There’s something about the vibrant freshness of tomatoes paired with the rich, herby goodness of pesto that makes this Pesto Baked Chicken with Tomatoes Recipe an absolute standout. It’s simple, full of flavor, and a breeze to throw together on a busy weeknight or a relaxed weekend dinner.
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Why You'll Love This Recipe
I honestly can’t get enough of this dish because it hits all the marks: fresh, cheesy, tangy, and packed with that comforting warmth you crave from a home-cooked meal. It’s one of those recipes that feels special but doesn’t demand hours in the kitchen.
- Ultimate Flavor Balance: The pesto’s herbal punch mixed with balsamic vinegar and sweet tomatoes creates a flavor combo that’s both fresh and rich.
- Simple Prep: Marinading the chicken in a bag saves time and keeps everything mess-free, making it easy for you to prepare ahead.
- Versatile and Customizable: Whether you want to swap chicken breasts for thighs or add more garlic, this recipe welcomes your tweaks.
- Cheesy Goodness: Melting mozzarella on top brings that gooey, irresistible finish that everyone loves.
Ingredients & Why They Work
The magic here comes from blending fresh, bright ingredients like cherry tomatoes with the savory depth of pesto and balsamic vinegar. Plus, the way mozzarella melts over everything adds the perfect creamy contrast. I always recommend choosing quality pesto—it really shines in this dish.
- Chicken Breasts: Lean and quick-cooking, they soak up the marinade beautifully without drying out.
- Pesto: The herbal base that brings fresh basil, pine nuts, and garlic flavors—try to use homemade or high-quality store-bought for best results.
- Balsamic Vinegar: Gives a subtle tang and sweetness that balances the richness of pesto and cheese perfectly.
- Italian Seasoning: Adds a classic blend of herbs that layer on more flavor complexity without overpowering.
- Garlic Powder & Fresh Garlic: Garlic in the marinade and the tomatoes adds different layers of that signature punch.
- Cherry Tomatoes: Their juiciness and natural sweetness roast down beautifully and contrast the savory chicken.
- Shallots: Milder and sweeter than onions, they blend seamlessly with roasted tomatoes.
- Maple Syrup: Just a touch to round out the acidity and create a lovely glaze on the tomatoes.
- Mozzarella Cheese: Melts into the dish for gooey, comforting indulgence.
- Fresh Basil: Bright and aromatic garnish that freshens up every bite.
Make It Your Way
I often like to mix things up depending on the season or what I have on hand, and this recipe is forgiving enough to welcome those changes without losing its charm.
- Variation: I sometimes swap chicken breasts for thighs when I want juicier meat and a richer flavor. They take a bit longer to cook but taste amazing with the pesto and tomatoes.
- Dietary tweak: If you want to make this dairy-free, try skipping the mozzarella or use a plant-based cheese that melts well. The pesto and tomatoes still shine without it!
- Seasonal tweaks: In cooler months, I throw in some sautéed mushrooms or wilted spinach for extra heartiness.
Step-by-Step: How I Make Pesto Baked Chicken with Tomatoes Recipe
Step 1: Marinate the Chicken to Build Flavor
Start by mixing the pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a large freezer bag. Add your chicken breasts, seal it up, and give it a good massage so the marinade coats every inch. I usually let mine sit for about an hour—it makes a noticeable difference. If you’re short on time, even 30 minutes helps. You can also prep this part the night before to save even more time.
Step 2: Prep the Tomato Mixture
While your chicken marinates, halve your cherry tomatoes (or leave some whole if you want extra juicy pops). Toss them with thinly sliced shallots, pesto, balsamic vinegar, maple syrup, and minced garlic. The maple syrup is my little secret here—it rounds out the acidity and makes the roasted tomatoes just a touch sweeter without being a dessert.
Step 3: Bake It All Together
Place the marinated chicken breasts in the center of a 12-inch oven-safe skillet, scatter your tomato mixture all around them, and pop it into a preheated 425°F oven. Bake for about 18 to 24 minutes until the chicken reaches an internal temperature of 165°F. It’s important not to overcook here—moist, tender chicken is what we’re aiming for.
Step 4: Cheese, Please!
Right at the end, sprinkle shredded mozzarella over the chicken and tomatoes. Return to the oven for 2-3 minutes just until the cheese melts and bubbles slightly. The melted mozzarella adds that luxe finishing touch that makes you want to dig in immediately.
Step 5: Garnish and Serve
Once out of the oven, sprinkle chopped fresh basil over the top for a fresh-ready aroma and pops of color. Serve it straight from the skillet for that homey, rustic vibe everyone loves.
Top Tip
After making this recipe many times, I’ve learned a few things that really transform the dish and the experience in the kitchen. These tips should save you some trial and error.
- Marinate Long Enough: I always try for at least 45 minutes or more if I can. The chicken soaks up the pesto flavor, and you can tell the difference in every bite.
