Creamy Pesto Chicken with Roasted Tomatoes (Mediterranean-Friendly)

 

Video

Tender chicken breasts coated in a creamy, flavorful pesto sauce with roasted cherry tomatoes and optional spinach—a healthy Mediterranean-style dish.

Time & Yield

• Total Time: 30–35 minutes
• Servings: 4–5

Ingredients

• 4–5 boneless, skinless chicken breasts
• 1–2 tbsp olive oil
• 3 garlic cloves, minced
• 1 shallot, finely chopped (optional)
• ½ cup Greek yogurt (or light cream)
• ½ cup pesto sauce (preferably olive-oil based)
• ¼ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1–2 cups fresh spinach (optional)
• Salt & pepper, to taste

Instructions

Cook Chicken:

Heat olive oil in a skillet over medium heat. Cook chicken breasts until golden and cooked through. Remove and set aside.

Sauté Aromatics:

In the same skillet, add a bit more olive oil if needed. Sauté garlic and shallot until fragrant, about 1–2 minutes.

Prepare Sauce:

Reduce heat to low and stir in Greek yogurt, pesto, and Parmesan until smooth. Simmer gently—do not boil to prevent yogurt from curdling.

Add Vegetables & Chicken:

Add cherry tomatoes and spinach (if using). Cook 2–3 minutes until tomatoes soften and spinach wilts. Return chicken to the skillet, coating it with the sauce. Season with salt and pepper.

Serve:

Serve warm over whole-grain pasta, quinoa, or alongside a green salad.

Notes

Using Greek yogurt instead of heavy cream keeps it Mediterranean diet friendly without sacrificing creaminess.

Cherry tomatoes add natural sweetness and antioxidants.

Optional spinach increases fiber and nutrients for a balanced meal.