Creamy Pesto Chicken with Roasted Tomatoes & Spinach tastes rich, herby, and garlicky with a silky sauce that clings to every bite. It suits busy cooks who want a restaurant-level skillet dinner in about 35 minutes. I first made it after soccer practice and my family practically licked the pan clean.
Why You Should Try This Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Creamy Pesto Chicken with Roasted Tomatoes & Spinach brings juicy seared chicken, sweet blistered tomatoes, and a basil-packed cream sauce together in one skillet. The spinach wilts right into the sauce, so you get color and greens without extra steps. It tastes weeknight-easy yet still date-night-worthy.
The sauce tasted bright and luxurious, the chicken stayed tender, and those roasted tomatoes stole the show. ★★★★★
Ingredients You’ll Need
- Chicken: 1.5 to 2 pounds boneless skinless chicken breasts or cutlets (thin cutlets cook fast; if using thick breasts, slice into 2 thinner pieces)
- Cherry or grape tomatoes: 1 pint
- Baby spinach: 4 to 5 ounces
- Pesto: 1/3 cup store-bought or homemade (Kirkland, DeLallo, or refrigerated deli pesto all work; refrigerated usually tastes fresher)
- Heavy cream: 3/4 cup (half-and-half works with a longer simmer; coconut cream works for dairy-light flavor, though it changes taste)
- Chicken broth: 1/2 cup low sodium
- Parmesan: 1/3 cup finely grated, plus extra for serving
- Garlic: 3 cloves, minced
- Lemon: 1, for juice and a little zest
- Olive oil: 2 tablespoons
- Red pepper flakes: a pinch, to taste
- Kosher salt and black pepper
- Optional finishers: fresh basil, toasted pine nuts
Pantry shortcuts and swaps:
- Use jarred pesto to save time. Stir in a squeeze of lemon to brighten older jars.
- Replace spinach with chopped kale and simmer a few extra minutes.
- Sub roasted red peppers for tomatoes if your store runs out.
Equipment:
- Large ovenproof skillet or sauté pan, 12-inch
- Rimmed sheet pan
- Tongs and a spatula
- Chef’s knife and cutting board
- Microplane or fine grater
- Measuring cups and spoons
- Instant-read thermometer
How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Roast the tomatoes
- Heat oven to 425°F. Toss tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper on a sheet pan. Roast until skins blister and juices sizzle, 12 to 15 minutes. Set aside.
Season and sear the chicken
- Pat chicken dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.
- Heat 1 tablespoon olive oil in the skillet over medium-high. Sear chicken until golden and almost cooked through, about 3 to 4 minutes per side for cutlets. Move chicken to a plate.
Build the creamy pesto sauce
- Lower heat to medium. Add garlic and sauté until fragrant, about 30 seconds.
- Stir in broth and scrape up browned bits. Pour in cream and pesto, then bring to a gentle simmer. Cook until the sauce thickens slightly, 3 to 5 minutes, stirring often.
- Whisk in Parmesan until smooth. Squeeze in 1 to 2 teaspoons lemon juice and taste for salt and pepper.
Finish with spinach and tomatoes
- Slide chicken back into the skillet and simmer until the centers reach 165°F, 2 to 4 minutes.
- Fold in spinach and let it wilt. Spoon roasted tomatoes over the top and stir once or twice so the juices swirl into the sauce. Add more lemon if you crave extra brightness, then shower with Parmesan and basil. Top with toasted pine nuts if you want crunch.
Tips & Tricks
- Pound thick chicken to even thickness for quick, juicy results.
- Let the pan preheat well so the chicken sears and browns instead of steams.
- Keep the sauce at a gentle simmer. Boiling can split cream.
- Thin a too-thick sauce with a splash of broth or cream. Thicken a loose sauce with a minute of extra simmering and a bit more Parmesan.
- Salt the tomatoes lightly before roasting to draw out sweetness.
- Use refrigerated pesto when possible; it tastes fresher than shelf-stable jars.
- Add spinach off the heat if you want a brighter green color.
- Save those tomato pan juices and pour them into the skillet for extra flavor.
What to Serve with Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Twirl it over al dente pasta, or spoon it onto creamy polenta, or mashed cauliflower for a low-carb plate. Garlic bread or warm focaccia makes excellent sauce mops. A crisp green salad with lemon vinaigrette balances the richness. Pour Sauvignon Blanc or Pinot Grigio, or go non-alcoholic with sparkling water and a lemon wedge.
Make-Ahead and Storage
Cook the tomatoes and sear the chicken up to 2 days ahead, then finish the sauce right before dinner. Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze in a freezer-safe container for up to 2 months, but add fresh spinach after reheating for best texture. Reheat gently in a skillet over low heat with a splash of broth or cream until hot and silky; microwave on 50 percent power in short bursts, stirring between rounds.
Nutrition Information
Approximate per serving, based on 4 servings: 570 calories, 38 g fat, 8 g carbs, 45 g protein, sodium varies by pesto and broth.
Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- On a rimmed sheet pan, toss the cherry or grape tomatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Roast until the skins blister and the juices sizzle, 12 to 15 minutes. Set aside.
- Pat the chicken dry with paper towels. Season both sides with about 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. When hot, add the chicken and sear until golden brown and almost cooked through, about 3 to 4 minutes per side for thin cutlets. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, stirring constantly so it does not burn.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and pesto, then bring to a gentle simmer. Cook, stirring often, until the sauce thickens slightly, 3 to 5 minutes.
- Whisk in the grated Parmesan until the sauce is smooth. Squeeze in 1 to 2 teaspoons lemon juice, taste, and adjust seasoning with more salt and pepper if needed.
- Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Simmer gently until the chicken is cooked through and the centers reach 165°F, about 2 to 4 minutes.
- Fold in the baby spinach and let it wilt into the hot sauce.
- Spoon the roasted tomatoes and their juices over the chicken and gently stir so the tomato juices swirl into the sauce. Add a little more lemon juice if you like extra brightness.
- Serve hot, topped with extra Parmesan, fresh basil, and toasted pine nuts if desired.
Notes
Approximate per serving, based on 4 servings: 570 calories, 38 g fat, 8 g carbs, 45 g protein; sodium varies by pesto and broth.