Chicken with Pesto and Sun-Dried Tomatoes Recipe: Herb-Infused Pan Sauce Magic

This chicken with pesto and sun-dried tomatoes recipe transforms simple ingredients into a restaurant-worthy dish with just one pan and 25 minutes of active time.

The secret lies in balancing bold basil flavors with the deep, concentrated sweetness of sun-dried tomatoes—creating a sauce that clings perfectly to tender chicken while adding vibrant color and complex taste.

I developed this method after years of testing, ensuring every bite delivers that perfect harmony of herby brightness and umami richness.

The beauty of this recipe is its versatility—whether you pan-sear the chicken for crispy edges or bake it for even cooking, the pesto and sun-dried tomato sauce delivers consistent results.

The technique involves just five key steps: preparing the chicken, building the sauce, cooking the meat, deglazing the pan, and finishing with fresh herbs. No special equipment is needed beyond a sturdy skillet, making this an accessible yet impressive dish for weeknight dinners or special occasions.

What you’ll achieve is succulent chicken pieces coated in a glossy, herb-infused sauce that’s both elegant and satisfying. The sun-dried tomatoes add bursts of concentrated flavor, while the pesto provides that signature fresh basil aroma.

This dish pairs beautifully with crusty bread to soak up the sauce or alongside a simple arugula salad for a complete meal. The result is a plate that looks as impressive as it tastes, proving that gourmet meals don’t require complicated techniques.

One of the best aspects of this recipe is its adaptability—swap in different herbs for the pesto, use grilled chicken for a lighter version, or add a splash of white wine to the sauce for extra depth.

The method scales easily from a single serving to a family meal, making it perfect for any occasion. Let’s get started on creating this herb-infused pan sauce masterpiece that will have everyone asking for seconds.

Ingredients for chicken with pesto and sundried tomatoes

Pantry staples plus a few fresh herbs make this restaurant-worthy chicken dish shine.

The chicken needs to be even thickness for perfect cooking—pound those breasts to about 1/4-inch. Trader Joe’s and Costco always have the best prices for pine nuts, but walnuts work in a pinch. Sun-dried tomatoes? Oil-packed is key—they’re sweeter and more flavorful. Grab the ones in the olive oil, not the dry kind. Fresh basil is a must here—farmers markets have the juiciest leaves, but the grocery store ones work too if they’re bright green.

No pine nuts? Walnuts or cashews are great substitutes—just toast them first. Skip the white wine? Chicken broth adds depth without alcohol. The Parmesan should be real Parmigiano-Reggiano—none of that pre-grated stuff. For the pesto, if you’re short on basil, parsley works at half the amount. The sun-dried tomatoes can be chopped by hand or pulsed quickly in a food processor—just don’t overdo it. And that crusty bread? French baguettes or sourdough are perfect for soaking up sauce.

This sauce gets better the next day—make extra if you can. Keeps in the fridge for 4-5 days, freezes for 3 months. I always portion the chicken and sauce into containers so lunches are ready to grab. The arugula stays fresh for 5 days if you wrap it in damp paper towels. And that crusty bread? Toast it before serving—it’s even better that way.

Step-by-step instructions for chicken with pesto and sun-dried tomatoes

Here’s how to create a restaurant-worthy herb-infused pan sauce that transforms simple chicken into an elegant dish.

Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness throughout. This ensures they cook uniformly and stay tender. Season both sides generously with the 1 tsp sea salt and 0.5 tsp black pepper, pressing the seasoning into the meat so it adheres well.

Here’s the thing—don’t skip the pounding. Uneven thickness means some parts will be overcooked while others stay underdone. You’ll know you’ve done it right when each breast has consistent thickness and the seasoning looks evenly distributed. Let the seasoned chicken sit at room temperature for 15-20 minutes while you prepare the pesto.

In a food processor, combine the 1.5 cups packed fresh basil leaves, 0.5 cup toasted pine nuts, 4 rough chopped garlic cloves, 0.5 cup freshly grated parmesan cheese, and 1 tbsp freshly squeezed lemon juice. Pulse until the pine nuts are finely chopped but the basil still has some texture—about 10-15 seconds. With the processor running, slowly drizzle in the 0.5 cup extra-virgin olive oil until everything is smoothly incorporated.

