Pesto Chicken with Roasted Tomatoes & Spinach
A delightful and vibrant dish combining chicken, pesto, roasted tomatoes, and spinach, perfect for any dinner.
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.
Notes
To store leftovers, refrigerate in an airtight container for 3-4 days or freeze in a freezer-safe bag for 2-3 months. Reheat in a skillet over medium heat until hot.