Cheesy Pesto Chicken with Tomatoes
Cheesy Pesto Chicken with Tomatoes is a one pan dinner recipe, making it super easy to clean up.
Quick and easy meals are my plan this week, friends!
This one seriously took just a few minutes to prepare and then the oven does most of the work.
How to make Cheesy Pesto Chicken with Tomatoes
I went with the thin cut chicken breasts for this meal.
Simply lay them flat in a 9×13 casserole dish and top with some pesto.
Sometimes I do make my own Homemade Basil Pesto and freeze it in smaller batches.
Unfortunately we ate it all and I need to make more at some point, so for this I used store bought.
Next up is tossing some cherry tomatoes with olive oil and placing them in the pan with the chicken.
Then sprinkle kosher salt and pepper on the chicken and the tomatoes.
This will bake in a 400 degree oven for 25 minutes.
No need to flip, toss, or turn anything 🙂
Add some thick sliced fresh mozzarella cheese on the chicken.
And bake an additional 5 minutes so the cheese gets nice and melty.
You could easily substitute regular mozzarella slices or even shredded if you’re not a fan of the fresh mozzarella.
Garnish this Cheesy Pesto Chicken with Tomatoes with some fresh basil and dinner is served 🙂
We had this with fettuccine alfredo and it was the perfect combo.
I boiled the fettuccine and then mixed it with a jar of alfredo sauce…super easy!
My kids absolutely LOVED this meal!
I make some pretty good stuff for dinner most nights and my teenage daughter said this one was up there with her favorites of all time!
A compliment…from a teenage girl?!
Someone pinch me 🙂
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If you like Cheesy Pesto Chicken with Tomatoes, you might also like these dinner recipes…
Loaded Honey Mustard Chicken
Crispy Garlic Parmesan Chicken
Chicken Cordon Bleu Casserole
Chopped Caprese Salad
Shrimp Tortellini with Pesto Cream Sauce
Pesto Cream Sauce and Roasted Tomato Pasta
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Cheesy Pesto Chicken with Tomatoes
A one pan meal full of delicious flavor and super easy to make
Ingredients
- 1 1/2 pounds thin cut chicken breasts
- 7 oz. container pesto
- 1 pint cherry tomatoes
- 1/2 Tbsp olive oil
- kosher salt, pepper
- 6 oz fresh mozzarella cheese sliced
- fresh basil for garnish
Instructions
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Lay the chicken breasts flat in a 9×13 baking dish. Spread the pesto evenly on top of the chicken breasts.
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Toss the cherry tomatoes with the olive oil until evenly coated. Place the cherry tomatoes in the dish with the chicken. Sprinkle the chicken and tomatoes with kosher salt and pepper.
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Bake the chicken and tomatoes in a 400 degree oven for 25 minutes.
Note: Increase baking time 5 to 10 minutes if using regular cut breasts.
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Place the sliced mozzarella cheese on the chicken and bake an additional 5 minutes.
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Serve with fresh basil over top.
Note: This is very good served with fettuccine alfredo.
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