Name: Pesto Baked Chicken with Tomatoes Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 39 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

Imagine juicy chicken breasts infused with fragrant pesto, baked alongside bursty cherry tomatoes and melted mozzarella. That’s exactly what makes this Pesto Baked Chicken with Tomatoes Recipe so special—it’s a vibrant dinner that tastes fancy but comes together effortlessly.

The image shows a black cast iron pan filled with two large cooked chicken pieces covered in melted white cheese, resting on a bed of bright red cherry tomatoes that are soft and slightly roasted. Fresh green basil leaves are scattered on top for color. The pan sits on a white marbled surface, next to a bowl with toasted slices of bread. The cheese is rich and creamy with some browned spots, and the tomatoes have a glossy, juicy texture. 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 remember my first time making this dish—and how the smell of roasting pesto and balsamic vinegar filled my kitchen, making me impatient to dig in. It’s simple but packed with flavor, and I love how it delivers a restaurant-quality meal without extra fuss.

Fresh and Flavorful: The pesto and tomatoes create a bright, zesty combo that feels light yet satisfying.
Quick and Easy: Marinate, toss in the oven, then add cheese—minimal steps, maximum impact.
Versatile: Whether you’re cooking for a busy weeknight or impressing guests, this recipe fits the bill.
Comfort and Freshness: The melted mozzarella adds comforting creaminess, balancing the tangy tomatoes perfectly.

Ingredients & Why They Work

This recipe combines classic Italian-inspired ingredients that complement each other beautifully. The chicken soaks up the herby pesto marinade, while the roasted tomatoes and shallots add sweetness and depth. Picking ripe, fresh tomatoes and authentic pesto really makes a difference!

Flat lay of fresh whole chicken breasts, a small white bowl of bright green pesto, a small white bowl of dark balsamic vinegar, a few sprigs of Italian seasoning herbs, a small white bowl of pale garlic powder, kosher salt crystals and freshly ground black peppercorns scattered neatly, a handful of ripe red and halved cherry tomatoes, thinly sliced pale pink shallots arranged in a small white bowl, two whole uncracked brown eggs nearby, two cloves of fresh garlic, a small white bowl with golden maple syrup, a small white bowl filled with shredded white mozzarella cheese, vibrant green chopped fresh basil leaves scattered delicately, all ingredients precisely arranged symmetrically 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: Choose boneless and skinless for even cooking and easier marinating.
Pesto: Use fresh basil pesto for that vibrant herb flavor—homemade or good-quality store-bought works.
Balsamic vinegar: Adds a tangy sweetness that brightens the whole dish.
Italian seasoning: A lovely blend that ties all the herbs together—parsley, oregano, thyme.
Garlic powder: Gives subtle garlicky warmth without overpowering.
Kosher salt and black pepper: Seasoning essentials—don’t skip! Kosher salt helps control saltiness better.
Cherry tomatoes: Their natural sweetness and juiciness roast beautifully alongside the chicken.
Shallots: Milder than onions, they bring a gentle sweetness when roasted.
Maple syrup: Balances acidity with a hint of natural sugar; a small tweak I adore.
Mozzarella cheese: Melts into a gooey topping that’s pure comfort.
Fresh basil: Adds a fresh, aromatic finish—don’t skip this garnish!

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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

I love tweaking this Pesto Baked Chicken with Tomatoes Recipe depending on what’s in season or what I have on hand. Adding a pinch of red pepper flakes gives it a spicy kick, while swapping mozzarella for goat cheese adds tang. Don’t be afraid to experiment—it’s so forgiving!

Variation: One time, I swapped cherry tomatoes for sun-dried tomatoes and gave it an earthy punch my family raved about.
Gluten-Free Option: This recipe is naturally gluten-free, but just double-check your pesto for any additives if needed.
Herb Substitutions: Try swapping basil pesto with arugula pesto or adding lemon zest for freshness.

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

The image shows a white plate with a sliced cooked chicken on the right side. The chicken has three thick pieces with a golden brown outside and light creamy inside, topped with melted cheese and green herbs. On the left side of the plate there is a mix of cooked cherry tomatoes with bright red and deep red colors and some wilted green basil leaves, creating a textured and juicy base. To the right of the chicken slices, there are two pieces of toasted bread with a crunchy golden crust and soft beige inside. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

I start by mixing pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a sealable freezer bag. Then I add the chicken breasts, seal it tight, and massage the marinade around each piece. Letting the chicken soak up those flavors for 30-60 minutes—sometimes up to an hour if I have the time—is key to juicy, flavorful chicken. Pro tip: don’t rush this step!

