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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (packed in oil), roughly chopped - 1/2 cup fresh basil leaves, tightly packed - 1/2 cup grated Parmesan cheese - 1/3 cup pine nuts, toasted to a golden brown - 2 garlic cloves, minced - 1/4 cup extra-virgin olive oil - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lemon The main ingredients create a rich and flavorful dish. The sun-dried tomatoes add a sweet and tangy taste. Fresh basil gives it a nice green touch. Grated Parmesan cheese brings in a salty, nutty flavor. Pine nuts add crunch, while garlic makes everything smell amazing. - Fresh parsley for garnish - Crushed red pepper flakes for heat - Lemon slices for serving Adding fresh parsley brightens the dish. Red pepper flakes can give a spicy kick. Lemon slices on the side add a zesty burst when squeezed on top. - Calories: 380 - Protein: 40g - Carbohydrates: 12g - Fat: 20g - Fiber: 2g This meal packs a punch of protein, making it great for dinner. The balance of healthy fats and carbs keeps it satisfying. You can enjoy a tasty dinner while staying mindful of nutrition. {{ingredient_image_2}} To make the sun-dried tomato pesto, gather your ingredients first. You will need sun-dried tomatoes, fresh basil, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Place the sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until they are finely chopped, but not pureed. While pulsing, slowly drizzle in the olive oil. This helps it become smooth and creamy. Finally, add salt and pepper to taste. Next, preheat your oven to 375°F (190°C). Take your chicken breasts and pat them dry with paper towels. This removes extra moisture and helps them cook better. Season both sides of the chicken with salt and pepper. This step boosts flavor and makes your dish tasty. Now it’s time to sear the chicken. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Carefully add the chicken breasts to the skillet. Sear them for about 3 to 4 minutes on each side. You want a nice golden brown crust. This step locks in flavor and gives a great texture. Once your chicken is seared, take the skillet off the heat. Spoon the sun-dried tomato pesto over each chicken breast. Make sure they are well-coated. Then, carefully transfer the skillet to the preheated oven. Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked. After baking, let the chicken rest for a few minutes. This helps keep it juicy. Serve it with sides like pasta, rice, or a salad. For a beautiful plate, garnish each chicken breast with fresh basil and a sprinkle of Parmesan cheese. Roasted vegetables also make a great side. Enjoy your flavorful dinner! To get juicy chicken, start with fresh, high-quality breasts. Pat them dry with paper towels. This helps them sear better. Season both sides with salt and pepper. When you heat olive oil in your skillet, make sure it’s hot. Sear each side for about 3-4 minutes until golden brown. This creates a nice crust that locks in moisture. Always check the internal temperature; it should reach 165°F (74°C) when done. You can make the sun-dried tomato pesto a day or two in advance. Just blend all the ingredients as stated in the recipe. Store it in an airtight container in the fridge. The flavors will deepen and mix together over time. When you are ready to cook, just spoon it over the chicken before baking. This saves time and still gives you fresh taste. For a little extra zing, add a pinch of red pepper flakes to the pesto. This gives a nice kick without being too spicy. Fresh lemon juice brightens the flavor, so don’t skip it. For a creamier texture, mix in a splash of heavy cream to the pesto. If you want to experiment, try adding different herbs like thyme or oregano to the mix. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality sun-dried tomatoes for the best flavor in your pesto. Perfectly Cooked Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for optimal juiciness. Customize Your Pesto: Feel free to add other nuts like walnuts or cashews, or even a hint of spice with red pepper flakes in the pesto for a unique twist. Let It Rest: Allow the chicken to rest for a few minutes after baking to help retain its moisture before serving. {{image_4}} If you want to change things up, try using different proteins. Here are some great options: - Turkey breasts: They are lean and cook similarly to chicken. - Pork chops: They add a nice flavor that pairs well with pesto. - Firm tofu: Great for a meatless option. These proteins can soak up the sun-dried tomato pesto nicely. For a vegetarian twist, consider these substitutes: - Cauliflower steaks: Slice cauliflower thick, season, and roast. It’s a hearty option. - Eggplant: Grilled or roasted, eggplant takes on great flavors. - Chickpeas: Toss them with pesto and roast for a crunchy texture. These options keep the dish delicious while meeting vegetarian needs. You can easily customize the pesto to fit your taste. Here are some ideas: - Different nuts: Swap pine nuts for walnuts or almonds for a new flavor. - Cheese choices: Use feta or goat cheese for a tangy twist. - Herbs: Mix in parsley or arugula for a fresh taste. Feel free to experiment with your pesto. Each change brings a new experience! After your meal, you may have some tasty chicken left. To store it, let it cool to room temperature. Then, place it in an airtight container. This helps keep the chicken fresh and safe. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to eat the leftovers, reheating is easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes until it's warm. If using a microwave, put the chicken on a plate and cover it. Heat for 2-3 minutes on high, checking often. Make sure it's heated all the way through. If you want to freeze the chicken, it's best to do so soon after cooking. Place the cooled chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag with the date. It can stay good for up to three months. To thaw, move it to the fridge overnight before reheating. You can serve Sun-Dried Tomato Pesto Chicken with several tasty sides. Here are some ideas: - Pasta: Toss al dente pasta with olive oil and herbs. - Rice: Fluffy rice pairs well and soaks up flavors. - Salad: A mixed green salad adds freshness. - Roasted Vegetables: Colorful veggies bring vibrancy to your plate. These sides balance the rich flavors of the chicken. Yes, you can make this dish ahead of time. Prepare the chicken and pesto separately. Store the chicken in the fridge after cooking. You can also freeze it for later. When ready to eat, reheat the chicken and add fresh pesto on top. This keeps the flavors fresh. Check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C). If you don't have a thermometer, cut into the thickest part. The meat should be white, not pink. Juices should run clear. Yes, store-bought pesto works well for this dish. It saves time and still tastes great. Look for a high-quality brand for the best flavor. Just adjust seasoning as needed, since some store-bought options can be saltier. This recipe is already gluten-free! The ingredients do not contain gluten. Serve it with gluten-free sides like rice or gluten-free pasta. Always check labels to ensure no hidden gluten in your ingredients. You’ve learned how to make delicious Sun-Dried Tomato Pesto Chicken. We covered key ingredients and step-by-step instructions. I shared tips to ensure perfect texture and flavor. You can explore variations using different proteins and customize the pesto. Remember to store leftovers properly for later enjoyment. This dish is versatile and allows for creativity in the kitchen. Enjoy cooking and sharing this tasty meal with others!

