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Creamy Red Pesto Chicken with Sun-Dried Tomato Basil Sauce Recipe

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4.5 from 62 reviews

This Creamy Red Pesto Chicken recipe features tender chicken fillets cooked in a rich, flavorful sauce made with sun-dried tomato oil, cherry tomatoes, garlic, and a homemade red pesto. The dish is finished with cream and chicken broth to create a luscious, comforting meal perfect for a weeknight dinner. Topped with grated Parmesan and toasted sunflower seeds for added texture and nuttiness, this recipe delivers a delightful combination of creamy, tangy, and spicy flavors.

Ingredients

Scale

For the Chicken and Sauce

  • 2 chicken fillets
  • 9 ounces cherry tomatoes
  • 2 tbsp unsalted butter
  • 2 tbsp oil from sun-dried tomatoes
  • 4 garlic cloves, minced
  • 1 onion, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • ½ tsp sweet paprika
  • 1 tsp red pepper flakes (adjust to taste)
  • 2 tbsp tomato paste
  • ½ cup cream (20% fat) or half-and-half
  • ½ cup chicken broth
  • 20 basil leaves
  • Grated Parmesan, for serving (optional)
  • Toasted sunflower seeds, for serving

For the Red Pesto

  • 1.5 ounces toasted sunflower seeds or toasted pine nuts
  • 10 sun-dried tomatoes
  • 3 tbsp oil from sun-dried tomatoes
  • 1 tsp dried basil
  • 1 ounce grated Parmesan
  • 1 tbsp tomato paste

Instructions

  1. Prepare the Red Pesto. In a food processor or blender, combine the toasted sunflower seeds, sun-dried tomatoes, 3 tablespoons of oil from sun-dried tomatoes, dried basil, grated Parmesan, and 1 tablespoon of tomato paste. Blend until a smooth, thick pesto forms. Set aside.
  2. Cook the Chicken Fillets. Season the chicken fillets with salt, black pepper, and sweet paprika. Heat 2 tablespoons of butter and 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat. Add the chicken fillets and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics and Tomatoes. In the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant. Add the cherry tomatoes, salt, black pepper, and red pepper flakes. Cook until the tomatoes soften and begin to break down, about 5 minutes.
  4. Add the Tomato Paste and Broth. Stir in 2 tablespoons of tomato paste and mix well with the tomatoes. Pour in ½ cup of chicken broth and bring to a simmer, allowing the sauce to reduce slightly and thicken.
  5. Add Cream and Red Pesto. Lower the heat and stir in ½ cup of cream and the prepared red pesto. Mix thoroughly to combine all flavors into a rich, creamy sauce.
  6. Return the Chicken to the Sauce. Place the cooked chicken fillets back into the skillet with the sauce. Simmer gently for another 3-5 minutes to allow the chicken to absorb the flavors and the sauce to thicken further.
  7. Add Basil and Serve. Tear the basil leaves and sprinkle them over the sauce. Serve the chicken topped with grated Parmesan and toasted sunflower seeds for an added crunch and enhanced flavor.

Notes

  • The dish can be served with pasta, rice, or crusty bread to soak up the creamy red pesto sauce.
  • For a lighter version, substitute the cream with half-and-half or a lower-fat cream alternative.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • If you don’t have sunflower seeds, toasted pine nuts make a great alternative for the pesto.
  • Make sure to toast the sunflower seeds or pine nuts before blending to bring out their nutty flavor.

Keywords: Creamy Red Pesto Chicken, chicken fillets, red pesto, sun-dried tomatoes, creamy sauce, Italian chicken recipe, easy dinner

Find it online: https://mjrecipe.com/creamy-red-pesto-chicken-with-sun-dried-tomato-basil-sauce-recipe/