5-Star Creamy Pesto Chicken with Spinach

If you are tired of the same boring chicken routine when life gets hectic, then let me introduce you to Creamy Pesto Chicken with Spinach and Roasted Tomatoes. Trust me, this is the recipe that saved my weeknights! I’m Anna, and I’m obsessed with sharing simple, incredibly flavorful chicken dishes that make everyday cooking feel less like a chore and more like a joyful win.

I’ve spent years perfecting recipes that look like they took hours but actually come together in about 20 minutes flat, and this skillet wonder is the perfect example. We are talking restaurant-quality comfort food made right there in one pan. The bright pop of the roasted tomatoes cuts through the richness of the pesto cream sauce just perfectly. You won’t believe how easy it is to get these huge flavors with minimal cleanup. Keep reading—you’re going to want to make this tonight!

Gathering What You Need for Creamy Pesto Chicken with Spinach and Roasted Tomatoes

The best part about making this Creamy Pesto Chicken with Spinach and Roasted Tomatoes is how fast it comes together. We’re looking at about 10 minutes of prep time and only 15 minutes on the heat, giving us a total cook time of 25 minutes for five generous servings. That means dinner is on the table before the kids finish their homework, usually!

Get everything measured out and sitting by the stove before you turn on the burner—we move fast once we start searing! Here’s exactly what you need to pull this magic together.

Essential Ingredients for This One-Skillet Meal

• Five boneless, skinless chicken breasts, sliced thinly so they cook quickly (aim for about 6 ounces each).
• Salt and pepper for seasoning (about 1 teaspoon of salt and 1/2 teaspoon of pepper).
• Aromatic powders: 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.
• Olive oil: 2 tablespoons total, divided for searing and sautéing.
• Aromatics: 3 cloves of garlic, minced fine, and one shallot, chopped finely.
• Cherry tomatoes: 2 cups, halved. These are going to get wonderfully sweet when they roast!
• Baby spinach: 3 cups, roughly chopped. Don’t pack it in there; it shrinks down to nothing!
• Pesto: 1/4 cup. I prefer the bright green basil pesto, but use whatever good quality jarred pesto you love.
• The richness: 1/2 cup of heavy cream. This is what makes it truly luxurious.
• Liquid base: 1/3 cup of chicken stock.
• For a little kick (optional): 1/2 teaspoon of red pepper flakes.

Remember, because we are dealing with chicken, you must have a meat thermometer handy! We are cooking this until the chicken hits that safe 165°F internal temperature, no guessing allowed.

Equipment List for Streamlined Cooking

Since this is a one-skillet meal, we keep the tools simple, which means cleanup is a breeze. You won’t need much more than this setup:

• One large, heavy-bottomed skillet (10 or 12 inches works best) for searing and simmering.
• A small bowl for mixing your dry seasonings.
• Measuring cups and spoons—precision matters here, especially with the cream and stock.
• Tongs for flipping the chicken safely.
• Your reliable instant-read meat thermometer.
• A cutting board and a sharp knife for prepping the tomatoes, shallot, and garlic.

Achieving Flavor Perfection: The Creamy Pesto Chicken with Spinach and Roasted Tomatoes Process

This is where the magic happens, and honestly, it moves so fast you might think you’re watching a cooking show! Follow these steps for the absolute best Creamy Pesto Chicken with Spinach and Roasted Tomatoes. Remember, we’re keeping things moving to lock in that flavor!

Step 1: Preparing and Searing the Chicken

First things first: we need to get the chicken ready to hit the hot pan. Take those five thinly sliced breasts and pat them completely dry with paper towels. Seriously, don’t skip this—dry chicken sears; wet chicken steams! Once they’re dry, toss them in a bowl with the salt, pepper, garlic powder, and onion powder. Make sure every piece is evenly coated. Don’t be shy with the seasoning!

Next, set your large skillet over medium-high heat and add 1 tablespoon of olive oil. Wait until that oil is shimmering. Now, carefully lay the chicken pieces in the hot pan. You want a good sizzle right away. Sear them for just 1 to 2 minutes per side. We are looking for a beautiful light golden crust, but they won’t be cooked through—that’s okay! We are just building foundation flavor. Once they look golden, immediately take them out and set them on a clean plate nearby.

Step 2: Building the Flavor Base with Tomatoes and Aromatics

Turn the heat down just a touch if the pan looks like it’s smoking, but keep it over medium-high. Toss in the remaining 1 tablespoon of olive oil. Now, add your minced garlic, the finely chopped shallot, and if you’re feeling spicy, those red pepper flakes. Stir these around constantly for about 30 seconds until you can really smell that garlic waking up. Don’t let it burn, or the whole dish will taste bitter!

