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This Pesto Chicken Bake with Cherry Tomatoes is one of those fuss-free dinners we keep coming back to. The chicken comes out juicy and tender, coated in loads of flavorful basil pesto, and the cherry tomatoes roast right alongside until they’re sweet and jammy. And the best part? It all happens in one pan, so cleanup is a breeze.
Pesto Chicken Bake
If you’re into fresh, herby flavors but don’t want to stand over the stove for hours, this baked pesto chicken is perfect. It feels a little bit fancy, but it’s super easy — just slather on the pesto, pop it in the oven, and let it do its thing!
If you’re loving this Pesto Chicken, you’ve got to check out a few more of our favorites! Dive into the crispy, golden goodness of Air Fryer Chicken Caesar Cutlets or keep things classic with Baked Ranch Chicken. For a flavor-packed meal, try our Garlic Parmesan Chicken Recipe, or if you’re in the mood for something cheesy and comforting, Baked Chicken Parmesan is a must.
You’ll Need
- Chicken Breasts: Make sure your chicken breasts are even in thickness for more consistent cooking. If needed, give them a quick pound with a meat mallet.
- Basil Pesto: If you’re using store-bought pesto, give it a taste before using—some brands are saltier than others, so adjust your seasoning accordingly.
- Salt and Pepper: Season the chicken generously, but keep in mind the pesto already adds some saltiness. You can always add more later, so start light and taste as you go.
- Cherry Tomatoes: If you’re using cherry tomatoes as a side, consider roasting them alongside the chicken. They’ll become sweet and juicy, adding a nice touch to your dish.
🔪How to Make Pesto Chicken
Start by setting your oven to 400°F, so it’s nice and hot by the time you’re ready to cook. Line a baking sheet with aluminum foil or parchment paper.
Generously slather each chicken fillet with about 2 tablespoons of pesto, making sure to coat all sides. If you like, add a pinch of salt and pepper for extra flavor.
Place your pesto-coated chicken breasts on the prepared baking sheet. Pop them in the oven and bake for 20 minutes.
After 20 minutes, take the chicken out and scatter some cherry tomatoes around each fillet.
Slide the dish back into the oven and bake for another 15-20 minutes, until the chicken is fully cooked and juicy.
Helpful Tips
- Flatten for Even Cooking: If your chicken breasts are thick on one end, give them a quick pound with a meat mallet to even them out. This ensures they cook evenly and stay juicy.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer. Chicken is perfectly done at 165°F, so aim for that to keep it tender.
- Rest Before Slicing: Let the chicken rest for 5 minutes after baking. This helps the juices redistribute, making your chicken even more flavorful and moist.
- Homemade Pesto for a Boost: If you’ve got the time, making your own pesto can take this dish to the next level. Fresh basil and quality olive oil make a noticeable difference!
- Crisp Up the Edges: For a bit of extra texture, broil the chicken for the last 2-3 minutes of cooking. This gives the pesto a nice, crispy edge that’s simply irresistible.
Storage and Reheating
Simply pop any leftovers into an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 10-15 minutes, or until warmed through. You can also use the microwave for a quicker option—just heat in short bursts to avoid drying out the chicken.
❓FAQs
You could toss in sliced zucchini, bell peppers, or even baby spinach around the chicken. They’ll roast beautifully right alongside the tomatoes.
Yes! Chicken thighs stay super juicy and flavorful. Just keep an eye on cooking time, as they may take a few extra minutes to cook through.
It goes perfectly with rice, garlic bread, or a simple green salad.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Pesto Chicken
Ingredients
- 4 large boneless and skinless chicken breasts
- ½ cup store-bought or homemade basil pesto plus 1/2 cup extra for serving.
- Salt and pepper, as needed
- 1 pound cherry tomatoes, optional as a serving idea
Instructions
- Preheat the Oven: Set your oven to 400°F to warm up while you prepare the chicken.
- Prepare the Chicken: Generously coat each chicken fillet with about 2 tablespoons of pesto, making sure all sides are covered. If you prefer, season the chicken with a pinch of salt and pepper.
- Line a baking sheet with aluminum foil or parchment paper to prevent sticking and make cleanup easier.
- Bake the Chicken: Place the pesto-coated chicken breasts on the prepared baking sheet and bake for 20 minutes.
- Add Tomatoes: After 20 minutes, take the chicken out of the oven and scatter tomatoes around each fillet.
- Continue Baking: Return the dish to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was super simple and incredibly delicious! The pesto added such a fresh, herbaceous flavor. I paired it with a side of roasted veggies, and it was the perfect meal.
Thank you, Emma! I love that you paired it with roasted veggies—sounds like a perfect dinner!