Creamy Sun-Dried Tomato Pesto Chicken (One Pan)
If you want dinner on the table in a hurry, try this one pan Creamy Sun-Dried Tomato Pesto Chicken. The chicken is tender, juicy and loaded with goodness. While the sun-dried tomato pesto adds a layer of complexity to the sauce that’s an absolute game changer. If you’re anything like me, you’ll want to lick the pan clean!
Serve this chicken recipe alongside my One Pan Potatoes, Lebanese Rice, or Creamy Mashed Potatoes for a wonderful weeknight meal.
Why You’ll Love This Recipe
- Easy to make. This one pan chicken recipe is easy to make and loaded with flavor.
- Layers of flavor. The sun-dried tomato pesto enhances the sauce adding layers of flavor that are irresistible. Extra sun-dried tomato pesto can be used in other dishes throughout the week.
- Perfect for meal prep. This recipe can be reheated and enjoyed throughout the week. Perfect for lunch or dinner.
Recipe Ingredients
Sun-Dried Tomato Pesto
- Sun-Dried Tomatoes – Drain any packing liquid or oil from the tomatoes before adding them to the food processor or mini chopper.
- Parmesan Cheese – Freshly grated parmesan cheese works best!
- Pine Nuts – Toast the pine nuts in a nonstick skillet and let them cool before adding them to the food processor or mini chopper.
- Basil – Fresh basil leaves work best, remove stems.
- Lemon Juice – Fresh squeezed lemon juice works best.
- Garlic – You’ll need 1-2 whole garlic cloves based on size.
- Extra Virgin Olive Oil – I used Delallo Foods extra virgin olive oil in a squeeze bottle and it tasted amazing.
- Kosher Salt – You’ll need kosher salt for this recipe. It enhances the flavor of the pesto.
- Cracked Black Pepper – This recipe calls for cracked black pepper to taste.
Creamy Sun-Dried Tomato Pesto Chicken (One Pan)
- Chicken – You’ll need 1lb. of chicken breasts for this recipe. Butterfly into four thin cutlets.
- Avocado Oil – You’ll need 1-2 tablespoons avocado oil.
- Onions – Sweet or yellow onions work best. Dice small.
- Garlic – Be sure to mince fresh garlic for the best garlic flavor.
- Tomato Paste – This recipe calls for tomato paste. It helps enhance the flavor of the sauce.
- Sun-Dried Tomato Pesto – You’ll need two tablespoons of homemade sun-dried tomato pesto for this recipe.
- Low Sodium Chicken Broth – You’ll need low sodium chicken broth for this recipe. It helps prevent the sauce from getting too salty.
- Heavy Cream – You’ll need heavy cream for this recipe. Option to use half and half instead.
- Parmesan Cheese – Freshly grated parmesan cheese works great in this recipe.
- Seasoning – Season with kosher salt, cracked black pepper and red pepper flakes accordingly.
Variations
- Make it spicy. Add a healthy pinch of red pepper flakes to the sauce to give it a kick!
- Swap the protein. Instead of chicken breasts you can use boneless skinless chicken thighs or tenderloins.
- Add some vegetables. Try adding spinach to the sauce for extra nutrients. Another option would be to add some blanched broccoli florets.
Expert Tips
Buzz the pesto until it is well combined, but you do not want it to become a full paste. Extra pesto can be stored in an airtight container and used in recipes throughout the week.
Butterflying your chicken breasts into four thin cutlets promotes quick even cooking. Thinner chicken cutlets cook more quickly and tend to stay juicier since they don’t need to sauté in the pan as long as thick breasts would.
How to Make Sun-Dried Tomato Pesto Chicken
Step 1: Toast the pine nuts. Once they are cool, and the pesto ingredients to a mini chopper.
Step 2: Buzz until combined but not full paste.
Step 3: Butterfly two chicken breasts into four thin cutlets. Season both sides with a pinch of kosher salt and cracked black pepper.
Step 4: Heat avocado oil in a nonstick sauté pan over medium high heat. Once the oil is hot, add the seasoned chicken cutlets. Cook through. Remove from the pan and set aside.
