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One-Pan Pesto Chicken with Tomatoes

Juicy One-Pan Pesto Chicken breast served alongside blistered cherry tomatoes on a light plate.
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Cook chicken breasts and tomatoes together in one pan for a flavorful, quick weeknight meal with minimal cleanup.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup prepared basil pesto
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a large oven-safe skillet or line a baking sheet with parchment paper.
  2. Pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, and oregano.
  3. Place the seasoned chicken in the center of the prepared pan.
  4. In a small bowl, mix the pesto with the chicken broth until combined.
  5. Pour the pesto mixture over the chicken.
  6. Scatter the halved cherry tomatoes around the chicken in the pan.
  7. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the tomatoes are slightly blistered.
  8. Remove from the oven, let rest for 5 minutes, and garnish with fresh chopped basil before serving.

Notes

  • If you prefer chicken thighs, increase the cooking time by 5 to 10 minutes.
  • For extra flavor, add 1/2 cup of sliced mozzarella cheese during the last 5 minutes of baking.
  • You can add 1 cup of green beans or asparagus to the pan along with the tomatoes for a complete meal.

Nutrition

Find it online: https://spoonswirl.com/one-pan-pesto-chicken-with-tomatoes/