Sun Dried Tomato Pesto Chicken
This quick and easy Sun Dried Tomato Pesto Chicken recipe features tender chicken breasts seared to golden perfection, then baked with a creamy sun-dried tomato pesto sauce and melted mozzarella cheese. Perfect for a healthy weeknight dinner!
Equipment
- Large skillet
- Large baking dish
- Food processor (optional)
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 pounds), sliced in half widthwise and lengthwise to make 8 thinner pieces
- 1 tablespoon fresh garlic chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 ounce white wine (or chicken broth for an alcohol-free option)
- 4 ounces heavy cream
- 3 tablespoons sun-dried tomato pesto (store-bought or homemade)
- 4 ounces mozzarella cheese thinly sliced or shredded
- 0.5 cup sun-dried tomatoes (packed in oil, drained, if making homemade pesto)
- 0.25 cup Parmesan cheese (if making homemade pesto)
- 2 tablespoons olive oil (plus more for cooking chicken)
Instructions
- Get Ready: Preheat your oven to 400°F (200°C) and a large skillet over medium heat. If you're making homemade pesto, combine the drained sun-dried tomatoes, Parmesan cheese, and 2 tablespoons of olive oil in a food processor. Pulse until it's smooth but still has a nice texture.
- Season the Chicken: Lightly season your chicken breast pieces on both sides with salt and black pepper. This really helps to bring out their natural flavor!
- Sear for Flavor: Drizzle a bit of olive oil into your hot skillet. Add the chopped garlic and chicken pieces. Cook the chicken for a few minutes on each side until they're golden brown. This step is key for a delicious crust!
- Transfer & Deglaze: Carefully move the browned chicken into a large baking dish (you can leave the garlic in the pan). Pour the white wine (or broth) into the hot skillet and gently scrape up any flavorful brown bits from the bottom – that's called deglazing!
- Whisk the Sauce: Into the same skillet, stir in the heavy cream and your sun-dried tomato pesto. Mix everything well until you have a smooth, creamy sauce. Feel free to taste and adjust the seasoning if needed.
- Top & Bake: Pour this wonderful pesto cream sauce over the chicken in the baking dish. Sprinkle the mozzarella cheese generously on top.
- Finish Cooking: Bake for 6-8 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) and the cheese is melted, bubbly, and beautifully golden. For extra browning on the cheese, you can briefly broil it for a minute or two at the end. Let it rest briefly before serving.
Notes
Nutrition per serving: Calories: 459.3, Total Carbs: 11.9g, Net Carbs: 9.8g, Fats: 29.6g, Protein: 35.8g
