Sun-Dried Tomato Spinach Pesto Chicken
A savory chicken dish featuring sun-dried tomato pesto and fresh spinach, perfect for any occasion.
Equipment
- large skillet
- Food processor
- meat thermometer
- cutting board
- knife
- Measuring spoons
- Serving Plates
Ingredients
- 1 lb Boneless, skinless chicken breasts The star of the dish, providing a lean source of protein.
- 3 tablespoons Olive oil Used for sautéing the chicken, adds richness.
- 1/2 cup Sun-dried tomato pesto Gives the dish its signature tangy flavor.
- 2 cloves Garlic, minced Adds depth and aroma.
- 1/4 teaspoon Black pepper Adds a subtle kick.
- 1/4 cup Chicken broth Helps create a delicious sauce; can substitute with vegetable broth.
- 1/4 cup Fresh spinach, chopped Adds a pop of color and nutrients.
- 1/4 teaspoon Italian seasoning Adds an aromatic touch.
- 1 Juice of Lemon Brightens the flavors and balances richness.
Instructions
- Rinse the chicken breasts under cold water and pat dry with paper towels. Season with salt, black pepper, and Italian seasoning on both sides.
- If making homemade pesto, blend sun-dried tomatoes, garlic, and a splash of olive oil in a food processor until smooth. Set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the seasoned chicken breasts to the skillet in a single layer. Cook for 5-7 minutes without moving them to form a crust.
- Flip the chicken and cook for another 5-7 minutes until fully cooked through. Check for doneness with a meat thermometer (165°F/75°C).
- Pour in the chicken broth and bring to a gentle simmer. Stir in the sun-dried tomato pesto and lemon juice, cooking for an additional 2 minutes.
- Add chopped spinach and stir until wilted. Serve hot, garnished with additional pesto if desired.
Notes
This dish is versatile and can be served with various sides like quinoa, couscous, or a fresh salad.