Creamy Sundried Tomato Pesto Chicken is a rich, flavorful 30-minute dinner made with tender pan-seared chicken, a luscious sundried tomato cream sauce, spinach, and cherry tomatoes. Delicious served over pasta or rice for an easy weeknight meal that feels extra special.
For more easy weeknight dinners, try Oven Baked Teriyaki Chicken and One Pot Taco Spaghetti.
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❤️You're Going to Love This
- Quick and easy comfort meal with minimal prep and simple ingredients.
- Flavorful meal ready in just 30 minutes-perfect for busy weeknights.
- Tender, juicy chicken in a creamy pesto sauce.
- Fresh spinach and cherry tomatoes add color and brightness.
- Easy enough for weeknights, but special enough for guests.
This creamy sundried tomato pesto chicken recipe is quick enough for busy weeknights yet elegant enough for entertaining. The tender chicken is seared golden brown, then nestled into a silky sauce made with sundried tomato pesto, garlic, chicken broth, and cream. Baby spinach and cherry tomatoes add freshness for a cozy, colorful, and satisfying dinner. Serve it with noodles or rice, a fresh salad, and crusty bread to sop up the savory sauce.
🍗Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Chicken breasts. Halving the chicken breasts into thin chicken fillets helps them cook quickly, evenly, and stay juicy. Choose breasts that are about the same size for consistent cooking. You can also use boneless, skinless chicken thighs.
- Chicken broth. Deglazes the pan, picking up all the browned bits from the chicken and infusing the sauce with flavor.
- Sundried tomato pesto. Also called pesto rosso, sundried tomato pesto adds rich, tangy, savory tomato flavor. I use sundried tomato pesto from the grocery store, but you can also use homemade pesto.
- Heavy cream. Creates a velvety, luscious sauce that clings to the chicken and vegetables.
🧀Variations or Substitutions
- Protein. Swap chicken for shrimp, salmon, or even Italian sausage. For a faster option, stir in shredded rotisserie chicken at the end.
- Pesto. If you can't find sundried tomato pesto, use regular basil pesto and stir in a few chopped sundried tomatoes for a similar flavor.
- Vegetables. Mushrooms, zucchini, asparagus, or roasted red peppers all work well. Sauté them right after the garlic, then add the broth, pesto, and cream.
- Cheese. Top each chicken breast with Parmesan cheese or slices of fresh mozzarella cheese, then warm until melted.
🥣How to Make Sundried Tomato Pesto Chicken
Step 1. Cut chicken breasts in half horizontally into 4 portions. Heat oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook 4-5 minutes until golden. Flip, season the other side, and cook 4-5 minutes until cooked through to an internal temperature of 160°F. Transfer to a plate.
Step 2. Add garlic to the pan and cook 30 seconds. Reduce to medium heat. Pour in a splash of broth and scrape up brown bits. Add remaining broth, pesto, and cream; whisk and simmer 3-4 minutes until thickened.
Step 3. Stir in spinach and grape tomatoes; cook 3-4 minutes until spinach wilts and tomatoes soften. Return chicken to the pan, spoon sauce over the top, and warm 1 minute.
Step 4. Serve over penne pasta or white or brown rice and fresh basil.
👉Helpful Hint: Cut chicken evenly. Halving the chicken breasts ensures they cook quickly and stay tender.
✅Tips
- Simmer the sauce gently. Let it bubble just enough to thicken without scorching the cream.
- Wilt greens at the end. Add spinach and tomatoes just before finishing so they stay fresh and vibrant.
- Serve with pasta, rice, or even mashed potatoes to soak up the sauce.
🎁Storage
- Refrigerator. Store leftovers in an airtight container for up to 3 days.
- Reheat. Warm gently on the stovetop over low heat or in the microwave, adding a splash of broth, cream, or water to loosen the sauce.
- Freezer. Not recommended, as the cream sauce may separate when thawed.
❓FAQ
Yes. Boneless, skinless thighs work well. Adjust cooking time slightly since they may take longer.
Sundried tomato pesto is a blend of sun-dried tomatoes, olive oil, pine nuts, and Parmesan cheese (ingredients vary from brand to brand). Sundried tomato pesto is similar to basil pesto but richer and more savory. You can buy it pre-made or make your own.
It's best served fresh, but you can make the sauce and cook the chicken separately ahead. Reheat gently with a splash of broth or cream before serving.
You can use half-and-half instead of heavy cream, though the sauce won't be as rich or thick. You may have to simmer it a little longer to thicken it.
Pasta and rice are quick and easy sides that are perfect for soaking up the sauce. Serve with a fresh green salad, roasted or steamed green beans or asparagus, garlic bread, or crusty Italian bread for a complete meal.
😋More Easy Chicken Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Sundried Tomato Pesto Chicken
Ingredients
- 2 8-10 oz. boneless skinless chicken breasts
- 2-3 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- ½ cup chicken broth
- ¾ cup sundried tomato pesto
- ¾ cup heavy cream
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- pasta or rice, for serving
Instructions
- Cut chicken breasts in half horizontally to make four portions. Heat oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place chicken in the pan and season with salt and pepper. Cook until golden brown, 4-5 minutes. Flip chicken, season the other side with salt and pepper, and cook another 4-5 minutes until cooked through to 160 degrees. Place chicken on a plate.
- Add garlic to the pan and cook 30 seconds. Add a little broth and scrape up the browned bits from the pan. Reduce heat to medium. Pour in the rest of the broth, pesto, and cream. Whisk and simmer until thickened, 3-4 minutes.
- Add spinach and tomatoes and stir until wilted, 3-4 minutes. Return the chicken to the pan, spoon the sauce over the chicken, and warm for 1 minute.
- Serve over noodles or rice.
Notes
- Cut chicken evenly. Halving the chicken breasts ensures they cook quickly and stay tender.
- Simmer the sauce gently. Let it bubble just enough to thicken without scorching the cream.
- Wilt greens at the end. Add spinach and tomatoes just before finishing so they stay fresh and vibrant.
- Serve with pasta, rice, or even mashed potatoes to soak up the sauce.
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