Name: Pesto Baked Chicken with Cherry Tomatoes Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 39 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

Imagine juicy chicken that’s bursting with herbaceous pesto, paired with sweet, roasted cherry tomatoes—all baked together in one pan. That’s the magic of this Pesto Baked Chicken with Cherry Tomatoes Recipe, a simply stunning dish that’s as easy as it is delicious.

The image shows a black cast iron pan filled with two large cooked chicken pieces covered in melted white cheese, resting on a bed of bright red cherry tomatoes that are soft and slightly roasted. Fresh green basil leaves are scattered on top for color. The pan sits on a white marbled surface, next to a bowl with toasted slices of bread. The cheese is rich and creamy with some browned spots, and the tomatoes have a glossy, juicy texture. 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

Let me tell you, this isn’t just any baked chicken. The combination of pesto and cherry tomatoes cooks up into a juicy, flavorful plate that feels special but is surprisingly quick to prepare. Every bite tastes like you put in way more effort than you actually did!

Simple Prep: The marinade does a ton of the work ahead of time while you get other things ready.
One-Pan Magic: You bake everything together, which means fewer dishes and more time enjoying your meal.
Flavor Explosion: Pesto, balsamic vinegar, and roasted tomatoes create a perfect balance of tangy, sweet, and savory.
Customizable: You can easily tweak the recipe or swap ingredients to suit your tastes or pantry!

Ingredients & Why They Work

Each ingredient here plays its part beautifully, blending freshness with flavor without fuss. When I shop for this recipe, I always go for ripe cherry tomatoes and good-quality pesto—it truly lifts the whole dish.

Flat lay of fresh whole chicken breasts, a small white bowl of bright green pesto, a small white bowl of dark balsamic vinegar, a few sprigs of Italian seasoning herbs, a small white bowl of pale garlic powder, kosher salt crystals and freshly ground black peppercorns scattered neatly, a handful of ripe red and halved cherry tomatoes, thinly sliced pale pink shallots arranged in a small white bowl, two whole uncracked brown eggs nearby, two cloves of fresh garlic, a small white bowl with golden maple syrup, a small white bowl filled with shredded white mozzarella cheese, vibrant green chopped fresh basil leaves scattered delicately, all ingredients precisely arranged symmetrically 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: Lean but juicy, great for soaking up the pesto marinade evenly.
Pesto: Rich, herbaceous, and garlicky—the heart of this recipe’s flavor.
Balsamic vinegar: Adds a bright acidity that balances pesto’s richness and sweetens the tomatoes while roasting.
Italian seasoning & garlic powder: Layered seasoning that keeps everything aromatic and inviting.
Kosher salt and black pepper: Essential for seasoning; don’t skip these—they bring out the best in every ingredient.
Cherry tomatoes: When roasted, they turn jammy and sweet, making the dish irresistible.
Shallots: Bring a gentle onion flavor that blends perfectly with the tomatoes and garlic.
Maple syrup: Just a touch to balance acidity and amplify the tomato’s natural sweetness.
Mozzarella cheese: Melts into a gooey, creamy topping that adds comfort and richness.
Fresh basil: Garnish that adds vibrant color and fresh herbal notes to finish it off beautifully.

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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

One of my favorite things about this Pesto Baked Chicken with Cherry Tomatoes Recipe is how easy it is to make it your own. I often swap out basil pesto for sun-dried tomato pesto for a twist, and sometimes I’ll throw in olives or capers for a briny bite.

Variation: When I’m feeling extra cozy, I add a sprinkle of crushed red pepper flakes before baking for a little heat—it’s a personal favorite!

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

The image shows a white plate with a sliced cooked chicken on the right side. The chicken has three thick pieces with a golden brown outside and light creamy inside, topped with melted cheese and green herbs. On the left side of the plate there is a mix of cooked cherry tomatoes with bright red and deep red colors and some wilted green basil leaves, creating a textured and juicy base. To the right of the chicken slices, there are two pieces of toasted bread with a crunchy golden crust and soft beige inside. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by mixing pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper right into a resealable bag. Pop your chicken breasts in, seal it up, and give it a good massage to coat everything evenly. I like letting it hang out for at least 30 minutes—if you have an hour or even overnight, that’s even better! It really makes the chicken come alive with flavor.

Step 2: Prep the Tomato Mixture

While that chicken marinates, halve your cherry tomatoes (or leave some whole if you like a bit of texture). Toss them together with thinly sliced shallots, more pesto, balsamic vinegar, grated garlic, and a drizzle of maple syrup. This combo roasts up sweet, tangy, and luscious.

Step 3: Bake It All Together

Place the chicken breasts right in the center of a 12” oven-safe skillet. Scatter your juicy tomato mixture all around the chicken, then slide it into a hot 425°F oven. Bake anywhere from 18 to 24 minutes until the chicken hits 165°F internally. Then sprinkle mozzarella over the top and bake until melted—just a couple more minutes and you’ve got golden, bubbly cheese perfection.

Top Tip

Over the years I’ve learned that a couple simple habits really elevate this recipe. Here are my personal go-tos to help your pesto baked chicken shine every time.

Don’t Skip the Marinating: Even a short marinate infuses the chicken with tons of flavor—makes a huge difference.
Use an Oven-Safe Skillet: It makes transferring the whole thing straight from stovetop to oven (and back) so easy and cuts down on dishes.
Check Internal Temperature: Chicken can dry out easily—use a thermometer to make sure it’s perfectly juicy.
Fresh Basil Garnish: Adds a fresh, bright touch at the end that balances the richness wonderfully.

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—the aroma is unbeatable and it brings that pop of color. Sometimes I’ll sprinkle some flaky sea salt or a little cracked black pepper right before serving for extra punch.

Side Dishes

This chicken pairs beautifully with a simple green salad or a side of creamy mashed potatoes. For a lighter meal, roasted asparagus or zucchini noodles work perfectly to soak up the flavorful juices.

Creative Ways to Present

For dinner parties, I like serving each chicken breast sliced over a bed of fresh baby spinach or arugula, letting the roasted tomatoes drizzle over the greens. It makes the meal feel extra special and colorful without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover pesto baked chicken with cherry tomatoes in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors meld together even more overnight—bonus!

Freezing

If you want to freeze, I recommend freezing the chicken and tomato mixture separately without the cheese. Thaw in the fridge overnight and add fresh cheese when reheating to keep things fresh and melty.

Reheating

To reheat, I gently warm leftovers in the oven at 350°F wrapped loosely with foil to keep moisture in, adding a sprinkle of mozzarella on top to remelt in the last few minutes. The oven really brings back that fresh-baked taste better than the microwave.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be juicier and more forgiving if you’re worried about drying out the meat. Just adjust cooking time slightly since thighs can take a bit longer to reach 165°F.

What type of pesto works best?

Basil pesto is classic here, but you can definitely experiment with sun-dried tomato, arugula, or even kale pesto. Just choose one with good quality ingredients for the best flavor impact.

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours ahead, which makes it ideal for busy weeknights or when preparing in advance for guests. Keep the tomato topping separate until you’re ready to bake to prevent sogginess.

How do I know when the chicken is done?

The best way is to use an instant-read thermometer; the internal temperature should hit 165°F. If you don’t have one, look for clear juices and no pink inside when slicing.

Final Thoughts

This Pesto Baked Chicken with Cherry Tomatoes Recipe has become one of my go-to dishes for weeknights and special dinners alike. It strikes that sweet spot between effortlessness and impressiveness, and the freshness of ingredients really shines through. I can’t wait for you to try it and make it your own—you might just find it popping up on your table again and again!