Sun-Dried Tomato Pesto Chicken

$- 4 boneless, skinless chicken breasts - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup fresh basil leaves, packed - ½ cup grated Parmesan cheese - ¼ cup pine nuts, toasted - 2 cloves garlic, minced - ½ cup olive oil - Salt and pepper to taste - 1 teaspoon lemon zest - Fresh basil leaves for garnish For this dish, I use four boneless, skinless chicken breasts. They cook quickly and stay juicy. The sun-dried tomatoes add a rich flavor. Next, I prepare the pesto. I pack a cup of fresh basil leaves into the food processor. Basil gives the pesto that fresh taste. I also add half a cup of grated Parmesan cheese. This cheese adds creaminess and depth. Then, I toss in a quarter cup of toasted pine nuts. They add a nice crunch. Two cloves of minced garlic bring a lovely aroma. I finish the pesto with half a cup of olive oil. This oil makes the pesto smooth and shiny. For seasoning, I use salt and pepper to taste. A teaspoon of lemon zest brightens the dish. Fresh basil leaves work well as a garnish. They make the plate look beautiful and fresh. {{ingredient_image_1}} To make the pesto, gather your ingredients. You need sun-dried tomatoes, fresh basil, Parmesan cheese, toasted pine nuts, and minced garlic. Place them all in a food processor. Pulse the mixture until it is finely chopped. This step builds great flavor. Now, it’s time to make the pesto creamy. With the food processor running, slowly drizzle in the olive oil. Blend until the mixture is smooth. Season it with salt, pepper, and lemon zest. This adds brightness to the flavor. Next, let’s cook the chicken. Season the chicken breasts with salt and pepper on both sides. Heat a large skillet over medium heat and add a tablespoon of olive oil. Place the chicken in the skillet and cook for about 6-7 minutes on each side. You want the chicken golden brown and cooked through, reaching an internal temperature of 165°F. Once the chicken is cooked, reduce the heat to low. Spread a generous layer of the sun-dried tomato pesto over each chicken breast. Let it warm for about 2-3 minutes. This step helps infuse the flavors into the chicken. Now for the best part—plating! Remove the chicken from the skillet and place it on a plate. Drizzle any leftover pesto from the skillet over the chicken. For a lovely touch, garnish with fresh basil leaves. This makes the dish look and taste even better! To ensure your chicken is cooked through, always check the internal temperature. It should reach 165°F. Use a meat thermometer for best results. Cooking the chicken in a hot skillet gives it a nice sear. This makes it golden and flavorful. For juicy chicken, let it rest after cooking. This allows the juices to settle. You can also brine the chicken before cooking. A simple saltwater soak for 30 minutes works wonders. This adds moisture and flavor. Adjusting the consistency of your pesto is easy. If it's too thick, add more olive oil. Blend slowly until smooth. If you want a chunkier pesto, pulse less. Using fresh herbs like basil gives the best flavor. Dried herbs can work, but they lack the same punch. If you use dried herbs, cut the amount in half. This avoids overwhelming the dish. For eloquent plating ideas, use a large white plate. Place the chicken in the center. Drizzle some leftover pesto around the chicken for color. Add a few fresh basil leaves on top for a pop. When choosing side dishes, consider light options. Roasted vegetables or a fresh salad pair well. They balance the rich flavors of the chicken. You can also serve it with pasta for a hearty meal. Pro Tips Use Fresh Ingredients: Opt for fresh basil and high-quality sun-dried tomatoes for the best flavor in your pesto. Toast Pine Nuts: Toasting the pine nuts enhances their nuttiness and adds depth to the pesto's flavor. Marinate Chicken: For extra flavor, marinate the chicken breasts in olive oil, lemon juice, and garlic for a few hours before cooking. Serve with Sides: Pair the pesto chicken with a side of roasted vegetables or a fresh salad to complete the meal. {{image_2}} You can change the protein in this recipe. Turkey works well in place of chicken. Turkey breasts are lean and cook similarly. Fish is another great choice. Salmon or tilapia will soak up the pesto's flavor. For a vegetarian option, try using firm tofu. Slice the tofu and cook it like chicken. It will absorb the taste of the pesto. For extra flavor, add spices or herbs. Red pepper flakes can give a nice kick. Try fresh oregano or thyme for a new taste. You can also add vegetables to the dish. Sauté some spinach or bell peppers in the skillet. They add color and nutrition to your meal. This dish pairs well with many side dishes. Serve it with a fresh salad or garlic bread. Roasted vegetables also complement the chicken nicely. If you have leftovers, get creative! Chop the chicken and mix it into pasta. You can even add it to a sandwich for lunch. To store your sun-dried tomato pesto chicken, place it in an airtight container. This keeps the chicken juicy and fresh. You can refrigerate it for up to three days. If you notice any odd smells or colors, it’s best to throw it away. If you want to freeze the chicken, make sure it is fully cooled first. Wrap each piece in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. You can freeze the chicken for up to three months. For best flavor, store the pesto separately in a jar, also in the freezer. It will last for about six months. When you’re ready to eat, reheat the chicken gently. The best way is to use the oven. Preheat it to 350°F (175°C) and place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use the microwave, but be careful not to overheat. This helps keep the flavor and texture just right. You can use roasted red peppers instead of sun-dried tomatoes. They offer a sweet, tangy flavor. Another option is to use fresh tomatoes. Just roast them first to concentrate their taste. If you want a bolder flavor, try using olives. They can add a nice salty kick to your dish. Yes, you can make the pesto ahead of time. Just store it in an airtight container. Add a thin layer of olive oil on top to keep it fresh. It will stay good in the fridge for about a week. For longer storage, consider freezing it. Use ice cube trays to freeze small portions for easy use later. Absolutely! Sun-dried tomato pesto chicken is perfect for meal prep. You can cook a batch and portion it out for the week. Store the chicken and pesto separately to keep everything fresh. This meal reheats well and tastes great even after a few days in the fridge. This recipe highlights how to make a delicious pesto chicken dish. You learn to prepare the chicken and homemade pesto while enjoying key tips on storage and serving. Whether you go for chicken, turkey, or a vegetarian option, the flavors of fresh basil and sun-dried tomatoes will impress. Remember, presentation matters! With these steps, you can create a meal that's not just tasty but will impress your family and friends too. Enjoy your cooking journey and have fun experimenting!$

Sun-Dried Tomato Pesto Chicken

A delicious chicken dish topped with a creamy sun-dried tomato pesto.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup sun-dried tomatoes in oil, drained and chopped
1 cup fresh basil leaves, packed
0.5 cup grated Parmesan cheese
0.25 cup pine nuts, toasted
2 cloves garlic, minced
0.5 cup olive oil
to taste salt and pepper
1 teaspoon lemon zest
for garnish fresh basil leaves

Instructions

Prepare the Pesto: In a food processor, combine the sun-dried tomatoes, fresh basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If needed, scrape down the sides and blend again. Season with salt, pepper, and lemon zest to enhance the flavors.
Cook the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat a large skillet over medium heat and add a tablespoon of olive oil. Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
Add the Pesto: Once the chicken is cooked, reduce the heat to low and spread a generous layer of the sun-dried tomato pesto over each chicken breast. Let it warm for about 2-3 minutes to infuse the flavors.
Serve: Remove the chicken from the skillet and plate it. Drizzle with any leftover pesto from the skillet and garnish with fresh basil leaves for an added touch.

Notes

Serve with pasta or a fresh salad for a complete meal.

Keyword chicken, Italian, pesto, sun-dried tomatoes