Sun Dried Tomato Pesto Chicken – Easy, Flavor-Packed Weeknight Dinner

This is the kind of recipe you keep on standby for busy nights. It looks impressive, tastes like something from your favorite restaurant, and comes together with hardly any fuss. Sun dried tomato pesto brings deep, rich flavor with very little effort, and the chicken stays tender and juicy.

Serve it over pasta, spoon it onto rice, or pair it with a crisp salad. It’s versatile, bold, and exactly the kind of meal you’ll make again and again.

Jump to Recipe Card

Sun Dried Tomato Pesto Chicken – Easy, Flavor-Packed Weeknight Dinner

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients
Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
• 2 tablespoons olive oil (use some oil from the sun dried tomatoes if packed in oil)
• 3 cloves garlic, minced
• 1/2 cup sun dried tomato pesto (store-bought or homemade)
• 1/2 cup low-sodium chicken broth
• 1/3 cup heavy cream or half-and-half (optional for a creamier sauce)
• 1/4 cup freshly grated Parmesan, plus more for serving
• 1 tablespoon lemon juice
• Fresh basil or parsley, chopped, for garnish
• Cooked pasta, rice, or crusty bread, for serving

Method

 

1. Prep the chicken: Pat chicken dry with paper towels. Season on both sides with salt, pepper, and Italian seasoning. This boosts flavor and helps with browning.
2. Heat the pan: Set a large skillet over medium-high heat.

   Add olive oil and let it shimmer. You want the pan hot enough to sear, not smoke.

3. Sear the chicken: Add chicken in a single layer. Cook 4–5 minutes per side until golden.

   It doesn’t need to be fully cooked yet. Transfer to a plate.

4. Sauté the garlic: Lower heat to medium. Add minced garlic to the pan.

   Cook 30 seconds until fragrant, stirring so it doesn’t burn.

5. Build the sauce: Stir in sun dried tomato pesto. Cook 30–60 seconds to wake up the flavors. Pour in the chicken broth and stir, scraping up browned bits from the pan.
6. Make it creamy (optional): Stir in the heavy cream or half-and-half.

   Simmer gently for 1–2 minutes until slightly thickened.

7. Add cheese and lemon: Reduce heat to low. Stir in Parmesan until melted and smooth. Add lemon juice for brightness.

   Taste and adjust salt and pepper.

8. Finish the chicken: Return chicken and any juices to the pan. Simmer 3–6 minutes, spooning sauce over the top, until the chicken is cooked through. Internal temperature should reach 165°F (74°C).
9. Garnish and serve: Sprinkle with chopped basil or parsley. Serve over pasta or rice, or alongside roasted vegetables.

   Add extra Parmesan if you like.

Why This Recipe Works

• Bold flavor, minimal prep: Sun dried tomato pesto adds concentrated tomato sweetness, garlic, herbs, and a hint of tang without lots of chopping.
• Juicy chicken every time: A quick sear followed by a gentle simmer keeps the chicken tender while the sauce thickens and clings.
• Pan sauce magic: Deglazing the pan with a splash of broth or cream lifts flavorful brown bits and turns them into a silky sauce.
• Flexible and forgiving: Use boneless thighs or breasts. Swap in dairy or dairy-free options.

  It still works.

• Weeknight-friendly: From start to finish, you’ll be done in about 30 minutes.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
• 2 tablespoons olive oil (use some oil from the sun dried tomatoes if packed in oil)
• 3 cloves garlic, minced
• 1/2 cup sun dried tomato pesto (store-bought or homemade)
• 1/2 cup low-sodium chicken broth
• 1/3 cup heavy cream or half-and-half (optional for a creamier sauce)
• 1/4 cup freshly grated Parmesan, plus more for serving
• 1 tablespoon lemon juice
• Fresh basil or parsley, chopped, for garnish
• Cooked pasta, rice, or crusty bread, for serving

Step-by-Step Instructions

1. Prep the chicken: Pat chicken dry with paper towels. Season on both sides with salt, pepper, and Italian seasoning. This boosts flavor and helps with browning.
2. Heat the pan: Set a large skillet over medium-high heat.

   Add olive oil and let it shimmer. You want the pan hot enough to sear, not smoke.

3. Sear the chicken: Add chicken in a single layer. Cook 4–5 minutes per side until golden.

   It doesn’t need to be fully cooked yet. Transfer to a plate.

4. Sauté the garlic: Lower heat to medium. Add minced garlic to the pan.

   Cook 30 seconds until fragrant, stirring so it doesn’t burn.

