Sun-dried tomato pesto chicken fillets coated in sun-dried tomato pesto and parmesan cheese oven-roasted golden brown and chicken is tender. It’s kinda like chicken parmesan, but without a lot of effort.
This recipe was created to use up some of the homemade sun-dried tomato pesto I made. My favorite part about this recipe is that it comes together quickly. AND it tastes like something that took hours to make.
This pesto is actually even better when made a day ahead, so you can save time by making the pesto a day or two ahead.
It is also worth mentioning that you can save money on chicken breasts by buying whole chicken breasts and filleting them yourself, like this!
Let’s make some sun-dried tomato chicken!
How To Make Sun-Dried Tomato Pesto Chicken
Preheat the oven to 375 degrees F.
Place the chicken fillets onto a sheet pan. Brush chicken fillets with olive oil and season with salt and pepper.
Next, add about 1 to 2 tablespoons of the sun-dried tomato pesto to each fillet and spread out to cover the fillet. Then cover each pesto topped fillet with parmesan cheese.
Bake the chicken fillets, uncovered, for 35 to 45 minutes, or until the juices run clear and an instant-read thermometer reads 165 degrees F.
Remove from the oven and serve immediately.
The pesto gave the chicken a very rich deep flavor. I served the chicken with some steamed broccoli and couscous. It was a very simple healthy weeknight meal.
Enjoy!
Sun-Dried Tomato Pesto Chicken
Ingredients
- 1 whole boneless skinless chicken breast cut into 4 equal fillets
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- 6 tablespoons prepared sun-dried tomato pesto
- ½ cup parmesan cheese freshly grated
Instructions
- Preheat the oven to 375 degrees F.
- Place the chicken fillets onto a sheet pan. Brush chicken fillets with olive oil and season with salt and pepper.
- Next, add about 2 tablespoons of the sun-dried tomato pesto to each fillet and spread out to cover the fillet.
- Cover each pesto topped fillet with parmesan cheese.
- Bake the chicken fillets, uncovered, for 35 to 45 minutes, or until the juices run clear.
- Remove from the oven and serve immediately.
Dana Fashina says
Very nice Debbie!
I’ve not thought about cooking chicken with a spread of pesto this way before.
You’ve just given me a great idea!
Debbie Spivey says
I smell a blog post coming on… 🙂
The sun dried tomatoes gave it a really rich flavor. That’s why I say it was kind of like chicken parm, but about 1/4 of the work.
Dana Fashina says
Yeaaaah, that’s good to know.
I always feel like I’m so boring when it comes to chicken.
Woe is me, I know 😀
Debbie Spivey says
I’m not sure if there is anything boring about chicken… 😉
Colleen says
Funny story…well kind of…I made pizza a week ago…meaning I enhanced a frozen pizza. I had half a ball of mozzarella left over, so I threw it in a baggie, and thought that I threw it in the fridge. While talking on the phone the other night, I was digging through the freezer, and couldn’t figure out what the hell was in a little baggie. Leftover cheese…sigh…frozen cheese sucks!!! Not sure why, but your not having mozzarella comment made me think of it. Is no mozzarella better than frozen mozzarella?
Debbie Spivey says
I HATE it when that happens! Why do the soft cheeses have to be such a bother? Why can’t they have longer shelf lives?
Colleen says
I know…such a pain. I always think I can eat them before they go bad, but it rarely happens!
Rachel says
This looks 100% husband approved… I rarely make him dinners he thinks he’ll like. This would be perfect!
Debbie Spivey says
That’s cool! Sometimes husbands can be tricked into liking new things. I do it to mine all the time! 😉
"Cheffie Cooks" says
Yum! I do love skillet chicken parmigiana too though…Cheryl
Karen says
This recipe was excellent! The sun-dried tomato pesto was perfect. The chicken did not get dried out. My husband truly loved it.
I also made small shell pasta with homemade Alfredo sauce and steamed broccoli.
By the way I am from East Tennessee and have lived in Bristol, VA. I have hiked a lot in The Blue Ridge.