This is where the magic happens. The combination of fresh basil, nutty pine nuts, and sharp lemon juice creates that signature pesto flavor. Taste and adjust seasoning with more sea salt if needed. You should have about 1 cup of vibrant green pesto—enough to coat your chicken beautifully. Set this aside while you cook the chicken.

Heat 2 tablespoons of the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pounded chicken breasts and cook for 4-5 minutes per side, or until the internal temperature reaches 160°F. You’ll see the edges become golden brown and crispy while the centers remain juicy—this is exactly what we’re aiming for.

Don’t press down on the chicken with your spatula. I know it’s tempting to check for doneness, but this can flatten the chicken and release juices. Instead, use a meat thermometer to check the temperature. Once the chicken reaches 160°F, remove it from the skillet and let it rest on a plate while you prepare the sun-dried tomato sauce.

Reduce the heat to medium and add the remaining 3 tablespoons of extra-virgin olive oil to the same skillet. Add the 0.5 cup chopped sun-dried tomatoes and cook for 2-3 minutes until they soften slightly. Pour in the 0.25 cup dry white wine and scrape up all the browned bits from the bottom of the pan—this is where all the flavor hides.

Let the wine simmer for 2-3 minutes until it reduces by about half. Then, stir in the pesto you prepared earlier and cook for another 1-2 minutes until everything is heated through and slightly thickened. The sauce should coat the back of a spoon with a velvety texture. If it’s too thick, add 1-2 tablespoons of water to loosen it.

Return the chicken to the skillet and spoon the sun-dried tomato pesto sauce over the top. Let it cook for just 1-2 minutes so the chicken absorbs all that incredible flavor. The sauce should cling beautifully to the chicken, creating a glossy, herb-infused coating.

To serve, divide the 2 cups fresh arugula among plates and top each portion with a chicken breast. Spoon any remaining sauce from the skillet over the top. The bright green arugula provides a perfect contrast to the rich chicken and sun-dried tomatoes. Serve with slices of crusty bread on the side for soaking up any extra sauce. This dish comes together beautifully and delivers that perfect balance of herbs, tomatoes, and creamy pesto in every bite.

Serving suggestions for leftovers

Fresh Arugula Base

Start with 2 cups fresh arugula as your foundation—its peppery bite cuts through the richness of the pesto perfectly. Arrange the leaves in a loose circle on each plate, leaving space in the center for the chicken.

I like to add a quick dressing of 1 tbsp extra-virgin olive oil and ½ tsp lemon juice to the arugula just before plating. This keeps the leaves vibrant and adds another layer of brightness that complements the sun-dried tomatoes. 🌱

Crusty Bread Pairing

No chicken dish is complete without bread to soak up that delicious sauce. I recommend crusty French baguette or sourdough slices, toasted until golden. Cut the bread into ½-inch thick pieces and arrange them on the side of the plate.

For extra flair, drizzle the toasted bread with 1 tsp olive oil and sprinkle with flaky sea salt before serving. The contrast of warm bread with cool arugula makes every bite exciting. 🍞

Lemon Zest Garnish

Finish your dish with a bright pop of color and acidity by adding zest from ½ lemon over the chicken. Use a fine grater to create delicate curls that sit beautifully on top of the pesto sauce.

The citrus zest not only enhances the flavors but also adds a sophisticated visual element. I like to sprinkle it just before serving so it stays fragrant and fresh. 🍋

Parmesan Shavings

For an elegant touch, finish with 2 tbsp freshly shaved Parmesan over each serving. The shavings should be thin and delicate, catching the light beautifully. Use a microplane for the best texture—it creates fine, even shavings that melt slightly when warm.

This adds a salty, umami dimension that ties everything together. ✨

White Wine Spritz

If you served white wine with your meal, offer a final spritz of chilled Sauvignon Blanc or Pinot Grigio over the dish just before eating. A few tablespoons drizzled over the chicken and arugula enhances the herbaceous notes and cleanses the palate.

This technique works especially well if you used wine in the sauce—it creates a cohesive flavor experience. 🍷

Presentation Tips

For a restaurant-quality look, use a white or neutral plate that lets the vibrant green pesto and red sun-dried tomatoes stand out. Arrange the chicken slightly off-center with the arugula fanning out underneath. Add the bread on the side and garnishes last—this keeps everything looking fresh.

I always serve this dish immediately after plating to maintain the crispness of the arugula and the glossy finish of the sauce. 💫

Frequently asked questions