Pesto Chicken with Sun Dried Tomatoes and Squash
Elevate your weeknight dinner game with this vibrant and flavorful Pesto Chicken with Sun-Dried Tomatoes and Squash. Juicy, golden-seared chicken breasts are baked to perfection, smothered in herbaceous pesto sauce, and nestled atop tender zucchini and yellow squash sautéed with garlicky undertones. Sweet, tangy sun-dried tomatoes add a burst of richness to this one-skillet meal, which is as easy to prepare as it is satisfying. Perfect for a wholesome family dinner or a quick yet elegant meal for guests, this recipe is ready in just 40 minutes and can be garnished with Parmesan cheese and fresh basil for an added touch of indulgence. Whether you're embracing low-carb dining or simply seeking a fresh, Mediterranean-inspired twist, this dish is a feast for the senses—and sure to become a regular favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Pesto sauce
- 0.333 cup Sun-dried tomatoes (packed in oil, drained and sliced)
- 2 pieces Zucchini (medium, sliced into half-moons)
- 2 pieces Yellow squash (medium, sliced into half-moons)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (grated, optional for garnish)
- 2 tablespoons Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt and black pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.
Sear the chicken breasts for 2-3 minutes on each side, until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the zucchini and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the squash starts to soften.
Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
Return the chicken breasts to the skillet, nestling them into the squash mixture.
Spread the pesto sauce evenly over the chicken breasts.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven. Let the chicken rest for 5 minutes.
Optionally, garnish with grated Parmesan cheese and fresh basil leaves before serving.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 30.5 g | ||
| Protein | 263.0 g | 526% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1182 mg | 91% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
