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

There’s something irresistible about the bright, fresh flavors in this **Pesto Baked Chicken with Tomatoes Recipe**—it’s a beautiful mix of juicy chicken, tangy tomatoes, and rich pesto that just hits the spot. Honestly, it’s one of those meals that feels fancy but comes together so quickly, perfect for any night you want a bit of a special touch without the fuss.

A black skillet holds two large cooked chicken pieces covered with melted white cheese on top, sprinkled with small green basil leaves. Around the chicken, there is a layer of cooked, slightly charred cherry tomatoes with a rich red color and bits of herbs. The tomatoes are sitting in a glossy, light sauce that fills the skillet's bottom. A few fresh basil leaves are placed on top as a garnish. Next to the skillet, there is a bowl with toasted white baguette slices on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pesto Baked Chicken with Tomatoes Recipe
Top Tip
How to Serve Pesto Baked Chicken with Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pesto Baked Chicken with Tomatoes Recipe

Why You'll Love This Recipe

I’ve made this recipe countless times, and each time the crunchy, roasted tomatoes paired with that fragrant pesto chicken absolutely amazes me. It’s reliable, flavorful, and delivers on comfort and elegance all at once—no wonder it keeps ending up on my weekly rotation.

Quick and Easy: You can have this dinner on the table in under 45 minutes, including marinating time.
Fresh and Flavorful: The combination of pesto, balsamic vinegar, and garlic supercharges the chicken with big, bright flavors.
One-Pan Wonder: Using an oven-safe skillet means less cleanup and juicy chicken every time.
Perfectly Customizable: Whether you want to add extra cheese, swap veggies, or make it dairy-free, the recipe plays well with tweaks.

Ingredients & Why They Work

Each ingredient here is selected to balance and enhance the dish. The pesto isn’t just a sauce but also a marinade base that infuses the chicken with herby goodness. Balsamic vinegar adds that perfect tang and depth, while the tomatoes bring natural sweetness and juiciness—plus, cheese ties it all together with a creamy finish.

Flat lay of fresh whole chicken breasts, a small dollop of green pesto on a white ceramic plate, a few bright red cherry tomatoes whole and halved in a small white bowl, thinly sliced pale pink shallots in another white bowl, two whole uncracked brown eggs, a small white bowl with dark glossy balsamic vinegar, a small white bowl with golden maple syrup, a small heap of shredded white mozzarella cheese on a white plate, fresh vibrant green basil leaves scattered neatly, a pinch of coarse kosher salt and a small mound of black peppercorns on white ceramic dishes, and a small pile of dried Italian seasoning herbs on a white bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I prefer skinless, boneless for easy slicing and even cooking. Thicker breasts hold up better to baking without drying out.
Pesto: Use a good quality store-bought or homemade pesto—fresh is best! It’s packed with basil, pine nuts, and Parmesan, delivering intense flavor.
Balsamic vinegar: Adds tang and subtle sweetness, cutting through the richness of the cheese and oil in pesto.
Italian seasoning: A simple herb blend that enhances the herbaceous notes and lifts the chicken’s flavor.
Garlic powder: For a gentle garlic hit that won’t burn in the oven but supports the overall garlic flavor.
Kosher salt and black pepper: Essential for seasoning—don’t be shy with these as they help the flavors sing.
Cherry tomatoes: Juicy and sweet, they soften while baking and provide bursts of freshness in every bite.
Shallots: I love these for their mild yet sharp aroma, which complements garlic and tomatoes beautifully.
Maple syrup: Just a touch to mellow the acidity of the vinegar and highlight the natural sweetness of the tomatoes.
Mozzarella cheese: Melts wonderfully, creating a luscious topping that brings everything together.
Fresh basil: Always my last-minute garnish—it adds color, aroma, and that fresh herbal pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Pesto Baked Chicken with Tomatoes Recipe is how adaptable it is. I often switch up the cheese—sometimes using goat cheese for tanginess or skipping it altogether if I want a lighter meal. Feel free to experiment with adding olives or even a pinch of red pepper flakes to kick up the heat.

Variation: I once tossed in some sliced zucchini with the tomatoes to make it even heartier and loved the added veggie texture—definitely give that a try if you want a boost of green!

Step-by-Step: How I Make Pesto Baked Chicken with Tomatoes Recipe

The dish shows five thick slices of roasted white meat chicken laid side by side on the right center of a white plate with a gray interior, each slice topped with melted cheese and green herb sauce. To the left and under the chicken, there is a mix of roasted red cherry tomatoes and cooked onions with browned edges and scattered dark green basil leaves. On the right side of the plate, there are four pieces of toasted bread with a golden-brown crust. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate with Love

Start by mixing pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a zipper freezer bag. Add the chicken breasts, seal, and gently massage the marinade into the meat until everything is evenly coated. Ideally, let this sit for 30 to 60 minutes—I’ve found that even half an hour makes a noticeable difference in flavor. If you have time, overnight is even better. Marinating helps the chicken soak up those herby, tangy notes and keeps it juicy during baking.

