Name: Creamy Pesto Chicken with Roasted Tomatoes & Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5–2 pounds boneless skinless chicken breasts, sliced in half horizontally if thick; 1.5 teaspoons kosher salt, divided; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning or dried oregano and basil mix; 1–2 tablespoons olive oil (or avocado oil); 1 pint grape or cherry tomatoes, whole or halved; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 pinch red pepper flakes; 1 tablespoon butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth or stock (preferably low-sodium); 1/2 cup basil pesto; 1/2 cup grated Parmesan cheese; 2 cups fresh baby spinach, loosely packed; 1 juice of 1/2 lemon (about 1 tablespoon); extra salt and pepper, to taste; 1/4 cup sun-dried tomatoes, chopped; 1/4 teaspoon smoked paprika; extra red pepper flakes, for more heat

Creamy Pesto Chicken with Roasted Tomatoes & Spinach tastes rich, herby, and garlicky with little bursts of sweet roasted tomatoes in every bite. It works perfectly for busy weeknights, date-night at home, or meal prep, and you can get it on the table in about 35 minutes. I make some version of this at least twice a month, usually when I want something that feels fancy but still lets me cook in sweatpants.

Why You Should Try This Creamy Pesto Chicken with Roasted Tomatoes & Spinach

This creamy pesto chicken recipe gives you restaurant-level flavor with simple supermarket ingredients. The sauce hugs every piece of chicken, the spinach melts into it, and the roasted tomatoes cut through the richness so each bite stays bright and balanced.

You cook everything in one skillet plus a small sheet pan, so cleanup stays easy. It also reheats nicely, so you can pack it for lunch and feel smug about your leftovers.

“This Creamy Pesto Chicken with Roasted Tomatoes & Spinach tastes like a cozy Italian restaurant meal that somehow came out of your own kitchen. ★★★★★”

Ingredients You’ll Need

Chicken and seasoning

1.5 to 2 pounds boneless skinless chicken breasts
- Slice large breasts in half horizontally so they cook evenly.
- You can swap in boneless skinless chicken thighs for extra juiciness.
1.5 teaspoons kosher salt, divided
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried oregano + basil mix
1 to 2 tablespoons olive oil (or avocado oil)

Roasted tomatoes

1 pint grape or cherry tomatoes, whole or halved
- Use any small sweet tomato; grape tomatoes hold shape best.
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional, for a little heat)

Creamy pesto sauce

1 tablespoon butter
3 cloves garlic, minced (or 1 teaspoon garlic paste from a tube)
1 cup heavy cream
- Half-and-half works, but the sauce turns slightly thinner.
1/2 cup chicken broth or stock
- Use low-sodium so you control the salt.
1/2 cup basil pesto
- Store-bought pesto keeps this quick; I like refrigerated brands like Rana or Kirkland.
- If you use jarred shelf-stable pesto, taste and adjust salt since those run saltier.
1/2 cup grated Parmesan cheese
- Use real Parmigiano Reggiano or a good domestic parmesan; skip the green can here.
2 cups fresh baby spinach, loosely packed
- Frozen spinach works if you thaw and squeeze it dry first.
Juice of 1/2 lemon (about 1 tablespoon), to brighten the sauce
Extra salt and pepper to taste

Optional add-ins

1/4 cup sun-dried tomatoes, chopped, for extra tomato punch
1/4 teaspoon smoked paprika for a subtle smoky note
Extra red pepper flakes if you like more heat

Pantry shortcuts

Use rotisserie chicken, shredded, and stir it into the finished sauce if you want to skip cooking raw chicken.
Use jarred roasted tomatoes or sun-dried tomatoes in oil when fresh tomatoes look sad.
Use pre-minced garlic from a jar on very busy nights.

Equipment list

Large skillet (12-inch) or sauté pan
Rimmed baking sheet for the tomatoes
Cutting board and sharp knife
Tongs or spatula
Measuring cups and spoons
Small whisk or wooden spoon
Instant-read thermometer (helps you avoid overcooked chicken)

Tips & Tricks

Pat the chicken dry and season it generously so you get a good sear and lots of flavor.
Slice thick chicken breasts in half horizontally so they cook faster and more evenly.
Let the chicken sit at room temperature for 10 to 15 minutes before cooking so it browns better.
Preheat the skillet before you add oil and chicken so the meat does not steam.
Roast the tomatoes while the chicken cooks so you save time and everything finishes together.
Do not boil the cream sauce hard; keep it at a gentle simmer so it stays smooth.
Add spinach at the end so it stays bright and does not overcook.
Taste the pesto before you add salt; many store-bought pestos already contain a lot of salt.
Thin the sauce with a splash of broth or pasta water if it gets too thick.
Let the cooked chicken rest in the sauce for a few minutes so it soaks up flavor.

