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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Pesto Baked Chicken with Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 39 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Pesto Baked Chicken with Tomatoes is a flavorful and easy-to-make dinner option featuring marinated chicken breasts baked with a vibrant tomato and pesto mixture, topped with melted mozzarella and fresh basil garnish.
Ingredients
Pesto Chicken
- 1 ½ pounds chicken breasts
- 1 tablespoon pesto
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
Tomatoes
- 2 cups cherry tomatoes
- ¼ cup finely sliced shallots
- ⅓ 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
Instructions
- Marinate the Chicken: Combine the pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add the chicken breasts, press out the air, seal the bag, and massage the marinade into the chicken. Let it marinate for 30 minutes to 1 hour or up to 1 day for deeper flavor.
- Prepare the Oven and Tomato Mixture: Preheat the oven to 425° F. Halve some of the cherry tomatoes, leaving some whole if you like. In a bowl, combine the tomatoes, shallots, pesto, balsamic vinegar, maple syrup, and grated garlic, mixing well.
- Assemble and Bake: Place the marinated chicken breasts in the center of a 12-inch oven-safe skillet. Scatter the tomato mixture evenly around the chicken.
- Bake the Chicken: Bake in the preheated oven for 22 to 24 minutes, or until the chicken reaches an internal temperature of 165° F and is cooked through.
- Add Cheese and Finish Baking: In the last 2 to 3 minutes of baking, sprinkle shredded mozzarella cheese over the chicken and tomatoes. Continue baking until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh chopped basil, and serve immediately for a delicious meal.
Notes
- Marinating the chicken overnight intensifies the flavor but 30 minutes is sufficient for a quicker meal.
- You can substitute fresh mozzarella for shredded for a creamier texture.
- If you don’t have a 12-inch oven-safe skillet, a baking dish can be used instead.
- Use gluten-free pesto to keep this recipe gluten-free if needed.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
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