Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Mar 20, 2024, Updated May 15, 2024
This post contains affiliate links. Please see our disclosure policy.
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.

Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more one-skillet chicken dinners?
Try one of my personal favs from my Chicken Dinner Recipes:
- Mushroom Chicken with Parmesan and White Wine
- Sheet Pan Rosemary Chicken and Potatoes
- One-Pan French Onion Chicken Thighs
- Lemon Garlic Tahini Chicken & Rice
- One-Skillet Chicken Thighs with Roasted Tomatoes and Ricotta
- Chicken Thighs with Jalapeno Popper Creamed Corn
5 steps to make Creamy Pesto Chicken
- Pan fry your chicken breasts on each side.
- Cook down your garlic, shallot, and tomatoes.
- Add your spinach, pesto, cream and chicken stock.
- Return chicken back to the pan to finish cooking.
- 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.
Watch the recipe video
Watch the recipe video on Instagram
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!
Creamy Pesto Chicken with Roasted Tomatoes & Spinach
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.
My husband whipped this up for me this weekend and itโs so good! We served it over cous cous and it made delicious leftovers.
We made this last night and everyone loved it. So easy and flavorful!
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!
So easy and so delicious. Seriously. Make this you wonโt regret it! Thanks Sam!!
Hi Kate! Thank you for leaving a review! So easy right!? So happy you enjoyed it! xo
Delicious! All the flavors come together so perfectly. My family and I will definitely be enjoying this again!
Hi Jasmine, thank you so much for taking the time to leave a wonderful review!
So easy, delicious and healthy! I love your recipes and your lovely enthusiasm!
Hi Cathy! Thank you so much for leaving a review. So happy you are here! xo
SO FRIGGIN GOOD! Iโm 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!
Delicious sauce and flavors, easy to make, I ate it with couscous
Could I use frozen spinach?
You sure can!
Phenomenal!
Very tasty. Creamy and delicious