Grilled Italian Chicken with Sun-Dried Tomato Pesto
Juicy grilled chicken breasts marinated and served with a vibrant sun-dried tomato pesto, perfect for a flavorful Mediterranean-inspired meal. This italian-inspired chicken (mediterranean) ready in about 55 minutes blends olive oil, minced garlic cloves, dried oregano into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, drained sun-dried tomatoes in oil
- 1/4 cup packed fresh basil leaves
- 2 tbsp pine nuts
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
Instructions
- Step 1: In a bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts (6 oz each) and coat evenly. Marinate for at least 30 minutes in the refrigerator.
- Step 2: While chicken marinates, prepare the pesto by blending 1/2 cup drained sun-dried tomatoes, 1/4 cup fresh basil leaves, 2 tbsp pine nuts, 1/4 cup grated Parmesan cheese, and 1 tbsp lemon juice in a food processor until smooth but still slightly chunky.
- Step 3: Preheat grill to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F and juices run clear.
- Step 4: Remove chicken from grill and let rest for 5 minutes. Serve each breast topped generously with 2 tbsp of the sun-dried tomato pesto.
Frequently asked questions
How long does Grilled Italian Chicken with Sun-Dried Tomato Pesto take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Italian Chicken with Sun-Dried Tomato Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Italian Chicken with Sun-Dried Tomato Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Italian Chicken with Sun-Dried Tomato Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Italian Chicken with Sun-Dried Tomato Pesto?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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