Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes rich, herby, and a little tangy, with juicy chicken and sweet roasted tomatoes tucked into a silky sauce. It works perfectly for busy weeknights or casual dinner guests, and you can finish it in about 35 minutes. I cook this on repeat in my tiny kitchen while my dog judges my knife skills from the corner.
Why Creamy Pesto Chicken with Roasted Tomatoes Spinach Is Worth It
This skillet dinner hits that cozy, restaurant-level flavor with very little effort. You get creamy basil pesto sauce, tender chicken, and jammy roasted tomatoes all in one pan, and it still feels light enough for a weeknight.
You also use smart shortcuts like jarred pesto and baby spinach, so you skip lots of chopping. Cleanup stays easy, and the leftovers taste even better the next day, which always feels like a tiny life win.
“This Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes like something from a fancy bistro, but I pulled it off in under 40 minutes at home. ★★★★★”
Ingredients You Need
Chicken and seasoning
- 1.5 to 2 pounds boneless skinless chicken breasts
- Slice large breasts in half horizontally so they cook evenly.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning or dried oregano
Roasted tomatoes and spinach
- 1 to 1.5 cups cherry or grape tomatoes, whole or halved
- Use sweeter cherry tomatoes if possible; they roast beautifully.
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 3 to 4 cups fresh baby spinach
- Prewashed baby spinach saves time and avoids extra cleaning.
Creamy pesto sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 to 4 cloves garlic, minced
- 1 cup heavy cream
- You can use half and half for a lighter sauce, but it will coat a bit thinner.
- ½ cup chicken broth or stock
- Low sodium broth gives you more control over seasoning.
- ½ to ¾ cup basil pesto
- Store bought pesto works great; I like refrigerated brands for fresher flavor.
- ¼ to ½ cup grated Parmesan cheese
- Use real Parmigiano Reggiano or a good domestic wedge, not the green can.
- Juice of ½ lemon, plus extra to taste
- Red pepper flakes to taste, optional
Optional add ons
- ½ cup sun dried tomatoes, sliced, in oil, drained
- ½ cup cooked pasta or gnocchi per serving, if you want a full pasta dinner
- Extra fresh basil for topping
Equipment list
- Large oven safe skillet or cast iron pan
- Cutting board and sharp knife
- Tongs or spatula
- Measuring cups and spoons
- Small whisk or wooden spoon
- Baking sheet if you prefer to roast tomatoes separately
Quick Tips & substitutions
- Slice chicken breasts into cutlets so they cook faster and stay juicy.
- Pat chicken dry before seasoning so it browns nicely in the pan.
- Use jarred pesto from the refrigerated section for brighter basil flavor.
- Swap heavy cream with half and half for a lighter sauce, and simmer a bit longer to thicken.
- Stir in a spoonful of cream cheese if you want extra thick, ultra silky sauce.
- Use frozen spinach in a pinch; thaw and squeeze out extra water before adding.
- Roast tomatoes in the same skillet to keep cleanup simple, or use a sheet pan if you double the batch.
- Use boneless skinless chicken thighs if you prefer richer flavor and extra tenderness.
- Skip red pepper flakes if kids eat this, or serve them at the table so everyone controls their own heat.
- Serve over cooked pasta, rice, or cauliflower rice to stretch the meal and soak up more sauce.
How to Make Creamy Pesto Chicken with Roasted Tomatoes Spinach
Step 1: Season the chicken
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Set the chicken aside while you prep the tomatoes and garlic.
Step 2: Roast the tomatoes
Preheat your oven to 400°F. Toss the cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a little pepper right in your skillet or on a baking sheet. Roast for 10 to 15 minutes until the skins wrinkle and some juices release, then pull them out and set them aside.
Step 3: Sear the chicken
Heat 1 tablespoon olive oil and 1 tablespoon butter in the same skillet over medium to medium high heat. Add the seasoned chicken in a single layer and sear 4 to 6 minutes per side, until the outside turns golden and the inside reaches 165°F. Move cooked chicken to a plate and tent loosely with foil while you build the sauce.
Step 4: Build the creamy pesto sauce
Lower the heat to medium. Add minced garlic to the skillet and stir for about 30 seconds until it smells fragrant, and scrape up any browned bits from the bottom. Pour in the chicken broth and simmer 2 to 3 minutes so it reduces slightly.
Stir in the heavy cream and bring it to a gentle simmer, not a hard boil. Whisk in the pesto and Parmesan until the sauce turns smooth and creamy. Taste and adjust with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
Step 5: Add spinach and roasted tomatoes
Add the baby spinach to the skillet and stir until it wilts into the sauce. Slide the roasted tomatoes and any juices into the pan and fold them in gently so they stay mostly whole. Squeeze in the lemon juice and taste again, since that little bit of acid brightens the creamy pesto sauce.
Step 6: Return chicken to the pan
Nestle the seared chicken back into the skillet, spooning some sauce, spinach, and tomatoes over the top. Simmer everything together for 3 to 5 minutes so the chicken absorbs the pesto flavor and the sauce thickens slightly. If the sauce looks too thick, splash in a bit more broth or cream until it reaches your ideal texture.
Step 7: Finish and serve
Turn off the heat and sprinkle extra Parmesan and fresh basil over the top if you have them. Let the skillet sit for 2 to 3 minutes so the sauce settles and clings to the chicken. Serve the creamy pesto chicken with roasted tomatoes and spinach over pasta, rice, or with crusty bread to scoop up every last bit of sauce.
Recipe Variations
- Gluten free: Serve over gluten free pasta, rice, polenta, or zucchini noodles and use gluten free broth.
- Lower carb: Skip pasta and pair with cauliflower rice, roasted broccoli, or a simple green salad.
- Lighter dairy: Use half and half instead of heavy cream and reduce the Parmesan slightly.
- Extra veggies: Add sliced mushrooms, zucchini, or bell peppers when you sauté the garlic.
- Extra protein: Stir in white beans or chickpeas to bulk up the sauce.
- Vegan style: Swap chicken with pan seared tofu or chickpeas, use coconut milk or a cashew cream, and use vegan pesto and vegan Parmesan.
- Extra pesto punch: Swirl in an extra spoonful of pesto right at the end for a stronger basil hit.
Ways to Serve Creamy Pesto Chicken with Roasted Tomatoes Spinach
- Spoon over al dente pasta like penne, fusilli, or fettuccine.
- Serve with fluffy white rice, brown rice, or quinoa.
- Pair with garlic bread or warm focaccia for dunking in the sauce.
- Plate with roasted potatoes or mashed potatoes for a cozy comfort meal.
- Serve alongside a crisp green salad with lemony dressing to balance the richness.
- Offer steamed green beans or roasted asparagus on the side for extra veggies.
Storage Success
Let the Creamy Pesto Chicken with Roasted Tomatoes Spinach cool until just warm, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or broth so the sauce loosens and stays silky. You can freeze leftovers for up to 2 months, but stir well after thawing since creamy sauces can separate a bit. I like to portion leftovers with some pasta or rice in individual containers so lunch the next day needs zero thought.
Creamy Pesto Chicken with Roasted Tomatoes and Spinach
Ingredients
Instructions
- Pat the chicken dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning. Set aside while you prep the tomatoes and garlic.
- Preheat the oven to 400°F (200°C). Toss the cherry or grape tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper in an oven-safe skillet or on a baking sheet. Roast for 10–15 minutes, until the skins wrinkle and some juices release. Remove from the oven and set aside.
- In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium to medium-high heat. Add the seasoned chicken in a single layer and sear for 4–6 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, stirring and scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and simmer for 2–3 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer, not a hard boil.
- Whisk in the basil pesto and grated Parmesan until the sauce is smooth and creamy. Taste and adjust with additional salt, pepper, and red pepper flakes if using.
- Add the baby spinach to the skillet and stir until wilted into the sauce. Gently fold in the roasted tomatoes and any juices. Squeeze in the juice of half a lemon and taste, adjusting with more lemon if desired.
- Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Spoon some sauce, spinach, and tomatoes over the top of the chicken.
- Simmer everything together for 3–5 minutes to let the chicken absorb the flavors and the sauce thicken slightly. If the sauce becomes too thick, add a splash of extra broth or cream to reach your preferred consistency.
- Turn off the heat. Top with extra Parmesan and fresh basil if you like. Let the skillet rest for 2–3 minutes, then serve the creamy pesto chicken with roasted tomatoes and spinach over pasta, rice, or with crusty bread.
Notes
Approximate per serving (4 servings, without pasta): 520 calories; fat 37 g; saturated fat 17 g; carbohydrates 8 g; fiber 2 g; sugars 4 g; protein 38 g; sodium 780 mg. Values will vary based on exact ingredients, brands, and portion sizes.