Dairy Farmers of Canada

Chicken Breasts in a Spinach Pesto Sauce

To make dinner in a flash, just make the spinach pesto in advance and store it in your fridge.

  • Prep: 20 min
  • Cooking: 10 min - 15 min
Yields 8 servings
chicken breasts in a spinach pesto sauce


  • Spinach Pesto
  • 1/2 cup (125 mL) toasted pecan halves
  • 3 garlic cloves chopped
  • 4 cups (1 L) baby spinach
  • 1/2 cup (125 mL) finely grated Canadian Parmesan
  • 1 tbsp (15 mL) butter
  • 8 small boneless skinless chicken breasts
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) lemon juice
  • Salt and pepper to taste
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Spinach Pesto:

Place pecans and garlic in food processor; purée until finely ground. Add spinach; purée until smooth. Add Parmesan; purée until smooth; set aside.


Melt butter in large skillet over medium high heat. Add 1/2 the chicken; cook about 5 min per side until cooked through. Remove; cover and keep warm on plate in oven. Cook remaining chicken; add to plate in oven.

Spinach Pesto Sauce:

Add cream and lemon juice to saucepan; bring to boil stirring up any brown bits from bottom of pan. Add Spinach pesto to pan; stirring until sauce is smooth. Stir any chicken juices into sauce; add salt and pepper.

Serve chicken with Spinach Pesto Sauce spooned over top.


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Nutritional information

Per serving
Energy: 349 Calories
Protein: 37 g
Carbohydrate: 4 g
Fat: 20 g
Fibre: 1 g
Sodium: 233 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 152 mg
Magnesium: 26 %
Niacin: 92 %
Vitamin A: 36 %
Vitamin B6: 38 %