Flavorful Chicken Breast with Sun-Dried Tomato Pesto Easy 30-Minute Recipe

Let me tell you, the aroma of juicy chicken breast sizzling alongside the rich, tangy sun-dried tomato pesto is enough to make anyone’s mouth water. The first time I tried making this flavorful chicken breast with sun-dried tomato pesto, I was instantly hooked. It was one of those rare kitchen moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. You know what? This recipe feels like a warm hug on a plate, the kind that makes you want to share it with everyone around you.

Years ago, when I was knee-high to a grasshopper, my grandma used to make all sorts of dishes with fresh tomatoes from her garden, but sun-dried tomatoes weren’t really on the radar back then. I stumbled upon this recipe during a rainy weekend, trying to recreate a dish from a favorite Italian bistro I visited. Honestly, I wish I’d discovered this one sooner! My family couldn’t stop sneaking bites off the pan while it cooled (and I can’t really blame them).

Let’s face it, this chicken breast with sun-dried tomato pesto is dangerously easy and perfect for those busy weeknights when you want something quick but still packed with flavor. It’s great for impressing guests, brightening up your Pinterest dinner board, or even serving as a sweet treat for your kids who might usually shy away from tomatoes. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and casual dinners alike.

Why You’ll Love This Recipe

Having cooked this flavorful chicken breast with sun-dried tomato pesto countless times, I can say with confidence it’s one of those recipes that hits all the right notes. Here’s why it’s worth making over and over:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy evenings or last-minute cravings.
• Simple Ingredients: No need for fancy grocery trips—chances are you already have these pantry staples.
• Perfect for Any Occasion: Whether it’s a casual dinner, a potluck, or a cozy weekend meal, this recipe fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the juicy chicken paired with that bold sun-dried tomato pesto flavor.
• Unbelievably Delicious: The tangy, slightly sweet pesto adds a vibrant punch that makes every bite memorable.

What sets this recipe apart from other chicken dishes? It’s the pesto—blended just right to bring out that ultra-smooth texture with a perfect balance of savory, tart, and herbaceous notes. The chicken stays tender and moist, thanks to a quick sear and oven finish. Honestly, this isn’t just another chicken breast recipe; it’s the best version you’ll find, crafted from kitchen-tested tweaks and a pinch of love.

This flavorful chicken breast with sun-dried tomato pesto isn’t just good—it’s the kind that makes you close your eyes after the first bite. It turns simple ingredients into soul-soothing comfort food that’s healthier and faster than many takeout options. So, if you’re looking to impress without stress or just want a meal that feels like a treat, you’re going to want to bookmark this one.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find, and a few can be swapped out for dietary needs.

• Chicken Breasts: 4 boneless, skinless (about 6 oz/170 g each). I like thinner breasts for faster cooking.
• Sun-Dried Tomatoes: 1 cup packed, oil-packed preferred (drain excess oil). If you only find dry-packed, soak them in warm water for 10 minutes.
• Fresh Basil: 1/2 cup packed leaves, roughly chopped (adds fresh herbal notes).
• Garlic: 2 cloves, minced (for that aromatic kick).
• Pine Nuts: 1/4 cup toasted (for richness and slight crunch). You can swap with walnuts or almonds.
• Parmesan Cheese: 1/4 cup grated (adds savory umami). Use vegan parmesan for dairy-free.
• Olive Oil: 1/3 cup plus extra for cooking (I recommend extra virgin for best flavor).
• Lemon Juice: 1 tablespoon freshly squeezed (balances the richness).
• Salt & Pepper: To taste (season generously for the best flavor).
• Red Pepper Flakes: A pinch, optional (if you like a bit of heat).

For substitutions, if you want a low-fat version, reduce olive oil and substitute pine nuts with sunflower seeds. For a gluten-free and dairy-free option, skip the parmesan or use a dairy-free alternative. In summer, fresh cherry tomatoes can be roasted and added to the pesto for a juicier texture.

Equipment Needed

• Food Processor or Blender: Essential for making a smooth sun-dried tomato pesto. If you don’t have one, a sturdy mortar and pestle works too but will take longer.
• Large Skillet or Frying Pan: For searing the chicken breasts. A non-stick pan makes cleanup easier, but cast iron adds a nice crust.
• Baking Dish or Oven-Safe Skillet: To finish cooking the chicken in the oven.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Knife and Cutting Board: For prepping garlic, basil, and chicken.

If you’re on a budget, you can get by with a hand blender and a good non-stick skillet. I’ve found that a well-maintained cast iron pan really amps up the sear, but it requires seasoning and care. For pesto, a food processor not only saves time but gives the best texture—trust me, it’s worth it!

