Description
A flavorful and easy Pesto Baked Chicken recipe featuring tender chicken breasts marinated in pesto and Italian spices, baked with a vibrant mix of cherry tomatoes, shallots, and balsamic glaze, topped with melted mozzarella cheese and fresh basil for a delicious and hearty meal.
Ingredients
Scale
Pesto Chicken
- 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
Tomatoes
- 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
Instructions
- Marinate the Chicken: Combine the pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add the chicken breasts, press out the air, seal the bag, and massage the marinade into the chicken. Let it marinate for 1 hour.
- Prepare Tomato Mixture: While the chicken is marinating, preheat the oven to 425° F. Halve some cherry tomatoes (leaving others whole if desired) and combine them with finely sliced shallots, pesto, balsamic vinegar, maple syrup, and grated garlic in a bowl.
- Assemble in Skillet: Place the marinated chicken in the center of a 12-inch oven-safe skillet. Scatter the prepared tomato mixture evenly around the chicken breasts.
- Bake the Chicken and Tomatoes: Bake in the preheated oven for 23 minutes or until the chicken reaches an internal temperature of 165° F and is fully cooked through.
- Add Cheese: During the last 3 minutes of cooking, sprinkle shredded mozzarella cheese on top of the chicken and return to the oven until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven and garnish with chopped fresh basil before serving warm.
Notes
- Marinate the chicken for at least 30 minutes for best flavor; up to 1 hour is ideal.
- You can use boneless, skinless chicken thighs as an alternative to chicken breasts for a juicier result.
- If you don’t have an oven-safe skillet, transfer chicken and tomato mixture to a baking dish before putting in the oven.
- Use fresh pesto made from basil for the best vibrant taste, or a high-quality store-bought pesto works well.
- Adjust the amount of balsamic vinegar and maple syrup to balance the sweetness and acidity according to your preference.
- For a dairy-free version, omit the mozzarella or substitute with a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
