If you are searching for a dish that feels like a warm hug on a plate, then this Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe is your new best friend. It masterfully balances tender chicken, rich pesto cream sauce, and the vibrant pops of sun-dried tomatoes and bell peppers. This combination makes every bite a delightful melody of flavors and colors that’s perfect for a cozy weeknight dinner or impressing friends without hours in the kitchen.

This image shows a close-up of a creamy dish in a white bowl with several layers. The bottom layer is a thick, light orange cream sauce with a smooth texture. On top of this sauce, there are large, light golden-brown pieces of cooked meat seasoned with black specks. Mixed in are bright red sliced peppers adding a pop of color and some roasted pieces with darker edges. Fresh green basil leaves are placed on the meat and sauce as garnish, and a light dusting of fine white cheese is sprinkled over the whole dish. A silver spoon is partially visible, scooping some of the meat and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering this simple yet essential list of ingredients is the first step toward the magic of the Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe. Each component plays its role perfectly, giving you bright colors, bold flavors, and a luscious texture that will make this dish unforgettable.

Olive oil (2 tbsp divided): A healthy fat that adds a smooth base for cooking your chicken and vegetables.
Chicken breasts (1 lb, skinless and boneless, cut into strips): The tender, protein-packed centerpiece of the dish.
Italian seasoning (1 tsp): Blends herbs like oregano and basil for a classic Italian touch.
Paprika (1 tsp): Adds subtle smokiness and color to the chicken.
Garlic powder (1 tsp): Infuses a mellow garlic flavor without overpowering the dish.
Salt and black pepper (to taste): Essential seasonings to bring out all the flavors.
White onion (½ large, finely chopped): Adds sweetness and depth to the sauce.
Garlic cloves (4, minced): Fresh garlic that wakes up the entire dish with its vibrant aroma.
Sun-dried tomatoes (½ cup, drained and chopped): Tangy and chewy bursts that provide a delightful contrast.
Bell peppers (2, cut into thin strips): Bring a fresh crunch and a worldwide palette of colors.
Heavy cream (½ cup): Creates a silky, indulgent sauce that clings to every ingredient.
Chicken broth (½ cup, low-sodium): Adds flavor depth and ensures the sauce isn’t too thick.
Pesto (3 tbsp): The star green sauce offering herbal brightness and richness.
Fresh basil (chopped): The perfect fresh garnish that enhances the pesto notes.
Parmesan cheese (grated): A salty, nutty finish that brings it all together.

How to Make Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe

Step 1: Sear the Chicken

Start by heating a tablespoon of olive oil in a skillet over medium-high heat. While it warms up, season your chicken strips generously with Italian seasoning, paprika, garlic powder, salt, and black pepper. When the skillet is hot, add the chicken and cook it for about 7 to 8 minutes, making sure it’s cooked through and nicely browned. Then remove it and set it aside—you’re off to a great start!

Step 2: Sauté the Aromatics and Veggies

Using the same skillet, add the remaining tablespoon of olive oil and toss in the finely chopped white onion. Let it cook until it turns translucent, about 2 minutes. Then add the minced garlic and sun-dried tomatoes and cook for another couple of minutes to release their sweet and tangy aroma. Next come the bell peppers—they add vibrant color and crunch—so cook them for about 4 to 5 minutes until tender but still lively.

Step 3: Mix the Creamy Pesto Sauce

In a small bowl, combine the heavy cream, low-sodium chicken broth, and pesto. This mixture is what gives the dish its signature creamy texture and bold, herbal flavor. Pour this luscious sauce into the skillet with your sautéed vegetables and bring it to a gentle simmer. Give it around 3 to 4 minutes for everything to meld beautifully.

Step 4: Bring It All Together

Return the cooked chicken to the skillet, stirring it into the sauce and veggies. Let everything cook together for 2 to 3 minutes until the chicken is heated through and the sauce has thickened to the perfect consistency. Taste and adjust with salt and pepper as needed—you’re almost there!

How to Serve Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe

Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe - Recipe Image

Garnishes

Fresh chopped basil and a generous sprinkle of grated Parmesan cheese are the perfect finishing touches. They add not only visual appeal with pops of green and a dusting of white but also elevate the herbal and savory notes, making every bite truly irresistible.

Side Dishes

This creamy pesto chicken pairs wonderfully with fluffy white rice or buttery mashed potatoes that soak up the sauce like a dream. For a lighter option, try serving it over a bed of sautéed spinach or alongside roasted asparagus for that extra dose of green and crunch.

Creative Ways to Present

For a showstopper meal, try plating the chicken strips artfully fanned over the sauce, garnished with basil leaves and Parmesan shavings. Another fun idea is to serve it in hollowed-out bell pepper halves for a colorful presentation that adds to the bell pepper flavor experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover creamy pesto chicken to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.

Freezing

You can freeze this dish by placing portions in freezer-safe containers or heavy-duty freezer bags. Keep it for up to 2 months. Be sure to label your containers so you remember this delightful recipe ready to go whenever time is tight.

Reheating

When reheating, gently warm your creamy pesto chicken in a skillet over low heat, stirring occasionally to prevent the sauce from separating. If needed, add a splash of chicken broth or cream to freshen up the sauce and keep it creamy and luscious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and flavor, making the dish even more succulent. Just be sure to adjust cooking time slightly to ensure they cook through.

Is this recipe gluten-free?

Yes! There are no gluten-containing ingredients, so this dish works perfectly for anyone avoiding gluten.

Can I substitute the heavy cream with a lighter option?

You can try half-and-half or coconut cream for a lighter or dairy-free twist, but keep in mind it may slightly change the richness and texture of the sauce.

How spicy is this dish?

This recipe is mild and approachable in spice. If you enjoy a bit of heat, feel free to add crushed red pepper flakes during the sautéing stage.

What kind of pesto should I use?

Traditional basil pesto works best, but you can experiment with varieties like sun-dried tomato pesto or arugula pesto for different flavor profiles.

Final Thoughts

There is something wonderfully satisfying about the Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe that makes it a guaranteed crowd-pleaser and a comforting dinner classic. It’s easy enough for weeknights yet elegant enough to impress company, combining colors and flavors that sparkle on every plate. Give it a try—you might just find your new favorite go-to meal!

Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe