Description
A delicious creamy pesto chicken dish featuring tender chicken breasts, roasted cherry tomatoes, and vibrant spinach, all enveloped in a rich, creamy sauce.
Ingredients
- 2 tbsp extra virgin olive oil
- 5–6 thinly sliced chicken breasts
- 3 garlic cloves (minced)
- 1 shallot (finely chopped)
- 2 cups cherry tomatoes (chopped in half)
- 3 cups spinach (roughly chopped, stems removed)
- 1/4 cup pesto (homemade or store-bought)
- 1/2 cup heavy cream
- 1/3 cup lightly salted chicken stock
- Salt and pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the chicken by slicing it into thin pieces. Set aside.
- Prep the garlic, shallot, tomatoes, and spinach, and set aside.
- Season the chicken with salt, pepper, garlic powder, and onion powder on both sides.
- In a large frying pan, heat 1 tbsp of olive oil over medium/high heat and fry the chicken breasts for 1-2 minutes on each side until browned. Remove and set aside.
- Add the remaining 1 tbsp of olive oil to the pan. Cook garlic, shallot, tomatoes, and red pepper flakes over medium/high heat for about 5 minutes until tomatoes begin to brown.
- Add spinach, pesto, heavy cream, and chicken stock. Stir well and taste the sauce for seasoning.
- Let the sauce simmer for 2 minutes, then return the chicken to the pan, spooning sauce over it. Simmer until the chicken is cooked through, about 2-3 minutes.
- Serve the chicken with the sauce over rice or pasta.
Notes
For variations, consider using turkey or shrimp instead of chicken and add seasonal vegetables for freshness.