Step 2: Prepare Your Tomato Mixture

While the chicken marinates, preheat your oven to 425°F (220°C). Slice the cherry tomatoes in half, but I like leaving a few whole just for some pops of texture. Combine the tomatoes with finely sliced shallots, pesto, balsamic vinegar, garlic, and a touch of maple syrup. I usually grate fresh garlic for that authentic zing. This step builds a delicious saucy bed for your chicken to roast on, and the maple syrup balances the acidity beautifully.

Step 3: Assemble and Bake

Place the marinated chicken breasts right in the center of a 12-inch oven-safe skillet. Scatter your tomato mixture all around them, letting those juices mingle as they roast. Pop the skillet in the oven and bake for 18 to 24 minutes, checking that the chicken reaches an internal temperature of 165°F to ensure it’s cooked safely through without drying out.

Step 4: Cheese It Up

When you’re about 2 or 3 minutes from finishing, sprinkle shredded mozzarella over each chicken breast. Return the skillet to the oven and let the cheese melt and bubble—it creates a gooey, golden top layer that’s just irresistible. Once done, take it out and garnish with fresh chopped basil to brighten the dish and add a fresh herbal note.

Top Tip

I’ve learned that marinating the chicken just long enough is key to juicy, flavorful results without the meat turning mushy. Also, be mindful not to overbake—using a meat thermometer can really take the guesswork off. And don’t rush the cheese melting step—those last few minutes make all the difference between a good bake and a great one!

Marinating time matters: I aim for at least 30 minutes but love when I can let it rest longer in the fridge.
Don’t overcrowd the skillet: Leaving space around the chicken helps it roast evenly instead of steaming.
Use a meat thermometer: This is my best hack to avoid dry chicken—165°F is the sweet spot.
Wait for melted cheese: I’ve found that adding mozzarella in the last few minutes keeps it luscious without drying out.

How to Serve Pesto Baked Chicken with Tomatoes Recipe

Pesto Baked Chicken - Serving Suggestion

Garnishes

I always finish this dish with a sprinkle of fresh basil—it brings a pop of green and an irresistible aromatic lift. Sometimes, I add a crack of fresh black pepper or a drizzle of extra virgin olive oil for richness. A little bit of Parmesan on top also adds a salty punch, especially if you didn’t go heavy on the cheese earlier.

Side Dishes

This pesto baked chicken pairs beautifully with a light side like a crisp green salad, roasted asparagus, or creamy mashed potatoes. I particularly love serving it with garlic butter pasta or a simple quinoa salad for a complete, satisfying meal that soaks up all those delicious juices.

Creative Ways to Present

For a dinner party, I’ve plated this with a swirl of balsamic glaze and a side of charred lemon halves for a pop of acidity when squeezed over. Serving it family-style on a large platter surrounded by herbs and extra roasted tomatoes turns an everyday meal into something really special and inviting.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and pop them in the fridge—they keep well for up to 3 days. The chicken stays tender, though the tomatoes get even saucier, which I actually enjoy the next day as a kind of stew-like topping.

Freezing

This recipe freezes well if you skip the cheese before freezing. I store the baked chicken and tomato mixture separately in freezer bags, then thaw overnight in the fridge. Add fresh mozzarella right before reheating for the best melt and texture.

Reheating

The best way I’ve found to reheat leftovers is in a 350°F oven for about 15-20 minutes, covered loosely with foil to trap moisture. This keeps the chicken juicy and reheats the tomatoes without drying them out. If you’ve added cheese fresh, pop it on a couple minutes before finishing to melt perfectly.

Frequently Asked Questions:

Can I use pesto other than basil pesto?

Absolutely! You can switch out basil pesto for sun-dried tomato pesto, arugula pesto, or even a nut-free pesto if you need. Just keep in mind that the flavor profile will shift, but the dish will still be delicious.

What if I don’t have an oven-safe skillet?

No worries! You can marinate the chicken and transfer the chicken and tomato mixture to a baking dish. Just roast as instructed and ensure the dish is deep enough to hold the tomato juices.

Can I use chicken thighs instead of breasts?

Yes! Bone-in or boneless thighs work great and stay extra juicy. You might need to adjust the baking time slightly—usually a few more minutes depending on thickness.

Is this recipe dairy-free or gluten-free?

The recipe is naturally gluten-free. To make it dairy-free, skip the mozzarella or substitute with a dairy-free cheese alternative. The pesto might contain cheese, so check the label or make your own without cheese if needed.

Final Thoughts

This Pesto Baked Chicken with Tomatoes Recipe has become a favorite in my kitchen because it’s so straightforward yet bursting with flavor in every bite. It’s exactly the sort of recipe you’ll feel confident making for weeknights and excited to serve to guests. Give it a try—I promise you’ll come back to it again and again, just like I do!