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A quick and easy one-pan meal featuring boneless, skinless chicken breasts coated in basil pesto, roasted with halved cherry tomatoes and garlic for a flavorful, juicy dinner ready in under 30 minutes.

  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
  • 1/2 cup basil pesto (about 120ml), homemade or store-bought
  • 1 pint cherry tomatoes (about 300g), halved
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • Parmesan cheese, optional for garnish

Instructions

  1. Preheat oven to 400°F (200°C) until it reaches temperature.
  2. Pat chicken breasts dry with paper towels.
  3. Season both sides of each chicken breast lightly with salt and freshly cracked black pepper.
  4. Spread about 2 tablespoons of basil pesto evenly over the top of each chicken breast.
  5. Optionally, sear the pesto-coated chicken in a hot skillet until browned, then transfer to a baking dish.
  6. Arrange the pesto-coated chicken breasts in a single layer in the baking dish.
  7. Scatter the halved cherry tomatoes around and on top of the chicken.
  8. Drizzle olive oil and sprinkle minced garlic evenly over chicken and tomatoes.
  9. If prepared ahead, cover and refrigerate, then bring to room temperature before roasting.
  10. Roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes are soft and slightly caramelized.
  11. If tomatoes brown too quickly, loosely cover the dish with foil halfway through roasting.
  12. Toss the tomatoes once during cooking for even roasting.
  13. Remove from oven, then squeeze fresh lemon juice over chicken and tomatoes.
  14. Optionally sprinkle freshly grated Parmesan and fresh basil leaves on top.
  15. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Patting chicken dry helps pesto stick better and improves browning., Use fresh basil pesto for brighter flavor, but store-bought is acceptable., Avoid overcrowding the pan to ensure tomatoes roast rather than steam., Use a meat thermometer to ensure chicken reaches 165°F (74°C) for optimal juiciness and safety., If tomatoes brown too fast, foil can be used to cover halfway through cooking., Toss tomatoes once during roasting for even cooking.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 375
  • Fat: 22g
  • Carbohydrates: 8g
  • Protein: 35g