How to make Pesto Chicken with Roasted Tomatoes & Spinach
Ingredients:
- 2 tbsp olive oil (extra virgin)
- 3 or 4 chicken breasts (butterflied, sliced in half, or cut into tenders)
- 3 garlic cloves (minced)
- 1 shallot (finely chopped)
- 2 cups cherry tomatoes (chopped in half)
- 3 cups spinach (roughly chopped, stems removed)
- 1/4 cup pesto
- 1/2 cup heavy cream
- 1/3 cup chicken stock (lightly salted)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 1/2 tsp red pepper flakes (optional)
Directions:
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Prepare the Chicken: Start by cutting the chicken into thin slices. You can either butterfly them or cut them into tenders. Set the chicken pieces aside for later use.
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Chop the Vegetables: Mince the garlic and finely chop the shallot. Cut the cherry tomatoes in half. Roughly chop the spinach, removing the stems. Set all the vegetables aside until you are ready to cook.
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Season the Chicken: Sprinkle salt, pepper, garlic powder, and onion powder on both sides of the chicken.
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Cook the Chicken: Heat a large frying pan over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once hot, place the chicken in the pan and cook for 1-2 minutes on each side, or until they start to brown.
Tip: Don’t worry about fully cooking the chicken at this step. You will finish cooking it in a later step.
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Sauté the Vegetables: Remove the chicken from the pan and set aside. In the same pan, add another tablespoon of olive oil, along with minced garlic, chopped shallot, halved cherry tomatoes, and red pepper flakes (if using). Cook on medium-high heat for about 5 minutes, until the tomatoes start to brown and release their juices.
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Add Greens and Sauce Ingredients: Add the chopped spinach, pesto, heavy cream, and chicken stock to the pan. Stir everything together.
Tip: Taste the sauce at this point to see if it needs more seasoning.
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Simmer and Finish Cooking Chicken: Allow the sauce to simmer for about 2 minutes. Then, return the chicken to the pan. Let it simmer while spooning some of the sauce over the chicken to help it cook evenly.
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Final Steps: Cook until the chicken is fully done, which should take another 2-3 minutes. The sauce should have thickened slightly. Remove from heat.
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Serve: Serve your chicken with a generous spoonful of sauce over rice or pasta of your choice.
Why You’ll Love This Pesto Chicken with Roasted Tomatoes & Spinach
Pesto Chicken with Roasted Tomatoes and Spinach is a delightful dish that brings together robust flavors and vibrant colors. Here’s why you’ll love it:
- Flavorful: The combination of pesto, roasted tomatoes, and spinach provides a flavor explosion in every bite.
- Easy to Make: This recipe is straightforward and doesn’t require extensive cooking skills.
- Healthy Ingredients: Packed with protein from the chicken, vitamins from the spinach, and antioxidants from the tomatoes, this dish promotes a healthy lifestyle.
- Versatile: Whether served over pasta, rice, or as a stand-alone dish, the flexibility makes it enjoyable for everyone.
Nutritional Benefits
Pesto Chicken with Roasted Tomatoes and Spinach not only tastes great but also offers numerous benefits:
- Chicken: A great source of lean protein, essential for muscle building and repair.
- Spinach: Loaded with iron, magnesium, and vitamins A and C, spinach supports overall health.
- Tomatoes: Rich in antioxidants like lycopene, tomatoes are beneficial for heart health.
- Pesto: The combination of basil, nuts, and olive oil in pesto contributes healthy fats and various nutrients.
What to Serve With Pesto Chicken with Roasted Tomatoes & Spinach
Pair this delicious meal with some simple sides to create a complete dinner experience:
- Pasta: Toss some spaghetti or fettuccine with olive oil and grated Parmesan.
- Rice: A bowl of fluffy white or brown rice absorbs the flavors beautifully.
- Salad: Fresh greens drizzled with a light vinaigrette can create a refreshing contrast.
- Crusty Bread: Serve with a side of garlic bread or a nice ciabatta to soak up the sauce.
How to Store Pesto Chicken with Roasted Tomatoes & Spinach
If you have leftovers, follow these easy steps to store them:
- Refrigerate: Place the chicken in an airtight container and store in the fridge. It will last for about 3-4 days.
- Freeze: For longer storage, you can freeze the chicken. It’s best to freeze it in a freezer-safe bag or container. It can last for about 2-3 months in the freezer.
Reheating
To reheat, just warm it in a skillet over medium heat until hot. You can add a splash of water or extra cream if the sauce thickens too much in the fridge.
Tips and Mistakes to Avoid
Here are some important tips to help you create the perfect dish:
- Don’t Overcook the Chicken: Remember, you only need to sear the chicken first. Avoid cooking it all the way initially.
- Adjust Seasoning: Taste the sauce before serving; you may want to adjust salt and pepper according to your preferences.
- Don’t Skip the Fresh Ingredients: Using fresh spinach and tomatoes enhances the flavor and presentation of your dish.
Variations
Feel free to customize your Pesto Chicken with Roasted Tomatoes and Spinach! Here are a few ideas:
- Add Cheese: Sprinkle some feta or mozzarella on top for a cheesy twist.
- Use Different Greens: Swap spinach for kale or arugula for a different flavor.
- Change up the Chicken: Consider using shrimp or tofu for variation based on dietary preferences.
- Use Store-bought Pesto: If you’re short on time, store-bought pesto works just as well.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used as they are juicier and have more flavor.
2. Is it possible to make this dish dairy-free?
Certainly! Replace heavy cream with coconut cream or a dairy-free alternative, and use nutritional yeast instead of cheese in the pesto.
3. How long does it take to cook the chicken?
Initially, sear the chicken for 1-2 minutes on each side, then let it simmer for another 2-3 minutes after adding it back to the pan.
By following this guide, you can create a delicious and vibrant Pesto Chicken with Roasted Tomatoes and Spinach, perfect for any dinner table or special occasion! Enjoy your cooking!
Pesto Chicken with Roasted Tomatoes & Spinach
Ingredients
Main Ingredients
- 2 tbsp olive oil (extra virgin) Divided for cooking
- 3-4 pieces chicken breasts (butterflied, sliced in half, or cut into tenders)
- 3 cloves garlic (minced)
- 1 piece shallot (finely chopped)
- 2 cups cherry tomatoes (chopped in half)
- 3 cups spinach (roughly chopped, stems removed)
- 1/4 cup pesto
- 1/2 cup heavy cream Can substitute with coconut cream for dairy-free options
- 1/3 cup chicken stock (lightly salted)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
Preparation
- Start by cutting the chicken into thin slices.
- Mince the garlic and finely chop the shallot. Cut the cherry tomatoes in half and roughly chop the spinach, removing the stems.
- Sprinkle salt, pepper, garlic powder, and onion powder on both sides of the chicken.
Cooking
- Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the chicken in the pan and cook for 1-2 minutes on each side, or until they start to brown.
- Remove the chicken from the pan and set aside. Add another tablespoon of olive oil to the pan along with minced garlic, chopped shallot, halved cherry tomatoes, and red pepper flakes (if using). Cook on medium-high heat for about 5 minutes, until the tomatoes start to brown and release their juices.
- Add the chopped spinach, pesto, heavy cream, and chicken stock to the pan. Stir everything together and taste the sauce to see if it needs more seasoning.
- Allow the sauce to simmer for about 2 minutes, then return the chicken to the pan. Let it simmer while spooning some of the sauce over the chicken.
- Cook until the chicken is fully done, which should take another 2-3 minutes. The sauce should have thickened slightly.
Serving
- Serve your chicken with a generous spoonful of sauce over rice or pasta of your choice.