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One-Pan Pesto Chicken with Tomatoes

Cross-section of One-Pan Pesto Chicken with Tomatoes showing moist white meat and a crispy pesto crust.
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Cook flavorful, moist chicken breasts and tomatoes on a single pan for easy weeknight preparation and minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup cherry or grape tomatoes
  • 1/2 cup prepared basil pesto
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. Place the chicken breasts on the prepared baking sheet.
  3. In a small bowl, mix the pesto, olive oil, Italian seasoning, salt, and pepper.
  4. Spoon the pesto mixture evenly over the top of each chicken breast, spreading it to cover the surface.
  5. Arrange the cherry tomatoes around the chicken pieces on the baking sheet.
  6. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the tomatoes have softened.
  7. If using, sprinkle the Parmesan cheese over the chicken during the last 5 minutes of baking.
  8. Remove from the oven and let the chicken rest for 5 minutes before serving with the roasted tomatoes.

Notes

  • For extra flavor, you can add sliced garlic cloves around the tomatoes before baking.
  • If your chicken breasts are very thick, pound them to an even thickness before seasoning to promote even cooking.
  • This dish pairs well with a side of quinoa or a simple green salad.

Nutrition

Find it online: https://hungryhearld.com/one-pan-pesto-chicken-with-tomatoes/