Sun-Dried Tomato Pesto Chicken

A delicious chicken dish topped with a creamy sun-dried tomato pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes (packed in oil), roughly chopped
  • 1 2 cup fresh basil leaves, tightly packed
  • 1 2 cup grated Parmesan cheese
  • 1 3 cup pine nuts, toasted to a golden brown
  • 2 cloves garlic, minced
  • 1 4 cup extra-virgin olive oil
  • 1 to taste Salt and freshly cracked black pepper
  • 1 pieces Juice of 1 fresh lemon

Instructions
 

  • Prepare the pesto: In a food processor, place the chopped sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice. Pulse these ingredients together until finely chopped but not completely puréed. As you continue to pulse, gradually drizzle in the olive oil until the mixture reaches a smooth and creamy consistency. Season the pesto with salt and freshly cracked black pepper according to your taste preference.
  • Prepare the chicken: Preheat your oven to 375°F (190°C). Using paper towels, pat the chicken breasts dry to remove excess moisture. Generously season both sides of the chicken with salt and pepper to enhance flavor.
  • Sear the chicken: In a large oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Carefully add the chicken breasts to the skillet and sear them for about 3-4 minutes on each side, or until they develop a beautiful golden brown crust.
  • Add the pesto: Once the chicken is seared, remove the skillet from heat. Spoon the sun-dried tomato pesto generously over the top of each chicken breast, ensuring they are well-coated.
  • Bake: Carefully transfer the skillet to the preheated oven and bake for 20-25 minutes. The chicken should be cooked through, with an internal temperature reaching 165°F (74°C).
  • Serve: After baking, remove the skillet from the oven and allow the chicken to rest for a few minutes to retain its juiciness. Serve the chicken with your choice of delicious sides such as al dente pasta, fluffy rice, or a vibrant mixed salad.

Notes

For a delightful presentation, garnish each chicken breast with extra fresh basil leaves and a sprinkle of grated Parmesan cheese just before serving.
Keyword chicken, Italian, pesto, sun-dried tomatoes