Description
Enjoy a delicious and creamy pesto chicken dish featuring tender sautéed chicken breasts, roasted cherry tomatoes, and fresh spinach all enveloped in a luscious cream and pesto sauce. This flavorful and easy-to-make recipe is perfect for a weeknight dinner and pairs wonderfully with rice or pasta.
Ingredients
Units
Scale
Chicken:
- 2 tbsp extra virgin olive oil
- 5 or 6 thinly sliced chicken breasts, butterflied, sliced in half, or into tenders
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
Sauce:
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 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
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare Chicken: Slice the chicken breasts as desired (thinly, butterflied, or into tenders) and season them evenly with salt, black pepper, garlic powder, and onion powder.
- Cook Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook them until they are lightly browned on both sides and mostly cooked through, about 4-5 minutes per side depending on thickness. Remove chicken from the pan and set aside.
- Make Sauce: In the same pan, add the minced garlic, finely chopped shallot, halved cherry tomatoes, and optional red pepper flakes. Sauté for about 3-4 minutes until the shallots are soft and tomatoes start to release their juices. Then add the chopped spinach and cook just until wilted, about 1-2 minutes.
- Add Cream and Pesto: Stir in the pesto, heavy cream, and lightly salted chicken stock. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Finish Dish: Return the cooked chicken to the skillet with the sauce. Simmer together for another 5 minutes to ensure the chicken is fully cooked and infused with flavor. Serve immediately over cooked rice or pasta.
Notes
- Butterflying the chicken breasts ensures even cooking and tenderness.
- You can substitute heavy cream with a lighter cream or coconut cream for a dairy-free version, adjusting seasoning as needed.
- If you prefer less spice, omit the red pepper flakes.
- Serve with your choice of pasta or rice to soak up the creamy pesto sauce.
