Creamy Pesto Chicken with Roasted Tomatoes & Spinach

5 from 9 votes
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This simple Creamy Pesto Chicken with Roasted Tomatoes & Spinach is the perfect dinner when you need something ready in 20 minutes. It’s loaded with flavour from the pesto and can be made with just a few simple ingredients. Pan seared-chicken breasts, smothered in a creamy pesto sauce with roasted tomatoes and spinach pairs perfectly with some rice or any pasta you like! It’s saucy, so serve this up with some carbs.

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Looking for more one-skillet chicken dinners?

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5 steps to make Creamy Pesto Chicken

  1. Pan fry your chicken breasts on each side.
  2. Cook down your garlic, shallot, and tomatoes.
  3. Add your spinach, pesto, cream and chicken stock.
  4. Return chicken back to the pan to finish cooking.
  5. Enjoy with rice or pasta of choice.

Ingredients

Here is a quick overview of the ingredients you’ll need to make my Creamy Pesto Chicken with Roasted Tomatoes & Spinach. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • olive oil 
  • chicken breasts
  • 3 garlic cloves
  • 1 shallot
  • cherry tomatoes
  • spinach
  • pesto
  • heavy cream
  • chicken stock 
  • salt
  • pepper
  • garlic powder
  • onion powder
  • red pepper flakes

Substitutions & FAQ’s

What other veggies can I add?
Anything goes! A few others I have tried that taste great are: bell peppers, zucchini, and cauliflower.

What should I serve on the side?
I love making rice or pasta since there’s a lot of sauce going on. But if you are looking to eat this with something lower carb, you can opt for a big leafy green salad or green beans.

How do I know if my chicken is cooked?
Once your chicken reaches an internal temperate of 165 degrees F, and the juices run clear, it’s safe to eat.

Storing & reheating

Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 34-50 seconds or add to a shallow pan and let simmer on your stove for 2-3 minutes. To thin the sauce, add a few tablespoons of chicken stock or water.

Can I freeze this recipe? I don’t recommend freezing this recipe as the cream doesn’t freeze great.

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Did you like this recipe?

If you enjoyed my Creamy Pesto Chicken with Roasted Tomatoes & Spinach recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

A skillet filled with a creamy dish featuring chicken breasts, cherry tomatoes, and spinach, topped with dollops of green pesto sauce. The ingredients are cooked in a rich, golden sauce.
5 from 9 votes

Creamy Pesto Chicken with Roasted Tomatoes & Spinach

This Creamy Pesto Chicken with Roasted Tomatoes & Spinach is the perfect weeknight dinner that comes together in about 20 minutes. It's made with juicy chicken breasts and smothered in the most delicious creamy pesto sauce. Serve this over rice or your favourite pasta!
Prep: 10 minutes
Cook: 10 minutes
Servings: 4 people

Equipment

  • 1 Large frying pan

Ingredients 

  • 2 tbsp olive oil, extra virgin
  • 5 or 6 thinly sliced chicken breasts, butterflied, sliced in half, or into tenders
  • 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 chicken stock, lightly salted
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 1/2 tsp red pepper flakes, optional

Instructions 

  • Begin by preparing the chicken into thinly sliced pieces.
    Set aside until ready to use.
  • Prepare your garlic, shallot, tomatoes and spinach.
    Set aside until ready to use.
  • Season chicken on both sides with salt, pepper, garlic powder and onion powder.
  • To a large frying pan, add 1 tbsp of olive oil and set to medium/high heat.
  • Fry the chicken breasts on each side for 1-2 minutes, just until they begin to brown.
  • Remove from the pan and set aside for a few minutes.
    Tip: don't worry about fully cooking the chicken during this step.
  • Add your second tbsp of olive oil to the same pan, garlic, shallot, tomatoes and red pepper flakes.
    Cook on medium/high heat, until the tomatoes begin to brown and release some of their juices. About 5 minutes.
  • Add the spinach, pesto, heavy cream and chicken stock and stir to combine.
    Tip: taste here to see if the sauce needs any additional seasioning.
  • Let sauce simmer for 2 minutes before adding the chicken back to finish cooking.
  • Return chicken back to the pan and continue to simmer.
  • Spoon some of the sauce onto the chicken as it simmers, basting the chicken to allow it to finish cooking evenly.
  • Once the chicken is fully cooked (which should only take 2-3 minutes) and your sauce has slightly thickened, remove from heat.
  • Add your chicken, along with a generous spoon of sauce onto rice or pasta of choice.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Like this recipe? Leave a comment below!

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating




15 Comments

  1. 5 stars
    My husband whipped this up for me this weekend and itโ€™s so good! We served it over cous cous and it made delicious leftovers.

  2. 5 stars
    I thought it would be hard to top Marry Me Chicken but this did it. You’re batting 1000% in my book right now! So yummy! Served on pasta and I literally wanted to bathe in the sauce. Amazing!

  3. 5 stars
    Delicious! All the flavors come together so perfectly. My family and I will definitely be enjoying this again!

  4. 5 stars
    SO FRIGGIN GOOD! Iโ€™m far from an expert in the kitchen but this meal makes me believe I should have my own cooking show! Love your recipes, this is my favorite! So goo, even my 5 year old loves it!