Pesto Chicken with Roasted Tomatoes is a flavorful and beautifully simple dish that pairs juicy oven-baked chicken with sweet cherry tomatoes and aromatic basil pesto. This vibrant meal is perfect for a quick weeknight dinner, yet elegant enough to serve to guests. Whether you enjoy it over pasta, a bed of greens, or with crusty bread, it’s a delicious way to bring bold Mediterranean flavors to your table.

Why You’ll Love This Recipe

Full of flavor: The bold basil pesto and sweet roasted tomatoes bring freshness and depth to tender chicken breasts.
Quick and easy: Minimal prep and just one pan make cleanup a breeze.
Versatile: Serve it over pasta, rice, quinoa, or enjoy it on its own for a low-carb meal.
Family-friendly: Mild flavors and a comforting presentation make this a hit with all ages.
Perfect for meal prep: Easy to reheat and store, making it ideal for lunches or busy weeks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
½ cup basil pesto (store-bought or homemade)
2 cups cherry tomatoes
2 tbsp olive oil
salt and pepper, to taste
½ tsp garlic powder
¼ tsp crushed red pepper flakes (optional)
¼ cup grated Parmesan cheese
fresh basil leaves, for garnish

Directions

1. Preheat the Oven:

Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Season the Chicken:

Rub chicken breasts with 1 tablespoon of olive oil.
Season both sides with salt, pepper, garlic powder, and red pepper flakes if desired.

3. Prepare the Tomatoes:

In a bowl, toss cherry tomatoes with the remaining tablespoon of olive oil and a pinch of salt and pepper.

4. Arrange and Bake:

Place seasoned chicken on one side of the baking sheet.
Spread the cherry tomatoes on the other side.
Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

5. Add the Pesto:

Remove the tray from the oven. Spread about 2 tablespoons of pesto on each chicken breast.
Return to the oven for an additional 5 minutes, just to warm the pesto through.

6. Garnish and Serve:

Plate the chicken alongside the roasted tomatoes.
Sprinkle with Parmesan cheese and fresh basil leaves.
Serve hot, optionally over pasta, rice, or with a side of crusty bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Make it creamy: Add a spoonful of cream cheese or a splash of heavy cream to the pesto before baking.
Cheesy topping: Sprinkle shredded mozzarella or fontina over the chicken before the final bake.
Vegetable boost: Add zucchini slices or bell peppers to the sheet tray for extra roasted veggies.
Grilled version: Grill the chicken and tomatoes instead of baking, then top with pesto and cheese.
Low-fat option: Use chicken tenders and a lighter pesto made with spinach or arugula.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F or gently in a skillet until heated through.
Freeze: Freeze cooked and cooled chicken (without tomatoes) for up to 2 months. Add fresh tomatoes upon reheating.

FAQs

Can I use store-bought pesto?

Yes, high-quality store-bought pesto works perfectly. Homemade adds an extra layer of freshness.

What if I only have chicken thighs?

Chicken thighs work well—adjust cooking time as they may take a few minutes longer to cook through.

Can I make this ahead of time?

Yes, you can bake the chicken and tomatoes ahead and simply reheat and add pesto before serving.

What sides pair best with this dish?

Pasta, rice, mashed potatoes, roasted vegetables, or crusty bread complement it wonderfully.

Can I use sun-dried tomato pesto instead of basil?

Absolutely—sun-dried tomato pesto offers a deeper, slightly tangier flavor that pairs well with roasted tomatoes.

Is this dish gluten-free?

Yes, it’s naturally gluten-free. Just check your pesto label to confirm it’s made without gluten.

Can I make this dairy-free?

Omit the Parmesan cheese or use a dairy-free pesto to make the dish fully dairy-free.

How do I keep the chicken juicy?

Avoid overbaking. Use a meat thermometer to ensure you remove the chicken when it reaches 165°F (74°C).

Can I use grape tomatoes instead?

Yes, grape tomatoes roast well and have a similar sweetness to cherry tomatoes.

Is this recipe keto or low-carb?

Yes, it is low in carbohydrates, making it suitable for keto and low-carb diets when served without pasta.

Conclusion

Pesto Chicken with Roasted Tomatoes is the perfect combination of quick comfort food and Mediterranean flavor. With just one pan and a handful of ingredients, you can create a dish that’s juicy, colorful, and packed with herby freshness. Ideal for weeknights or impressing dinner guests, this recipe is a healthy, flavorful favorite that belongs in every home cook’s repertoire.

Pesto Chicken with Roasted Tomatoes

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Author: Mari
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Pesto Chicken with Roasted Tomatoes is a vibrant, healthy, and flavorful dish featuring juicy chicken breasts baked with basil pesto and sweet cherry tomatoes. This easy pesto chicken recipe is perfect for weeknight dinners, meal prep, or gluten-free, low-carb eating.

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub chicken with 1 tbsp olive oil. Season with salt, pepper, garlic powder, and red pepper flakes.
In a separate bowl, toss cherry tomatoes with the remaining 1 tbsp olive oil and a pinch of salt and pepper.
Place seasoned chicken on one side of the baking sheet and tomatoes on the other.
Bake for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
Remove from oven. Spoon 2 tbsp of pesto over each chicken breast.
Return to oven for 5 more minutes to warm the pesto.
Plate the chicken with roasted tomatoes. Sprinkle with Parmesan and garnish with fresh basil.

Notes

Serve with pasta, rice, or a simple green salad.
Store leftovers in an airtight container in the fridge for up to 3 days.
For dairy-free, omit Parmesan or use a vegan alternative.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean-Inspired