Quick Creamy Pesto Chicken with Spinach and Tomatoes (Print version)

Tender chicken cutlets simmered in a creamy basil pesto sauce with spinach and burst cherry tomatoes, ready in about 30 minutes.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 - 1 teaspoon kosher salt, plus more to taste
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 2 tablespoons olive oil, divided

For the pesto cream sauce

07 - 1 small shallot, finely chopped
08 - 3 cloves garlic, minced
09 - 2 cups (300 g) cherry tomatoes, halved
10 - 1/4 teaspoon red pepper flakes, optional
11 - 1/3 cup (80 ml) low-sodium chicken broth
12 - 1/2 cup (120 ml) heavy cream
13 - 1/3 cup (85 g) basil pesto
14 - 1/4 cup (25 g) finely grated parmesan cheese
15 - 3 cups (90 g) baby spinach
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh basil, for serving

# Instructions:

01 - Pat the chicken cutlets dry. Season both sides with salt, pepper, garlic powder, and onion powder.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden, then transfer to a plate. It does not need to be fully cooked yet.
03 - Add the remaining 1 tablespoon olive oil to the skillet. Add shallot, garlic, cherry tomatoes, and red pepper flakes. Cook for 4-5 minutes, stirring often, until the tomatoes soften and begin to release juice.
04 - Pour in the chicken broth and scrape up the browned bits. Lower the heat to medium-low, then stir in the heavy cream, pesto, and parmesan until smooth.
05 - Add the spinach by handfuls and stir for 1-2 minutes until just wilted into the sauce.
06 - Return the chicken and any juices to the skillet. Simmer gently for 4-6 minutes, spooning sauce over the top, until the chicken reaches 165°F (74°C).
07 - Stir in the lemon juice. Taste and adjust salt and pepper, then finish with fresh basil. Serve hot with pasta, rice, potatoes, or vegetables.

# Good to know:

01 - Best served right away while the sauce is glossy.
02 - Cut thick chicken breasts into thin cutlets for faster, more even cooking.
03 - If the sauce thickens too much, loosen it with a splash of broth or cream.

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