Creamy Pesto Chicken with Roasted Tomatoes Spinach

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 550

A flavorful and creamy chicken dish featuring roasted tomatoes, fresh spinach, and aromatic pesto, perfect for a quick and satisfying meal.

2 tbsp olive oil extra virgin
5 or 6 pieces thinly sliced chicken breasts butterflied (sliced in half or into tenders)
3 cloves garlic minced
1 shallot finely chopped shallot
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

Prepare the chicken into thin slices and season with salt, pepper, garlic powder, and onion powder.
Heat 1 tbsp of olive oil in a large pan and brown the chicken for 1-2 minutes per side, then set aside.
Add remaining olive oil, garlic, shallot, tomatoes, and red pepper flakes to the pan. Cook until tomatoes brown and release juices, about 5 minutes.
Stir in spinach, pesto, heavy cream, and chicken stock. Simmer for 2 minutes, then add the chicken back to finish cooking for 2-3 minutes until fully cooked and sauce thickens.
Serve the chicken with sauce over rice or pasta, spooning sauce over the top.

Adjust seasoning to taste and serve immediately for best flavor.

Calories: 550kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: chicken, Pesto, Tomatoes