How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Step 1: Prep the chicken

Pat the chicken breasts dry with paper towels. Slice any very thick breasts in half horizontally so you create thinner cutlets. Season both sides with 1 teaspoon salt, pepper, garlic powder, and Italian seasoning.

Step 2: Roast the tomatoes

Heat the oven to 400°F. Toss the grape or cherry tomatoes on a rimmed baking sheet with olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of red pepper flakes. Spread them in a single layer and roast them for 15 to 20 minutes until they blister and release some juices.

Step 3: Sear the chicken

While the tomatoes roast, heat a large skillet over medium-high heat. Add olive oil, then lay the seasoned chicken in the pan in a single layer without crowding. Sear for 4 to 6 minutes per side, depending on thickness, until the chicken browns nicely and reaches 165°F in the thickest part.

Transfer the cooked chicken to a plate and tent it loosely with foil. If the skillet looks very greasy, carefully spoon out a little excess fat but keep the browned bits on the bottom. Those little browned bits carry a lot of flavor into the sauce.

Step 4: Start the creamy pesto sauce

Lower the heat to medium. Add butter to the same skillet and let it melt into the browned bits. Stir in the minced garlic and cook for about 30 seconds until it smells fragrant but not burnt.

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any stuck bits. Let the broth simmer for 1 to 2 minutes so it reduces slightly. Stir in the heavy cream and bring the mixture to a gentle simmer, not a full boil.

Step 5: Add pesto and cheese

Whisk in the basil pesto until it fully blends into the cream mixture. Stir in the grated Parmesan and keep stirring until the cheese melts and the sauce thickens slightly. Taste and add a pinch of salt or pepper if you need it, keeping in mind the pesto and Parmesan already add salt.

Squeeze in the lemon juice and stir again. The lemon brightens the sauce and keeps it from tasting too heavy. If the sauce looks too thick, add a splash of broth to loosen it.

Step 6: Add spinach and roasted tomatoes

Add the fresh spinach to the skillet. Stir until the leaves wilt into the hot sauce, which takes about 1 to 2 minutes. Fold in the roasted tomatoes along with any juices from the baking sheet.

If you use sun-dried tomatoes, add them now as well. Stir everything together so the tomatoes and spinach distribute evenly throughout the sauce. Taste again and adjust seasoning if needed.

Step 7: Return chicken to the skillet

Nestle the cooked chicken breasts back into the skillet, spooning some sauce over each piece. Let the chicken simmer in the sauce over low heat for 3 to 5 minutes so it heats through and absorbs flavor. If you cut the chicken into slices or chunks, stir them gently into the sauce instead.

Check the consistency of the sauce and add a splash of cream or broth if you want it looser. Turn off the heat and let the skillet sit for a couple of minutes before serving so the sauce thickens slightly as it cools. Garnish with extra Parmesan or a few torn basil leaves if you have them.

What to Serve with Creamy Pesto Chicken with Roasted Tomatoes & Spinach

This Creamy Pesto Chicken with Roasted Tomatoes & Spinach tastes amazing over pasta, especially short shapes like penne or fusilli that catch the sauce. You can also spoon it over fluffy white rice, brown rice, or quinoa for a cozy bowl situation. If you want something lighter, serve it with zucchini noodles or steamed green beans and a simple side salad.

Garlic bread or warm crusty bread works great to soak up every last bit of sauce. For drinks, pair it with sparkling water, iced tea, or a citrusy lemonade to cut through the richness.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently on the stovetop over low heat with a splash of cream, milk, or broth so the sauce loosens and stays silky.
You can freeze the chicken and sauce in a freezer-safe container for up to 2 months, though the cream sauce may thicken slightly after thawing.
Thaw frozen portions overnight in the fridge, then reheat on the stovetop or in the microwave at 50 percent power, stirring occasionally so the sauce turns smooth again.