Preparation Method

1. Prep the Chicken: Pat dry 4 boneless, skinless chicken breasts (6 oz/170 g each). Season both sides generously with salt and pepper. Let rest while you prepare the pesto (about 10 minutes).
2. Make the Sun-Dried Tomato Pesto: In a food processor, combine 1 cup oil-packed sun-dried tomatoes (drained), 1/2 cup fresh basil leaves, 2 minced garlic cloves, 1/4 cup toasted pine nuts, 1/4 cup grated parmesan, 1 tablespoon fresh lemon juice, 1/3 cup olive oil, and a pinch of red pepper flakes if using. Pulse until smooth but still slightly textured. Scrape down the sides as needed. Taste and adjust salt or lemon juice. This takes about 5 minutes.
3. Preheat the Oven: Set your oven to 375°F (190°C) to finish cooking the chicken later.
4. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add chicken breasts and sear for 3–4 minutes per side until golden brown but not cooked through. You want a nice crust here—don’t rush it! This step takes around 8 minutes total.
5. Top & Bake: Transfer the seared chicken breasts to an oven-safe dish or leave in an oven-safe skillet. Spoon a generous 2 tablespoons of sun-dried tomato pesto over each breast, spreading evenly. Bake in the oven for 10–12 minutes, or until the internal temperature reaches 165°F (74°C). Cooking times may vary depending on thickness.
6. Rest & Serve: Remove chicken from oven and let rest for 5 minutes before slicing. This keeps the juices locked in and the meat tender. Serve with any leftover pesto on the side.

Some tips: If your chicken breasts are thick, consider butterflying them for more even cooking. Also, keep an eye on the pesto while baking—it shouldn’t burn or dry out. If you notice it getting too dark, loosely cover with foil. The pesto should smell fragrant and taste bright, balancing the richness of the chicken.

Cooking Tips & Techniques

One of the keys to making this chicken breast with sun-dried tomato pesto stand out is mastering the sear. You want a golden crust that locks in the juices, so don’t crowd your pan or move the chicken too soon. Let it develop that beautiful Maillard reaction—that’s chef talk for tasty browning.

Another tip: always pat your chicken dry before seasoning. Moisture is the enemy of a good sear. When blending the pesto, pulse rather than blend continuously to avoid turning it into a paste; you want a bit of texture.

Don’t skip the resting step after baking! It might feel like you want to dig in right away, but letting the chicken rest for 5 minutes ensures it stays juicy. I learned this the hard way after drying out a batch by slicing too soon.

Multitasking tip: While the chicken is baking, prep a simple side salad or roast some veggies. This keeps your timing tight and dinner on the table faster.

Finally, taste as you go. Pesto can vary in saltiness depending on your cheese and sun-dried tomatoes, so adjust seasoning accordingly. A squeeze of fresh lemon just before serving brightens everything up beautifully.

Variations & Adaptations

• Dietary Swap: For a dairy-free version, omit parmesan or replace it with nutritional yeast for a cheesy flavor without the dairy.
• Protein Options: Try this pesto with turkey breasts or even pork chops—just adjust cooking times accordingly.
• Cooking Method: Grill the chicken instead of pan-searing and baking for a smoky twist. Apply pesto after grilling to avoid burning.
• Flavor Boost: Add a teaspoon of smoked paprika or a splash of balsamic vinegar into the pesto for a deeper flavor dimension.
• Personal Favorite: I once added chopped kalamata olives into the pesto—gave it a salty, Mediterranean flair that my family adored.

Serving & Storage Suggestions

This flavorful chicken breast with sun-dried tomato pesto tastes best served warm, right after resting. Plate it with a drizzle of extra pesto and garnish with fresh basil leaves for a pretty presentation. It pairs wonderfully with garlic roasted potatoes, a simple arugula salad, or creamy polenta.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pesto flavor actually deepens overnight, making next-day meals even better. To reheat, gently warm in the oven at 300°F (150°C) until heated through, or microwave at medium power in short bursts to avoid drying out the chicken.

This dish also freezes well. Separate portions wrapped tightly in foil or freezer-safe containers keep for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Each serving of this flavorful chicken breast with sun-dried tomato pesto provides approximately 350 calories, 28 grams of protein, 22 grams of fat (mostly healthy monounsaturated fats from olive oil and pine nuts), and moderate carbs from the pesto ingredients.

Sun-dried tomatoes are packed with antioxidants like lycopene, which supports heart health. Olive oil adds anti-inflammatory benefits, while the chicken breast delivers lean protein essential for muscle repair. This recipe is naturally gluten-free and can be modified for dairy-free diets.

From a wellness perspective, this meal provides satisfying nourishment without heaviness, making it a great choice for balanced eating. It’s a delicious way to get in wholesome fats, protein, and vitamins without sacrificing flavor.

Conclusion

In short, this flavorful chicken breast with sun-dried tomato pesto is a winner for anyone looking to add a little excitement to weeknight dinners. It’s quick, simple, and packed with rich, tangy flavors that feel both fresh and comforting. Plus, you can easily customize it to suit your tastes and dietary needs.

I love this recipe because it brings people together around the table without fuss—just good food and happy bellies. Give it a try, tweak it to your liking, and don’t forget to share your favorite variations!

Now, go ahead and make this your new go-to chicken recipe. I’d love to hear how it turns out—drop a comment, share your photos, or tell me how you made it your own. Happy cooking!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work well and stay juicy, but adjust cooking time as thighs take a bit longer to cook through.

Is sun-dried tomato pesto store-bought okay to use?

Yes, you can use store-bought pesto if you’re short on time. Just choose a high-quality one with good ingredients and adjust seasoning as needed.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—165°F (74°C) is the safe internal temperature for chicken breasts.

Can I prepare the pesto ahead of time?

Definitely! The pesto keeps well in the fridge for up to 3 days or can be frozen for longer storage.

What sides go well with this chicken recipe?

Roasted vegetables, a crisp salad, creamy polenta, or garlic mashed potatoes all pair beautifully with this dish.

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