Baked Pesto Chicken with Sun-Dried Tomatoes and Cheese is one of those dishes you'll make once and then keep on repeat. Tender chicken, rich pesto, sweet-salty sun-dried tomatoes, and golden melted cheese-all in one bite. It's easy, it always works, and the flavor is deep and satisfying. You only need a few minutes of prep; the oven takes care of the rest while you get on with your evening.

Easy Oven-Baked Pesto Chicken Breast Recipe

I've been making this recipe for years because it's the kind of dish that makes people go quiet at the table-in a good way. The combination of pesto and sun-dried tomatoes just works, and the crispy topping seals the deal. I often serve it with a simple green salad or roasted vegetables. The recipe is tested (and retested) so you can trust it to deliver every time.

Don't cut the chicken all the way through-we want the pesto to stay inside, not leak out.
Use semi-sun-dried tomatoes if you can; they're less likely to burn.
Check after 15 minutes in the oven. If the top is browning too quickly, cover it with foil.
Make sure your oven is fully preheated for even cooking.
For extra color, sprinkle with fresh cress just before serving.

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