Creamy Pesto Chicken Skillet with Spinach and Tomatoes

Why You’ll Love This Recipe

• Creamy, comforting, and packed with flavor from basil pesto, garlic, and Parmesan.
• All made in one skillet, plus rice or pasta on the side for an easy weeknight dinner.
• Balanced with fresh cherry tomatoes and baby spinach for color and veggies in every bite.
• Flexible: great with rice or pasta, and easy to adapt for milder or bolder flavors.

Grocery List

• Produce: Garlic, cherry or grape tomatoes, fresh baby spinach, fresh basil (optional), lemon.
• Dairy: Heavy cream, unsalted butter, Parmesan cheese.
• Pantry: Boneless skinless chicken breasts, olive oil, basil pesto, low-sodium chicken broth, kosher salt, black pepper, red pepper flakes (optional), pasta or rice.

Full Ingredients

For the Creamy Pesto Chicken Skillet

• 1 1/2 lb (680 g) boneless, skinless chicken breasts, patted dry and cut into 4 thin cutlets or bite-size pieces
• 1 1/2 tsp kosher salt, divided (use 3/4 tsp if using fine table salt)
• 3/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/3 cup prepared basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmesan cheese (plus more for serving)
• 2 cups cherry or grape tomatoes (about 10 oz), halved
• 4 cups (about 4 oz) fresh baby spinach, loosely packed
• Pinch red pepper flakes (optional, to taste)
• 1–2 tbsp fresh lemon juice (about 1/2 lemon), to brighten the sauce

For Serving

• 12 oz pasta (such as fettuccine, penne, or orecchiette), cooked according to package directions
• or about 3 cups cooked rice (white, brown, or basmati)
• Extra grated Parmesan cheese, for garnish
• Fresh basil leaves, torn or thinly sliced, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and ingredients

Pat the chicken dry with paper towels. If using whole chicken breasts, slice them horizontally into thin cutlets so they cook evenly, or cut them into bite-size pieces for a more “in-the-sauce” style dish. Season the chicken all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

Mince the garlic, halve the cherry tomatoes, and measure out the pesto, cream, broth, and Parmesan so everything is ready to go. Rinse and dry the spinach if needed. This recipe moves fairly quickly once you start cooking, so having everything prepped makes it much easier.

Step 2: Sear the chicken

Heat a large, heavy skillet (10–12 inch, preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking. Arrange the chicken in a single layer in the hot pan.

Cook undisturbed for 4–5 minutes on the first side until the bottom is deep golden brown. Flip and cook another 3–5 minutes, depending on thickness, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If cooking bite-size pieces, stir occasionally and cook 6–8 minutes total.

Transfer the chicken to a clean plate and loosely tent with foil to keep warm. Do not wipe out the pan; those browned bits will add flavor to the sauce.

Step 3: Build the pesto cream sauce base

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic. Cook, stirring constantly, for about 30 seconds, just until fragrant and lightly sizzling; do not let it brown.

Stir in the basil pesto and let it warm through for 30–60 seconds, scraping up any browned bits on the bottom of the pan. Pour in the heavy cream and chicken broth, stirring well to combine into a smooth sauce. Bring the mixture to a gentle simmer (small bubbles around the edges) and cook for 3–4 minutes, stirring occasionally, until slightly thickened.

Step 4: Add Parmesan and season the sauce

Lower the heat to medium-low. Gradually sprinkle in the grated Parmesan while stirring constantly to help it melt smoothly into the sauce. Continue to cook for 2–3 minutes, stirring, until the cheese is fully melted and the sauce is creamy and slightly thickened enough to coat the back of a spoon.

Taste the sauce and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting as needed. If you like a bit of gentle heat, add a pinch of red pepper flakes. If the sauce seems too thick at this point, you can stir in an extra splash of chicken broth or cream to loosen it.

Step 5: Simmer with cherry tomatoes and wilt the spinach

Add the halved cherry tomatoes to the skillet. Simmer them in the sauce for 2–3 minutes, just until they begin to soften and release some juices but still hold their shape. This keeps them fresh and juicy in the finished dish.

Add the baby spinach a large handful at a time, stirring after each addition, until all of it is in the pan and just wilted, about 1–2 minutes. The spinach should be glossy and bright green, not overcooked or mushy.

Stir in 1 tablespoon of fresh lemon juice, then taste the sauce. Add up to 1 additional tablespoon lemon juice if you prefer a brighter, slightly tangier flavor.

Step 6: Combine chicken with sauce and serve

Return the cooked chicken and any accumulated juices on the plate back into the skillet. Use a spoon to nestle the pieces down into the sauce. Simmer gently for 2–3 minutes, turning or spooning sauce over the chicken so it is well coated and fully warmed through.

Meanwhile, make sure your pasta or rice is cooked and hot. For pasta, you can toss the cooked, drained pasta directly into the skillet to coat it in the sauce, then top with the chicken. For rice, spoon a bed of rice onto each plate and ladle the creamy pesto chicken and vegetables over the top.

Garnish with extra grated Parmesan and fresh basil leaves. Serve immediately while hot and creamy.

Pro Tips

• Get a good sear: Dry chicken and hot oil are key. Do not overcrowd the pan; cook in two batches if needed so the chicken browns instead of steams.
• Avoid curdled sauce: Keep the heat to a gentle simmer once the cream and cheese are in. Boiling can cause the sauce to separate.
• Adjust thickness: If the sauce is too thick, add a splash of broth, cream, or even pasta cooking water. Too thin? Simmer a few more minutes or add a tablespoon or two more Parmesan.
• Salt at the end, too: Pesto and Parmesan can be salty, so always taste after adding them and adjust seasoning at the end, not just at the start.
• Cook pasta in salted water: If serving with pasta, cook it in well-salted water for the best overall flavor in the finished dish.

Variations

• Lighter version: Swap half of the heavy cream for whole milk or half-and-half. Simmer a little longer to thicken, and add an extra tablespoon of Parmesan to keep the sauce flavorful.
• Sun-dried tomato twist: Add 1/4 cup chopped oil-packed sun-dried tomatoes along with the garlic for a deeper, richer flavor that pairs beautifully with the pesto.
• Swap the protein: Use boneless, skinless chicken thighs, sliced Italian sausage, or even shrimp (seared quickly and added back at the end) instead of chicken breasts.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3–4 days. Cool the dish to room temperature before sealing and chilling. Reheat gently in a covered skillet over low heat, adding a splash of cream, broth, or water to loosen the sauce as it warms. Avoid boiling, which can cause the cream sauce to separate.

If you plan to make this ahead, you can sear the chicken up to 1 day in advance and store it in the refrigerator. You can also prep the tomatoes (halved), grate the Parmesan, and mince the garlic ahead of time. For the best texture, cook the sauce, spinach, and tomatoes just before serving. Cook fresh pasta or rice when you are ready to eat so it does not become mushy.

Nutrition (per serving)

Approximate values for 1 of 4 servings, not including pasta or rice: about 520 calories; 36 g protein; 10 g carbohydrates; 36 g fat; 18 g saturated fat; 145 mg cholesterol; 780 mg sodium; 2 g fiber; 5 g sugar. Actual values will vary based on specific brands and whether you use additional cheese or serve with pasta versus rice.