Creamy Pesto Chicken (Print Version)

# Ingredients:

01 - 1/2 cup rich heavy cream
02 - Around 3 cups of spinach, torn by hand, stems discarded
03 - 5-6 thinly cut chicken breasts (butterflied, tender pieces, or sliced)
04 - Olive oil, 3 tablespoons, divided for different uses
05 - Seasonings: garlic powder, onion powder, salt, pepper—adjust to your liking
06 - 3 finely minced garlic cloves
07 - 1 small shallot, chopped finely
08 - 2 cups of cherry tomatoes, split in half
09 - A pinch (1/2 tsp) of chili flakes if you'd like it spicy
10 - 1/4 cup pesto (either store-bought or homemade)
11 - 1/3 cup moderately salty chicken broth

# Instructions:

01 - Cut your large chicken breasts into thinner portions—slicing or butterflying works, or turn them into strips for smaller bites. Arrange them on a plate after trimming. Chop the garlic, shallot, and spinach, then halve all the little tomatoes. Get everything prepped first to make cooking smooth.
02 - Sprinkle the chicken with salt, pepper, onion powder, and garlic powder evenly. Don’t skimp—it’s how you layer in flavor for the dish right from the start.
03 - Heat up one tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken, but don't overcrowd the pan. Cook each side for 1–2 minutes for that nice golden brown color. You're not aiming to fully cook it yet, so pull it out and set it aside on a clean plate.
04 - Using that same pan (leave those tasty bits stuck to the bottom!), heat your second tablespoon of oil. Add the minced garlic, shallot, halved tomatoes, and chili flakes (if you're feeling bold). Stir it around every now and then on medium heat, letting the tomatoes soften and get juicy. This forms the heart of your sauce.
05 - Toss in the chicken stock, the heavy cream, the pesto, and the prepped spinach. Stir it around so the spinach gets soft and blends nicely into the sauce. Taste and tweak with salt or pepper, then let the mixture lightly simmer for a couple minutes so the flavors really come together.
06 - Put the browned chicken back into your simmering sauce. Ladle some sauce over each piece, letting them cook fully for about 2–3 minutes. You'll know they're done when the inside is no longer pink and the temperature reaches 165°F.
07 - Take the pan off the heat and dish up. Serve warm with something like pasta, rice, or veggies. Spoon over extra sauce on each portion, and if you want, sprinkle grated Parmesan or black pepper as a final touch.

# Notes:

01 - You can whip up this tasty chicken dish in under 30 minutes. Perfect for busy nights or hosting guests with minimal effort!
02 - Feel free to experiment by adding things like roasted red peppers, sun-dried tomatoes, or artichoke hearts for extra flair.
03 - If you want a lighter sauce, swap out the heavy cream for whole milk or half-and-half. It'll still taste great, just not as rich.

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