Creamy Pesto Chicken (Print Version)

# Ingredients:

01 - 2 tablespoons extra virgin olive oil, divided
02 - 5-6 chicken breasts, thinly sliced (butterflied, sliced in half, or cut into tenders)
03 - 3 garlic cloves, minced
04 - 1 shallot, finely chopped
05 - 2 cups cherry tomatoes, halved
06 - 3 cups spinach, roughly chopped with stems removed
07 - 1/4 cup pesto (homemade or store-bought)
08 - 1/2 cup heavy cream
09 - 1/3 cup lightly salted chicken stock
10 - Salt, to taste
11 - Black pepper, to taste
12 - Garlic powder, to taste
13 - Onion powder, to taste
14 - 1/2 teaspoon red pepper flakes (optional)

# Instructions:

01 - Start by preparing your chicken - if using full chicken breasts, butterfly them or slice them in half horizontally to create thinner pieces that will cook more quickly and evenly. Alternatively, you can cut them into tender-sized strips. Set the chicken aside on a plate. Next, prepare your aromatics and vegetables: mince the garlic, finely chop the shallot, halve the cherry tomatoes, and roughly chop the spinach, removing any tough stems. Having everything prepped and ready will make the cooking process flow smoothly.
02 - Season both sides of your prepared chicken pieces generously with salt, pepper, garlic powder, and onion powder. Don't be shy with the seasonings here - this creates the foundation of flavor for the dish. The chicken should have a light, even coating of the spices across all pieces.
03 - Heat a large frying pan over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering hot, carefully add the seasoned chicken pieces to the pan, being careful not to overcrowd (you may need to work in batches). Sear the chicken for just 1-2 minutes per side until it develops a light golden-brown color. Remember, you don't need to fully cook the chicken at this stage - you'll finish it in the sauce later. Once seared, remove all the chicken from the pan and set aside on a clean plate.
04 - In the same pan (don't clean it - those browned bits are flavor!), add the remaining tablespoon of olive oil. Add the minced garlic, chopped shallot, halved cherry tomatoes, and red pepper flakes if using. Cook this mixture over medium-high heat for about 5 minutes, stirring occasionally. You'll know it's ready when the tomatoes begin to soften, brown slightly, and release some of their juices, creating a fragrant base for your sauce.
05 - To your tomato mixture, add the chopped spinach, pesto, heavy cream, and chicken stock. Stir everything together until well combined and allow the sauce to come to a gentle simmer. The spinach will begin to wilt into the sauce. Taste the sauce at this point and adjust the seasoning if needed with a little more salt or pepper. Let the sauce simmer for about 2 minutes to allow the flavors to meld and the sauce to reduce slightly.
06 - Return the seared chicken pieces to the pan, nestling them into the sauce. Let them simmer gently in the sauce for another 2-3 minutes until fully cooked through. While the chicken finishes cooking, spoon some of the sauce over the top of each piece, basting them to ensure even cooking and maximum flavor absorption. The chicken is done when it reaches an internal temperature of 165°F (74°C) and no longer shows any pink in the center.
07 - Once the chicken is fully cooked and the sauce has thickened slightly, remove the pan from the heat. Serve the chicken immediately, placing it over your choice of cooked pasta, rice, or even zucchini noodles for a lower-carb option. Be sure to spoon plenty of the delicious creamy pesto sauce with its tomatoes and spinach over each portion. Garnish with a little more freshly ground black pepper or a sprinkle of grated Parmesan if desired.

# Notes:

01 - This creamy pesto chicken is a restaurant-quality meal that comes together in under 30 minutes, perfect for busy weeknights or impressing dinner guests.
02 - The sauce can be customized based on what you have available - try adding sun-dried tomatoes, roasted red peppers, or artichoke hearts for variation.
03 - For a lighter version, you can substitute half-and-half or whole milk for the heavy cream, though the sauce won't be quite as rich.

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