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One-Pan Pesto Chicken with Tomatoes

A serving of One-Pan Pesto Chicken with Tomatoes, featuring a pesto-crusted chicken breast topped with melted cheese and roasted cherry tomatoes.
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A simple, flavorful recipe for chicken breasts baked with pesto, cherry tomatoes, and Parmesan cheese on a single sheet pan for easy cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup cherry or grape tomatoes
  • 1/2 cup prepared basil pesto
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. Place the chicken breasts on the prepared baking sheet.
  3. In a small bowl, mix the pesto, minced garlic, Italian seasoning, olive oil, salt, and pepper.
  4. Spread the pesto mixture evenly over the tops of the chicken breasts.
  5. Scatter the cherry tomatoes around the chicken on the baking sheet.
  6. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Remove the pan from the oven. Sprinkle the grated Parmesan cheese over the chicken and tomatoes.
  8. Return the pan to the oven for 2 to 3 minutes, until the cheese is melted and lightly golden.
  9. Serve immediately.

Notes

  • You can add sliced zucchini or bell peppers to the pan along with the tomatoes for extra vegetables.
  • If you prefer a lower-fat option, use light pesto.
  • For an air fryer variation, cook at 375°F (190°C) for 15-18 minutes, adding the cheese for the last 2 minutes.

Nutrition

Find it online: https://cookerykings.com/one-pan-pesto-chicken-with-tomatoes/