Name: Pesto Baked Chicken with Tomatoes Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 39 min
Cuisine: Italian
Ingredients: 1 1/2 pounds chicken breasts; 1 tablespoon pesto; 1 tablespoon balsamic vinegar; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 3/4 teaspoon kosher salt; Freshly ground black pepper to taste; 2 cups cherry tomatoes; 1/4 cup finely sliced shallots; 1/3 cup pesto; 2 tablespoons balsamic vinegar; 2 cloves garlic, grated or minced; 1 tablespoon maple syrup; 1 cup shredded mozzarella cheese; Chopped fresh basil for garnish

There's something truly irresistible about the blend of herby pesto, juicy tomatoes, and tender chicken roasting together. This Pesto Baked Chicken with Tomatoes Recipe hits all those notes perfectly—bright, comforting, and bursting with flavor. It’s one of those meals I come back to again and again because it’s so easy yet feels so special.

A black skillet holds two large cooked chicken pieces covered with melted white cheese on top, sprinkled with small green basil leaves. Around the chicken, there is a layer of cooked, slightly charred cherry tomatoes with a rich red color and bits of herbs. The tomatoes are sitting in a glossy, light sauce that fills the skillet's bottom. A few fresh basil leaves are placed on top as a garnish. Next to the skillet, there is a bowl with toasted white baguette slices on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pesto Baked Chicken with Tomatoes Recipe
Top Tip
How to Serve Pesto Baked Chicken with Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pesto Baked Chicken with Tomatoes Recipe

Why You'll Love This Recipe

Honestly, this dish checks all the boxes for a weeknight winner or a relaxed weekend meal. The pesto adds that herbaceous, savory punch, the tomatoes offer a juicy sweetness, and the chicken comes out tender and flavorful every time. I love how everything bakes together in one skillet—cleanup is a breeze!

One-pan convenience: Everything cooks together, saving you time and effort.
Fresh and vibrant flavors: The pesto and tomatoes brighten up the chicken beautifully.
Customizable: It’s easy to tweak this recipe to match what you have or prefer.
Perfectly juicy chicken: Marinating in pesto keeps the chicken tender and flavorful every time.

Ingredients & Why They Work

Each ingredient plays a tasty part in this recipe, from the savory pesto that coats the chicken, to the sweet acidity of the cherry tomatoes and balsamic vinegar. Together, they marry into a harmonious dish that's both satisfying and fresh. When shopping, pick the best quality pesto and juicy, firm cherry tomatoes—they really make a difference.

Flat lay of fresh whole chicken breasts, a small dollop of green pesto on a white ceramic plate, a few bright red cherry tomatoes whole and halved in a small white bowl, thinly sliced pale pink shallots in another white bowl, two whole uncracked brown eggs, a small white bowl with dark glossy balsamic vinegar, a small white bowl with golden maple syrup, a small heap of shredded white mozzarella cheese on a white plate, fresh vibrant green basil leaves scattered neatly, a pinch of coarse kosher salt and a small mound of black peppercorns on white ceramic dishes, and a small pile of dried Italian seasoning herbs on a white bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Boneless and skinless for quick cooking and easy eating—look for even thickness for uniform baking.
Pesto: The star flavor—use your favorite brand or homemade for the freshest taste.
Balsamic vinegar: Adds a tangy sweetness that balances the richness of the pesto.
Italian seasoning: Adds a warm herbal depth.
Garlic powder and fresh garlic: Boosts the savoriness, one in the marinade and fresh garlic in the tomato mix for brightness.
Cherry tomatoes: Sweet and juicy, they soften but keep some texture when baked.
Shallots: Mellow and slightly sweet—they add gentle complexity.
Maple syrup: Just a touch enhances the balsamic’s sweetness without overpowering.
Mozzarella cheese: Melts beautifully over the chicken, adding creamy richness.
Fresh basil: Garnishes the finished dish with a pop of fresh herbal brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I adore about my Pesto Baked Chicken with Tomatoes Recipe is how easy it is to tweak. Sometimes I swap chicken breasts for thighs if I want more juiciness, or I mix in different veggies for extra color and texture—like sliced zucchini or bell peppers. Don’t hesitate to make it your own!

Variation: I've made this with turkey cutlets for a leaner twist, and it was just as tasty and quick.
Vegetarian swap: Try baked tofu or halloumi with the tomato pesto topping for a plant-forward version.
Spice it up: Add a pinch of red pepper flakes in the tomato mixture if you like a little heat.

Step-by-Step: How I Make Pesto Baked Chicken with Tomatoes Recipe

The dish shows five thick slices of roasted white meat chicken laid side by side on the right center of a white plate with a gray interior, each slice topped with melted cheese and green herb sauce. To the left and under the chicken, there is a mix of roasted red cherry tomatoes and cooked onions with browned edges and scattered dark green basil leaves. On the right side of the plate, there are four pieces of toasted bread with a golden-brown crust. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken to Infuse Flavor

Start by combining pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a large freezer bag or bowl. Toss your chicken breasts in there, making sure every piece is coated. I usually let mine marinate for about 45 minutes—this step helps the chicken soak up all that herby goodness so it stays juicy and flavorful during baking. Don’t skip it if you can!

