Pesto Baked Chicken with Tomatoes
This easy one pan pesto baked chicken with tomatoes is bursting with Italian flavors! Pesto marinated chicken breasts bake in a skillet with sweet tomatoes, shallots, and pesto. Topped with gooey mozzarella, it's a meal the whole family will love!
Servings: 4 servings
Equipment
Ingredients
Pesto Chicken
- 1 1/2 pounds chicken breasts
- 1 tablespoon pesto
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper to taste, I used approximately 3/4 teaspoon kosher salt
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
- Combine the pesto, balsamic vinegar, garlic powder, Italian seasoning, salt and pepper in a freezer bag. Add in the chicken breasts, press out the air and seal the bag. Massage the marinade into the chicken and let it marinate for 30-60 minutes.
- While the chicken is marinating, preheat the oven to 425° F. Halve the cherry tomatoes (you can leave some of them whole as well) and combine them with the shallots, pesto, balsamic vinegar, maple syrup, and garlic.
- Place the chicken in the middle of a 12" oven safe skillet. Skatter the tomato mixture around the chicken. Bake in the oven for 18-24 minutes or until the chicken is cooked through, 165° F.
- During the last 2-3 minutes of cooking time, add the mozzarella cheese to the top and continue to bake until it's melted. Remove from the oven and garnish with fresh chopped basil.
Nutrition
Calories: 425kcal | Carbohydrates: 15g | Protein: 45g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 615mg | Fiber: 2g | Sugar: 9g