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- 4 boneless, skinless chicken breasts - 1/2 cup sun-dried tomatoes, packed in oil, drained and finely chopped - 1 cup fresh basil leaves, packed - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup pine nuts, lightly toasted for extra flavor - 1/2 cup extra virgin olive oil - Salt and freshly ground black pepper, to taste To make this dish, you need fresh and flavorful ingredients. The sun-dried tomatoes give a rich taste. Fresh basil adds a bright note. Parmesan cheese adds a nice salty touch. The garlic brings depth to the dish. The pine nuts add a crisp texture. Olive oil helps blend everything together while keeping it smooth. - 1 tablespoon balsamic vinegar If you want to enhance the flavor, add balsamic vinegar. This gives a sweet and tangy touch to the pesto. It can make your dish even more special. Serve the chicken with roasted vegetables or a fresh salad. A colorful plate makes it more appealing. You can also drizzle more pesto on top for extra flavor. Sprinkle some crushed pine nuts for added crunch. This adds a nice touch to your meal, making it look and taste great. {{ingredient_image_2}} To make the sun-dried tomato pesto, gather your ingredients. You need sun-dried tomatoes, basil, Parmesan cheese, garlic, and pine nuts. Place them in a food processor. Pulse the mixture until it's finely chopped. This helps mix the flavors well. While the processor runs, slowly add the olive oil. This will create a smooth paste. Make sure to taste it. You might want to add salt or pepper for extra flavor. Next, get your chicken breasts ready. Start by seasoning them. Sprinkle salt and pepper on both sides. This enhances the chicken's taste. It’s simple but important. After seasoning, heat a tablespoon of olive oil in an oven-safe skillet. You want it hot before adding the chicken. Now, sear the chicken in the hot skillet. Cook for about 3-4 minutes on each side. Look for a nice golden-brown color. This step adds flavor. After searing, take the skillet off the heat. Spread a generous amount of the sun-dried tomato pesto over each piece. Then, place the skillet in your preheated oven. Bake for 20-25 minutes. Check that the chicken reaches 165°F (75°C) inside. After baking, let it rest for a few minutes. This helps keep the chicken juicy. Serve it with your favorite sides! To get a great sear on chicken breasts, you need hot oil. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add your seasoned chicken breasts. Sear them for about 3-4 minutes on each side. Look for a golden-brown color. This gives your chicken flavor and texture. You can change the pesto flavor to fit your taste. If you like it tangy, add more balsamic vinegar. Want it richer? Increase the Parmesan cheese. For more herbs, toss in extra basil or even a bit of parsley. Taste the pesto as you mix and adjust until it’s just right for you. Cooking chicken to the right temperature is very important. Always aim for an internal temperature of 165°F (75°C). Use a meat thermometer to check this. Cooking at the right temperature keeps the chicken juicy and safe to eat. If you’re baking, set your oven to 375°F (190°C). This ensures even cooking and helps the flavors develop. Pro Tips Choose Quality Ingredients: Opt for high-quality sun-dried tomatoes and fresh basil to elevate the flavor of your pesto. Fresh ingredients make a significant difference in taste. Toast Pine Nuts Carefully: Toasting pine nuts can enhance their flavor, but be cautious as they can burn quickly. Keep an eye on them and stir frequently for even toasting. Let Chicken Rest: Allowing the chicken to rest after baking helps retain juices, resulting in a moist and tender dish. Don’t skip this step! Experiment with Cheese: While Parmesan is a classic choice, feel free to experiment with other cheeses like pecorino or even a sprinkle of goat cheese for added tang. {{image_4}} If you want to switch things up, try using different proteins. You can use turkey breasts for a leaner option. Pork chops work well too and add a different flavor. For seafood lovers, salmon fillets or shrimp can be a delicious twist. Just adjust the cooking time based on the protein you choose. To make this dish vegan, replace the chicken with hearty vegetables like zucchini or eggplant. Marinate them in the pesto for added flavor. You can also use tofu or tempeh for a protein-rich option. Just ensure you cook it until golden brown for a nice texture. For a vegetarian version, you can keep the chicken but add more veggies to the dish. You can easily swap some ingredients for what you have on hand. If you don’t have sun-dried tomatoes, try using roasted red peppers. They add a sweet and smoky flavor. Instead of Parmesan cheese, you can use nutritional yeast for a cheesy taste without dairy. Pine nuts can be replaced with walnuts or almonds for a different crunch. These simple swaps can still deliver amazing flavor! To store leftover Sun-Dried Tomato Pesto Chicken, let it cool first. Place the chicken in an airtight container. Keep it in the fridge for up to three days. Make sure to separate the pesto from the chicken if you want to keep the flavors fresh. You can freeze both the chicken and the pesto. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. For the pesto, store it in an airtight container. It can last in the freezer for up to three months. When you reheat the chicken, do it gently. Use the oven at 350°F (175°C) for about 15-20 minutes. This keeps the chicken moist. If you have pesto, add it just before serving. This keeps the flavors bright and fresh. Enjoy your meal! Sun-Dried Tomato Pesto Chicken stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container to keep moisture in. Always let it cool before sealing. This helps to keep the chicken juicy and tasty. Yes, you can make the pesto ahead of time. It stores well in the fridge for about a week. Just place it in a jar and cover it with a thin layer of olive oil. This keeps it fresh and vibrant. You can use it on pasta or sandwiches too! I love serving this chicken with roasted vegetables or a crisp salad. You can also pair it with pasta tossed in extra pesto for a filling meal. If you want a hearty side, try garlic bread or quinoa. These options enhance the flavors and make your meal complete. Sun-Dried Tomato Pesto Chicken is a tasty, simple dish worth trying. We reviewed the key ingredients, cooking steps, and helpful tips. Remember, you can swap proteins or adapt flavors to suit your taste. Store leftovers properly and enjoy them later. This dish brings lots of flavor to your table. I hope you feel inspired to make your own unique sun-dried tomato pesto chicken at home!

Sun-Dried Tomato Pesto Chicken Delight

A flavorful 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

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 0.5 cup sun-dried tomatoes, packed in oil, drained and finely chopped
  • 1 cup fresh basil leaves, packed
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.25 cup pine nuts, lightly toasted
  • 0.5 cup extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar (optional)

Instructions
 

  • Prepare the Sun-Dried Tomato Pesto: In a food processor, combine the finely chopped sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, minced garlic, toasted pine nuts, and balsamic vinegar (if using).
  • Pulse the mixture until all ingredients are finely chopped and well blended. With the food processor running, slowly drizzle in the extra virgin olive oil, continuing to blend until the mixture becomes a smooth, creamy paste. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
  • Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready when we finish prepping the chicken.
  • Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper to enhance their flavor.
  • Sear the Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear for approximately 3-4 minutes on each side until they develop a beautiful golden-brown crust.
  • Top with Pesto: Once the chicken is seared, remove the skillet from heat. Use a spoon or spatula to spread a generous layer of the sun-dried tomato pesto over the top of each chicken breast, ensuring they are well coated.
  • Bake the Chicken: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
  • Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. This step is crucial as it allows the juices to redistribute, ensuring juicy and flavorful chicken.

Notes

For an elegant presentation, plate the chicken breasts topped with a drizzle of additional pesto and a sprinkle of crushed pine nuts.
Keyword chicken, easy recipe, pesto, sun-dried tomatoes