This sun dried tomato pesto chicken is a quick, flavorful, and healthy dinner made with simple, wholesome ingredients. Juicy chicken breasts are coated in a rich, homemade red pesto sauce with the rich taste of sun-dried tomatoes and fresh herbs—no cream needed. Whether you’re searching for chicken with red pesto, chicken with sun dried tomato pesto, or just easy tomato pesto chicken, this recipe delivers bold Mediterranean flavors in under 30 minutes. Perfect for weeknight dinners, meal prep, or when you’re looking for recipes using sun dried tomato pesto that are nutritious, family-friendly, and low in calories.
Why you’ll love this chicken with sun dried tomato pesto
- Bursting with flavor: The rich, tangy sun dried tomato pesto adds depth and boldness to every bite of tender chicken.
- Healthy and wholesome: Made without cream or ultra-processed sauces, this sun dried tomato pesto chicken is low in calories, high in protein, and perfect for clean eating.
- Quick and easy: This one-pan tomato pesto chicken comes together in under 30 minutes, making it ideal for busy weeknights or last-minute meals. This pesto recipe is an easier and lighter version of the red chili pesto with roasted tomatoes.
- Versatile meal option: Serve this chicken with red pesto over quinoa, pasta, zoodles, or in a wrap—it’s a flexible recipe that fits many healthy eating styles.
- Perfect for meal prep: Make a batch ahead of time and enjoy flavorful, reheatable lunches or dinners throughout the week—one of the most practical recipes using sun dried tomato pesto.
Ready for a quick chicken dinner? Let’s dive in!
Ingredients for sun dried tomato pesto
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Sun dried tomatoes: I’ve used the ones in oil. If using the dry version, soak in hot water for 10 minutes before using.
- Cashews: Eliminate an additional cooking step by using roasted ones. I prefer cashews since they turn out more creamy, so you don’t need cream. You can also use pine nuts, walnuts or almonds.
- Spices: Red pepper flakes and black pepper
- Fresh Herbs: I’ve used thyme and parsley. You can also use fresh basil or a combination. (Do not use dried ones here.)
- Cheese: Grating a block of Parmigiano Reggiano whenever you need gives you more flavor than the pre-grated ones. This helps you reduce the amount of cheese used, thereby lowering the amount of calories.
- Oil: Extra virgin olive oil gives added flavor to the pesto.
Ingredients for chicken with red pesto
- Chicken: Boneless skinless chicken thighs or breasts
- Vegetables: Spinach and bell pepper
- Seasoning: Cayenne pepper, black pepper and salt
- Oil: Olive oil or any cooking oil of your preference
- Other flavor-makers: Onion, garlic and lemon juice
- Herbs: Fresh basil or parsley
How to make sun dried tomato pesto chicken
1. Marinate chicken
Thinly slice the chicken breasts horizontally and then cut each half into two. Pound them to get even thickness.
For detailed pictures, you can refer to the recipe for panko crusted chicken.
For the seasoning, mix cayenne pepper, black pepper and salt in a small bowl. Add to the chicken and toss. Add lemon juice and mix again.
Pierce the chicken with a fork to allow it to absorb the marinade better. Let it marinate while you make the tomato pesto.
2. Make sun dried tomato pesto
Blend together: sun dried tomatoes, roasted cashews, garlic, grated Parmigiano Reggiano, thyme, parsley, red pepper flakes, black pepper, salt and extra virgin olive oil using a blender or food processor.
Usually, I prefer a slightly chunky pesto (as in the recipes like roasted red pepper pesto and Thai basil pesto). For this recipe you need to blend it smooth to make silky, creamy sauce. (No cream, remember?)
3. Brown the chicken
Heat oil in a wide pan. Add the chicken and sear on medium high heat for about 3 minutes each side.
Remove the browned chicken and keep aside.
4. Make red pesto cream sauce
In the same pan, add chopped onion and sauté until it starts to brown. Add minced garlic and stir for a couple of minutes.
Finely dice red bell pepper and add to the onions. Stir for a few minutes on medium heat.
Add the blended tomato pesto and water. Mix well and bring it to a boil.
Add chopped spinach and stir gently.
5. Finish
Add the browned chicken and coat them with the creamy sauce. Cover and cook for 5 minutes on low heat.
Stir-in fresh basil and lemon juice. Remove from heat.
Garnish with more herbs. Serve with pasta, quinoa or bread.
How to use tomato pesto chicken
- Sun dried tomato pesto chicken pasta: Toss the tomato pesto chicken with pasta or zucchini noodles for a wholesome, satisfying dinner.
- My favorite hack for a complete, balanced meal: Remove the chicken from the sauce and slice them. Add the slices to a bed of greens, cherry tomatoes and cucumbers and toss with lemon juice, olive oil, honey, salt and pepper. You’ll be left with the delicious sauce. Toss it with quinoa or pasta. (Check this post to learn how to cook quinoa easily in the microwave.) You can also mop it up with any bread you have at home.
