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- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes (packed in oil), chopped - 1/2 cup fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/3 cup pine nuts, toasted - 1/4 cup olive oil - 2 garlic cloves, minced The main ingredients of this dish create a burst of flavor. The sun-dried tomatoes bring a rich sweetness that pairs well with the chicken. Fresh basil adds a bright note, while Parmesan gives a savory touch. Pine nuts add crunch and depth. - Salt and pepper - Juice of 1 lemon Seasoning is key. Salt and pepper enhance all the flavors. Lemon juice brightens the dish and adds freshness. Each element works together to make the chicken shine. - Extra basil leaves - Additional Parmesan cheese Garnishes are small but impactful. Extra basil leaves add color and freshness. A sprinkle of Parmesan on top provides a nice finishing touch. These simple additions make the meal look beautiful and inviting. {{ingredient_image_1}} To make the pesto, you need a food processor. First, add the sun-dried tomatoes, fresh basil, grated Parmesan, pine nuts, garlic, and lemon juice. Pulse these until they are finely chopped. This should take just a few seconds. Now, while the processor runs, slowly pour in the olive oil. This helps achieve a smooth texture. Stop the processor and taste the pesto. Adjust the salt and pepper to your liking. You want a burst of flavor in every bite. Next, you need to prepare the chicken. Preheat your oven to 375°F (190°C). While it heats, take your chicken breasts and pat them dry using paper towels. This helps the seasoning stick better. Then, sprinkle salt and pepper on both sides of the chicken. This simple step adds great flavor to the meat. Now, let’s cook the chicken. Heat a large oven-safe skillet over medium-high heat. Add a little olive oil to the pan. Once hot, place the chicken breasts in the skillet. Sear them for about 3-4 minutes on each side until they become golden brown. This gives a nice crust to the chicken. After searing, remove the skillet from heat. Spread the sun-dried tomato pesto over each chicken breast. Make sure to cover them evenly. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. Check the internal temperature; it should reach 165°F (74°C). Once cooked, let the chicken rest for a few minutes before serving. Enjoy your flavorful meal! To ensure your chicken reaches the right internal temperature, use a meat thermometer. The chicken should hit 165°F (74°C) to be safe. Always check the thickest part of the breast. This way, you avoid dry chicken and keep it juicy. For the best flavor in your pesto, use fresh ingredients. Fresh basil and good-quality sun-dried tomatoes make a big difference. Blend them well to get a smooth mix. Add salt and pepper little by little. Taste as you go to find your perfect balance. Pair this dish with sides like pasta, rice, or a fresh salad. These options complement the rich flavors of the chicken. You can also add roasted veggies for extra color and nutrition. For an appealing presentation, garnish with extra basil leaves and a sprinkle of Parmesan cheese. This adds a nice touch to your plate. A vibrant salad beside the chicken brightens the meal. Avoid overcooking the chicken. If you cook it too long, it becomes dry and tough. Keep an eye on the cooking time to keep it tender. Make sure to season adequately. Don’t skip the salt and pepper. They enhance the flavors of the chicken and pesto, making each bite delicious. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality sun-dried tomatoes for a more vibrant flavor in your pesto. Toast Pine Nuts: Toasting the pine nuts enhances their flavor and adds a delightful crunch to the pesto. Let Chicken Rest: Allowing the chicken to rest after baking helps retain its juices, making it more tender and flavorful. Experiment with Sides: This dish pairs wonderfully with a variety of sides; try it with creamy risotto or zesty quinoa for a twist. {{image_2}} You can easily change some ingredients in this dish. If you don’t have pine nuts, try using walnuts or almonds. They add a nutty flavor and crunch. For a vegan or vegetarian option, swap the chicken for grilled tofu or eggplant. Use nutritional yeast instead of Parmesan cheese to keep the cheesy taste. Want to make it more exciting? Experiment with different herbs. Try adding parsley or oregano for a new taste. You can also add some red pepper flakes for heat. A little lemon zest can brighten the dish too. Just a pinch can make a big difference. This pesto chicken is not just for dinner. You can create a Sun-Dried Tomato Pesto Pasta dish by mixing cooked pasta with the pesto. It’s a great way to use any leftovers. For meal prep, cut the chicken into strips and store it in containers. This makes for easy lunches throughout the week. To keep your Sun-Dried Tomato Pesto Chicken fresh, store leftovers in an airtight container. Place cooled chicken in the fridge within two hours of cooking. This helps prevent bacteria growth. Leftovers can last up to three days in the fridge. Always check for any off smells or changes in texture before eating. You can freeze the chicken and pesto separately. This keeps the flavors fresh. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For pesto, store it in a small container, leaving space for expansion. Chicken can last up to three months in the freezer. Pesto can last about six months. When ready to eat, thaw the chicken in the fridge overnight. Reheat the chicken in the oven or on the stove. Warm the pesto in a small pot or microwave before serving. You can prepare the chicken ahead of time. Season and sear it as directed, then cool it. Store it in the fridge for up to two days. This makes weeknight dinners quick and easy. Portion the pesto into small containers. This way, you can grab what you need for meals. It adds flavor to any dish and keeps cooking fun! You can use fresh tomatoes, but the taste will change. Sun-dried tomatoes have a rich, sweet flavor. Fresh tomatoes add moisture but lack the intense taste. If you use fresh ones, consider roasting them first. This helps deepen their flavor and makes them more similar to sun-dried tomatoes. The best way to know is by checking the internal temperature. Use a meat thermometer. The chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and juices should run clear, not pink. This dish pairs well with many sides. You can serve it with pasta, rice, or a fresh salad. Roasted vegetables also add color and flavor. Try adding extra basil leaves and Parmesan cheese for a nice touch. You can make Sun-Dried Tomato Pesto Chicken in about 40 minutes. It takes about 15 minutes to prep and 25 minutes to cook. This makes it a quick option for dinner. Yes, you can make this dish low-carb. Skip the pasta or rice. Instead, serve the chicken with a large salad or steamed vegetables. You can also use zucchini noodles for a fun twist. This blog post covers a delicious recipe for Sun-Dried Tomato Pesto Chicken. We looked at the key ingredients, like chicken, sun-dried tomatoes, and basil. I shared step-by-step instructions on making the pesto and preparing the chicken. Important cooking tips can help you avoid mistakes that could ruin your dish. You can also personalize this meal with variations or serving options. Enjoy experimenting with flavors and find your favorite way to serve this dish! Happy cooking!

Sun-Dried Tomato Pesto Chicken

A delicious chicken dish topped with a flavorful 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), chopped
  • 1 2 cup fresh basil leaves
  • 1 2 cup grated Parmesan cheese
  • 1 3 cup pine nuts, toasted
  • 2 cloves garlic, minced
  • 1 4 cup olive oil
  • to taste salt and pepper
  • 1 piece juice of 1 lemon

Instructions
 

  • Make the Pesto: In a food processor, combine the sun-dried tomatoes, fresh basil, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until finely chopped. While the processor is running, gradually add in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
  • Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.
  • Cook the Chicken: Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
  • Add the Pesto: Remove the skillet from heat and spread the sun-dried tomato pesto evenly over the top of each chicken breast.
  • Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
  • Serve: Once done, remove from the oven and let the chicken rest for a few minutes. Serve with your choice of sides such as pasta, rice, or a fresh salad.

Notes

Garnish each chicken breast with extra fresh basil leaves and a sprinkle of Parmesan cheese before serving. A side of roasted vegetables or a vibrant salad adds color and freshness to your plate.
Keyword chicken, easy recipe, pesto, sun-dried tomatoes