Creamy Pesto Chicken with Roasted Tomatoes Spinach

Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes rich, herby, and a little tangy, with juicy chicken and sweet blistered tomatoes in every bite. It works perfectly for busy weeknights, date nights at home, or meal prep, and you can get it on the table in about 35 minutes. I tested this one on my picky sibling, and they stopped mid-bite to ask if I could pack it for lunch all week.

Why Creamy Pesto Chicken with Roasted Tomatoes Spinach Is Worth It

This recipe gives you restaurant-level flavor with simple, grocery store ingredients. You get creamy basil pesto sauce, tender chicken, and roasted tomatoes and spinach in one skillet, so cleanup stays easy.

The roasted tomatoes add sweetness and acidity, which balances the rich pesto cream sauce. The spinach softens into the sauce and sneaks in greens without tasting like a salad in disguise.

“This Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes like a fancy Italian dinner but cooks like a weeknight hero, and I would happily eat it every week. ★★★★★”

Ingredients You Need

Chicken and Veggies

• 1.5 to 2 pounds boneless skinless chicken breasts
  • Slice large breasts in half horizontally so they cook evenly.
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pint cherry or grape tomatoes
  • Use any small, sweet tomato; store brands work great.
• 2 to 3 cups fresh baby spinach, loosely packed
  • Frozen spinach works in a pinch; thaw and squeeze out excess liquid.

Creamy Pesto Sauce

• 3/4 cup basil pesto
  • Use a good jarred pesto if you like shortcuts; I often use Costco or Rao’s.
• 1 cup heavy cream
  • Half and half works, though the sauce turns slightly thinner.
• 1/2 cup chicken broth or stock
  • Use low sodium so you control the salt.
• 2 to 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Juice of 1/2 lemon
  • Bottled lemon juice works if fresh lemons hide from you.

Optional Flavor Boosters

• 1/2 teaspoon Italian seasoning
• Pinch of red pepper flakes
• 1 tablespoon butter for extra richness

Pantry Shortcuts

• Pre-minced garlic from a jar
• Pre-grated Parmesan
• Store-bought pesto
• Pre-trimmed chicken cutlets

Equipment List

• Large oven-safe skillet or sauté pan
• Cutting board and sharp knife
• Tongs or spatula
• Measuring cups and spoons
• Small whisk or fork
• Baking sheet if you roast tomatoes separately

Quick Tips & substitutions

• Pound chicken to an even thickness so it cooks quickly and stays juicy.
• Pat chicken dry before seasoning so it browns instead of steaming.
• Use chicken thighs if you prefer richer flavor and extra tenderness.
• Swap heavy cream with coconut cream for a dairy-light option and a slight coconut note.
• Stir pesto into warm cream off the heat to keep the basil color bright.
• Use sun dried tomatoes if fresh cherry tomatoes look sad at the store.
• Add more broth if the sauce looks too thick, or simmer longer if it looks thin.
• Taste the sauce at the end and adjust salt, lemon, and pepper so the flavors pop.
• Slice leftover chicken before chilling so it reheats more gently.

How to Make Creamy Pesto Chicken with Roasted Tomatoes Spinach

Sear the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with half the salt and pepper.
2. Heat olive oil in a large skillet over medium high heat until it shimmers.
3. Lay the chicken in the pan in a single layer and leave space between pieces. Sear 4 to 5 minutes per side until the chicken browns and the center reaches about 160°F.
4. Move the chicken to a plate and tent loosely with foil while you work on the sauce.

Roast or Blister the Tomatoes

5. Keep the same skillet on medium heat and add the cherry tomatoes. If the pan looks dry, drizzle in a tiny bit more oil.
6. Cook the tomatoes 4 to 6 minutes, shaking the pan or stirring often, until the skins blister and some tomatoes split.
7. Sprinkle with a pinch of salt, then move the tomatoes to a small bowl and set them aside.

Build the Creamy Pesto Sauce

8. Lower the heat to medium low. Add garlic to the skillet and sauté about 30 seconds until fragrant.
9. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Those bits add big flavor.
10. Stir in the heavy cream and bring the mixture to a gentle simmer. Keep the heat low so the cream does not scorch.
11. Whisk in the pesto, Parmesan, remaining salt and pepper, Italian seasoning, and red pepper flakes if you use them.
12. Let the sauce bubble gently for 3 to 5 minutes until it thickens slightly and coats the back of a spoon.

Add Spinach and Tomatoes

13. Add the spinach to the skillet in handfuls. Stir until it wilts into the sauce.
14. Return the blistered tomatoes to the pan and stir to coat them in the creamy pesto sauce.
15. Squeeze in the lemon juice and taste. Adjust seasoning with extra salt, pepper, or lemon as needed.

