Sun Dried Tomato Pesto Chicken is a simple yet impressive dish that delivers delicious flavor in less than 20 minutes. From busy weeknights to dinner with guests, this dish pairs beautifully with pasta, roasted broccoli and potatoes, or a green salad with balsamic vinegar.
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This post has been updated with recipe refinements, tips, FAQs, and new photos.
Creating delicious, satisfying meals doesn't have to take hours in the kitchen. Dishes like this easy ravioli sauce, lemon Brussels sprouts pasta, and ravioli with sun-dried tomatoes deliver comforting flavors in just 20 minutes.
This Sun Dried Tomato Pesto Chicken is no different. Its tender chicken and flavorful sauce will surely please the whole family.
Why This Recipe Works
- 20 minutes is all you need to prepare a comforting dish the whole family will love.
- The tender, juicy chicken is based on my weekly staple baked thin-sliced chicken breasts recipe.
- The three-ingredient sauce comes together in just minutes.
- Serve with pasta or rice to soak up the delicious sauce.
Ingredient Notes
- Chicken - Thin-sliced boneless skinless chicken breasts cook quickly and are perfect for this 20-minute meal.
- Spices: Season the chicken with onion powder, garlic powder, paprika, dried parsley, dried basil, salt, and pepper. Feel free to modify these seasonings based on what you have on hand.
- Half-and-half creates a creamy sauce without being too heavy. Avoid using heavy cream, as the sauce will be too thick.
- Basil pesto: This pantry staple is a favorite of mine for adding flavor to many dishes, like my chicken pesto meatballs. My favorite jarred brand is Dellalo (I'm not an affiliate—I simply love this). I also love making homemade pepita basil pesto when I have extra time.
- Sun-dried tomatoes are another pantry staple I love using to add a punch of flavor to sauces, pizza, and sandwiches. I prefer oil-packed for added flavor. My favorite variety is Dellalo Sun-Dried Tomato Bruschetta (I'm not an affiliate—I just love this).
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Sun-Dried Tomato Pesto Chicken
Step 1: Add the olive oil and spices to a glass mixing bowl and stir to combine.
Step 2: Add the chicken and toss to coat with the spice mixture.
Step 3: Transfer the chicken to a sheet pan lined with parchment paper or aluminum foil. Bake at 425℉ until the internal temperature of the chicken reaches 165℉, about 13 minutes.
Step 4: Shortly before the chicken is done, add the half-and-half and pesto to a small skillet over medium-low heat. Warm for 3-4 minutes, stirring occasionally, until slightly thickened. Stir in the sun-dried tomatoes. To serve, spoon the sauce over the chicken.
Expert Tips
- Use thin-sliced chicken breasts for quick cooking. For large chicken breasts, slice them horizontally through the middle to create two thin pieces.
- Make extra chicken to use in salads and sandwiches during the week.
- Use an instant-read thermometer to check the doneness of the chicken.
Recipe FAQs
Pasta and rice are great options for soaking up the delicious sauce. Other side dishes include roasted potatoes, vegetables, salad, and ciabatta garlic bread.
These savory morsels can be added to salads, sandwiches, pizzas, and sauces. Make sun-dried tomato pesto or add them to salad dressings.
Herby basil pesto and tangy sun-dried tomatoes provide a delicious blend of flavors. For a simpler flavor profile, sun-dried tomato pesto can be used.
Leftovers should be stored in the fridge in an airtight container and eaten within 2-3 days.
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📖 Recipe Card
Sun Dried Tomato Pesto Chicken
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EQUIPMENT
Ingredients
Chicken
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1-1¼ pounds thin-sliced boneless skinless chicken breasts
Sauce
- 1 cup half-and-half
- ¼ cup basil pesto
- ¼ cup sun-dried tomatoes (oil-packed, drained)
Instructions
- Preheat the oven to 425℉.
- Add the olive oil and seasonings to a glass mixing bowl. Stir to combine.2 tablespoons olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add the chicken and toss to coat evenly with the spice mixture. Transfer the chicken to a parchment-lined sheet pan. Bake until its internal temperature reaches 165℉, about 13 minutes.1-1¼ pounds thin-sliced boneless skinless chicken breasts
- Shortly before the chicken is done, heat a small skillet over medium-low heat. Add half-and-half and pesto and heat, stirring occasionally for 3-4 minutes, until slightly thickened. Stir in the sun-dried tomatoes.1 cup half-and-half, ¼ cup basil pesto, ¼ cup sun-dried tomatoes
- To serve, spoon the sauce over the chicken. Add a side dish of pasta or rice.
Notes
- For quick cooking, use thin-sliced chicken breasts. For large chicken breasts, slice them horizontally through the middle to create two thin pieces.
- Make extra chicken to use for salads and sandwiches throughout the week.
- Sun-dried tomato pesto can be used instead of basil pesto, although the flavor profile will be less complex.
- Use an instant-read thermometer to ensure the chicken has reached a safe internal temperature.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Don't let the simplicity of this dish fool you - if offers so much flavor with little effort. I hope you enjoy this recipe!