Description

This Pesto Baked Chicken with Tomatoes is a flavorful, easy-to-make dish featuring tender chicken breasts marinated in a zesty pesto and balsamic vinegar mixture, baked alongside a vibrant medley of cherry tomatoes, shallots, and mozzarella cheese. Garnished with fresh basil, it makes a perfect healthy and delicious main course for weeknight dinners or special occasions.

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 the pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add the chicken breasts, press out the air, and seal the bag. Massage the marinade into the chicken thoroughly and let it marinate for 1 hour to 1 day in the refrigerator for best flavor.
Prepare the Tomato Mixture: While the chicken is marinating, preheat the oven to 425° F. Halve some of the cherry tomatoes, leaving a few whole if desired. In a bowl, mix the tomatoes with the sliced shallots, pesto, balsamic vinegar, maple syrup, and grated garlic until well combined.
Arrange Chicken and Tomatoes: Place the marinated chicken breasts in the center of a 12-inch oven-safe skillet or baking dish. Scatter the tomato mixture evenly around the chicken.
Bake: Bake in the preheated oven for 18 to 24 minutes, or until the chicken reaches an internal temperature of 165° F and is cooked through.
Add Cheese: During the last 3 minutes of baking, sprinkle the shredded mozzarella over the chicken and tomatoes. Continue baking until the cheese melts and becomes bubbly.
Garnish and Serve: Remove from the oven and garnish with freshly chopped basil. Serve warm and enjoy your flavorful pesto baked chicken with tomatoes.

Notes

Marinate the chicken overnight for deeper flavor, but at least 1 hour is required.
Using a meat thermometer ensures perfectly cooked, juicy chicken every time.
You can substitute mozzarella with provolone or fontina for a different cheesy flavor.
For a low-sodium version, reduce or omit added salt and use low-sodium pesto.
Cherry tomatoes can be replaced with grape tomatoes or halved roma tomatoes.
Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 115 mg