Chicken with Goat Cheese and Sun Dried Tomato Pesto
Chicken with Goat Cheese and Sun Dried Tomato Pesto is a gorgeously stunning dinner recipe, yet also only took five minutes to prepare.
I feel like this meal could fall under the category of both “easy” and “elegant”.
We served this with buttered pasta noodles, but fettuccine alfredo would also be a great side dish.
I was originally going to use regular pesto and sliced sun dried tomatoes.
But then I ran across this Barilla sun dried tomato pesto.
Two ingredients combined into one was a score!
How to make Chicken with Goat Cheese and Sun Dried Tomato Pesto
These are thin cut chicken breasts.
First I brushed with olive oil and seasoned with kosher salt, pepper, and crushed red pepper.
Then I spread the goat cheese over top.
I wasn’t too worried about getting it perfect…it’s just going to melt and spread out on its own anyway đŸ™‚
Next use a spoon to get the sun dried tomato pesto over top of the goat cheese and chicken.
Some shredded mozzarella cheese gets sprinkled over top and then it’s ready for the oven.
Next, cover the dish with foil and bake in a 400 degree oven for 20 minutes.
Then remove the foil and bake an additional 5 to 10 minutes.
Just until the cheese is melted to perfection.
Add a little freshness and pop of color by sprinkling freshly chopped basil over top and serve đŸ™‚
Chicken with Goat Cheese and Sun Dried Tomato Pesto was excellent with the buttered pasta noodles!
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More recipes to try like Chicken with Goat Cheese…
Loaded Honey Mustard Chicken
Just a few ingredients and easy to make, a perfect weeknight dinner.
And also Cheesy Pesto Chicken and Tomatoes
Fresh mozzarella and tomatoes go perfectly with the chicken.
Cheesy Taco Baked Chicken
Goat Cheese Caramelized Onion Pasta
Shrimp Pesto Lasagna Roll Ups
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Follow me on:
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Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Chicken with Goat Cheese and Sun Dried Tomato Pesto
Chicken with Goat Cheese and Sun Dried Tomato Pesto has a few simple ingredients, it is easy to make, and insanely delicious!
Ingredients
- 1 1/2 pounds thin cut chicken breasts (approx 4 breasts)
- 1 Tbsp olive oil
- kosher salt, pepper, crushed red pepper flakes
- 4 oz spreadable goat cheese
- 6 oz jar sun dried tomato pesto (I used Barilla)
- 1 cup shredded mozzarella cheese
- Optional: fresh basil leaves
Instructions
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Place the thin cut chicken breasts in a casserole dish. Brush both sides with olive oil and sprinkle both sides with kosher salt, pepper, and crushed red pepper flakes.
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Spread the goat cheese over top of the chicken.
Note: Best if goat cheese is at room temp.
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Spoon the sun dried tomato pesto over top of the chicken and goat cheese. Sprinkle the cheese over top.
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Cover with foil and bake in a 400 degree oven for 20 minutes. Remove the foil and continue baking an additional 5 to 10 minutes.
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Sprinkle fresh basil leaves over top if desired and serve.
Note: This is very good served with fettuccine alfredo or buttered pasta noodles.
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