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One-Pan Pesto Chicken with Tomatoes

Close-up of a juicy chicken breast topped with green pesto and roasted cherry tomatoes, part of the One-Pan Pesto Chicken with Tomatoes.
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A simple recipe for moist chicken breasts baked on one pan with cherry tomatoes, seasoned with pesto for easy weeknight cooking and minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup prepared basil pesto
  • 1 pint cherry or grape tomatoes
  • 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. Spoon the pesto evenly over the top of each chicken breast, spreading it to cover the surface.
  4. In a bowl, toss the cherry tomatoes with the olive oil, Italian seasoning, salt, and pepper.
  5. Arrange the seasoned tomatoes around the chicken breasts on the baking sheet.
  6. If using, sprinkle the Parmesan cheese over the pesto-topped chicken.
  7. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the tomatoes are slightly blistered.
  8. Remove from the oven and let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For extra flavor, add 1/2 cup of sliced red onion or halved zucchini to the pan with the tomatoes.
  • If your chicken breasts are very thick, pound them to an even thickness before seasoning to promote even cooking.
  • Use store-bought or homemade pesto; any variety works well.

Nutrition

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