Grilled Lemon-Infused Chicken with Sun-Dried Tomato Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in lemon and herbs, served with a vibrant sun-dried tomato pesto that adds a burst of savory flavor. This Mediterranean-inspired chicken recipe, ready in about 85 minutes, pairs chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 70 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in a resealable bag and pour marinade over them. Seal and refrigerate for at least 1 hour.
  2. Step 2: While the chicken marinates, combine 1/2 cup sun-dried tomatoes, 1/4 cup toasted pine nuts, 1/3 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, and 2 tbsp water in a food processor. Pulse until a coarse pesto forms, scraping down sides as needed.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Transfer chicken to a plate and let rest for 5 minutes. Serve topped with 2 tbsp of the sun-dried tomato pesto per breast, garnishing with extra basil if desired.

Frequently asked questions

How long does Grilled Lemon-Infused Chicken with Sun-Dried Tomato Pesto take to make?

Total time is about 85 minutes (70 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Infused Chicken with Sun-Dried Tomato Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Grilled Lemon-Infused 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 Lemon-Infused 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 Lemon-Infused Chicken with Sun-Dried Tomato Pesto?

Mediterranean 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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