There’s a comfort in simplicity, isn't there? I remember a particularly hectic week when my eldest, Liam, had a late soccer practice, and my youngest, Sophia, had a school project due the next morning. Dinner felt like a monumental task, and the idea of takeout just didn’t sit right with me. I wanted something wholesome, something that felt like a hug on a plate, but without the fuss. That’s when the inspiration for Pesto Baked Chicken with Tomatoes struck. I had a jar of homemade pesto, a few ripe tomatoes, and some chicken breasts, and a wave of kitchen creativity washed over me. What started as a desperate attempt to put a healthy meal on the table quickly became a family favorite. The aroma filling the kitchen was incredible, and even Liam, usually a picky eater after a strenuous practice, devoured his plate, asking for seconds. This Pesto Baked Chicken with Tomatoes isn't just a recipe; it's a testament to how simple ingredients, combined thoughtfully, can create pure magic and make busy weeknights feel a little less chaotic and a lot more delicious.

Why This Recipe is a Must-Try

• Incredible Flavor Profile: The savory, aromatic pesto perfectly complements the juicy chicken and sweet burst of roasted tomatoes, creating a harmonious taste that’s both fresh and comforting. This Pesto Baked Chicken with Tomatoes truly delivers on taste.
• Effortless Preparation: With minimal chopping and hands-on time, this recipe is designed for busy weeknights. Most of the magic happens in the oven, freeing you up to tackle other tasks or simply relax.
• Healthy & Wholesome: Packed with lean protein, fresh vegetables, and healthy fats from the pesto, it’s a meal you can feel good about serving your family.
• Versatile & Adaptable: Easily customize this Pesto Baked Chicken with Tomatoes with different vegetables, cheeses, or even pasta for a complete meal.

Key Ingredient Notes

Chicken Breasts

For this Pesto Baked Chicken with Tomatoes, boneless, skinless chicken breasts are your best friend. They cook relatively quickly and stay moist when baked correctly. To ensure even cooking, I recommend pounding them slightly to an even thickness, especially if they are very thick. This small step makes a huge difference in achieving tender, juicy chicken rather than dry, overcooked spots. You can also opt for chicken thighs if you prefer darker meat; just be aware they might require a few extra minutes of cooking time due to their higher fat content.

Pesto

Pesto is the star of this Pesto Baked Chicken with Tomatoes, bringing all the vibrant flavor. While a good quality store-bought pesto works wonderfully (and saves time!), don't hesitate to use homemade if you have some on hand. Fresh pesto offers an unparalleled brightness from basil, garlic, pine nuts, Parmesan, and olive oil. If using store-bought, look for brands that list fresh ingredients at the top and avoid those with excessive oils or artificial flavors. You can also experiment with different types of pesto, such as sun-dried tomato pesto or even a spinach-artichoke pesto for a unique twist.

Cherry or Grape Tomatoes

These little gems add a delightful sweetness and burst of juiciness to the Pesto Baked Chicken with Tomatoes as they roast. They caramelize beautifully in the oven, their skins gently bursting to release their sweet, slightly acidic juices, which meld perfectly with the pesto. You can use any small, ripe tomato variety you prefer. If you only have larger tomatoes, simply chop them into bite-sized pieces. Ensure they are spread in a single layer around the chicken so they roast rather than steam, intensifying their flavor.

Step-by-Step Guide with Pro Tips

Getting a perfect Pesto Baked Chicken with Tomatoes is all about a few simple techniques. Follow these steps for a dish that will impress every time.

Prepping for Perfection

The foundation of a great meal is in the prep. Taking a few moments at the start ensures a smooth cooking process and fantastic results for your Pesto Baked Chicken with Tomatoes.

• Pounding the Chicken: Lay chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, gently pound them to an even 1/2-inch thickness. This ensures they cook evenly and remain tender.
• Seasoning: Pat the chicken dry with paper towels. This helps the pesto adhere better and allows for a better sear if you choose to pan-fry first. Season both sides lightly with salt and freshly ground black pepper. Remember that pesto itself is quite flavorful and often salty, so be mindful not to over-season.
• Preparing the Roasting Pan: Line a baking sheet with parchment paper for easy cleanup. This is a game-changer! Arrange your tomatoes and any other vegetables you’re using, like sliced bell peppers or zucchini, on the baking sheet.

Assembling Your Dish

This is where the magic really starts to happen as you layer the flavors for your Pesto Baked Chicken with Tomatoes.

• Pesto Power: Generously spread pesto over both sides of each chicken breast. Don't be shy – the pesto is key to the incredible flavor. Ensure a good, even coating.
• Arrangement: Place the pesto-coated chicken breasts on the prepared baking sheet, nestled among the tomatoes. Ensure everything has a little space so it can roast properly and not steam.
• Finishing Touches: Drizzle a little olive oil over the tomatoes and sprinkle them with a pinch of salt and pepper. This enhances their natural sweetness and helps them caramelize.

Baking to Perfection

The oven does most of the work for this Pesto Baked Chicken with Tomatoes, but understanding the right temperature and timing is crucial.

