Description
Pesto Baked Chicken with Tomatoes is a flavorful and juicy chicken breast recipe marinated in a vibrant pesto blend and baked with a savory tomato topping. This easy, one-pan dish features cherry tomatoes, shallots, and a touch of balsamic vinegar, finished with melted mozzarella and fresh basil for a delicious, comforting meal perfect for dinner.
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 pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add chicken breasts, press out air, and seal the bag. Massage marinade into chicken and refrigerate for 30 minutes to 1 hour to allow flavors to infuse.
- Prepare Tomato Mixture: Preheat the oven to 425° F. Halve some of the cherry tomatoes, leaving others whole if desired. In a bowl, mix the tomatoes with sliced shallots, pesto, balsamic vinegar, maple syrup, and grated garlic until well combined.
- Assemble and Bake: Place marinated chicken breasts in the center of a 12-inch oven-safe skillet. Scatter the tomato mixture evenly around the chicken. Bake in the oven for 18 to 24 minutes, or until the chicken reaches an internal temperature of 165° F and is cooked through.
- Add Cheese: During the last 2 to 3 minutes of baking, sprinkle shredded mozzarella cheese on top of the chicken and tomatoes. Continue baking until the cheese is melted and bubbly.
- Serve: Remove skillet from the oven and garnish with freshly chopped basil. Serve immediately for a delicious and aromatic main course.
Notes
- Marinate the chicken longer, up to 1 hour, for more intense flavor infusion.
- You can substitute chicken thighs for a juicier option, adjusting cook time accordingly.
- If you don’t have maple syrup, honey or agave syrup work well as alternatives.
- For a dairy-free version, omit the mozzarella or replace with a plant-based cheese.
- Use fresh pesto for the best taste, or store-bought pesto works well in a pinch.
- Make sure the chicken reaches an internal temperature of 165° F to ensure it is safely cooked.
- Serve with a side of crusty bread or a light green salad to complete the meal.
