This Chicken Pesto Skillet with Halloumi and Spinach is ready and 30 minutes and full of flavor. Follow my easy recipe and make it for your family on any busy weeknight.
Make a Batch of Homemade Pesto
Just 6 Ingredients:
- 2 cups fresh basil leaves, packed
- 1 garlic clove
- 1/2 cup shredded parmesan
- 1/4 cup chopped walnuts
- 1/4 cup (or more) olive oil
- Sea salt and black pepper, to taste
Pulse the garlic in the food processor first so that it is very finely minced. Add the walnuts and pulse them a few times until they’re finely chopped. Then, add the basil leaves and the parmesan cheese. Stream in some olive oil and season with salt and pepper to taste. I like to thin the sauce out a little bit with some water so that it doesn’t get too oily.
The pesto keeps fresh in the refrigerator for up to a week so feel free to make a batch or two in advance. It also freezes well; up to 3 months.
This recipe is perfect for busy weeknights. It comes together in one pan and it’s ready in 30 minutes! The spinach and tomatoes make the sauce juicy and fresh tasting. However, you can add your favorite things to this dish. Here are some options:
- sautéed mushrooms
- Sautéed Zucchini or eggplant
- baby kale
- roasted red peppers
Let me know how you decided to make it in the comments and share pics with me on Facebook and Instagram if you can. I love seeing your recreations!
Serve this dish with
This chicken pesto skillet is a delicious low-carb recipe. To keep it low-carb, serve it with cauliflower rice and some roasted veggies or a salad. Zucchini noodles would also pair well.
If you’re not counting carbs, then serve it over your favorite pasta and some toasted bread. Delicious!
I hope that you give this recipe a try and that you will let me know what you think in the comments section down below. Put your recipe requests down there too! I will get to them as soon as possible. Share the love and I’ll see you back here soon with another delicious recipe worth sharing! Kali Orexi & filakia xx Dimitra
- 1 and ½ pounds chicken breast cut into strips
- ¼ cup olive oil
- Salt, to taste
- ½ teaspoon ground black pepper
- 10 ounces of spinach leaves
- 1 cup cherry or grape tomatoes
- 8 ounces Halloumi cheese, cubed
- ½ cup pesto
- ½ cup half and half
- Juice of half a lemon
- Pinch of crushed red pepper flakes
Season the chicken on both sides with salt and black pepper.
Heat a cast-iron skillet over medium heat and add the olive oil. Brown the chicken for 2-3 minutes on both sides and then remove from the pan and set aside on a plate.
Add the tomatoes to the skillet and season with some salt. Cook until they soften. About 4 minutes.
Add the spinach to the skillet and cook until it wilts.
Place the chicken and halloumi in the skillet.
Combine the half and half with the pesto and mix together. Pour the pesto into the skillet and mix together. Cook for 6-10 minutes or until the sauce thickens and the chicken is fully cooked.
Add the lemon juice, taste, and adjust the seasoning if needed.
Serve with your favorite pasta or with cauliflower rice. Enjoy!
Substitute boneless skinless chicken thighs for the chicken breast for extra juicy chicken.
Substitute feta cheese for the halloumi if desired.
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