- Don’t Overcrowd the Pan: Give your chicken and tomatoes enough room to roast nicely without steaming. It helps everything caramelize.
- Use an Oven-Safe Skillet: It makes assembly and cleanup so much easier. Plus, you can just place it directly on the table for serving.
- Check Chicken Temperature: Having a meat thermometer handy is a game changer—it ensures juicy, perfectly cooked chicken every time and avoids dryness.
How to Serve Pesto Baked Chicken with Tomatoes Recipe
Garnishes
I always top the finished dish with plenty of fresh chopped basil because it brightens the flavors and adds a lovely herbal aroma at the last moment. Sometimes I add a drizzle of good olive oil or a few shavings of Parmesan when I want to elevate it even more.
Side Dishes
For sides, I love pairing this pesto baked chicken with a simple leafy green salad dressed in lemon vinaigrette to cut through the richness. Roasted or steamed asparagus, garlic bread, or even creamy mashed potatoes work beautifully too—whatever you have on hand that can soak up those delicious juices!
Creative Ways to Present
Once, I made this for a casual dinner party and served the chicken over a bed of lightly tossed arugula, sprinkled with toasted pine nuts. It looked stunning and added lovely texture. You can also turn it into a vibrant pasta toss by mixing the baked tomatoes and chicken with cooked pasta—delicious and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool to room temperature before transferring them into an airtight container. Stored in the fridge, they last well for up to 3 days and the flavors actually deepen. Just be sure to keep the basil garnish separate or add fresh before serving again.
Freezing
This recipe freezes quite well if you skip adding fresh basil and mozzarella until reheating. Portion out the chicken and tomato mixture into freezer-safe containers or bags, and it should keep for 1-2 months. Thaw overnight in the fridge for best texture.
Reheating
I like to reheat leftovers gently in a 350°F oven covered with foil to keep the chicken moist. Add fresh mozzarella and basil during the last few minutes of reheating to recapture that fresh, gooey magic.
Frequently Asked Questions:
Absolutely! Chicken thighs are a great choice if you want juicier, more flavorful meat. Just remember they may need a few extra minutes in the oven to reach the proper internal temperature of 165°F.
If you don’t have pesto, you can make a quick alternative with fresh basil, garlic, olive oil, Parmesan cheese, and pine nuts or walnuts blended together. Alternatively, tapenade or a basil-garlic olive oil mix can work as a flavor base.
Yes! You can marinate the chicken up to 24 hours in advance, which actually deepens the flavor. The tomato mixture can also be prepped and stored separately in the fridge to assemble right before baking.
Reheat leftovers in a 350°F oven wrapped with foil to keep moisture locked in. You can add fresh mozzarella and basil near the end of reheating to refresh the flavors and textures. Avoid microwaving if possible, as it tends to dry out the chicken.
Final Thoughts
This Pesto Baked Chicken with Tomatoes Recipe has become one of my go-to dishes whenever I want something flavorful but easy, fresh but comforting. It’s the kind of meal that invites you to slow down, savor each bite, and maybe enjoy a glass of wine alongside. I hope you’ll try it soon—you’ll see why it’s such a favorite in my kitchen and might just sneak its way into yours too.
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Pesto Baked Chicken with Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
A flavorful Pesto Baked Chicken with juicy tomatoes, mozzarella cheese, and fresh basil. This easy oven-baked dish features tender chicken breasts marinated in pesto and Italian seasoning, paired with a tangy tomato shallot mixture, making a perfect weeknight dinner.
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 pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add chicken breasts, press out air, and seal. Massage marinade into chicken and refrigerate for 30-60 minutes.
- Prepare the tomato mixture: While the chicken marinates, preheat oven to 425° F. Halve some cherry tomatoes and leave some whole. In a bowl, combine cherry tomatoes, shallots, pesto, balsamic vinegar, maple syrup, and garlic.
- Assemble in skillet: Place chicken breasts in the middle of a 12-inch oven-safe skillet. Scatter the tomato mixture evenly around the chicken.
- Bake the chicken: Bake in the oven for 18-24 minutes, until the chicken reaches an internal temperature of 165° F and is cooked through.
- Add cheese: In the last 2-3 minutes of baking, sprinkle shredded mozzarella cheese on top of the chicken and continue baking until melted.
- Garnish and serve: Remove skillet from oven, garnish with fresh chopped basil, and serve warm.
Notes
- Marinate the chicken for at least 30 minutes but up to one hour for best flavor.
- If you don't have a 12-inch oven-safe skillet, use a baking dish but ensure even layering.
- Use fresh mozzarella for a creamier texture or mozzarella blend for ease.
- Cherry tomatoes can be substituted with grape tomatoes if preferred.
- For a dairy-free version, omit cheese or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 100 mg
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