Go Back Email Link
–+ servings

Sun Dried Tomato Pesto Chicken

Casey Rooney
This Sun Dried Tomato Pesto Chicken is a go-to easy weeknight meal! Tender chicken is simmered in a creamy sun dried tomato pesto sauce, topped with fresh basil, and served over rice or pasta! You can make your own homemade red pesto or grab a jar at the grocery store. Either way, this meal is done in under 30 minutes!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 4
Calories 288 kcal

Ingredients
  

  • 1 tbsp olive oil or enough to coat the bottom of your pan
  • 1 lb. boneless, skinless chicken breast cut in half lengthwise
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp flour
  • 1 cup chicken broth or stock
  • 1/2 cup sundried tomato pesto store-bought or homemade pesto
  • 1 cup heavy cream
  • fresh basil and Parmesan cheese, optional, for serving

Instructions
 

  • Prep: Cut each chicken breast in half lengthwise to ensure thinner pieces of chicken that cook more quickly and evenly. You can also place the chicken between two pieces of plastic wrap and pound them with a meat mallet until they are uniform in thickness. Then, season chicken on both sides with salt, pepper and garlic powder.
  • Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 3-4 minutes on each side or until cooked through (internal temperature should be 165°F). Remove chicken from the pan and place on a plate. Cover with foil and set aside.
  • Make Sauce: Whisk together chicken broth and flour. In the same pan that you cooked the chicken, add the chicken broth/flour mixture. Cook over medium heat, stirring, until it starts to thicken (about one minute). Make sure you scrape up any brown bits at the bottom of the skillet = FLAVOR!
  • Add: Add sun dried tomato pesto, and heavy cream and stir until everything is well mixed. Allow sauce to simmer for 1-2 minutes.
  • Add Chicken: Add chicken all ALL OF THE JUICES from the plate back to the pan. Spoon sauce over the chicken. Taste and adjust salt/pepper if necessary. Cook for another minute until chicken is warmed through.
  • Serve: Top with fresh basil and Parmesan cheese (optional) and serve over pasta or rice.

Notes

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
Save this recipe form

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Nutrition

Calories: 288kcalCarbohydrates: 2.9gProtein: 26.3gFat: 18.6gSaturated Fat: 7.7gCholesterol: 114mgSodium: 566mgPotassium: 505mgSugar: 1gVitamin D: 16µgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!