilts right into the sauce, adding a burst of green and earthy flavor.
- Heavy cream: The secret to that luscious, creamy sauce—use half-and-half for a lighter touch if you prefer.
- Basil pesto: Packs the dish with herby, garlicky notes; homemade or store-bought both work wonders.
- Parmesan cheese: Melts into the sauce for a salty, nutty finish.
- Garlic: Infuses the base with irresistible aroma and depth.
- Red pepper flakes (optional): For a gentle kick that balances the rich creaminess.
How to Make Creamy Pesto Chicken with Roasted Tomatoes and Spinach
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle with half the olive oil, and toss them gently to coat. Roast for 15–20 minutes until the tomatoes are soft, juicy, and just starting to blister. This step brings out their natural sweetness and gives the finished dish bright flavor bursts in every bite.
Step 2: Season and Sear the Chicken
While the tomatoes roast, season your chicken breasts with salt and black pepper on both sides. In a large skillet over medium-high heat, add the remaining olive oil. Sear the chicken for about 4–5 minutes per side until golden brown and cooked through. This gives the chicken a delicious crust and keeps it juicy inside. Set the chicken aside on a plate.
Step 3: Build the Creamy Pesto Sauce
Lower the heat to medium and, in the same skillet, add the minced garlic. Sauté for about 30 seconds, just until fragrant—don’t let it brown. Pour in the heavy cream, add the pesto, and sprinkle in the red pepper flakes if you like a touch of heat. Stir in the Parmesan cheese and let everything simmer for 2–3 minutes, allowing the sauce to thicken and come together in a dreamy, aromatic blend.
Step 4: Wilt the Spinach and Add Tomatoes
Add the fresh spinach to your bubbling sauce and gently stir until the leaves wilt and become bright green. Next, tip in those gorgeous roasted tomatoes. This is where the Creamy Pesto Chicken with Roasted Tomatoes and Spinach really starts to look irresistible!
Step 5: Finish with Chicken and Simmer
Return the seared chicken breasts to the pan, nestling them into the sauce and vegetables. Spoon the creamy sauce over the top of each piece, then let everything simmer together for another 2 minutes. This final step allows the flavors to meld and the chicken to soak up all that rich, herby goodness.
How to Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach
Garnishes
For a finishing touch, sprinkle extra grated Parmesan cheese and a few fresh basil leaves over the top. A crack of black pepper or a drizzle of good olive oil adds a restaurant-worthy flair to your Creamy Pesto Chicken with Roasted Tomatoes and Spinach.
Side Dishes
This dish is wonderful alongside al dente pasta, fluffy rice, or a hunk of crusty bread to soak up the dreamy sauce. For a lighter option, pair it with zucchini noodles or a simple side salad tossed in lemon vinaigrette.
Creative Ways to Present
Try slicing the chicken and arranging it over a bed of spinach and tomatoes for a stunning platter presentation. Or, serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach family-style in a big skillet right at the table—everyone will love scooping up their own portion!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pesto Chicken with Roasted Tomatoes and Spinach keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making for a fantastic next-day lunch or dinner.
Freezing
While the sauce is best enjoyed fresh, you can freeze leftovers. Cool the dish completely, transfer to a freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat and warm gently, adding a splash of cream or milk if the sauce has thickened too much. You can also microwave individual servings, but be sure to cover to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious and stay wonderfully juicy. Adjust the cooking time as needed to ensure they’re cooked through.
Is there a dairy-free option for the creamy sauce?
Yes, you can swap the heavy cream for a full-fat coconut milk or your favorite dairy-free cream alternative. Just be aware it may slightly change the flavor profile of the Creamy Pesto Chicken with Roasted Tomatoes and Spinach.
What if I don’t have fresh spinach?
Frozen spinach works in a pinch—just thaw and squeeze out excess moisture before adding. You can also try baby kale or arugula for a different twist.
Can I make this dish ahead for a dinner party?
Definitely! Prepare everything up to the point of simmering the chicken in sauce, then cool and refrigerate. Warm gently on the stove before serving for a stress-free dinner party main course.
What’s the best way to make homemade pesto?
Simply blend fresh basil leaves, garlic, toasted pine nuts, Parmesan cheese, and olive oil until smooth. Homemade pesto adds a vibrant, garden-fresh flavor to Creamy Pesto Chicken with Roasted Tomatoes and Spinach, but store-bought works wonderfully too.
Final Thoughts
There’s something truly special about gathering around the table for Creamy Pesto Chicken with Roasted Tomatoes and Spinach. It’s fast enough for busy weeknights but memorable enough for company. Give it a try—you’ll find yourself reaching for this recipe again and again!
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Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious and creamy pesto chicken dish featuring juicy roasted cherry tomatoes and fresh spinach simmered in a rich Parmesan pesto cream sauce. Perfect for a comforting weeknight dinner that is both flavorful and gluten-free.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, halved horizontally
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Roasted Tomatoes & Vegetables
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
Sauce
- ¾ cup heavy cream
- ¼ cup basil pesto
- ¼ cup grated Parmesan cheese
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with half the olive oil, and roast for 15–20 minutes until soft and slightly blistered, enhancing their natural sweetness.
- Season & Sear Chicken: While the tomatoes roast, season the halved chicken breasts with salt and black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic & Prepare Sauce: Reduce heat to medium. In the same skillet, sauté the minced garlic for 30 seconds until fragrant. Add the heavy cream, basil pesto, and red pepper flakes if using. Stir in the grated Parmesan cheese and let the sauce simmer for 2–3 minutes until it thickens slightly.
- Add Spinach & Tomatoes: Stir the fresh spinach into the sauce and cook until wilted. Then gently fold in the roasted cherry tomatoes, combining all the flavors.
- Combine & Simmer: Return the cooked chicken breasts to the skillet, spoon the creamy pesto sauce over the top, and simmer together for another 2 minutes to meld the flavors and warm the chicken through.
- Serve: Serve the creamy pesto chicken hot alongside pasta, rice, or crusty bread for a satisfying meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- If cherry tomatoes are out of season, sun-dried tomatoes can be used instead for a more intense flavor.
- This dish pairs well with gluten-free pasta or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
