Creamy Pesto Chicken with Roasted Tomatoes Spinach

Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes rich, herby, garlicky, and just a little tangy from juicy roasted tomatoes tucked into a silky cream sauce. It works perfectly for busy weeknights, date night at home, or when you want a “fancy but easy” dinner on the table in about 35 minutes. I tested this on a Tuesday in sweatpants, so you know this recipe fits real life.

Why Make This Creamy Pesto Chicken with Roasted Tomatoes Spinach at Home

You control the flavor and quality when you cook creamy pesto chicken at home, especially the pesto and the cream. You can use juicy chicken, real Parmesan, and plenty of basil instead of mystery green sauce from a jar.

You also save money and time compared to takeout, and you only dirty one main pan. The roasted tomatoes and spinach sneak in veggies, so the meal feels cozy and comforting without turning heavy or boring.

“This Creamy Pesto Chicken with Roasted Tomatoes Spinach tastes like a restaurant dish but comes together in one pan on a weeknight, which makes it an instant keeper in my house. ★★★★★”

Ingredients You Need

• Chicken

  • 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 if you prefer juicier meat.

• Seasoning for chicken

  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning or dried oregano and basil mix
  • 1 to 2 tablespoons olive oil for searing

• Roasted tomatoes

  • 1 pint grape or cherry tomatoes, left whole
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • Optional: 1 teaspoon balsamic vinegar for extra tang

• Creamy pesto sauce

  • 2 to 3 tablespoons butter
  • 3 to 4 cloves garlic, minced (jarred minced garlic works in a pinch)
  • 1 cup heavy cream
    • You can use half and half, but the sauce turns slightly thinner.
  • 1/2 cup chicken broth or stock
    • Use low sodium so you control the salt.
  • 1/2 to 3/4 cup basil pesto
    • Store bought pesto works well; I like refrigerated brands like Rana or Kirkland for brighter flavor.
  • 1/2 cup freshly grated Parmesan cheese
    • Use a block and grate it; the green can from the shelf does not melt as smoothly.
  • 1 teaspoon lemon juice or more to taste
  • Salt and pepper to taste

• Spinach

  • 3 to 4 cups fresh baby spinach
    • You can use frozen spinach if you thaw and squeeze it very dry first.

• Optional add ins

  • Red pepper flakes for a little heat
  • Extra basil leaves for garnish
  • A handful of toasted pine nuts or walnuts for crunch

• Equipment

  • Large oven safe skillet or cast iron pan
  • Small baking sheet for tomatoes
  • Tongs for flipping chicken
  • Wooden spoon or spatula
  • Cutting board and sharp knife
  • Microplane or grater for Parmesan

Tips & Mistakes

• Pat chicken dry and season both sides so it browns well and tastes flavorful all the way through.
• Slice thick chicken breasts in half horizontally so they cook evenly and stay juicy.
• Heat the pan before you add the chicken so you get a good sear instead of pale, steamed meat.
• Do not crowd the pan; cook chicken in batches if needed to avoid gray, soggy pieces.
• Roast tomatoes until they blister and soften; undercooked tomatoes taste watery and bland.
• Add pesto off direct high heat so the basil keeps its bright flavor and the oil does not turn bitter.
• Use freshly grated Parmesan so the sauce turns smooth and creamy instead of grainy.
• Simmer the sauce gently; a hard boil can cause cream to separate and sauce to feel oily.
• Add spinach at the end so it wilts gently and keeps its color instead of turning dull and mushy.
• Taste the sauce before serving and adjust salt, pepper, and lemon so the flavors pop.

How to Make Creamy Pesto Chicken with Roasted Tomatoes Spinach

Step 1: Roast the tomatoes

Preheat the oven to 400°F. Toss grape or cherry tomatoes with olive oil, salt, pepper, and balsamic if you use it. Spread them on a baking sheet in a single layer and roast them for 15 to 20 minutes until they blister and release some juices. Set them aside while you cook the chicken.

Step 2: Season and sear the chicken

Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a large skillet over medium high heat until it shimmers.

Lay the chicken in the hot pan and leave space between pieces. Sear each side for about 4 to 6 minutes, depending on thickness, until the chicken browns deeply and the center reaches 165°F. Move the cooked chicken to a plate and tent it loosely with foil while you make the sauce.

Step 3: Build the creamy pesto sauce

Lower the heat to medium. Add butter to the same skillet and scrape up the browned bits from the bottom with a wooden spoon. Stir in minced garlic and cook it for about 30 seconds until it smells fragrant.

Pour in the chicken broth and stir to loosen more browned bits, which add flavor. Add the heavy cream and stir until the mixture looks smooth and slightly thick. Let it bubble gently for 2 to 3 minutes, not at a hard boil.

Whisk in the pesto and Parmesan until the cheese melts and the sauce turns silky. Taste and add salt, pepper, and lemon juice to brighten the flavor. If the sauce feels too thick, splash in a bit more broth or cream; if it feels thin, let it simmer a couple more minutes.

Step 4: Add spinach and roasted tomatoes

Add the fresh spinach to the skillet and stir it into the hot sauce. The spinach will wilt in 1 to 2 minutes. Fold in the roasted tomatoes along with any juices from the baking sheet.

