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One-Pan Pesto Chicken with Tomatoes

Close-up of juicy One-Pan Pesto Chicken with Tomatoes served on a white plate.
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Prepare a flavorful chicken dinner with minimal cleanup using this simple one-pan recipe featuring basil pesto and fresh tomatoes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cherry or grape tomatoes
  • 1/2 cup basil pesto (store-bought or homemade)
  • 2 cloves garlic, minced
  • 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. Pat the chicken breasts dry with paper towels. Rub them lightly with olive oil, then season both sides evenly with salt and pepper.
  3. Place the seasoned chicken breasts on one side of the prepared baking sheet.
  4. In a medium bowl, gently toss the cherry tomatoes with the minced garlic. Spread the tomatoes around the chicken on the baking sheet.
  5. Spoon the basil pesto evenly over the top of each chicken breast.
  6. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear. Cooking time depends on the thickness of your chicken.
  7. If using, sprinkle the Parmesan cheese over the chicken and tomatoes during the last 3 minutes of baking.
  8. Remove from the oven and let the chicken rest for 5 minutes before serving directly from the pan.

Notes

  • For a complete meal, add 1 pound of small potatoes or sliced zucchini to the pan alongside the tomatoes; toss them with a little extra olive oil before baking.
  • If your pesto is very thick, you can thin it slightly with 1 teaspoon of water or lemon juice before spreading it on the chicken.
  • Use chicken thighs instead of breasts; they may require 5 to 10 minutes longer cooking time.

Nutrition

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