Baked Pesto Chicken with Cherry Tomatoes That Practically Cooks Itself (And Tastes Like a Summer Vacation)

You don’t need a culinary degree or a chef’s ego to make food that stops a conversation mid-bite. This Baked Pesto Chicken with Cherry Tomatoes is fast, loud with flavor, and sneaky healthy. It’s the kind of weeknight win that feels like cheating because it looks fancy and eats even better.

Imagine juicy chicken, herby pesto, and sweet, blistered tomatoes doing a happy dance in your oven—yeah, that. Fifteen minutes of prep, and you look like the person who “just knows food.”

What Makes This Recipe So Good

Save

• Ridiculously simple, absurdly delicious: Five main ingredients. One pan.

  Maximum payoff. Minimal dishes. Your future self says thanks.

• Restaurant-level flavor: Pesto’s herb-oil-cheese trifecta coats the chicken, while cherry tomatoes burst and create a built-in sauce.
• Flexible for any diet: Naturally gluten-free, and easy to make dairy-free or low-carb with simple swaps.
• Works for meal prep or guests: Doubles easily and reheats like a dream.

  It’s the rare dish that impresses on night one and still slaps on day three.

• Zero guesswork: Bakes fast, stays juicy, and the tomatoes tell you when it’s done by getting jammy and shiny. Hard to mess up—unless you try.

What You’ll Need (Ingredients)

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds), patted dry
• 1 cup pesto (store-bought or homemade; see tips below)
• 2 cups cherry or grape tomatoes, whole or halved
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional but great)
• 1/4 cup grated Parmesan or Pecorino (optional, for finishing)
• Fresh basil, for garnish (optional but makes it pop)
• Lemon wedges, for serving (optional, highly recommended)

How to Make It – Instructions

Save

1. Preheat the oven: Set to 400°F (205°C). Grab a 9×13-inch baking dish or sheet pan.
2. Season the chicken: Pat dry, then sprinkle both sides with salt, pepper, and garlic powder.

   Dry equals browned, juicy chicken—moisture is the enemy here.

3. Toss the tomatoes: In the baking dish, combine cherry tomatoes with olive oil, a pinch of salt, and pepper. Spread into an even layer.
4. Add the chicken: Nestle the breasts on top of the tomatoes. Don’t crowd; they need breathing room.
5. Smother in pesto: Spoon pesto over the chicken—about 2–3 tablespoons per breast.

   Spread to coat the tops evenly. Extra pesto can dab onto tomatoes if you’re generous (be generous).

6. Bake: Place in the oven for 20–25 minutes, until the chicken hits 165°F (74°C) in the thickest part. Tomatoes should be blistered and saucy.
7. Optional cheesy finish: Sprinkle Parmesan on top and broil for 1–2 minutes until lightly golden.

   Watch it like a hawk—cheese goes from perfect to tragic fast.

8. Rest and serve: Let the chicken rest 5 minutes. Squeeze lemon over the top, scatter basil, and spoon those roasted tomatoes and juices over everything. Boom.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.

  Keep the tomatoes and juices with the chicken to prevent it from drying out.

• Freezer: Freeze cooked chicken (without tomatoes) for up to 2 months. Add fresh tomatoes when reheating for best texture.
• Reheat: Oven at 325°F (165°C) for 10–12 minutes, covered, or microwave in 45-second bursts. Add a splash of water or stock for moisture insurance.

Save

Why This is Good for You

• Lean protein wins: Chicken breast delivers high-quality protein without baggage.

  Great for muscle repair, satiety, and keeping energy steady.

• Tomatoes do more than look cute: Cherry tomatoes bring lycopene, vitamin C, and antioxidants, especially when cooked with olive oil (hello, absorption).
• Pesto’s healthy fats: Olive oil and nuts in pesto support heart health and help you actually absorb those fat-soluble nutrients. Flavor with benefits—yes please.
• Lower-carb friendly: Serve with zucchini noodles, cauliflower rice, or a big salad and you’re set. Or go classic with pasta—balance is a thing.

Don’t Make These Errors

• Skipping the pat-dry step: Wet chicken steams instead of sears, and then you’ll wonder why it’s pale and sad.

  Paper towels are your friend.

• Using watery pesto: Some jarred pestos are more oil than flavor. If it pours like soup, it’ll dilute the taste. Choose a thick pesto or stir in extra Parmesan and nuts to tighten it up.
• Overbaking the chicken: This is the number one flavor killer.

  Use a thermometer. Hit 165°F and stop. No heroics.

• Cramping the pan: Crowded pans trap steam and make soggy tomatoes.

  If needed, use two pans. Airflow = browning.

• Skipping acid: A squeeze of lemon at the end wakes up the pesto and brightens the tomatoes. It’s a small step with big payoff, IMO.

Different Ways to Make This

• Mozzarella Melt: Top each chicken breast with a thin slice of fresh mozzarella in the last 5 minutes of baking.

  Caprese vibes unlocked.

• Sheet-Pan Dinner: Add asparagus, green beans, or halved baby potatoes around the chicken. Toss veg with oil and salt first, then roast everything together.
• Thighs > Breasts: Use boneless skinless chicken thighs. Bake 22–28 minutes, depending on size.

  Juicier and more forgiving, FYI.

• Dairy-Free Pesto: Use vegan pesto (or make your own with nutritional yeast instead of Parmesan). Still rich, still herby, zero dairy.
• Spicy Upgrade: Add red pepper flakes to the pesto or toss the tomatoes with Calabrian chili paste. Heat meets sweet.
• Grilled Version: Grill chicken to 160°F, rest to 165°F, and toss warm tomatoes in a skillet with pesto and a splash of pasta water.

  Spoon over the chicken.

• Pasta Night: Cook al dente pasta, toss with the roasted tomato juices and a spoon of pesto, then slice the chicken on top with Parmesan. Weeknight hero status.

FAQ

Can I use frozen chicken?

Yes, but thaw it completely first for even cooking. Frozen centers cause overcooked edges and undercooked middles—no thanks.

Thaw in the fridge overnight or use a cold-water bath.

What pesto should I buy?

Look for pesto with basil, olive oil, nuts, Parmesan, garlic, and salt as the main ingredients. Avoid blends with seed oils and fillers as the first ingredients. If it smells fresh and tastes nutty-herbaceous, you’re good.

Can I use sun-dried tomato pesto instead?

Absolutely.

It’s bolder and slightly tangy, which pairs great with the cherry tomatoes. You might want to add a bit of fresh basil or parsley to keep things bright.

How do I keep the chicken juicy?

Don’t overcook it, and let it rest. Also, the pesto acts like a moisture shield—make sure you coat the tops well.

If your breasts are very thick, pound to even thickness for uniform cooking.

Is this good for meal prep?

Yes. It reheats beautifully and doesn’t separate like cream sauces. Pack with roasted veggies, quinoa, or greens, and spoon extra tomato juices over the top to keep it moist.

Can I make it with bone-in chicken?

You can, but increase bake time to 35–45 minutes depending on size.

Keep the tomatoes whole so they don’t overcook, and check for 165°F near the bone.

What should I serve with it?

Great sides include garlic rice, buttered orzo, roasted potatoes, or a simple arugula salad with lemon and olive oil. Crusty bread for sopping up the tomato-pesto juices is elite behavior.

My Take

This dish is the weeknight upgrade that feels extravagant without draining your time or wallet. It hits the big three: speed, flavor, and minimal cleanup.

The pesto acts like a cheat code—seasoning, moisture, and sauce in one. Add the tomatoes and you’ve got a built-in condiment that makes everything taste intentional. If you make one “I-can’t-believe-I-made-that” recipe this month, let it be this one, and enjoy the applause.

You earned it.