- Healthy wraps or sandwiches: Use whole grain pita, flatbread, or lettuce wraps and fill with red pesto chicken, arugula, and avocado for a quick, portable lunch.
- Power bowls: Combine this flavorful chicken with brown rice or bulgur and veggies for an easy grain bowl.
- Meal prep lunches: Divide into containers with roasted vegetables and a fiber-rich grain for ready-to-go healthy meals throughout the week.
- Pizza Topping: Instead of plain chicken, use sliced or shredded tomato pesto chicken (with the creamy sauce, of course) as a flavorful and protein-packed topping for homemade or store-bought pizza crust. Add some extra veggies like mushrooms or olives.
- Stuffed Bell Peppers: Dice the chicken and add it with the sauce to cooked quinoa or brown rice, chopped vegetables (like zucchini and corn), and a sprinkle of herbs. Stuff this mixture into halved bell peppers and bake until the peppers are tender.
- Flavor addition to soups: Add shredded chicken with sun dried tomato pesto to the carrot and celery soup or hearty roasted tomato garlic soup for an extra boost of flavor.
- Frittata or Omelette Filling: Dice the leftover chicken and add it to your frittata or omelette for a delicious and nutritious start to the day.
What to pair with chicken with red pesto
Once you pair the tomato pesto chicken with grain or bread as above, you can add simple vegetable sides to complete the meal:
Roasted vegetables
Simple salads
More saucy chicken recipes
- Creamy butter chicken pasta (without cream)
- Lemon balsamic chicken with rosemary sauce
- Greek yogurt chicken with Dijon sauce
- Chicken pasta salad with creamy yogurt dressing
Sun Dried Tomato Pesto Chicken Recipe
Ingredients
Seasoning for chicken
- 300 grams chicken (10.5 ounces) boneless breasts or thighs
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon lemon juice
Sun dried tomato pesto
- ⅓ cup sun dried tomatoes (5 or 6 halves)
- ¼ cup roasted cashews
- 1 clove garlic
- 2 tablespoons Parmigiano Reggiano grated
- ¼ cup fresh thyme and parsley
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
Tomato pesto chicken
- ½ tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ red bell pepper
- 1 cup water
- ½ cup spinach
- 2 tablespoons fresh basil
- 2 teaspoons lemon juice
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Marinate chicken
- Thinly slice 300 grams chicken (10.5 ounces) horizontally and then cut each half into two. Pound them to get even thickness.
- For detailed pictures, you can refer to the recipe for panko crusted chicken.
- For the seasoning, mix ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper ¼ teaspoon salt in a small bowl. Add to the chicken and toss.
- Add ½ teaspoon lemon juice and mix again.
- Pierce the chicken with a fork to allow it to absorb the marinade better. Let it marinate while you make the tomato pesto.
Make sun dried tomato pesto
- Using a blender or food processor, blend together into a smooth paste: ⅓ cup sun dried tomatoes, ¼ cup roasted cashews, 1 clove garlic2 tablespoons Parmigiano Reggiano (grated), ¼ cup fresh thyme and parsley, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, ¼ teaspoon salt and 2 tablespoons extra virgin olive oil.
Brown the chicken
- Heat ½ tablespoon olive oil in a wide pan. Add the chicken and sear on medium high heat for about 3 minutes each side.
- Remove the browned chicken and keep aside.
Make red pesto cream sauce
- In the same pan, add 1 onion, finely chopped finely. Sauté until it starts to brown.
- Add 2 cloves garlic, minced and stir for a couple of minutes.
- Finely dice ½ red bell pepperand add to the onions. Stir for a few minutes on medium heat.
- Add the blended tomato pesto and 1 cup water. Mix well and bring it to a boil.
- Roughly chop ½ cup spinachand add.
Finish
- Place the browned chicken gently in the pan. Coat the chicken pieces with the creamy sauce.
- Cover and cook for 5 minutes on medium low heat.
- Stir-in 2 tablespoons fresh basil and 2 teaspoons lemon juice.
- Turn off the stove and let it sit for a few minutes.
- Garnish with more herbs and serve with pasta, quinoa or bread.
Notes
- Marinating time: Though 10 minutes of marination is sufficient, you’ll get the best results by marinating longer (even overnight).
- Refrigerated chicken: If you’re marinating chicken longer, it has to be refrigerated. Take it out from the fridge 30 minutes before cooking to bring it to room temperature.
- Browning the chicken: Don’t overcrowd the pan. If your pan is small, cook the chicken in batches.
- Cooking time: By using thinly sliced chicken, we cut down the marinating and cooking time. Once the chicken is browned, it takes only a few minutes to finish cooking in the sauce.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox. Or follow me on your favorite social media: Facebook, Pinterest, Instagram, and YouTube. Thank you and happy cooking!
