Description
A quick and delicious Sun Dried Tomato Pesto Chicken recipe combining creamy pesto and succulent chicken for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds thin-sliced boneless skinless chicken breasts
- 1 cup half and half
- 1/4 cup basil pesto
- 1/4 cup sun dried tomatoes, oil packed, drained
Instructions
- Preheat your oven to 425°F (218°C).
- In a glass mixing bowl, combine olive oil and all spices—onion powder, garlic powder, paprika, dried parsley and basil, kosher salt, and black pepper. Stir to create a blend.
- Add chicken breasts to the bowl, tossing to coat evenly.
- Transfer seasoned chicken to a parchment-lined sheet pan and bake until the internal temperature reaches 165°F (74°C), about 13 minutes.
- As the chicken bakes, heat a small skillet over medium-low heat, then pour in half and half and basil pesto, stirring for 3-4 minutes until slightly thickened.
- Add sun-dried tomatoes to the sauce, allowing them to absorb the flavors.
- Serve the chicken topped with the luscious sauce, alongside pasta or rice.
Notes
Avoid overbaking to keep the chicken juicy. Use parchment paper for easy cleanup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg