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
Scale
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