Toss in the 2 cups of halved cherry tomatoes. This is my favorite part! Let these cook, stirring occasionally, for about 4 to 5 minutes. You want them to soften up nicely and start to blister a little bit. Those little bursts of sweet, tangy tomato juice mix right into the oil and seasonings—that’s pure gold right there.

Step 3: Wilting the Spinach and Creating the Creamy Pesto Sauce

Once the tomatoes look happy, it’s time for the green stuff. Throw in your 3 cups of roughly chopped baby spinach. It looks like a mountain, I know, but trust me. Stir it constantly for just about a minute until it wilts down completely. It will vanish right into the bottom of the pan.

Now, pour in the pesto, the heavy cream, and the chicken stock. Stir everything together well. Scrape up any tasty brown bits stuck to the bottom of the pan—that’s called fond, and it adds tons of flavor to our sauce. Let this mixture bubble gently, just a simmer, not a rolling boil. We want it to start thickening up slightly before the chicken goes back in.

Step 4: Finishing the Creamy Pesto Chicken with Spinach and Roasted Tomatoes

Time to reunite the family! Gently nestle those seared chicken breasts back into the sauce. Use a spoon to scoop some of that gorgeous pesto cream right over the top of each piece. This helps them cook evenly and soak up all that flavor.

Reduce the heat to medium-low and let everything simmer together for about 3 to 4 minutes. This is critical: grab your thermometer and check the thickest part of the largest chicken breast. It absolutely must read 165°F (74°C) for safety. As it simmers, the sauce will continue to reduce and thicken up perfectly around the chicken. When it’s done, the sauce should cling nicely to the chicken. Serve this immediately over whatever you choose, making sure everyone gets a generous spooning of that rich sauce!

Tips for Perfect Creamy Pesto Chicken with Spinach and Roasted Tomatoes

Even though this Creamy Pesto Chicken with Spinach and Roasted Tomatoes is super quick, a few little tricks can take it from great to absolutely unforgettable. These are the things I learned after a few early attempts where things maybe weren’t quite perfect!

Ensuring Chicken Safety and Texture

The number one rule for any chicken dish is safety, but we don’t want dry chicken either! You absolutely must use a meat thermometer. Forget the old “cut it open and check if it’s white” trick. Stick that thermometer into the thickest part of the breast, and pull it off the heat the *second* it hits 165°F. Seriously, 164°F is fine because it keeps cooking slightly when you rest it, but 166°F starts to get tough.

Also, when you are searing the chicken in Step 1, please don’t crowd your pan! If you have a smaller skillet, cook the chicken in two batches. Overcrowding drops the pan temperature instantly, and instead of that nice golden crust we want, you end up steaming the chicken. You want that lovely initial sear to lock in the juices!

Selecting and Storing Your Pesto

Since pesto is such a powerhouse flavor in this dish, the quality really matters. If you are using jarred pesto, look for one that lists olive oil as the first ingredient, not soybean or canola oil, if possible. The brighter green the jar looks, the fresher the flavor usually is.

If you happen to buy a big jar of pesto but only need 1/4 cup, don’t let the rest go bad! Put the leftover pesto into an ice cube tray, top it with a tiny drizzle of olive oil to keep it fresh, and freeze it solid. When you need pesto for pasta or a sandwich next week, just pop out a cube or two. It thaws in minutes and saves you money!

Common Questions About Your Creamy Pesto Chicken with Spinach and Roasted Tomatoes

I know when you’re cooking fast, you need quick answers! This Creamy Pesto Chicken with Spinach and Roasted Tomatoes is super flexible, but here are a few things folks always ask me when they try this recipe for the first time. It’s designed to be a foolproof weeknight hero, but sometimes you just need that one little confirmation!

What to Serve with This Quick Chicken Dinner

This dish is rich and saucy, so you need something to soak up every last bit of that creamy goodness. For a truly satisfying meal, I always recommend serving this quick chicken dinner over something simple. My favorite is fluffy white rice—it acts like a sponge for the sauce!

If you prefer pasta, angel hair or linguine works beautifully. If you are keeping things low-carb like the recipe suggests, try serving it over zucchini noodles (zoodles) or a big bed of cauliflower rice. And never underestimate the power of a crusty, warm loaf of French bread! It’s perfect for wiping the plate clean.

Can I Use Different Greens Instead of Spinach?

