Pesto Chicken Dinner (Print Version)

# Ingredients:

01 - 1/2 cup cream (heavy, rich)
02 - Spinach, roughly torn (stems off) - about 3 cups
03 - 5-6 chicken breasts, thin portions (sliced, butterflied, or tenders)
04 - 3 tablespoons olive oil - split between uses
05 - Seasoning: onion powder, garlic powder, salt, pepper (taste it as needed)
06 - 3 garlic cloves, finely chopped
07 - 1 shallot, chopped small
08 - Halved cherry tomatoes, around 2 cups worth
09 - 1/2 teaspoon chili flakes (if you want a little kick)
10 - 1/4 cup pesto (premade or your own creation)
11 - A third cup chicken broth (moderately salted)

# Instructions:

01 - Cut large chicken breasts into thinner pieces, either by slicing them or butterflying them in half. Or, go ahead and turn them into bite-sized strips. Lay the chicken on a plate when done. Then, chop up your garlic, shallot, and spinach, and halve your tomatoes. Ready all your veggies so cooking is fast and smooth.
02 - Sprinkle the chicken pieces with salt, pepper, onion powder, and garlic powder until evenly coated. Be generous here; a good seasoning boosts the flavor foundation for the entire dish.
03 - Warm one tablespoon of olive oil in a big pan on medium-high heat. Place the seasoned chicken in, making sure not to crowd it. Let each side cook for 1-2 minutes. The idea is a golden-brown sear, not fully cooking at this point. Then take the chicken out, leaving it on a clean plate.
04 - Using the same pan (don’t you dare clean out the flavorful bits), pour in the second tablespoon of oil. Drop in the garlic, shallot, tomatoes, and chili flakes if you’re using them. Stir occasionally for a few minutes at medium heat. Once the tomatoes soften and release their juices, your fragrant sauce base is ready.
05 - Pour in the chicken stock, cream, pesto, and the prepped spinach. Combine well, letting the spinach wilts into the mix. Adjust the taste with more salt or pepper if necessary. Let it simmer lightly for a minute or two so the sauce thickens and flavors fuse.
06 - Slip the already-seared chicken back into the bubbling sauce. Spoon some sauce over the top as it cooks through in about 2-3 minutes. Make sure every piece gets coated nicely. You’ll know it’s ready once it’s no longer pink and the internal temperature reads 165°F.
07 - Once done, take the dish off the stove. Serve it warm over pasta, rice, or even veggies for a lighter option. Spoon extra sauce over each portion and, if you like, sprinkle a little grated Parmesan or black pepper to finish.

# Notes:

01 - This flavorful chicken meal comes together effortlessly in just under half an hour. Great for any busy night or entertaining guests with style!
02 - Feel free to get creative with the mix-ins. Try tossing in roasted peppers, sun-dried tomato bits, or even artichokes for some variety.
03 - For a less rich sauce, whole milk or half-and-half will work in place of cream. The sauce will just be a bit lighter.

Back