1-First Step: Make the Homemade Red Pesto Gather the red pesto ingredients and a small food processor or blender. Add 1.5 ounces toasted sunflower seeds (or pine nuts), 10 sun-dried tomatoes, 3 tablespoons oil from sun-dried tomatoes, 1 teaspoon dried basil, 1 ounce grated Parmesan, and 1 tablespoon tomato paste. Pulse until everything is combined but still a little textured. You want a spreadable, slightly chunky paste rather than a completely smooth sauce. Set the red pesto aside in a small bowl while you prep the chicken and vegetables.

2-Second Step: Season and Sear the Chicken Pat the 2 chicken fillets dry with paper towels and season both sides with salt, black pepper, and 1/2 teaspoon sweet paprika. Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 2 tablespoons oil from sun-dried tomatoes to the pan. Once the butter foams, add the chicken fillets. Cook each side for 5 to 8 minutes, depending on thickness, until the exterior is golden and the internal temperature reaches 165°F (74°C). Remove the chicken and cover loosely with foil to rest while you make the sauce.

3-Third Step: Build the Sauce Reduce heat to low and add the finely chopped 1 onion to the same skillet. Sauté for about 2 minutes until softened. Add 4 minced garlic cloves and cook another 30 seconds until fragrant, taking care not to burn the garlic. Deglaze the pan with a splash of water, scraping up browned bits from the bottom of the skillet. Add 9 ounces cherry tomatoes and cook until they begin to burst, about 3 to 4 minutes. Gently press tomatoes with a spatula to release their juices.

4-Fourth Step: Combine Pesto, Liquids, and Seasonings Stir in 2 tablespoons tomato paste, 1 teaspoon red pepper flakes (adjust to taste), 1/2 cup chicken broth, and about 1/2 cup cream (20% fat) or half-and-half. Add about 2 to 3 tablespoons of your homemade red pesto (or more if you love intense flavor). Simmer the mixture over low heat for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt and pepper as needed.

5-Fifth Step: Return Chicken and Finish Return the seared chicken fillets to the skillet, nestling them into the sauce. Simmer gently for another 5 minutes so the chicken warms through and so the sauce clings to the fillets. Stir in 20 fresh basil leaves right at the end so they wilt but keep their color and aroma. Finish with an extra drizzle of oil from sun-dried tomatoes if you like a glossy sauce.

6-Final Step: Serve and Garnish Serve the chicken topped with toasted sunflower seeds and a sprinkle of red pepper flakes. Add grated Parmesan if using. Pair with mashed potatoes, orzo, rice, or crusty bread to soak up the sauce. For a low-carb plate, serve over sautéed zucchini noodles or roasted vegetables.