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To make the savory sun-dried tomato pesto chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes packed in oil, drained and roughly chopped - 1 cup fresh basil leaves, firmly packed - ½ cup freshly grated Parmesan cheese - ¼ cup pine nuts, lightly toasted - 2 cloves garlic, finely minced - ½ cup extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - 1 teaspoon freshly grated lemon zest - Extra fresh basil leaves, for garnish You can swap some ingredients if needed: - Use grilled chicken thighs instead of breasts for more flavor. - If you lack sun-dried tomatoes, try roasted red peppers instead. - For a nut-free option, leave out the pine nuts or use sunflower seeds. - Swap the Parmesan with nutritional yeast for a vegan version. When selecting your ingredients, consider these tips: - Choose sun-dried tomatoes in oil for better flavor and texture. - Look for fresh basil that is vibrant and fragrant. - Pick Parmesan cheese that is freshly grated, as it melts better. - Always choose high-quality extra virgin olive oil for the best taste. - Fresh garlic should be firm and have no sprouting for the best flavor. {{ingredient_image_2}} First, grab your food processor. Add the chopped sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse the mixture until it blends well but stays a bit chunky. This texture gives the pesto depth. Next, with the processor running, slowly drizzle in the olive oil. This step makes the pesto creamy. If needed, stop and scrape down the sides. Blend again until smooth. Taste the mixture and add sea salt, black pepper, and lemon zest to boost the flavor. Now, let’s cook the chicken. Season both sides of each chicken breast with sea salt and black pepper. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the chicken breasts carefully. Cook them for about 6-7 minutes on each side. Look for a golden-brown color and check that they reach an internal temperature of 165°F. This ensures they are cooked all the way through. After cooking, lower the heat to low. Spread a generous amount of the sun-dried tomato pesto over each chicken breast. Let the pesto warm up for 2-3 minutes. This step helps the flavors mix beautifully. Once done, move the chicken to serving plates. Drizzle any remaining pesto from the skillet over the chicken. For a lovely finish, garnish with fresh basil leaves. Serve the chicken on a rustic wooden board or colorful plate. A small bowl of extra pesto on the side adds a fun touch and lets guests customize their meal. To cook chicken right, start with even pieces. This helps them cook evenly. Season both sides with sea salt and black pepper. Heat a skillet over medium heat and add olive oil. When the oil shimmers, add the chicken. Cook for about 6-7 minutes per side. The chicken should have a golden crust and an internal temperature of 165°F. Use a meat thermometer for accuracy. If you want extra juiciness, let the chicken rest for five minutes before serving. This keeps the juices inside. If you have leftover pesto, store it in an airtight container. Cover the top with a thin layer of olive oil. This keeps it fresh and bright green. You can refrigerate it for up to a week. If you want to keep it longer, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can use small amounts as needed. You can easily enhance your dish. Try adding a splash of balsamic vinegar to the pesto. This adds a nice tang. A pinch of red pepper flakes gives a spicy kick. If you love cheese, mix in more Parmesan for a richer taste. Fresh herbs like thyme or oregano can also boost the flavor. Lastly, a squeeze of fresh lemon juice brightens everything up. Don’t shy away from experimenting; cooking is all about fun and flavor! Pro Tips Use High-Quality Ingredients: The flavor of your pesto largely depends on the quality of your sun-dried tomatoes and olive oil. Opt for products that are fresh and flavorful for the best results. Adjust to Taste: Don't hesitate to tweak the seasoning to your liking. If you prefer a stronger garlic flavor or more acidity, feel free to add more garlic or a splash of lemon juice. Perfectly Cooked Chicken: To ensure your chicken is juicy, use a meat thermometer to check for an internal temperature of 165°F. Letting it rest for a few minutes before serving helps retain moisture. Make it Ahead: This pesto can be made in advance and stored in the refrigerator for up to a week. It also freezes well, making it a great option for meal prep! {{image_4}} If you want a vegetarian option, swap the chicken for grilled vegetables. Zucchini, bell peppers, and eggplant work well. The sun-dried tomato pesto still shines in this dish. Blend the pesto as usual, then toss it with the grilled veggies. You can serve it over pasta or on a toasted baguette. You can use other proteins besides chicken. Try shrimp, fish, or turkey. Each protein brings its own taste and texture. For shrimp, cook them until they turn pink. For fish, choose a firm type like salmon or swordfish. Cook it until it flakes easily with a fork. Each protein pairs perfectly with the sun-dried tomato pesto. Elevate your dish with extra ingredients. Add a splash of balsamic vinegar for tang. Include a pinch of red pepper flakes for heat. You can also mix in some roasted garlic for depth. Fresh lemon juice adds brightness. Each of these can boost flavors. Experiment to find your perfect combination! To keep your sun-dried tomato pesto chicken fresh, place it in an airtight container. Store it in the fridge for up to three days. Make sure the chicken is cool before sealing. This helps prevent moisture buildup. If you want to enjoy it later, consider freezing it. You can freeze any leftover pesto for future meals. Pour the pesto into ice cube trays or small containers. This makes it easy to use later. The pesto will stay fresh in the freezer for up to three months. When you're ready, just thaw what you need in the fridge overnight. When it's time to eat, reheating is simple. You can use the stove or microwave. If using the stove, heat a skillet over low heat. Add a splash of olive oil and place the chicken in the skillet. Heat it for about 5-7 minutes until warm. If using a microwave, cover the chicken and heat it in short bursts. Check and stir to ensure even heating. Enjoy your meal as if it’s fresh from the skillet! Yes, you can use dried sun-dried tomatoes. Just soak them in warm water for about 20 minutes. This rehydrates them, making them easier to blend into the pesto. Sun-Dried Tomato Pesto Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Absolutely! You can make the pesto up to a week ahead. Just store it in a jar and cover it with olive oil. This keeps it fresh and tasty. Several side dishes go great with this chicken. Here are some ideas: - Garlic mashed potatoes - Grilled vegetables - Quinoa salad - A fresh green salad - Pasta tossed in olive oil You learned how to make Sun-Dried Tomato Pesto Chicken with easy steps and tips. We covered ingredients, cooking methods, and smart storage. Remember, fresh ingredients can make a big difference in taste. Don't hesitate to try new flavors or swap ingredients for your needs. Enjoy cooking, and feel free to experiment! With a few tricks, you can perfect your dish every time. Happy cooking!