Finish the Chicken

16. Nestle the seared chicken breasts back into the skillet, along with any juices from the plate. Spoon sauce over the top of each piece.
17. Simmer everything together on low heat for 3 to 5 minutes until the chicken reaches 165°F in the thickest part.
18. Turn off the heat and let the skillet sit for 2 minutes so the sauce thickens slightly more.
19. Sprinkle extra Parmesan on top and serve the creamy pesto chicken with roasted tomatoes and spinach straight from the skillet.

Recipe Variations

• Gluten free: Serve over gluten free pasta, rice, or polenta and use gluten free broth.
• Lower carb: Serve with zucchini noodles, spaghetti squash, or cauliflower rice.
• Lighter dairy: Use half and half and skip the butter, then add extra broth if needed.
• Extra veggies: Add sliced mushrooms, bell peppers, or zucchini when you sauté the garlic.
• Extra protein: Stir in white beans or chickpeas to bulk up the sauce.
• Vegan style: Use plant based chicken strips, coconut cream, vegan pesto, and dairy free Parmesan.

Ways to Serve Creamy Pesto Chicken with Roasted Tomatoes Spinach

• Spoon over al dente pasta such as penne, fusilli, or fettuccine.
• Serve with fluffy white rice, brown rice, or quinoa.
• Pair with garlic bread or toasted sourdough to soak up the sauce.
• Plate with mashed potatoes or creamy polenta for a cozy dinner.
• Keep it light and serve with a simple green salad on the side.

Storage Success

Store leftover creamy pesto chicken with roasted tomatoes and spinach in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or cream to loosen the sauce. You can also reheat in the microwave at 50 percent power in short bursts and stir between each burst. The sauce may thicken slightly after chilling, which usually means it tastes even better the next day.

Creamy Pesto Chicken with Roasted Tomatoes and Spinach

Creamy Pesto Chicken with Roasted Tomatoes and Spinach tastes rich, herby, and a little tangy, with juicy chicken and sweet blistered tomatoes in every bite.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 1.5–2 pounds boneless skinless chicken breasts, large breasts sliced in half horizontally
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pint cherry or grape tomatoes
• 2–3 cups fresh baby spinach, loosely packed

• 3/4 cup basil pesto
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth or stock
• 2–3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 lemon, juiced

• 1/2 teaspoon Italian seasoning
• 1 pinch red pepper flakes
• 1 tablespoon butter

Method

 

1. Pat the chicken breasts dry with paper towels and pound to an even thickness if needed. Season both sides with about half of the kosher salt and half of the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Lay the chicken in the pan in a single layer, leaving space between the pieces. Sear for 4 to 5 minutes per side, until browned and the center reaches about 160°F.
4. Transfer the chicken to a plate and tent loosely with foil while you prepare the sauce.

1. With the skillet still over medium heat, add the cherry or grape tomatoes. If the pan looks dry, drizzle in a bit more olive oil.
2. Cook the tomatoes for 4 to 6 minutes, shaking the pan or stirring often, until the skins blister and some tomatoes split.
3. Sprinkle the tomatoes with a pinch of salt, then transfer them to a small bowl and set aside.

1. Reduce the heat to medium-low. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
2. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
3. Stir in the heavy cream and bring the mixture to a gentle simmer, keeping the heat low so the cream does not scorch.
4. Whisk in the basil pesto, grated Parmesan, the remaining salt and pepper, and the Italian seasoning and red pepper flakes if using. Add the butter if you want extra richness.
5. Let the sauce bubble gently for 3 to 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

1. Add the spinach to the skillet in handfuls, stirring until it wilts into the sauce.
2. Return the blistered tomatoes to the pan and stir to coat them in the creamy pesto sauce.
3. Stir in the lemon juice and taste the sauce, adjusting seasoning with extra salt, pepper, or lemon as needed.

1. Nestle the seared chicken breasts back into the skillet, along with any accumulated juices from the plate.
2. Spoon some of the sauce over each piece of chicken and simmer gently on low heat for 3 to 5 minutes, until the chicken reaches 165°F in the thickest part.
3. Turn off the heat and let the skillet sit for about 2 minutes so the sauce thickens slightly more.
4. Sprinkle with extra Parmesan and serve the creamy pesto chicken with roasted tomatoes and spinach straight from the skillet.

Notes

Nutrition Information
Approximate per serving (1 of 6): 430 calories; fat 31 g; saturated fat 13 g; carbohydrates 6 g; fiber 1 g; sugars 3 g; protein 31 g; sodium 720 mg. Values will vary based on exact pesto, broth, and Parmesan brands, optional butter, and portion size.