5. Build the sauce: Stir in sun dried tomato pesto. Cook 30–60 seconds to wake up the flavors. Pour in the chicken broth and stir, scraping up browned bits from the pan.
6. Make it creamy (optional): Stir in the heavy cream or half-and-half.

   Simmer gently for 1–2 minutes until slightly thickened.

7. Add cheese and lemon: Reduce heat to low. Stir in Parmesan until melted and smooth. Add lemon juice for brightness.

   Taste and adjust salt and pepper.

8. Finish the chicken: Return chicken and any juices to the pan. Simmer 3–6 minutes, spooning sauce over the top, until the chicken is cooked through. Internal temperature should reach 165°F (74°C).
9. Garnish and serve: Sprinkle with chopped basil or parsley. Serve over pasta or rice, or alongside roasted vegetables.

   Add extra Parmesan if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce. Avoid boiling to keep the chicken tender.
• Make-ahead tips: You can sear the chicken and make the sauce a day ahead.

  Combine and reheat before serving.

Benefits of This Recipe

• High flavor payoff: Sun dried tomato pesto packs concentrated flavor without long simmer times.
• Balanced richness: The creamy, savory sauce is brightened with lemon and herbs for a well-rounded taste.
• Protein-focused: Chicken provides lean protein that pairs well with grains, pasta, or vegetables.
• Versatile base: The sauce works with different proteins and sides, making it a smart staple.
• Beginner-friendly: Simple steps, common ingredients, and a forgiving process.

Common Mistakes to Avoid

• Overcrowding the pan: Sear in batches if needed. Overcrowding steams the chicken and prevents browning.
• Burning the garlic: Garlic cooks fast. Lower the heat before adding it, and stir constantly for a short time.
• Skipping the deglaze: Those browned bits equal flavor.

  Don’t forget to scrape them up with broth.

• Overcooking the chicken: Use a thermometer and pull the chicken at 165°F (74°C). Dry chicken is the biggest flavor killer.
• Not tasting the sauce: Sun dried tomato pesto varies in saltiness. Taste and adjust seasoning at the end.

Recipe Variations

• Light and dairy-free: Skip the cream and Parmesan.

  Add extra broth and a drizzle of olive oil, and finish with lemon and fresh herbs.

• Spinach and artichoke: Stir in a few handfuls of baby spinach and chopped marinated artichokes in the last few minutes.
• Mushroom boost: Sauté sliced cremini mushrooms after searing the chicken. Their savory flavor deepens the sauce.
• Cheesy bake: After simmering, top with shredded mozzarella and broil for 2–3 minutes until bubbly and browned.
• Pasta skillet: Toss cooked short pasta directly into the pan with a splash of pasta water to help the sauce cling.
• Different proteins: Use turkey cutlets, pork tenderloin medallions, or shrimp. Adjust cook times as needed.
• Extra heat: Add a pinch of red pepper flakes with the garlic for a subtle kick.

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs stay juicy and are very forgiving. Sear as directed and simmer until they reach 165°F (74°C).

What if my sun dried tomato pesto is very thick?

Thin it with a splash of broth or olive oil before adding it to the pan, or let the broth in the recipe loosen it. Adjust until it’s spoonable.

Do I need the cream?

No.

The sauce is still delicious without it. Use extra broth and a drizzle of olive oil for body, then finish with lemon and herbs.

How can I make this gluten-free?

The chicken and sauce are naturally gluten-free if your pesto and broth are certified GF. Serve with gluten-free pasta, rice, or polenta.

Can I make this in the oven?

Yes.

Sear the chicken, then nestle it in a baking dish with the sauce. Bake at 375°F (190°C) for 12–18 minutes, depending on thickness, until cooked through.

What sides go well with this?

Pasta, orzo, rice, or mashed potatoes are great. For lighter options, try roasted broccoli, green beans, zucchini, or a simple arugula salad.

How do I avoid a greasy sauce if my pesto is oily?

Blot excess oil from the pesto with a paper towel, or use less added olive oil when searing.

Balance with lemon juice to brighten the sauce.

Can I add vegetables directly to the skillet?

Absolutely. Sauté zucchini, bell peppers, or mushrooms after searing the chicken, then proceed with the sauce.

In Conclusion

Sun Dried Tomato Pesto Chicken is simple, reliable, and full of personality. The sauce is bold yet balanced, and the method is straightforward enough for any weeknight.

Whether you keep it light with herbs and lemon or go creamy with Parmesan, you’ll end up with a satisfying, crowd-pleasing meal. Keep a jar of sun dried tomato pesto in your pantry, and you’ll always be just 30 minutes from dinner.