Can I use chicken thighs instead of breasts in this Pesto Baked Chicken with Tomatoes Recipe?

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.

What can I substitute for pesto if I don’t have any on hand?

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.

Can I prepare this Pesto Baked Chicken with Tomatoes Recipe ahead of time?

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.

What’s the best way to reheat leftovers without drying out the chicken?

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.

Pesto Baked Chicken with Tomatoes — Fresh & Flavorful Dinner

Name: Pesto Baked Chicken with Tomatoes Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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; 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

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

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

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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