Name: Pesto Baked Chicken with Cherry Tomatoes Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 1 h 38 min
Cuisine: Italian
Ingredients: 1 1/2 pounds chicken breasts; 1 tablespoon pesto; 1 tablespoon balsamic vinegar; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 3/4 teaspoon kosher salt; freshly ground black pepper to taste; 2 cups cherry tomatoes; 1/4 cup finely sliced shallots; 1/3 cup pesto; 2 tablespoons balsamic vinegar; 2 cloves garlic, grated or minced; 1 tablespoon maple syrup; 1 cup shredded mozzarella cheese; Chopped fresh basil for garnish

There’s something about the juicy pop of cherry tomatoes paired with fragrant, herby pesto that just makes this meal sing. The Pesto Baked Chicken with Cherry Tomatoes Recipe is one of those dishes that’s impossibly simple yet packed with flavor—perfect for weeknights when you want something special without fuss.

A black skillet holds two large cooked chicken pieces covered with melted white cheese on top, sprinkled with small green basil leaves. Around the chicken, there is a layer of cooked, slightly charred cherry tomatoes with a rich red color and bits of herbs. The tomatoes are sitting in a glossy, light sauce that fills the skillet's bottom. A few fresh basil leaves are placed on top as a garnish. Next to the skillet, there is a bowl with toasted white baguette slices on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pesto Baked Chicken with Cherry Tomatoes Recipe
Top Tip
How to Serve Pesto Baked Chicken with Cherry Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pesto Baked Chicken with Cherry Tomatoes Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe because it strikes just the right balance of freshness, creaminess, and ease. You don’t need to be a kitchen pro to nail it, and the flavors feel like a little celebration on your plate every time.

Flavor-packed simplicity: A handful of ingredients come together effortlessly but taste like you spent hours cooking.
Quick prep & bake: You can have this on the table in under an hour, including marinating time.
Perfect one-pan meal: Less cleanup and the tomatoes make a built-in sauce that’s irresistible.
Super versatile: Easy to customize with your favorite herbs, cheeses, or sides.

Ingredients & Why They Work

This recipe is a fabulous example of how a few thoughtful ingredients can harmonize beautifully. The chicken soaks up the pesto and balsamic, while the cherry tomatoes burst with juicy sweetness, balancing savory and tangy notes. Here’s why each element matters and a few shopping tips to look out for.

Flat lay of fresh whole chicken breasts, a small dollop of green pesto on a white ceramic plate, a few bright red cherry tomatoes whole and halved in a small white bowl, thinly sliced pale pink shallots in another white bowl, two whole uncracked brown eggs, a small white bowl with dark glossy balsamic vinegar, a small white bowl with golden maple syrup, a small heap of shredded white mozzarella cheese on a white plate, fresh vibrant green basil leaves scattered neatly, a pinch of coarse kosher salt and a small mound of black peppercorns on white ceramic dishes, and a small pile of dried Italian seasoning herbs on a white bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Look for fresh, boneless breasts—thinner cuts work best for even baking without drying out.
Pesto: Fresh is best for vibrant flavor; if store-bought, pick a high-quality basil pesto or make a quick batch at home.
Balsamic vinegar: Adds that subtle tang and sweetness—try to find a nice aged balsamic for depth.
Italian seasoning: A blend of herbs like oregano, basil, and thyme adds classic Italian warmth quickly.
Garlic powder: Easy way to layer garlic flavor without chopping, but fresh garlic also works if you prefer.
Cherry tomatoes: Choose firm, ripe tomatoes—they’ll soften perfectly in the oven and release natural juices.
Shallots: Mild and sweet onion flavor; finely sliced to blend seamlessly with the tomato mixture.
Maple syrup: Just a touch for balancing the acidity from vinegar and tomatoes with a gentle sweetness.
Mozzarella cheese: Go for shredded fresh mozzarella for gooey meltiness without too much grease.
Fresh basil: For garnish—adds a pop of color and an herbal brightness at the very end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this recipe quite a bit, and here’s the fun part: it adapts beautifully. I usually stick close to the original because it’s so foolproof, but sometimes I jazz it up or keep it super simple depending on the mood and what’s in my pantry.

Variation: One time, I swapped the mozzarella for crumbled goat cheese and loved the tang it brought—it gave the dish a creamy, punchy twist that felt a little fancy but stayed fast.
Diet-friendly tweak: You can swap maple syrup for a natural sugar substitute or skip it if you prefer less sweetness.
Seasonal change: In winter, I sometimes add roasted red peppers or mix in sautéed spinach for extra veggies.

Step-by-Step: How I Make Pesto Baked Chicken with Cherry Tomatoes Recipe

The dish shows five thick slices of roasted white meat chicken laid side by side on the right center of a white plate with a gray interior, each slice topped with melted cheese and green herb sauce. To the left and under the chicken, there is a mix of roasted red cherry tomatoes and cooked onions with browned edges and scattered dark green basil leaves. On the right side of the plate, there are four pieces of toasted bread with a golden-brown crust. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic

Start by combining pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper inside a freezer bag. Toss in your chicken breasts, squeeze out any air, and seal it tight. Now comes the best part—give that bag a little massage so every nook of the chicken gets coated in that glorious marinade. Let it chill in the fridge for 30 to 60 minutes—this step is key for flavor and juicy chicken.

Step 2: Prepping the Tomato Mix

While your chicken soaks up those flavors, preheat your oven to 425°F. Take your cherry tomatoes—I like to halve most of them but leave a few whole for texture. Toss these with sliced shallots, pesto, balsamic vinegar, maple syrup, and minced garlic. This combo creates a vibrant, saucy medley that'll gently roast alongside the chicken.

Step 3: Bake It Off

Place the marinated chicken right in the middle of a 12-inch oven-safe skillet, then spread the tomato mixture all around. Pop it in the oven and bake for about 18-24 minutes, keeping an eye on the chicken reaching 165°F internally. When you’re close to done (about 2-3 minutes to go), sprinkle shredded mozzarella over the chicken and let it melt to gooey perfection.

Top Tip

Over the years, I’ve learned a few tricks that really lift this Pesto Baked Chicken with Cherry Tomatoes Recipe from good to unforgettable. Passing these along might save you some kitchen headaches.

Marinate just right: I’ve tried shorter marinades, but letting the chicken sit at least 30 minutes in pesto really deepens the flavor and keeps it juicy—don’t skip it!
Watch your bake time: Every oven is different, so start checking the chicken around 18 minutes to avoid dryness—using a meat thermometer is a game-changer.
Cheese timing: Add the mozzarella near the end, not from the start—this keeps it from overcooking and maintains that beautiful melty texture.
Don’t overcrowd: Leave some space between chicken and tomatoes in your skillet so everything cooks evenly and the tomatoes don’t become soggy.

How to Serve Pesto Baked Chicken with Cherry Tomatoes Recipe

pesto baked chicken - Serving Suggestion

Garnishes

I always finish this dish with a handful of freshly chopped basil because it adds that sharp, herbal brightness which contrasts so nicely against the creamy cheese and roasted tomatoes. Sometimes I even squeeze a touch of fresh lemon juice over it for an extra zing. It wakes everything up.

Side Dishes

My go-to sides here are simple yet complement the bold flavors perfectly. Garlic roasted potatoes or crusty bread to soak up the tomato juices work like a dream. For extra greens, a crisp arugula salad with lemon vinaigrette balances the rich pesto beautifully.

Creative Ways to Present

For dinner parties, I’ve served the chicken sliced on wooden boards with the tomatoes spooned on top, surrounded by scattered basil leaves and little bowls of extra pesto. It feels casual but elegant—and everyone loves diving right in.

Make Ahead and Storage

Storing Leftovers

Leftover pesto chicken tastes just as good the next day. I store mine in an airtight container in the fridge for up to 3 days. The tomatoes keep releasing their flavor, which means every bite stays juicy and tasty.

Freezing

I’ve frozen leftover chicken without the tomato mixture before, and it freezes wonderfully. Just thaw overnight in the fridge and reheat gently. The tomatoes don’t freeze as well when roasted, so I recommend prepping fresh tomatoes if planning ahead.

Reheating

When reheating, I prefer warming the chicken and tomatoes in a low oven to preserve moisture and melt the cheese again if needed. Microwaving is fine for a quick fix but can sometimes dry out the chicken, so keep an eye on it.

Frequently Asked Questions:

Can I use other types of chicken for this recipe?

Absolutely! While chicken breasts work best for this recipe due to their size and baking time, you can use chicken thighs if you prefer. Just adjust cooking time and ensure they reach an internal temperature of 165°F.

Is it necessary to marinate the chicken?

Marinating the chicken adds depth of flavor and tenderness, but if you’re short on time, you can bake it without marinating. Just expect a milder taste. Even a quick 15-minute marinade improves the dish significantly.

What can I substitute for pesto if I don’t have any?

If you don’t have pesto, you can make a quick herb sauce using basil or spinach blended with olive oil, garlic, nuts (like pine nuts or walnuts), Parmesan cheese, lemon juice, salt, and pepper. Or use a good quality basil pesto from a jar.

Can I make this recipe dairy-free?

Yes! To make this recipe dairy-free, simply skip the mozzarella cheese or substitute it with a dairy-free cheese alternative that melts well. The dish will still be delicious and packed with flavor thanks to the pesto and tomatoes.

Final Thoughts

I keep coming back to this Pesto Baked Chicken with Cherry Tomatoes Recipe because it’s just the right mix of easy, comforting, and a little bit fancy—all without any stress. Trust me, once you make it, you’ll want to keep it in your regular rotation. Grab your skillet, gather those bright cherry tomatoes, and let’s make weeknight dinner something to look forward to.