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Pesto Baked Chicken With Tomatoes - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
  • 1 cup basil pesto (store-bought or homemade)
  • 2 cups cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced (optional but recommended)
  • 1–1.5 cups shredded mozzarella or sliced fresh mozzarella
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1–2 tablespoons balsamic vinegar (optional, for brightness)
  • 1 teaspoon dried Italian seasoning or dried oregano
  • Salt and freshly ground black pepper, to taste
  • Fresh basil, for serving (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
  2. Season the chicken: Pat the chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning. Drizzle with 1 tablespoon olive oil and rub to coat.
  3. Make the tomato mix: In a bowl, toss the halved tomatoes and red onion with the remaining 1 tablespoon olive oil, a pinch of salt, pepper, and balsamic vinegar (if using).
  4. Assemble the dish: Spread 1/3 cup of pesto on the bottom of the baking dish. Place the chicken on top. Spoon the tomato mixture around and slightly over the chicken.
  5. Add pesto: Spread the remaining pesto over the chicken breasts. Don’t worry about being too neat—some will run into the tomatoes and that’s perfect.
  6. Bake the first round: Bake uncovered for 15–18 minutes, depending on thickness.
  7. Add the cheese: Remove the dish, sprinkle the mozzarella and Parmesan over the chicken. Return to the oven and bake another 7–10 minutes, until the chicken reaches 165°F (74°C) at the thickest point and the cheese is melted and bubbly.
  8. Rest and finish: Let the chicken rest 5 minutes. Spoon some of the tomato-pesto juices over the top. Garnish with fresh basil and a squeeze of lemon if you like.
  9. Serve: Pair with buttered pasta, herbed rice, roasted potatoes, or a green salad. Crusty bread is great for those pan juices.