I love a recipe that looks fancy but is secretly super easy, and this one is definitely a favorite! It’s perfect for a weeknight dinner but also feels special enough to serve when you have company. The pesto and roasted tomatoes give the chicken so much flavor, and the best part is it all cooks in one pan, which means less cleanup—hooray!
Pesto Chicken with Roasted Tomatoes
Ingredients:
4 boneless, skinless chicken breasts
1 pint (about 2 cups) grape or cherry tomatoes
1/2 cup store-bought or homemade basil pesto
1 tablespoon olive oil
Salt and black pepper to taste
Optional: Fresh basil for garnish
Instructions:
Prep Time! Preheat your oven to 400°F (200°C). Place the chicken breasts in a single layer in a baking dish or on a sheet pan.
Coat It Up. Generously slather the pesto over the top and sides of each chicken breast. You want every piece coated in that delicious green goodness!
Add the Tomatoes. Scatter the grape or cherry tomatoes around the chicken in the pan. Drizzle them with the olive oil and season with a pinch of salt and pepper.
Bake Away! Pop the pan into the preheated oven and bake for about 20-25 minutes. The chicken should be cooked through, and the tomatoes will be beautifully blistered and soft. You can check the chicken by making a small cut in the thickest part—it should no longer be pink in the center.
Serve. Let it rest for a few minutes before serving. The juices will redistribute and keep the chicken tender. If you're feeling a little extra, sprinkle some fresh basil leaves on top for a pop of color and flavor.
This dish is wonderful served with some crusty bread to soak up all the juices, or alongside a simple green salad or roasted vegetables. Enjoy, my friend!
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