Easy Pesto Chicken Skillet

15 quick and easy dinners loaded with pesto. Instant pot® gourmet pesto chicken. Crunchy baked pesto chicken thighs.

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.

Printable Recipe Card:

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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