If you’re searching for a one-pan dinner that feels fancy but is secretly so simple, you’ll love Creamy Pesto Chicken with Roasted Tomatoes & Spinach. Each bite tastes like pure comfort: juicy chicken smothered in luscious basil pesto cream, bursting cherry tomatoes, and silky greens. This meal is the definition of weeknight magic, with rustic Italian-inspired flavors and heartwarming richness all in one skillet. If you want to impress the family or treat yourself to something special without slaving away, this is your new go-to recipe.
Ingredients You’ll Need
It’s amazing how a handful of well-chosen ingredients can come together to create a super flavorful dinner. Every item here plays its part: from juicy chicken breasts to the aromatic basil pesto, ripe tomatoes, and creamy sauce. Here’s what you’ll need for that beautiful blend of taste, texture, and color.
- 4 boneless skinless chicken breasts: The star of the dish, providing lean protein and a hearty base for all that delicious sauce.
- 2 tablespoons olive oil: Essential for searing the chicken and roasting the tomatoes, bringing a rich Mediterranean flavor.
- 1 teaspoon salt: Enhances all the flavors and keeps your chicken perfectly seasoned.
- ½ teaspoon black pepper: Adds a gentle heat and depth that balances perfectly with the creamy elements.
- 1 teaspoon Italian seasoning: A blend of herbs like oregano and basil amplifies the Italian flavors in every bite.
- 1 cup cherry tomatoes, halved: When roasted, their sweetness intensifies and they become beautifully juicy bursts.
- 2 cups fresh spinach: For color and nutrition, the spinach wilts into the creamy sauce seamlessly.
- 3 cloves garlic, minced: Sautéed garlic infuses the cream sauce with irresistible aroma and earthy flavor.
- 1 cup heavy cream: The secret to that dreamy, silky-smooth sauce.
- ½ cup chicken broth: Lightens the richness and adds subtle savory depth.
- ¼ cup prepared pesto: The signature herby flavor — use a good store-bought version or your favorite homemade!
- ½ cup grated Parmesan cheese: Salty, nutty, and melts beautifully for a luxuriously creamy finish.
- 2 tablespoons butter: Used to sauté the garlic and enrich the sauce.
- Fresh basil for garnish: Finishes everything off with a pop of fragrance and color.
How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F. Arrange the halved cherry tomatoes on a baking sheet, drizzle with a tablespoon of olive oil, and give them a little toss. Roast them for about 15 minutes, until they’re blistered and sweet, filling your kitchen with the best tomato aroma imaginable. Fresh-roasted tomatoes are the magic touch that elevates this Creamy Pesto Chicken with Roasted Tomatoes & Spinach into something extra special.
Step 2: Season and Cook the Chicken
While the tomatoes roast, season the chicken breasts on both sides with salt, black pepper, and Italian seasoning. Heat the remaining olive oil in a large skillet over medium-high. Sear the chicken for 4 to 5 minutes per side, creating a golden crust while locking in the juices. Once they’re cooked through, set them aside on a plate to rest — don’t worry, they’ll go back into the sauce soon!
Step 3: Sauté Garlic and Build the Sauce
Reduce the heat to medium and add the butter to the skillet. Once it’s melted, sauté the minced garlic for about a minute, letting it get fragrant but not browned. Pour in the heavy cream, chicken broth, pesto, and Parmesan cheese. Stir everything together and let it gently simmer for 3 to 4 minutes, allowing the flavors to meld and the sauce to thicken just slightly.
Step 4: Bring in Spinach and Roasted Tomatoes
Add those beautifully roasted tomatoes and all the fresh spinach right into the skillet. Stir well so the spinach wilts into the hot, creamy sauce and the tomatoes add their juicy sweetness. This step brings a burst of color and fresh flavor, complementing the richness of the sauce and the chicken.
Step 5: Finish with Chicken and Simmer
Return the seared chicken breasts to the skillet, nestling them into the creamy, flavorful sauce. Spoon a bit of sauce and veggies over each piece, then let everything cook together for another 2 to 3 minutes, allowing the flavors to come together. Garnish with lots of fresh basil just before serving. That’s it — your Creamy Pesto Chicken with Roasted Tomatoes & Spinach is ready to steal the show!
