Baked Pesto Chicken with Sun-Dried Tomatoes and Cheese is a go-to weeknight dish you’ll want to make again and again. Tender chicken breasts are filled with fragrant pesto, topped with sweet-salty sun-dried tomatoes, and finished with a golden, melted cheese and crunchy breadcrumb crust. Preparation takes only minutes and the oven does the rest, giving you a reliable, flavorful meal with minimal fuss.
Easy Oven-Baked Pesto Chicken Breast Recipe
This recipe has been in regular rotation for years because it always pleases. The bright herb flavor of pesto pairs perfectly with sun-dried tomatoes, while the cheese and breadcrumbs create a satisfying crunchy top. Serve it with a fresh green salad, roasted vegetables, or simple steamed greens for a complete meal. The method is straightforward and tested, so you can count on consistent results.
Tips for the Cheesy Pesto Chicken with Crispy Breadcrumb Topping
- Cut the chicken only partway through so the pesto stays inside the pocket.
- If possible, use semi-sun-dried tomatoes—they’re less likely to burn during baking.
- Check the dish about 15 minutes into baking; if the top is browning too fast, tent with foil.
- Always preheat the oven for even cooking and a nicely browned topping.
- For a fresh finish, sprinkle with cress or chopped herbs just before serving.
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Andréa
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Step-by-Step Directions
Ingredients
- 4 chicken breasts
- 4 tablespoons green pesto
- 5 sun-dried tomatoes
- ½ cup grated cheese
- 4 tablespoons breadcrumbs
- 4 tablespoons cress (for garnish)
Recipe quantities are shown in both Metric and US customary units where applicable.
Instructions
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Preheat the oven to 430 °F (220 °C).
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Slice each chicken breast about two-thirds of the way through to form a pocket—do not cut all the way.
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Spread about 1 tablespoon of pesto into each pocket, then close the fillets and place them in an ovenproof dish.
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Scatter chopped sun-dried tomatoes over the chicken.
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Top each fillet with breadcrumbs and grated cheese.
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Bake for about 35 minutes, or until the chicken is cooked through and the topping is golden brown.
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Garnish with fresh cress before serving.
Notes
Variations
- Swap green pesto for red pesto for a slightly sweeter, richer flavor.
- Use mozzarella for a creamier, milder melt.
Storage
- Refrigerate: Cool quickly, cover, and store for up to 2 days.
- Freeze: Cool, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Carbohydrates: 15g
Protein: 58g
Fat: 21g
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