Step 2: Prep the Tomato Mixture

While the chicken marinates, halve your cherry tomatoes (or leave some whole for variety) and combine them with finely sliced shallots, pesto, balsamic vinegar, maple syrup, and freshly grated garlic. This mix bakes into a slightly sweet, tangy, and garlicky sauce—you'll want to spoon every drop on your plate.

Step 3: Bake Chicken and Tomatoes

Set your oven to 425°F and place the marinated chicken in the center of a 12-inch ovenproof skillet. Scatter the tomato mixture around the chicken. Pop it in the oven for around 18-24 minutes, depending on thickness. Use a meat thermometer to check for 165°F inside—that's perfectly cooked chicken. Watching it bake fills your kitchen with the most incredible aroma.

Step 4: Add the Mozzarella & Finish Baking

In the last 2-3 minutes, sprinkle shredded mozzarella over the chicken pieces and let the cheese melt into gooey perfection. Keep a close eye so it doesn’t overcook—melty and lightly golden is the goal. Once out of the oven, sprinkle the dish with fresh basil for an herbal finish bursting with flavor and color.

Top Tip

From my experience making this Pesto Baked Chicken with Tomatoes Recipe, a few key tricks help you get it right every time and keep those flavors popping.

Even Chicken Thickness: Pound chicken breasts slightly if they’re uneven. This ensures quick, even cooking and keeps the chicken tender.
Don’t Skip the Marinade: Even a quick 30-minute soak makes the pesto flavor come alive inside the chicken.
Watch the Cheese: Add mozzarella only at the end to avoid overcooking it—melted cheese should be creamy, not rubbery.
Use a Meat Thermometer: It’s foolproof for ensuring your chicken is juicy and safe to eat without drying out.

How to Serve Pesto Baked Chicken with Tomatoes Recipe

pesto baked chicken - Serving Suggestion

Garnishes

I love topping this dish with fresh torn basil leaves—it adds a burst of fresh aroma and pretty green color that makes the whole plate pop. Sometimes, I like a quick drizzle of good-quality extra virgin olive oil just before serving for that silky finish.

Side Dishes

This chicken pairs beautifully with simple sides like a leafy green salad dressed with lemon vinaigrette or roasted garlic mashed potatoes for a cozy meal. I also love serving it alongside creamy polenta or buttered pasta to soak up all the flavorful juices.

Creative Ways to Present

For special occasions, I’ve arranged the chicken and tomato mixture on a rustic wooden platter surrounded by fresh herbs, warm ciabatta slices, and bowls of marinated olives. It creates a vibrant, family-style spread that feels inviting and festive.

Make Ahead and Storage

Storing Leftovers

After serving, I cool leftover pesto baked chicken and tomatoes to room temperature, then store in an airtight container in the fridge. It keeps well for up to 3 days without losing the punch of flavor, which is perfect for quick lunches or dinners later in the week.

Freezing

I’ve frozen leftover chicken (without cheese topping) by wrapping portions tightly with plastic wrap and tucking into freezer bags. When ready, thaw overnight in the fridge and add fresh mozzarella when reheating to maintain that melty texture. It’s a great way to have this meal ready on busy days.

Reheating

To reheat, I use a medium oven (about 350°F) to gently warm the chicken and tomatoes, covering loosely with foil to prevent drying out. Adding fresh mozzarella or a sprinkle of Parmesan cheese before warming brings back the cheesy goodness. Microwave works in a pinch but can make cheese rubbery or chicken dry.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this pesto baked chicken with tomatoes recipe?

Absolutely! Chicken thighs add extra juiciness and flavor. Just remember they might require a few extra minutes to cook through—use a meat thermometer to check for doneness at 165°F.

How long should I marinate the chicken in pesto before baking?

A minimum of 30 minutes lets the pesto flavor sink in nicely, but marinating for up to an hour provides an even more intense taste. If you’re short on time, even a quick 15-minute rest helps a bit.

Can I make the pesto baked chicken with tomatoes recipe ahead of time?

Yes! You can prepare the marinade and chicken in advance and store it in the fridge for up to 24 hours before baking. The tomato mixture can be prepped ahead as well. Just add the cheese and basil after baking for fresh flavor.

What sides go best with pesto baked chicken and tomatoes?

Simple sides like a crisp green salad, roasted vegetables, creamy mashed potatoes, or a light pasta tossed in olive oil work wonderfully. I personally enjoy pairing it with garlic bread or polenta to soak up all those delicious juices.

Final Thoughts

This Pesto Baked Chicken with Tomatoes Recipe has found a permanent spot in my meal rotation because it’s quick, comforting, and endlessly delicious. It’s the kind of recipe you’ll want to share with friends and keep coming back to yourself. So grab that jar of pesto, some juicy tomatoes, and give it a whirl—you’ll thank yourself for the flavor, simplicity, and happy tummy it delivers every time.