Description
Delightful creamy pesto chicken showcases Italian flavors with tender chicken breasts nestled in rich, herbaceous sauce. Parmesan cheese and fresh basil elevate this simple weeknight meal you’ll want to savor again and again.
Ingredients
Scale
Protein:
- 5–6 chicken breasts, thinly sliced (butterflied, sliced in half, or cut into tenders)
Produce:
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 3 cups spinach, roughly chopped with stems removed
Sauce and Seasonings:
- 2 tablespoons (30 milliliters) extra virgin olive oil, divided
- 1/4 cup (60 milliliters) pesto (homemade or store-bought)
- 1/2 cup (120 milliliters) heavy cream
- 1/3 cup (80 milliliters) lightly salted chicken stock
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 1/2 teaspoon (2.5 grams) red pepper flakes (optional)
Instructions
- Prepare your chicken by butterflying or slicing horizontally to ensure even cooking. Cut into tender-sized strips if preferred. Mince garlic, chop shallot, halve cherry tomatoes, and roughly chop spinach, removing tough stems.
- Season chicken generously with salt, pepper, garlic powder, and onion powder, creating an even coating across all pieces.
- Heat a large frying pan over medium-high heat with olive oil. Carefully sear chicken pieces for 1-2 minutes per side until light golden-brown. Do not fully cook. Remove and set aside.
- In the same pan, add remaining olive oil, minced garlic, chopped shallot, cherry tomatoes, and red pepper flakes. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release juices.
- Incorporate chopped spinach, pesto, heavy cream, and chicken stock into the tomato mixture. Stir until combined and simmer gently for 2 minutes. Adjust seasoning as needed.
- Return seared chicken to the pan, nestling pieces into the sauce. Simmer for 2-3 minutes, basting chicken with sauce until fully cooked to 165F (74C) with no pink remaining.
- Remove pan from heat. Plate chicken over pasta, rice, or zucchini noodles. Generously spoon sauce, tomatoes, and spinach over each portion. Optional: garnish with black pepper or grated Parmesan.
Notes
- Slice chicken thinly to ensure quick, even cooking and maximize sauce absorption for more flavorful bites.
- Use high-quality pesto with fresh basil and good olive oil to elevate the sauce’s overall taste and richness.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternatives that maintain creamy texture.
- Add extra protein by incorporating white beans or chickpeas directly into the sauce for vegetarian-friendly modifications.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg