Sun Dried Tomato Pesto Chicken

This Sun Dried Tomato Pesto Chicken is a quick, creamy, and flavorful one-pan dinner that I love making when I need something comforting but easy. With just a handful of ingredients, including store-bought sun dried tomato pesto and coconut cream, I can get a rich and savory meal on the table in under 30 minutes.

Why You’ll Love This Recipe

I love how this dish brings together bold sun dried tomato flavor and the richness of a creamy sauce without needing a long list of ingredients. The use of coconut cream makes it dairy-light and still incredibly indulgent. Everything comes together in one pan, which means fewer dishes and faster cleanup – perfect for weeknights. Plus, it pairs beautifully with pasta, gnocchi, or even roasted veggies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Filippo Berio Sun Dried Tomato Pesto
Coconut cream
Fresh garlic
Red pepper flakes
Fresh parsley (for garnish)
Salt and pepper to taste
Olive oil (for searing)

directions

I start by heating a pan over medium heat with a little olive oil. I season both sides of the chicken breasts with salt and pepper, then sear them in the hot pan for 3-4 minutes per side until browned. Once seared, I remove the chicken from the pan and set it aside.

After letting the pan cool for 1-2 minutes off the heat, I reduce the heat to low. I add a generous spoonful of sun dried tomato pesto, a couple of minced garlic cloves, red pepper flakes, and coconut cream to the pan. I stir constantly for 1-2 minutes until everything is smooth and fragrant.

Then, I return the chicken to the pan and spoon the sauce over each piece. I cover the pan and let it cook on low for 5-10 minutes until the chicken is fully cooked through (I check for an internal temperature of 165°F).

Once done, I garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves about 2-3 people, depending on the size of the chicken breasts. It takes about 5 minutes to prep, 10 minutes to sear and make the sauce, and another 10 minutes to finish cooking, for a total time of about 25 minutes.

Variations

I sometimes toss in cherry tomatoes or chopped sun dried tomatoes for extra texture and flavor. For a cheesy twist, I add mozzarella or parmesan to the sauce. If I want to switch up the protein, shrimp works beautifully in this dish. I also like serving it over cauliflower gnocchi or pasta to make it heartier.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use heavy cream instead of coconut cream?

Yes, I substitute heavy cream 1:1 if I’m not avoiding dairy.

Is this recipe dairy-free?

It can be, as long as I stick to coconut cream and avoid adding cheese.

Can I use homemade pesto?

Absolutely. If I have homemade sun dried tomato pesto on hand, it works perfectly here.

What can I serve with this chicken?

I love pairing it with pasta, gnocchi, roasted vegetables, or mashed potatoes.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work just as well and stay very juicy.

How spicy is this recipe?

The red pepper flakes add mild heat, but I adjust the amount to taste.

Can I make this ahead of time?

Yes, I cook everything and reheat gently before serving. The sauce stays creamy and flavorful.

Is this Whole30 compliant?

Not officially, since store-bought pesto may contain non-compliant ingredients, but I personally felt okay using it in moderation.

What can I use instead of coconut cream?

I use unsweetened almond milk for a lighter version, though the sauce will be thinner.

Can I double the recipe?

Yes, I double everything and cook the chicken in batches if needed.

Conclusion

This Sun Dried Tomato Pesto Chicken is a fast and satisfying dish I keep in regular rotation. It’s easy to make, full of rich flavor, and endlessly versatile. Whether I serve it with pasta or pile it on top of roasted veggies, it always feels like a special meal made with minimal effort.

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