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 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 cup fresh basil leaves, firmly packed
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts, lightly toasted
  • 2 cloves garlic, finely minced
  • ½ cup extra virgin olive oil
  • to taste sea salt and freshly cracked black pepper
  • 1 teaspoon freshly grated lemon zest
  • extra leaves fresh basil leaves, for garnish

Instructions
 

  • Prepare the Pesto: In a food processor, combine the chopped sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until the mixture is finely blended but still slightly chunky for texture.
  • Incorporate Olive Oil: While the food processor is running, slowly drizzle in the olive oil. Continue blending until the pesto achieves a smooth, creamy consistency. If necessary, stop and scrape down the sides of the bowl, then blend again. Taste and season with sea salt, black pepper, and lemon zest to elevate the flavors.
  • Cook the Chicken: Season each chicken breast generously with sea salt and black pepper on both sides. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. When the oil is hot, carefully place the chicken breasts in the skillet. Cook for approximately 6-7 minutes on each side, until they turn golden brown and are cooked through (the internal temperature should reach 165°F).
  • Add the Pesto: Once the chicken is done cooking, lower the heat to low. Generously spread a portion of the prepared sun-dried tomato pesto over each chicken breast, allowing it to warm for about 2-3 minutes to meld the flavors beautifully.
  • Serve: Remove the chicken breasts from the skillet and transfer them to serving plates. Drizzle with any remaining pesto left in the skillet and garnish artfully with fresh basil leaves for a pop of color and freshness.

Notes

Serve with extra pesto on the side for dipping.
Keyword chicken, Italian, pesto, sun-dried tomatoes