One Pan Creamy Chicken Red Pesto

  • Roasted baby potatoes to serve
  •  chicken breasts, butterflied
  • Handful of mushrooms
  • 1 pack of red pesto
  •  2 Handfuls of baby spinach leaves
  • 150ml of double cream


  1. Get potatoes onto roast with a little olive oil salt and pepper.
  2. In a large skillet heat add some olive oil add the mushrooms and cook for 3-4 minutes on medium heat. Then add the chicken and cook for about 12-15 minutes or until no longer pink turning once. 
  3. Once the chicken is cooked add the red pesto and cream and cook for a further 3 to 5 minutes or until the sauce has reduced slightly. Mix in the spinach and serve.


  • All round winner for family dinner, 5yr & 10yr old loved it. Followed the recipe on the website, it was lovely & quick to make.

  • Made this recipe, super quick & easy, Very tasty and loved by the kids too!

  • Looks delicious, definitely worth a go!


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