Sundried Tomato Pesto Chicken

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Creamy Sundried Tomato Pesto Chicken is a quick 30-minute dinner with juicy seared chicken, spinach, and cherry tomatoes in a luscious sundried tomato cream sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 448kcal

Author: Cara Lanz

Ingredients

2 8-10 oz. boneless skinless chicken breasts
2-3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
½ cup chicken broth
¾ cup sundried tomato pesto
¾ cup heavy cream
2 cups baby spinach
1 cup cherry tomatoes, halved
pasta or rice, for serving

Instructions

Cut chicken breasts in half horizontally to make four portions. Heat oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place chicken in the pan and season with salt and pepper. Cook until golden brown, 4-5 minutes. Flip chicken, season the other side with salt and pepper, and cook another 4-5 minutes until cooked through to 160 degrees. Place chicken on a plate.
Add garlic to the pan and cook 30 seconds. Add a little broth and scrape up the browned bits from the pan. Reduce heat to medium. Pour in the rest of the broth, pesto, and cream. Whisk and simmer until thickened, 3-4 minutes.
Add spinach and tomatoes and stir until wilted, 3-4 minutes. Return the chicken to the pan, spoon the sauce over the chicken, and warm for 1 minute.
Serve over noodles or rice.

Notes

Cut chicken evenly. Halving the chicken breasts ensures they cook quickly and stay tender.
Simmer the sauce gently. Let it bubble just enough to thicken without scorching the cream.
Wilt greens at the end. Add spinach and tomatoes just before finishing so they stay fresh and vibrant.
Serve with pasta, rice, or even mashed potatoes to soak up the sauce.

Nutrition