Broiled Sun-Dried Tomato Pesto Chicken
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $22.00
- Nutrition
- 480 cal · 48g protein
- quick
- high-protein
- sheet-pan
- kid-favorite
🍳 1 pan · Picky-eater safe bet: cheese · kept by 1 family
Broiled Sun-Dried Tomato Pesto Chicken is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $22 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- ½ cup sun-dried tomato pesto
- 1 cup shredded Italian blend cheese
- 2 heads Boston lettuce
- 3 count tomatoes
- 1 count English cucumber
- 1 package fresh basil
- ½ cup balsamic vinaigrette
Steps
- Heat the broiler to high with a rack about 6 inches from the heat. Slice each chicken breast in half horizontally into thin cutlets.
- Place the cutlets on a foil-lined sheet pan, brush with olive oil, and season with salt and pepper. Broil 5-6 minutes until lightly browned.
- Flip the chicken, spread each piece with sun-dried tomato pesto, and top with cheese. Broil 3-4 minutes more until the cheese bubbles and the chicken reaches 165°F.
- While the chicken cooks, tear the lettuce, cut the tomatoes into wedges, slice the cucumber, and tear the basil.
- Toss the salad with the balsamic vinaigrette and serve the cheesy chicken on top or alongside.
- Picky eater tip: serve one cutlet plain with just the melted cheese, and keep the salad ingredients separate.
- Make ahead: slice the chicken and cut the salad vegetables up to a day ahead and store them separately in the fridge. Dress the salad just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 24 g
- Saturated fat
- 9 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Elena Leya / Unsplash