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Sundried Tomato Pesto Caprese Chicken

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Sundried Tomato Pesto Caprese Chicken is a flavor-packed and satisfying meal that is ready in 30 minutes or less. Juicy, tender chicken is slathered in a homemade sundried tomato and pistachio pesto and topped off caprese-style with mozzarella cheese. Everything gets baked until ooey and gooey and wonderful! A simple but delicious chicken dinner idea!



For the Sundried Tomato Pesto:

  • ⅓ cup shelled, toasted pistachios
  • ½ cup jarred sundried tomatoes
  • ¼ cup oil from the tomatoes
  • 2 garlic cloves
  • 1 tablespoon tomato paste
  • ½ cup parmesan cheese, grated
  • ¼ cup fresh basil leaves
  • Salt and pepper, to taste

For the Chicken:

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • ¼ cup dry white wine (you can sub low-sodium chicken broth)
  • The pesto
  • 4 oz fresh mozzarella, sliced
  • ¼ cup parmesan cheese, grated
  • Fresh basil leaves, for serving


For the Pesto:

  1. Add the pistachios and sundried tomatoes to the bowl of a food processor.
  2. Pulse a few times to break down the nuts and tomatoes to a fine dice.
  3. Add in the oil from the jar of sundried tomatoes, garlic, tomato paste, and parmesan cheese and run the machine until desired texture is achieved. I like a mostly smooth pesto.
  4. Add the basil, along with a pinch of salt and pepper, and pulse a couple more times to incorporate.
  5. Taste, and adjust the seasoning as needed.

For the Chicken:

  1. Preheat the oven to 400°F.
  2. Heat a large ovenproof skillet over medium heat. Add the olive oil.
  3. Season the chicken breasts with salt and pepper and then add them to the hot pan. Sear for 2 minutes per side, or until deeply golden brown.
  4. Reduce the heat to low and add in the wine (or chicken broth), scraping up any brown bits from the bottom of the pan. Cook for a few minutes to allow the liquid to mostly reduce.
  5. Spread the pesto evenly over the chicken. You want a couple tablespoons for each piece of chicken – any leftover can be saved for serving.
  6. Top with the sliced mozzarella. Sprinkle the parmesan cheese evenly over top. Season the cheeses with another pinch of salt and pepper.
  7. Transfer the pan to the hot oven and bake for 10 minutes or until the chicken is cooked through and the cheeses are melty and bubbly.
  8. Serve hot and garnished with fresh basil leaves. Serve any leftover pesto on the side.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: chicken

Keywords: sundried tomato caprese, sundried tomato pistachio pesto, sundried tomato pesto chicken, sundried tomato pesto caprese chicken, quick and delicious chicken recipes