Sun-Dried Tomato Pesto Chicken

$To make Sun-Dried Tomato Pesto Chicken, you need these key ingredients: - 4 boneless, skinless chicken breasts - 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup fresh basil leaves - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup pine nuts, lightly toasted - 1/2 cup extra virgin olive oil - Salt and pepper to taste - 1 tablespoon balsamic vinegar (optional for added depth) These ingredients create a rich and tasty meal. The sun-dried tomatoes and fresh basil add a burst of flavor. The Parmesan cheese gives a nice salty touch, while the pine nuts add crunch. You can swap some ingredients if you don’t have them. Here are some ideas: - Chicken Breasts: You can use chicken thighs for more flavor. - Sun-Dried Tomatoes: If you can’t find these, use fresh tomatoes. Just roast them first to deepen the flavor. - Parmesan Cheese: Grated pecorino cheese works well too. - Pine Nuts: Try walnuts or almonds if you prefer. These substitutions can change the dish but still keep it tasty. Experimenting can lead to new favorites. For those who want to jazz up their dish, consider these extras: - Olives: Chopped black or green olives can add a briny taste. - Red Pepper Flakes: Add a little heat if you like spicy. - Lemon Zest: A hint of lemon adds a fresh note. - Fresh Spinach: Mix this into the pesto for added greens. These optional ingredients can enhance the dish. They add layers of flavor and make the meal even more special. {{ingredient_image_1}} To start, you need to make the sun-dried tomato pesto. Grab your food processor and add these ingredients: - 1/2 cup sun-dried tomatoes, drained and chopped - 1 cup fresh basil leaves - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup pine nuts, lightly toasted - 1 tablespoon balsamic vinegar (optional) Pulse these items until they chop well. Next, while the processor runs, slowly drizzle in 1/2 cup extra virgin olive oil. This helps create a smooth paste. Don’t forget to season with salt and pepper to taste. Now, let’s move on to the chicken. Season 4 boneless, skinless chicken breasts with salt and pepper on both sides. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Sear them for about 3-4 minutes on each side. Look for a golden brown color. This step locks in flavor. Once the chicken is seared, take the skillet off the heat. Spread a generous layer of your sun-dried tomato pesto on each chicken breast. Preheat your oven to 375°F (190°C) while you do this. When ready, transfer the skillet to the oven. Bake for 20-25 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). After baking, let the chicken rest for a few minutes. This step helps keep the juices in. Enjoy your meal! To get juicy chicken, use a meat thermometer. Cook the chicken to 165°F (75°C). This ensures it’s safe to eat. Searing the chicken first gives it a nice crust. Aim for 3-4 minutes on each side. The oven will finish cooking it. Let the chicken rest for a few minutes after cooking. This helps keep the juices inside. To boost your pesto, use fresh ingredients. Fresh basil and sun-dried tomatoes make a big difference. Don’t skip the garlic; it adds a wonderful taste. If you want more depth, add balsamic vinegar. It brings out the flavors nicely. For a nutty twist, use lightly toasted pine nuts. They add crunch and richness. Serve your chicken with roasted vegetables for color. A fresh green salad also works well. Drizzle extra pesto on top for a gourmet touch. You can sprinkle crushed pine nuts for added crunch. This meal is great with pasta or rice too. Pair it with a light white wine for a complete dining experience. Pro Tips Perfectly Sear the Chicken: Make sure your skillet is hot enough before adding the chicken. A good sear locks in the juices and adds flavor. Enhance the Pesto Flavor: For an extra burst of flavor, consider adding a squeeze of fresh lemon juice to the pesto before blending. Resting Time is Key: Let the chicken rest for at least 5 minutes after baking. This helps the juices redistribute, keeping the chicken moist. Customize Your Pesto: Feel free to add other herbs like parsley or cilantro to the pesto for a unique twist on the classic flavor. {{image_2}} You can easily add vegetables to this dish. Try bell peppers, zucchini, or spinach. Sauté them first to bring out their flavors. You can also use other proteins. Pork chops or tofu can work well with sun-dried tomato pesto. Just adjust cooking times to make sure everything cooks through. You can serve the chicken in many ways. Slice it and place it on a bed of pasta. This adds a nice touch and makes it a full meal. You could also serve it on a sandwich or wrap. Add some fresh greens for crunch. Another option is to serve it with rice or quinoa for a wholesome touch. While sun-dried tomato pesto shines here, you can mix it up. Try classic basil pesto for a fresh taste. You could also use arugula pesto for a peppery kick. If you like, make a spinach and walnut pesto for a different flavor. Each type adds its own twist and keeps the dish exciting. Store leftovers in an airtight container. This keeps the chicken fresh. Let it cool first. Place it in the fridge. Use leftovers within three days for best taste. To reheat, use the oven or microwave. If using the oven, preheat to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. Check that it reaches 165°F (75°C) inside. If using the microwave, heat in 30-second intervals. Make sure to cover it to keep moisture in. You can freeze Sun-Dried Tomato Pesto Chicken. Wrap each piece in plastic wrap. Then place them in a freezer bag. Squeeze out any air before sealing. This helps prevent freezer burn. It will stay good for up to three months. When ready to eat, thaw it overnight in the fridge. Then reheat as mentioned above. Yes, you can use dried basil. Use one teaspoon of dried basil for every tablespoon of fresh basil. Dried herbs are stronger, so you need less. However, fresh basil gives a brighter taste. I recommend using fresh when possible. Many sides go well with this chicken. Here are some ideas: - Roasted vegetables like zucchini, bell peppers, or asparagus - A fresh green salad with mixed greens and balsamic vinaigrette - Pasta tossed with olive oil and garlic - Quinoa or rice for a hearty option These sides add color and nutrition. Yes, you can prepare this dish ahead of time. Make the pesto and season the chicken. Store them separately in the fridge for up to two days. When ready to cook, sear the chicken and bake it. This saves time and adds flavor. Cooked chicken lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating. If in doubt, throw it out! This blog post covers how to make a tasty Sun-Dried Tomato Pesto Chicken dish. We explored key ingredients and substitutions for the best flavor. I shared step-by-step instructions and tips for perfect chicken. We also looked at fun variations and storing tips for leftovers. In summary, you can create a fun and flavorful meal easily. Enjoy experimenting with this recipe to suit your taste. Happy cooking!$

Sun-Dried Tomato Pesto Chicken

A flavorful chicken dish topped with a homemade sun-dried tomato pesto.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
0.5 cup sun-dried tomatoes, packed in oil, drained and chopped
1 cup fresh basil leaves
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
0.25 cup pine nuts, lightly toasted
0.5 cup extra virgin olive oil
to taste salt and pepper
1 tablespoon balsamic vinegar (optional for added depth)

Instructions

Start by making the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, fresh basil leaves, grated Parmesan cheese, minced garlic, toasted pine nuts, and balsamic vinegar (if using).
Pulse until all ingredients are finely chopped and well mixed. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste.
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear them for about 3-4 minutes on each side until golden brown.
Once seared, remove the skillet from heat and spread a generous layer of the sun-dried tomato pesto on top of each chicken breast.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Let the chicken rest for a few minutes before serving, allowing the juices to redistribute.

Notes

Plate the chicken breasts with a drizzle of extra pesto on top and a sprinkle of crushed pine nuts. Serve with a side of roasted vegetables or a fresh green salad for a colorful meal.

Keyword basil, chicken, pesto, sun-dried tomatoes