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)
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.
Notes
- Use store-bought or homemade pesto.
- Chicken thighs can be used instead of breasts.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 470mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