Step 5: In the same pan, add the diced onions and minced garlic. Sauté until soft.
Step 6: Then add the tomato paste and sun-dried tomato pesto. Let it slightly caramelize in the pan for 1-2 minutes.
Step 7: Next, deglaze the pan with chicken broth. Scrape up any crispy pieces from the bottom of the pan.
Step 8: Reduce the heat to medium / low, then add the heavy cream.
Step 9: Stir well then add the grated parmesan cheese.
Step 10: Once the cheese is melted and the sauce has reduced to your preferred thickness, nestle the chicken back into the pan with any juices. Serve hot and enjoy.
How to Store
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.
Frequently Asked Questions
It will stay fresh for up to 5 days stored in an airtight container in the refrigerator.
Add pesto to sauces and use over chicken, fish, vegetables or pasta. Option to use it on my Pesto and Sausage Pasta.
Yes! Leftovers can be enjoyed throughout the week. Simply reheat any leftovers until warmed through and enjoy.
Other One Pan Dinners to Consider Trying
- One Pan Blackened Chicken Alfredo
- One Pan Creamy Pesto Chicken
- One Pan Tuscan Chicken Thighs
- One Skillet Crispy Tuscan Chicken Thighs with Creamy Orzo Pasta
Creamy Sun-Dried Tomato Pesto Chicken (One Pan)
Equipment
- 1 nonstick saute pan
Ingredients
Sun-Dried Tomato Pesto
- ⅓ cup sun-dried tomatoes, drained
- ¼ cup pine nuts, toasted
- ¼ cup parmesan cheese, grated
- ½ cup basil leaves, remove stems
- 2 teaspoons lemon juice, fresh squeezed
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, left whole
- pinch kosher salt, about ¼ teaspoon
- few turns cracked black pepper, to taste
Creamy Sun-Dried Tomato Pesto Chicken (One Pan)
- 1 lb. chicken breasts, butterfly into 4 thin cutlets
- ½ cup yellow onion, diced small
- 2 cloves garlic, minced
- 1.5 tablespoons tomato paste
- 2 tablespoons sun-dried tomato pesto, homemade, recipe above
- ¾ cup low sodium chicken broth
- ¾ – 1 cup heavy cream
- 1.5 – 2 tablespoons parmesan cheese, grated
- pinch red pepper flakes, optional
Instructions
How to Make Sun-Dried Tomato Pesto Chicken
Make the Sun-Dried Tomato Pesto
- Heat a small skillet and add the pine nuts over medium heat. Sauté and stir frequently until lightly golden brown. Remove the pine nuts from the heat and allow them to cool.Combine drained sun-dried tomatoes, fresh basil, toasted pine nuts, garlic clove, parmesan cheese, lemon juice, extra virgin olive oil, kosher salt, and cracked black pepper in food processor. Buzz until combined but not fully paste.
Prep the Chicken
- Butterfly two chicken breasts into four thin cutlets. Season both sides with a pinch of kosher salt and cracked black pepper.
Sauté the Chicken
- Heat avocado oil in a nonstick sauté pan over medium high heat. Once the oil is hot, add the seasoned chicken cutlets. Cook for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Remove from the pan and set aside.
Make the Sauce
- In the same pan, add the diced onions and minced garlic. Sauté until soft. Then add the tomato paste and sun-dried tomato pesto. Let it slightly caramelize in the pan for 1-2 minutes. Next, deglaze the pan with chicken broth. Scrape up any crispy pieces from the bottom of the pan.Reduce the heat to medium / low, then add the heavy cream. Stir well then add the grated parmesan cheese.
Assemble
- Once the cheese is melted and the sauce has reduced to your preferred thickness, nestle the chicken back into the pan with any juices. Serve hot and enjoy.
2 Comments on “Creamy Sun-Dried Tomato Pesto Chicken (One Pan)”
Incredible! My husband, Art, and I loved this recipe! So easy and very flavorful. Thank you so much Sarah! You are an amazing chef:) And such a kind person. Fondly, Kristine
I am so glad you enjoyed! Thank you for the review, Kristine! I really appreciate it!