Sundried Tomato Pesto Chicken
This Sundried Tomato Pesto Chicken is an easy one-skillet recipe made with tender chunks of chicken simmered in a rich sundried tomato pesto sauce. It’s perfect over spaghetti squash, zoodles, or any pasta for a light and flavorful meal in 30 minutes!
If you’re looking for a fuss-free family dinner, look no further than this new and improved sundried tomato pesto chicken! This one-pan recipe combines juicy chicken, succulent sundried tomato pesto, and a handful of pantry staples to create a gourmet meal in just 30 minutes!
Combining these simple ingredients creates a luxurious sauce that coats the chicken with incredible flavor! You can serve the chicken and sundried tomato pesto sauce over a wholesome bed of spaghetti squash, zoodles, or any spiralized veggie you like.
The best part? If you’re craving a creamy pasta experience, all you have to do is add a splash of cream to the pesto sauce and serve it over your favorite pasta. My kids love it with Pappardelle! Bon appétit!
Why you’ll love this recipe
- Easy 30-minute meal. The mouthwatering bites of chicken slathered in sundried tomato pesto pasta sauce come together in 30 minutes, making it a perfect quick weeknight dinner.
- One-pan recipe. You can say goodbye to a pile of dirty dishes thanks to the single skillet preparation!
- Versatility. As written, this recipe results in a light and refreshing dish perfect over a bed of spaghetti squash or spiralized veggies, but you can easily make a creamy version. It’s delicious both ways!
- Naturally gluten-free. The ingredients are inherently gluten-free, and when served with veggies or gluten-free pasta, it caters to your gluten-free dietary needs without sacrificing deliciousness.
Ingredients you’ll need
- Olive oil – Divided; to brown the chicken and sauté the garlic.
- Chicken – I used boneless, skinless chicken breast chopped into bite-size (roughly ½”) pieces, but you can also use boneless, skinless chicken thighs.
- Garlic cloves – Minced; to elevate the aroma and overall flavor of the finished dish.
- Canned diced tomato – Helps increase the volume of the sauce and adds natural sweetness and acidity to balance out the rich flavors.
- Sundried tomato pesto – Use your favorite homemade or store-bought jar.
- Dry white wine – Like chardonnay, helps deglaze the pan and imparts a delicate sweet acidity.
- Chicken broth – Helps stretch the pesto sauce, making it smoother and more flavorful.
- Salt and pepper – To heighten flavors.
- Heavy cream – This is optional (and it’s amazing with or without it) but recommended if you want a creamier pesto sauce for pasta.
- Basil leaves – Finely chopped; for garnish.
- Parmesan – Optional, but recommended grated fresh from the block for garnish. Feta crumbles also complement the robust flavor profile of this dish.
How to make chicken with sundried tomato pesto sauce
Step 1: Brown chicken. Heat olive oil in a large skillet. Add the chicken and cook until no longer pink. Drain the liquid from the pan, and push the chicken to the side.
Step 2: Sauté garlic. Add olive oil and garlic to the pan and sauté until lightly golden and fragrant. Then, stir it in with the chicken.
Step 3: Add the tomatoes, pesto, wine, broth, salt, and pepper, and stir well. Bring the mixture to a low boil. Then, reduce the heat, cover (with the lid slightly vented), and gently simmer.
→Optional: To make creamy sundried tomato pesto sauce, stir in heavy cream and cook uncovered during the last 5 minutes.
Step 4: Garnish and serve. Sprinkle chopped basil and freshly grated parmesan over the top, serve with spaghetti squash, veggie noodles, or your favorite pasta, and enjoy!
Recipe tips
- Cook pesto with care. It’s important not to overheat the pesto sauce, as it can cause the flavor and vibrant color to deteriorate, so heat the pesto and the remaining ingredients gently over medium heat (avoid high heat!).
- Add cream for a rich pasta sauce. We love the lighter sundried tomato pesto chicken without cream, but adding cream creates an amazing cream sauce for topping your favorite pasta noodles. My daughter’s exact words when eating the cream version is “This chicken dish is bangin’!” We think it’s a winner-winner chicken dinner both ways!
Variations
- Give it a little kick. Add a pinch of red pepper flakes to the pan for a hint of spicy heat.
- Add vegetables. Add extra nutrients and depth to the dish with veggies like red bell pepper, onion, artichoke, broccoli florets, sliced black olives, kale, and spinach. I love adding a small jar of drained marinated artichoke hearts!
- Sun-dried tomatoes. To intensify the distinctively sweet sundried tomato flavor, sauté a few chopped sundried tomatoes with the minced garlic.
