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Sun Dried Tomato Pesto Chicken

Need a new chicken recipe? If you love sun dried tomatoes and pesto, you will love this stuffed chicken packed with flavor!

Boneless skinless chicken breasts are very lean, so it’s easy to dry them out when cooking. Butterflying the chicken ensures even cooking.

Total cooking time will vary depending on the size / thickness of chicken breasts but here are some general guidelines for baking chicken breasts:

  • 350 Degrees: 30-35 minutes

  • 375 degrees: 25-30 minutes

  • 400 degrees: 22-25 minutes

  • 425 degrees: 18-22 minutes

  • 450 degrees 15-18 minutes

If you prefer not to make pesto, use store bought and mix together with chopped sun dried tomatoes or add a layer of sun-dried tomatoes with pesto.

Here are some options:

Add a handful of spinach leaves along with pesto before baking.

Sear stuffed chicken breasts first before baking and reduce baking baking time 3- 5 minutes. (secure with toothpicks if needed)

I added cut potatoes to bake along with the chicken. If the potatoes need to cook longer when the chicken is done, remove cooked chicken and keep covered with foil while you finish baking potatoes and set up for dinner. Coat potatoes with pesto oil left in the pan for a delicious flavor before serving.

If you have leftover pesto, cook some pasta and toss with pesto and some pasta water. This will make a great side or lunch the next day.

If you have leftover oil or pesto in the pan, add some cooked pasta or rice in the baking dish after you take out the chicken and mix together.

If you used a skillet to bake the chicken, sauté some vegetables in the oil and pesto left over in the pan for a side.

Sun Dried Tomato Pesto Chicken


  • 1/2 cup basil leaves

  • 2-4 Tablespoons sun dried tomatoes

  • 2 garlic cloves

  • 1/4 cup grated parmesan cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 Tablespoons of nuts (optional)

  • 3-4 Tablespoons oil from sun dried tomatoes or olive oil


  • 2-4 Chicken Breasts (depending on size)

  • salt and pepper

  • Mozzarella, feta or any other cheese desired


Preheat oven to 400º F.

Pesto: Add all ingredients into a food processor and blend, adding more oil as needed.

Butterfly chicken breasts. Season with salt and pepper and spread pesto on the inside and top of chicken breasts.

Bake for 18 minutes. Top with cheese and bake for 2-6 minutes, until chicken is cooked through and internal temperature reaches 165°F using a meat thermometer. (Total time will depend on size/thickness of chicken)

Rest for at least 5 minutes before slicing.


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