Step 2: Prep the Tomato Mix

While the chicken marinates, I halve most of the cherry tomatoes but sometimes leave a few whole for texture. Tossing them with thinly sliced shallots, more pesto, balsamic vinegar, maple syrup, and freshly grated garlic creates a luscious, sweet, tangy mixture that hugs the chicken as it roasts.

Step 3: Bake and Melt

Preheat your oven to 425°F (220°C), then spread the marinated chicken in a large, oven-safe skillet. Scatter the tomato mixture around it. I bake everything for 18-24 minutes until the chicken reaches 165°F internally. For the last 2-3 minutes, sprinkle shredded mozzarella over the chicken and return it to the oven. That melted cheesy layer? Pure magic!

Step 4: Garnish and Serve

Once out of the oven, I sprinkle freshly chopped basil on top. The aroma is irresistible, and it adds that perfect pop of green freshness. Then I serve immediately to enjoy all those juicy, roasted flavors at their peak.

Top Tip

From countless times making this, I’ve learned these handy tips will make your Pesto Baked Chicken with Tomatoes Recipe shine every time—little tweaks that up your game without added effort.

Marinate Longer: The longer the chicken marinates (up to 2 hours), the more tender and flavorful it becomes—trust me on this one.
Room-Temperature Chicken: Let your chicken sit out for 15 minutes before cooking—helps it cook evenly and stay juicy.
Oven-Safe Skillet: Using a cast-iron or other oven-safe pan means less mess and better searing before baking.
Cheese Timing: Add the mozzarella only near the end of baking to avoid drying it out; melty cheese is way better fresh!

How to Serve Pesto Baked Chicken with Tomatoes Recipe

Pesto Baked Chicken - Serving Suggestion

Garnishes

I always top the dish with freshly chopped basil—the bright herb cuts through the richness and adds a fresh, gardeny note. Sometimes I add a squeeze of lemon juice for extra zing. A sprinkle of cracked black pepper right before serving never hurts either.

Side Dishes

This baked chicken pairs beautifully with simple sides like garlic roasted potatoes, a crisp green salad, or even creamy polenta. I adore serving it with crusty bread to scoop up those flavorful tomato juices.

Creative Ways to Present

For special dinners, I’ve served this in individual cast-iron skillets, adding a handful of toasted pine nuts on top for crunch and a drizzle of balsamic glaze for gloss and tang. It feels elegant and always impresses guests!

Make Ahead and Storage

Storing Leftovers

Leftover pesto baked chicken stores well in an airtight container in the fridge for up to three days. I like to keep the tomatoes and chicken together so the flavors keep mingling. When reheating, gentle warming helps retain moisture.

Freezing

I’ve frozen this dish occasionally, but I recommend freezing before adding the cheese topping—cheese textures change after freezing. Freeze the marinated chicken and tomato mix in a sealed container. Thaw overnight in the fridge before baking fresh.

Reheating

For leftovers, I reheat gently in a skillet over medium-low heat, covering to keep moisture in. If you like, sprinkle some fresh mozzarella on top as it warms for that fresh melted effect.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for the Pesto Baked Chicken with Tomatoes Recipe?

Absolutely! Chicken thighs will make the dish even juicier and more flavorful thanks to their higher fat content. Just adjust the baking time slightly—check for doneness with a meat thermometer (165°F internal).

Is it possible to make this recipe dairy-free?

Yes! Simply omit the mozzarella cheese or use a dairy-free cheese alternative. The dish will still be delicious thanks to the pesto and roasted tomatoes. Some pesto brands contain cheese, so if you want it fully dairy-free, look for a vegan pesto or make your own.

How long should I marinate the chicken for the best flavor?

I recommend marinating the chicken for at least 30 minutes, but for deeper flavor, try up to 1-2 hours. Even overnight in the fridge works if you plan ahead. Just be sure not to marinate longer than 24 hours.

Can I prepare parts of this recipe ahead of time?

Definitely! You can mix the pesto marinade and let the chicken soak overnight. The tomato topping also keeps well in the fridge a day ahead. Assemble and bake fresh when ready for best texture and flavor.

Final Thoughts

This Pesto Baked Chicken with Tomatoes Recipe quickly became one of my go-to meals. It hits the comfort food spot but stays light, fresh, and flavorful—a rare combo. Give it a try, and I bet you’ll reach for it on busy nights or when you want an easy but impressive dish. It’s like sharing a little bit of my kitchen with you—enjoy every bite!