If you’re on the hunt for a restaurant-worthy meal that comes together simply but delivers maximum flavor, you absolutely have to try Creamy Pesto Chicken with Roasted Tomatoes and Spinach. Imagine succulent chicken nestled in a dreamy, basil-flecked sauce, surrounded by sweet roasted tomatoes and ribbons of tender spinach—this dish is vibrant, comforting, and the kind of dinner that’ll make you want to lick your plate clean. It’s the perfect fusion of bright, herby freshness and rich, creamy goodness, all in a skillet on your own stovetop.

Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Creamy Pesto Chicken with Roasted Tomatoes and Spinach is purposeful, lending either flavor, color, or irresistible texture. The beauty of this dish is its simplicity; these staples come together in such a joyful way that you’ll want to keep them on hand at all times.

Chicken breasts: The lean cut soaks up every bit of the sauce and stays juicy with a good sear.
Olive oil: Used for both roasting and searing, it brings flavor and helps everything cook up beautifully golden.
Salt and black pepper: Essential for seasoning and bringing out the natural flavors in your ingredients.
Garlic powder: Adds a gentle layer of garlicky warmth that complement the fresh garlic in the sauce.
Cherry tomatoes: Roasted until burstingly sweet, their tang balances the richness of the pesto cream.
Minced garlic: For that heady, aromatic base note that screams “delicious Italian comfort!”
Baby spinach: Wilts perfectly into the sauce, adding nutrition and beautiful green color.
Basil pesto: The heart of this dish; either homemade or store-bought, it infuses everything with herbaceous flavor.
Heavy cream: Lush and rich, it turns the pesto into the most velvety sauce you can imagine.
Grated Parmesan cheese: Adds nutty, salty depth that brings the creamy pesto together.
Fresh basil or parsley (optional): For a burst of freshness and a pop of color just before serving.

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). Toss the halved cherry tomatoes with a tablespoon of olive oil, a pinch of salt, and black pepper, then spread them on a baking sheet. Roasting them for 15–20 minutes will coax out their natural sweetness and give you that irresistible, slightly blistered edge—these little flavor bombs absolutely make the sauce pop.

Step 2: Season and Sear the Chicken

While your tomatoes roast, generously season the chicken breasts on both sides with salt, pepper, and garlic powder. Heat the remaining olive oil in a large skillet over medium heat, then sear the chicken for 4–5 minutes per side until it’s gorgeously golden and cooked through (shoot for an internal temperature of 165°F/74°C). Transfer the chicken to a plate and tent with foil to keep warm while you work on the creamy pesto sauce.

Step 3: Build the Creamy Pesto Sauce

Don’t wipe out the skillet—you want all those caramelized bits to flavor the sauce! Add your minced garlic and sauté just until fragrant, about 30 seconds. Lower the heat and stir in the basil pesto along with the heavy cream, letting it all mellow and mingle. The sauce will come together beautifully as you stir in the Parmesan cheese and allow it to thicken for a few minutes; this is where Creamy Pesto Chicken with Roasted Tomatoes and Spinach truly comes to life!

Step 4: Add the Greens and Tomatoes

Time for your spinach and those luscious roasted tomatoes! Add both directly to the skillet. Stir gently so the spinach wilts into the warm sauce and the tomatoes burst with each bite—this adds not only color but the perfect fresh balance to the creamy, herby base.

Step 5: Finish and Serve

Nestle the seared chicken breasts back into the skillet, spooning the decadent sauce generously over each piece. Simmer everything for another two minutes so the flavors meld and the chicken is warmed through. Give your Creamy Pesto Chicken with Roasted Tomatoes and Spinach a scatter of fresh basil or parsley if you’d like, and serve it piping hot for best results.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach

Garnishes

Nothing elevates a skillet dinner quite like a handful of fresh herbs. Try a sprinkle of chopped basil for heady aroma and extra greens, or go for flat-leaf parsley for a clean, bright finish. A last dusting of grated Parmesan over the top is the ultimate invitation to dig in!

Side Dishes

This Creamy Pesto Chicken with Roasted Tomatoes and Spinach loves company. Serve it over a bed of pasta (think linguine or penne), creamy mashed potatoes, fluffy rice, or alongside a slab of crusty bread to mop up every drop of sauce. Simple sautéed vegetables, like zucchini or green beans, pair beautifully too for a wholesome meal.

Creative Ways to Present

Try slicing the chicken and layering it atop a platter of pasta, letting the sauce drizzle down the sides for a dramatic effect. For parties or potlucks, serve the chicken cut into chunks in a large bowl with the sauce and tomatoes, letting guests spoon up their preferred portions. Even stuffing some of the sauce into warm sandwich rolls makes for a memorable picnic or lunch-box treat.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken with Roasted Tomatoes and Spinach will keep happily in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit, which means tomorrow’s lunch is almost better than dinner!

Freezing

If you want to freeze this dish, cool it completely first. Place the chicken and sauce in a freezer-safe container and freeze for up to two months. Keep in mind that the sauce may separate slightly when thawed, but a quick whisk on the stove will bring it right back together.

Reheating

Reheat gently on the stovetop over low heat, stirring the sauce as it warms. If the sauce thickens too much, add a splash of cream or milk to loosen it. The chicken can also be reheated in the microwave, but use the defrost or low-power setting to avoid drying it out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work perfectly in Creamy Pesto Chicken with Roasted Tomatoes and Spinach. They’re extra juicy and flavorful—just adjust searing time as needed for their smaller size.

What kind of pesto is best?

Use your favorite store-bought or homemade basil pesto. If you want to play around, try sun-dried tomato pesto or even arugula pesto for a twist on the classic flavor.

How can I make this dish spicy?

Add a pinch of crushed red pepper flakes to the sauce when you add the garlic. This gives your Creamy Pesto Chicken with Roasted Tomatoes and Spinach a subtle but satisfying kick without overpowering the other flavors.

Is this recipe gluten-free?

Yes, the dish itself is naturally gluten-free. Serve Creamy Pesto Chicken with Roasted Tomatoes and Spinach over gluten-free pasta or rice if you need to keep the meal entirely free from gluten.

Can I make the sauce ahead?

You sure can! The creamy pesto sauce can be made a day in advance and stored in the fridge. Gently reheat and add the spinach and tomatoes right before serving for the freshest taste.

Final Thoughts

Give yourself the gift of homemade comfort with Creamy Pesto Chicken with Roasted Tomatoes and Spinach. It’s the sort of dinner that feels fancy but fits even the busiest of weeknights—and once you’ve tasted that silky herby sauce, you’ll want to make it again and again. Bring your favorite people together, gather round, and enjoy every last bite!

Creamy Pesto Chicken with Roasted Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Pesto Chicken with Roasted Tomatoes and Spinach recipe is a delightful one-pan meal that combines tender chicken breasts with a luscious pesto cream sauce, sweet roasted tomatoes, and fresh spinach. It’s a perfect dish for a cozy dinner at home.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil (divided)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder

For the Roasted Tomatoes and Spinach:

1 cup cherry tomatoes (halved)
2 cloves garlic (minced)
2 cups baby spinach

For the Pesto Cream Sauce:

1/2 cup basil pesto
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15–20 minutes.
Cook the Chicken: Season chicken breasts and sear in a skillet until golden and cooked through. Set aside.
Make the Sauce: Sauté garlic, add pesto and cream, simmer, then stir in Parmesan until thickened.
Finish the Dish: Add spinach and roasted tomatoes to the skillet, return chicken, spoon sauce over the top, and simmer.
Serve: Garnish with fresh basil or parsley and serve hot over pasta, rice, or with crusty bread.