Creamy Pesto Chicken (Print Version)
# Ingredients:
01 -
Around three cups of spinach, torn into smaller pieces (no stems)
02 -
Half a cup of heavy, rich cream
03 -
Five to six chicken breasts, cut thin (butterflied, sliced, or tenders)
04 -
Three garlic cloves, minced finely
05 -
A third cup of chicken stock (should be salted but not overly so)
06 -
Three tablespoons of olive oil (split for different steps)
07 -
One chopped shallot, diced tiny
08 -
Two cups of cherry tomatoes, halved
09 -
Half a teaspoon of red chili flakes (optional heat)
10 -
A quarter cup of pesto, store-bought or homemade
11 -
Onion powder, garlic powder, salt, and pepper (season generously to preference)
# Instructions:
01 -
Slice the chicken into manageable portions, like strips or thinner cuts. Lay them out on a plate once done. Get your garlic minced, tomatoes sliced, spinach prepared, and shallot diced. Having everything prepped keeps things simple later.
02 -
Dust salt, pepper, onion powder, and garlic powder all over your chicken, making sure each piece has a good layer. Don't skimp, since this seasoning brings out the dish’s taste.
03 -
Heat a single tablespoon of olive oil in a large skillet over medium-high heat. Put the chicken in the pan without overcrowding and cook each side for about 1-2 minutes to achieve a golden-brown crust. Take them out before they're thoroughly cooked, and set aside on a clean plate.
04 -
In the same pan (keep those tasty brown bits), add the second tablespoon of olive oil. Toss in the garlic, shallot, tomatoes, and chili flakes (if you like). Stir occasionally and let it cook for a few minutes on medium heat until the tomatoes are soft and juicy.
05 -
Stir in the chicken broth, cream, pesto, and spinach. Mix them together until the spinach wilts into the sauce. If needed, sprinkle in extra salt or pepper for balance. Let the sauce gently simmer to thicken for a couple of minutes.
06 -
Add the partially cooked chicken to the simmering sauce. Spoon the sauce over the pieces and cook for another 2-3 minutes until the chicken is fully done. It’s ready when the center is no longer pink and hits 165°F.
07 -
Take the pan off the heat and dish up while it's warm. Pair with pasta, rice, or steamed vegetables. Add extra sauce to each plate and, if you want, sprinkle on Parmesan or a pinch of fresh pepper.
# Notes:
01 -
This simple yet tasty dish is ready in about 30 minutes. Perfect for busy weeknights or when hosting guests.
02 -
Switch things up with fun add-ins, like roasted peppers, sun-dried tomatoes, or even chunks of artichoke.
03 -
For a lighter sauce, you can swap heavy cream with whole milk or half-and-half. The flavor will still shine!