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, jammy 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 first made a version of this on a Tuesday when my sink overflowed and the smoke alarm chirped, and it still tasted amazing, so you know it’s a keeper.

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

This creamy pesto chicken hits that cozy, restaurant-style comfort zone without a ton of effort. The sauce tastes rich and cheesy, the basil pesto adds big flavor, and the roasted tomatoes cut through the cream with bright sweetness.

You cook everything in one skillet plus a sheet pan, so cleanup stays pretty painless. The recipe also works well with gluten free pasta, low carb sides, or just a big slice of crusty bread, so it fits lots of different eating styles.

“This Creamy Pesto Chicken with Roasted Tomatoes & Spinach tastes like something from a fancy bistro, but I pulled it off on a weeknight with a sink full of dishes. ★★★★★”

Ingredients You’ll Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken breasts

  • Slice large breasts in half horizontally so they cook evenly.
  • You can swap boneless skinless chicken thighs if you like darker meat and extra juiciness.

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning or dried oregano + dried basil

Pesto cream sauce

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 to 4 cloves garlic, minced
• 1 cup heavy cream
  • Use half and half for a lighter sauce, but it will taste less rich.
• ½ cup prepared basil pesto
  • Use a good jarred pesto from the refrigerated section for best flavor; I like Costco, Rao’s, or DeLallo.
  • If you have homemade pesto, use it and reduce the salt a bit.
• ½ cup grated Parmesan cheese
  • Use real Parmigiano Reggiano or a good wedge-style parmesan, not the green can.
• ¼ to ½ cup low sodium chicken broth or stock
  • This loosens the sauce so it coats the chicken and pasta or rice.
• ½ teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste

Roasted tomatoes & spinach

• 1 pint grape or cherry tomatoes, left whole
  • You can use larger tomatoes cut into wedges, but small tomatoes roast sweeter and juicier.
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 to 4 cups fresh baby spinach
  • Frozen spinach works in a pinch; thaw it and squeeze out extra water before adding.

Optional add ins

• Cooked pasta (penne, rotini, or fettuccine)
• Cooked rice, quinoa, or cauliflower rice
• Extra parmesan for serving
• Fresh basil for garnish

Pantry shortcuts & substitutions

• Use jarred minced garlic if you feel tired or rushed; use 1 to 1½ teaspoons.
• Use rotisserie chicken in a pinch; skip the browning step and just warm it in the sauce.
• Use light cream cheese (2 to 3 tablespoons) to thicken the sauce if you use milk instead of cream.

Equipment list

• Large skillet or sauté pan (10 to 12 inches, oven safe if possible)
• Rimmed baking sheet for the tomatoes
• Cutting board and sharp knife
• Tongs or a spatula for the chicken
• Wooden spoon or silicone spatula
• Measuring cups and spoons

Tips & Tricks

• Pat the chicken dry with paper towels so it browns instead of steams.
• Slice thick chicken breasts in half horizontally so they cook faster and more evenly.
• Season the chicken generously; the salt and spices help the crust taste flavorful.
• Sear the chicken in a hot pan and avoid moving it for a few minutes so a golden crust forms.
• Roast the tomatoes while the chicken cooks so you save time and keep dinner efficient.
• Use room temperature cream if possible so it blends smoothly into the hot pan.
• Lower the heat before you add cream so the sauce stays silky and does not curdle.
• Stir the pesto into the cream after the parmesan melts so the sauce stays bright green.
• Add spinach at the end and stir just until it wilts so it keeps a nice color and texture.
• Thin the sauce with a splash of broth if it looks too thick; it should coat a spoon but still pour.
• Taste the sauce at the end and adjust salt, pepper, and red pepper flakes to your liking.
• Let the chicken rest in the sauce for a few minutes so it soaks up flavor before serving.

How to Make Creamy Pesto Chicken with Roasted Tomatoes & Spinach

Step 1: Season the chicken

Lay the chicken breasts on a cutting board and pat them dry with paper towels.
If they look thick, slice them in half horizontally to make cutlets about ½ to ¾ inch thick.
Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Step 2: Roast the tomatoes

Heat your oven to 400°F.
Spread the grape or cherry tomatoes on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
Toss them with your hands, spread them in a single layer, and slide the pan into the oven.
Roast the tomatoes 15 to 20 minutes until they wrinkle, soften, and release some juices.

Step 3: Brown the chicken

While the tomatoes roast, heat a large skillet over medium high heat.
Add olive oil and butter to the pan and swirl until the butter melts and foams.
Lay the seasoned chicken in the skillet in a single layer and leave a little space between pieces.
Sear the chicken 4 to 6 minutes per side until it turns golden brown and the internal temperature reaches 165°F.

Move the cooked chicken to a plate and tent it loosely with foil to keep it warm.
Turn the heat down to medium so the pan cools slightly before you start the sauce.

Step 4: Build the pesto cream sauce

In the same skillet, add the minced garlic.
Stir and cook 30 to 60 seconds until it smells fragrant; scrape up any browned bits from the bottom of the pan.
Pour in the chicken broth and stir again to loosen all the flavorful bits.

Lower the heat to medium low and pour in the heavy cream.
Stir constantly for 1 to 2 minutes while the mixture heats gently and starts to thicken.
Add the grated parmesan and stir until it melts and the sauce turns smooth and creamy.

Spoon in the basil pesto and stir until the sauce turns a rich green color.
Taste and add a pinch of salt, pepper, and red pepper flakes if you want a little kick.
If the sauce looks too thick, add a splash more broth or cream until you like the consistency.

Step 5: Add spinach and roasted tomatoes

Add the fresh spinach to the skillet.
Stir gently for 1 to 2 minutes until the leaves wilt into the sauce.
Pull the roasted tomatoes from the oven and tip them, along with their juices, into the skillet.

Stir everything together so the tomatoes and spinach distribute evenly through the pesto cream sauce.
Taste once more and adjust seasoning if needed.

Step 6: Return the chicken to the pan

Nestle the cooked chicken breasts back into the skillet, right into the sauce.
Spoon some of the creamy pesto mixture over the top of each piece.
Let the chicken simmer on low heat for 3 to 5 minutes so it heats through and soaks up flavor.

If you want to serve this over pasta, stir cooked pasta directly into the sauce around the chicken.
If you plan to serve it over rice or another side, keep the sauce a bit looser so it can drizzle nicely.

Step 7: Serve

Turn off the heat and sprinkle extra parmesan over the top.
Add a few torn basil leaves if you have them.
Serve the creamy pesto chicken with roasted tomatoes and spinach over pasta, rice, mashed potatoes, or with crusty bread to scoop up the sauce.

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

This Creamy Pesto Chicken with Roasted Tomatoes & Spinach pairs beautifully with simple sides that soak up the sauce. Try it over al dente pasta, fluffy white or brown rice, or creamy mashed potatoes. Add a crisp green salad with a light vinaigrette or some roasted broccoli for extra veggies. For drinks, serve sparkling water with lemon, iced tea, or a fruity mocktail.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat with a splash of cream or broth until the sauce loosens and the chicken warms through.
• You can freeze the chicken and sauce for up to 2 months, but the cream may change texture slightly; stir well while reheating.
• Thaw frozen portions overnight in the fridge, then reheat on the stove or in the microwave in short bursts, stirring between each burst.