How to Serve Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Garnishes
Creamy Pesto Chicken with Roasted Tomatoes & Spinach looks divine topped with a scattering of fresh basil ribbons. Add a little extra grated Parmesan, a crack of black pepper, or a drizzle of good olive oil for an instantly elevated presentation. If you want to impress, go for a few whole roasted cherry tomatoes or a sprinkle of toasted pine nuts for a little crunch.
Side Dishes
This dish pairs beautifully with just about anything that soaks up the sauce! Try it served over al dente pasta, fluffy rice, or even creamy mashed potatoes. If you’re feeling rustic, a chunk of crusty bread on the side is perfect for mopping every last drop. You can also keep it low-carb by serving with cauliflower rice or a simple green salad.
Creative Ways to Present
You can turn your Creamy Pesto Chicken with Roasted Tomatoes & Spinach into a show-stopping dinner for guests by plating the chicken breasts individually, napping each one with plenty of sauce and roasted veggies. For a cozy family meal, bring the skillet right to the table and serve family-style, letting everyone help themselves. This dish also makes a marvelous filling for a warm sandwich or a wrap the next day!
Make Ahead and Storage
Storing Leftovers
Have leftovers of Creamy Pesto Chicken with Roasted Tomatoes & Spinach? Let everything cool to room temperature, then pack into airtight containers. The sauce thickens slightly as it chills, but it still keeps the chicken moist and flavorful. Stored properly, your leftovers will keep in the refrigerator for up to 3 days.
Freezing
While cream-based sauces sometimes change texture when frozen, you can absolutely freeze portions of this dish if needed. Place cooled chicken and sauce in freezer-safe containers or bags, squeezing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
To reheat, gently warm the chicken and sauce in a covered skillet over low heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce is too thick. You can also microwave individual servings in a microwave-safe dish, pausing to stir once or twice to heat evenly. Serve hot, garnished with a little extra basil if you like.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely, boneless skinless chicken thighs work beautifully and will be extra juicy. Just adjust the cooking time as thighs may need a bit longer to cook through fully.
What kind of pesto is best for Creamy Pesto Chicken with Roasted Tomatoes & Spinach?
Both homemade and good-quality store-bought basil pesto are fantastic. If you like a little extra punch, you can experiment with sun-dried tomato or arugula pesto, but the classic basil variety keeps the flavor profile fresh and familiar.
Can I make this dish dairy-free?
Yes! Swap the heavy cream for coconut cream or an unsweetened non-dairy creamer, and use a vegan pesto and Parmesan-style cheese substitute. The result will be a little different but just as comforting and delicious.
How can I add more vegetables?
Pile on additional veggies like sautéed zucchini, mushrooms, or diced bell peppers. Just add them along with the spinach, and they’ll soak up all that glorious creamy pesto sauce.
Is Creamy Pesto Chicken with Roasted Tomatoes & Spinach gluten-free?
Yes, as written this dish is naturally gluten-free! Just double-check your store-bought pesto and chicken broth to be sure they don’t contain any sneaky gluten ingredients.
Final Thoughts
I can’t recommend Creamy Pesto Chicken with Roasted Tomatoes & Spinach enough for anyone who craves the comfort of a home-cooked meal without the fuss. It’s a dish that truly delivers rich flavor, vibrant color, and so much satisfaction. Give it a try this week — your dinner table is about to get a whole lot more delicious!
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Creamy Pesto Chicken with Roasted Tomatoes & Spinach Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this creamy pesto chicken dish with the perfect combination of flavors from roasted tomatoes, tender spinach, and a rich, savory sauce. This Italian-inspired recipe is sure to become a favorite for a cozy dinner at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Sauce:
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup prepared pesto
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
For Garnish:
- Fresh basil
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Roast the cherry tomatoes on a baking sheet with olive oil for 15 minutes.
- Cook the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Sear them in a skillet until cooked through. Set aside.
- Make the Sauce: In the same skillet, sauté garlic in butter. Add cream, broth, pesto, and Parmesan. Simmer until thickened.
- Combine: Add roasted tomatoes and spinach to the sauce. Return chicken to the skillet.
- Finish: Cook briefly to meld flavors. Garnish with basil before serving.
Notes
- Serve over pasta, rice, or bread.
- Substitute sun-dried tomatoes for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 155 mg
