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One-Pan Pesto Chicken with Tomatoes

Close-up of a perfectly cooked One-Pan Pesto Chicken with roasted cherry tomatoes on a white plate.
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A simple recipe for baking chicken breasts coated in pesto alongside cherry tomatoes for a quick, flavorful meal with 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 degrees Fahrenheit (200 degrees Celsius). 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 on the baking sheet.
  6. If using, sprinkle the Parmesan cheese over the pesto-coated chicken.
  7. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) 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

  • Use chicken thighs instead of breasts; adjust cooking time by adding 5 to 10 minutes.
  • For extra flavor, add 1/2 cup of sliced red onion to the tomatoes before roasting.
  • If you prefer a stovetop method, sear the chicken first, then add the tomatoes and cover to simmer until cooked through.

Nutrition

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