Yes, absolutely! Spinach wilts down so fast, which is why I love it, but you can definitely swap it out. If you use heartier greens like kale or Swiss chard, you’ll need to chop them a bit finer and give them an extra minute or two in the skillet right after the tomatoes soften. You want them tender before you add the liquids for the pesto sauce.

If you use something super hearty like collard greens, you might need to add a splash more chicken stock when you simmer the chicken, just to make sure there’s enough moisture during the longer cooking time. A handful of arugula tossed in at the very end, right before serving, also adds a peppery bite that is fantastic!

Storing and Reheating This Flavorful Skillet Meal

Oh, leftovers! Sometimes this Creamy Pesto Chicken with Spinach and Roasted Tomatoes tastes even better the next day once the flavors have really had a chance to mingle. But because we have heavy cream in the sauce, we have to be a little careful when storing and reheating so it doesn’t separate or get greasy. Don’t worry, I have the foolproof method so your second serving is just as delicious as the first time!

Proper Storage Guidelines

The key here is speed. You want to cool down the leftovers quickly after dinner. Don’t leave the skillet sitting on the counter for hours. Once the dish is completely cooled (about an hour on the counter is fine), transfer it into an airtight container.

Here’s a quick look at how long this delicious skillet meal lasts:

Storage Method	Time Limit	Best Practice
Refrigerator	3 to 4 days	Airtight container; keep sauce and chicken together.
Freezer	Up to 1 month	Freeze sauce and chicken separately for best texture upon thawing.

If you plan on freezing it, I suggest separating the chicken and the sauce into two smaller containers. The sauce tends to freeze and thaw a little differently than the chicken protein, and this keeps things cleaner!

Reheating Instructions for Best Results

This is where many people mess up creamy sauces! If you blast this Creamy Pesto Chicken with Spinach and Roasted Tomatoes in the microwave on high heat, the cream can break, making the sauce look oily or grainy. We want gentle heat.

For the best results, use a small saucepan over low to medium-low heat. Add the leftovers—chicken and sauce—and stir constantly. If the sauce seems too thick when reheating, add just a tiny splash of chicken stock or milk (a teaspoon at a time!) until it comes back to a lovely, pourable consistency. It should take about 5 to 7 minutes to get perfectly hot without scorching the pesto at the bottom of the pan.

If you must use the microwave, cover the dish loosely with a paper towel and heat in short 30-second bursts, stirring well between each burst. This gentle approach prevents that scorching and keeps your sauce beautifully emulsified!

Estimated Nutritional Information for Creamy Pesto Chicken with Spinach and Roasted Tomatoes

I always tell people that one of the best parts about cooking for yourself is knowing exactly what you’re eating. Since this Creamy Pesto Chicken with Spinach and Roasted Tomatoes uses simple, whole ingredients, it’s a winner for weeknights! You get a huge serving of protein and flavor without loading up on unnecessary stuff. Like Grandma’s recipes, this one is designed to be satisfying!

Now, these numbers are based on the exact ingredient quantities listed for five servings. Keep in mind that if you use a different brand of pesto, or if your chicken breasts varied slightly in size, the final numbers might wobble a bit. But this gives you a fantastic baseline!

Nutrient	Amount Per Serving
Serving Size	1 serving
Calories	520
Protein	48g
Fat	33g
Carbohydrates	8g

There you have it! A powerhouse meal that clocks in around 520 calories, packs 48 grams of protein to keep you full, and is relatively low in carbs. It’s proof that quick chicken dinner recipes don’t have to sacrifice nutritional balance. Just a little note: these figures are estimates based on standard ingredient databases, so treat them as a helpful guide rather than a strict lab analysis!

Share Your Experience Making This Dish

I truly hope you enjoy making this Creamy Pesto Chicken with Spinach and Roasted Tomatoes as much as I do. It’s one of those recipes I come back to again and again because it just *works* under pressure, and the flavor is always spot on. It’s honestly the easiest way to get a vibrant, restaurant-quality meal on the table in under 30 minutes!

Now that you’ve tried it, I would absolutely love to hear what you thought! Did you add extra garlic? Did you serve it over pasta or rice? Don’t be shy—your feedback helps me keep making the best, most reliable recipes for busy folks like us. You can also see more of my favorite quick meals on Pinterest!

Take a moment to leave a star rating right below this section. If you have a story, a substitution you loved, or just want to say hello, drop a comment! Seeing your successes with this simple, flavorful chicken dish makes all my recipe testing totally worth it. Happy cooking, friend!

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