• Preheat & Roast: Preheat your oven to 400°F (200°C). Roast the Pesto Baked Chicken with Tomatoes for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. Cooking time may vary slightly depending on the thickness of your chicken.
• Cheesy Goodness (Optional): In the last 5 minutes of baking, sprinkle some mozzarella or Parmesan cheese over the chicken. Allow it to melt and turn golden brown for an extra layer of flavor and texture.
• Resting is Best: Once done, remove the Pesto Baked Chicken with Tomatoes from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in incredibly tender and moist chicken.

Variations & Serving Suggestions

This Pesto Baked Chicken with Tomatoes is wonderfully versatile. Here are a few ideas to shake things up or create a complete meal:

Variations:

• Vegetable Boost: Add other quick-cooking vegetables like zucchini slices, bell pepper strips, asparagus, or broccoli florets to the baking sheet alongside the tomatoes. They'll roast beautifully with the chicken.
• Creamy Pesto Chicken: Stir a couple of tablespoons of heavy cream into your pesto before coating the chicken for an even richer, creamier sauce.
• Lemon Herb Twist: Squeeze fresh lemon juice over the chicken and tomatoes before baking, and add a sprinkle of fresh oregano or thyme for an extra bright, herbaceous note.
• Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes to the pesto or sprinkle them over the dish before baking.
• Cheese Varieties: Instead of just mozzarella or Parmesan, try sprinkling crumbled feta, goat cheese, or even a smoked provolone over the chicken in the last few minutes of baking.

Serving Suggestions:

• Pasta Perfection: Serve the Pesto Baked Chicken with Tomatoes over a bed of al dente pasta (like linguine or penne) tossed with a little extra pesto and some of the pan juices.
• Grain Bowl: Pair it with quinoa, couscous, or brown rice for a hearty and healthy meal. The roasted tomatoes and pesto sauce will flavor the grains perfectly.
• Fresh Salad: A simple side salad with a light vinaigrette makes for a refreshing accompaniment. The bright flavors of the salad complement the richness of the Pesto Baked Chicken with Tomatoes.
• Crusty Bread: Don't forget some crusty bread to sop up all those delicious pesto and tomato juices!
• Roasted Potatoes or Veggies: Roasted new potatoes or a medley of root vegetables can be baked alongside the chicken (they might need a head start if they're dense).
• Meal Prep Magic: This Pesto Baked Chicken with Tomatoes is fantastic for meal prep! Cook a batch and store it in airtight Basics Glass Food Storage containers for quick and easy lunches throughout the week. It reheats beautifully.

Looking for other savory delights? You might love our The Ultimate Crunchy Chicken Caesar Sandwich: Your New Lunch Obsession for another chicken-based meal, or perhaps our Caramelized Onion, Mushroom & Cheese Puff Pastry Braid for a delicious appetizer or light dinner.

Nutrition Information

Here’s an estimated nutritional breakdown for one serving of Pesto Baked Chicken with Tomatoes. Please note that these values can vary based on specific ingredient brands and portion sizes.

Conclusion

This Pesto Baked Chicken with Tomatoes recipe is a true weeknight hero, effortlessly delivering vibrant flavors and satisfying comfort. It's a reminder that incredible meals don't have to be complicated. Whether you're a seasoned chef or a kitchen novice, this dish is approachable, customizable, and guaranteed to earn rave reviews. So, next time you're looking for a simple yet elegant meal, reach for this recipe. It's more than just food; it's a moment of delicious calm in a busy world. Enjoy every flavorful bite!

FAQs

Pesto Baked Chicken with Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

An incredibly easy and flavorful weeknight dinner featuring tender chicken breasts baked with savory pesto and sweet bursting cherry tomatoes. This Pesto Baked Chicken with Tomatoes is a perfect balance of fresh ingredients and comforting flavors, requiring minimal prep and maximum taste.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
1/2 cup basil pesto (store-bought or homemade)
1 pint (about 2 cups) cherry or grape tomatoes
2 tbsp olive oil
Salt and freshly ground black pepper to taste
1/4 cup shredded mozzarella or grated Parmesan cheese (optional, for topping)
Fresh basil leaves, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. If chicken breasts are very thick, place them between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness.
Step 2: Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper. Keep in mind that pesto is often salty.
Step 3: Generously spread about 2 tablespoons of pesto over each side of the chicken breasts, ensuring they are fully coated.
Step 4: Arrange the pesto-coated chicken breasts on the prepared baking sheet. Scatter the cherry or grape tomatoes around the chicken.
Step 5: Drizzle the tomatoes with 2 tablespoons of olive oil and season them lightly with salt and pepper. Ensure everything is in a single layer for even roasting.
Step 6: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary based on chicken thickness. Use a meat thermometer for accuracy.
Step 7: If using, sprinkle the mozzarella or Parmesan cheese over the chicken during the last 5 minutes of baking, allowing it to melt and become lightly golden.
Step 8: Remove the Pesto Baked Chicken with Tomatoes from the oven and let it rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the chicken moist and tender. Garnish with fresh basil, if desired, and serve warm.

Notes

For best results, always use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Adjust baking time based on the thickness of your chicken breasts.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 breast + 1/2 cup tomatoes
• Calories: 480 kcal
• Sugar: 4g
• Sodium: 550mg
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 120mg