Stir gently so the tomatoes stay mostly whole but still share their juices with the sauce. Taste again and adjust seasoning if needed. The sauce should taste rich, herby, and slightly tangy.

Step 5: Return chicken to the pan

Nestle the seared chicken back into the skillet, spooning some sauce, spinach, and tomatoes over the top. Let everything simmer together for 3 to 5 minutes on low heat so the chicken absorbs the flavors. Check that the chicken still sits at 165°F in the center.

Turn off the heat. Sprinkle extra Parmesan and fresh basil over the top if you like. Serve the creamy pesto chicken hot with plenty of sauce in each portion.

Variations I've Tried

I swap chicken breasts for boneless thighs when I want extra rich flavor and a little more forgiveness on cook time. I also stir in cooked pasta shells or penne directly into the skillet when I want a full one pan pasta dinner. Sometimes I add sliced mushrooms with the garlic and sauté them before the cream for extra umami.

You can use sun dried tomatoes in oil instead of roasted fresh tomatoes when you need a pantry friendly version. I also tried a lighter version with half and half and it still tasted great, just slightly thinner, so I served it over rice to soak up more sauce. If you like heat, a pinch of red pepper flakes in the sauce gives a nice kick without overpowering the basil pesto.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes Spinach

Serve this creamy pesto chicken over cooked pasta, rice, or mashed potatoes so the sauce has something to cling to. You can also spoon it over cauliflower rice or zucchini noodles if you want a lighter base. Add a simple green salad or steamed broccoli on the side to keep the meal balanced and colorful. I also like warm crusty bread or garlic bread to swipe through every last bit of pesto cream sauce.

How to store

• Fridge: Cool leftovers completely, then store chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: Place cooled portions in freezer safe containers or bags, press out extra air, and freeze for up to 2 months; the sauce may thicken slightly after thawing but still tastes great.
• Reheating on stove: Reheat gently in a skillet over low to medium heat, adding a splash of cream or broth to loosen the sauce and stirring often until hot.
• Reheating in microwave: Place a portion in a microwave safe dish, cover loosely, and heat in 45 to 60 second bursts, stirring between each burst until warmed through.

Creamy Pesto Chicken with Roasted Tomatoes and Spinach

Creamy Pesto Chicken with Roasted Tomatoes and Spinach is a rich, herby, garlicky one-pan dinner with juicy seared chicken, silky pesto cream sauce, blistered tomatoes, and tender spinach ready in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients

  

• 1.5–2 pounds boneless skinless chicken breasts, large breasts sliced in half horizontally
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning or dried oregano and basil mix
• 1–2 tablespoons olive oil, for searing

• 1 pint grape or cherry tomatoes, left whole
• 1 tablespoon olive oil
• 1 pinch salt and pepper
• 1 teaspoon balsamic vinegar, optional

• 2–3 tablespoons butter
• 3–4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup low sodium chicken broth or stock
• 1/2–3/4 cup basil pesto
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon lemon juice, or more to taste
• Salt and pepper, to taste

• 3–4 cups fresh baby spinach
• Red pepper flakes, optional, for heat
• Extra fresh basil leaves, for garnish
• 1 handful toasted pine nuts or walnuts, for garnish

Instructions

 

1. Preheat the oven to 400°F (200°C). Toss the grape or cherry tomatoes with olive oil, a pinch of salt and pepper, and balsamic vinegar if using.
2. Spread the tomatoes on a baking sheet in a single layer and roast for 15–20 minutes, until they blister, soften, and release some juices. Set aside.

1. Pat the chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, leaving space between pieces.
3. Sear the chicken for 4–6 minutes per side, depending on thickness, until deeply browned and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and tent loosely with foil.

1. Lower the heat to medium. In the same skillet, add the butter and scrape up the browned bits from the bottom of the pan.
2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Pour in the chicken broth and stir, loosening any remaining browned bits. Add the heavy cream and stir until smooth and slightly thickened. Let it bubble gently for 2–3 minutes without boiling hard.
4. Whisk in the pesto and grated Parmesan until the cheese melts and the sauce is silky. Season with salt, pepper, and lemon juice to taste. If the sauce is too thick, add a splash more broth or cream; if too thin, simmer a few more minutes.

1. Add the baby spinach to the skillet and stir into the hot sauce until just wilted, 1–2 minutes.
2. Gently fold in the roasted tomatoes along with any juices from the baking sheet, keeping the tomatoes mostly whole. Taste and adjust seasoning if needed. Add a pinch of red pepper flakes if you like heat.

1. Nestle the seared chicken back into the skillet, spooning some of the sauce, spinach, and tomatoes over the top.
2. Simmer on low for 3–5 minutes so the flavors meld and the chicken is heated through to 165°F (74°C).
3. Remove from heat. Garnish with extra Parmesan, fresh basil, and toasted nuts if desired. Serve hot over pasta, rice, mashed potatoes, or a low-carb base like cauliflower rice or zucchini noodles.

Notes

Nutrition Information
Approximate per serving (1 of 4): 520 calories; fat 35 g; saturated fat 17 g; carbohydrates 10 g; fiber 2 g; sugars 4 g; protein 41 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.