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
Scale
Pesto Chicken
- 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
Tomatoes
- 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
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