- Switch up the protein. Instead of chicken, try searing shrimp, sliced sausage, or even cubes of tofu in the pan before adding the garlic, pesto, and remaining ingredients.
Storing & freezing
Storing: Let leftover sundried tomato pesto chicken cool, then place it in an airtight container, and keep it stored in the refrigerator for 2 to 3 days.
Freezing: After cooling, transfer leftovers to a freezer-safe container and freeze for 2 to 3 months. To thaw, place it in the fridge the night before using.
FAQ
Yes! While pesto typically contains parmesan cheese, you can make a dairy-free version with your favorite store-bought or homemade vegan sundried tomato pesto. To make it creamy, replace the heavy cream with coconut cream, cashew cream, or puréed white beans.
We love enjoying this sundried tomato pesto chicken over spaghetti squash or zoodles, but it’s just as delightful over regular pasta, rice, quinoa, polenta, and even mashed potatoes! No matter what, be sure to have crusty bread within reach to sop up every drop of the decadent sauce.
While a store-bought jar of high-quality sundried tomato pesto is perfectly fine, you can easily make it from scratch by adding about 2 cups of sundried tomatoes (packed in oil) to this classic homemade pesto recipe.
More one-skillet chicken dinners
- Creamy Tomato Chicken Skillet
- Skillet Orange Cranberry Chicken
- Skillet Tarragon Chicken
- Skillet Salsa Chicken
If you love this chicken with sundried tomato pesto skillet recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
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Sundried Tomato Pesto Chicken
Equipment
- 1 Large skillet with lid
Ingredients
- 2 tbsp olive oil divided
- 2 lbs boneless, skinless chicken breast cut into bite-size pieces
- 3 cloves garlic minced
- 15 oz can diced tomatoes drained well
- 6.7 oz jar sundried tomato pesto
- ½ cup dry white wine I used a Chardonnay
- ½ cup chicken broth
- ½ tsp salt
- ¼ tsp pepper
- Optional: 1/2 cup heavy cream
- 4-5 fresh basil leaves finely chopped
- freshly grated parmesan for garnishing
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped chicken breast and cook for 6-7 minutes until no longer pink.
- Drain any remaining liquid in the pan, and push the chicken to one side of the pan.
- Add the remaining tablespoon of olive oil and garlic.
- Sauté the garlic until lightly golden and fragrant, then stir the chicken and garlic together and add the tomatoes, tomato pesto, wine, chicken broth, and salt and pepper to the pan.
- Stir well and bring it to a low boil over medium heat. As soon as it starts bubbling, stir, reduce the heat to low, cover, and slightly vent the lid. Simmer for 25 minutes.
- If you are adding the cream to the sauce, stir it in and cook the cream sauce uncovered for the last 5 minutes of cooking time.
- Top with freshly chopped basil and serve with freshly grated parmesan cheese over spaghetti squash, veggie noodles, or your favorite pasta.
Notes
- Cook pesto with care. It’s important not to overheat the pesto sauce, as it can cause the flavor and vibrant color to deteriorate, so heat the pesto and the remaining ingredients gently over medium heat (avoid high heat!).
- Add cream for a rich pasta sauce. We love the lighter sundried tomato pesto chicken without cream, but adding cream creates an amazing cream sauce for topping your favorite pasta noodles. We think it’s a winner-winner chicken dinner both ways!
Nutrition
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This is great! I needed a recipe to use up my sun dried tomatoes!! Thanks for sharing!
Thank you Melanie! Thank you for stopping by! 🙂
It sounds lovely. I do the same thing all the time and intend to use up ingredients I’ve got but then I get tempted by new ideas that I just have to buy the ingredients for!
I made spaghetti squash once and it was amazing! I have got to make it more often 🙂 And top it with sun-dried tomatoes and chicken!!
It’s so easy and fast to make, too, Matea! 🙂
I totally cook to taste too! (: And I think my tastebuds will love this dish Amee.
But I just saw it…and so many of our ReDux friends missed it. Next month, don’t forget to add your link to the linky once your post goes live. (The linky is closed now)
Oh no!! I can’t believe that I messed that up, Serena! 🙁 Thank you for noticing and letting me know!
Sun-dried tomatoes, artichokes, and chicken pair so nicely. Love that you threw this over spaghetti squash!
Thanks Jessica! We are a little obsessed with zoodles and spaghetti squash in this house. 🙂
You’ve included almost all of my favorite ingredients in this recipe- this is a must try!
Thanks so much Lauren!