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

There’s something so satisfying about the burst of fresh cherry tomatoes paired with herby pesto and tender chicken in this Pesto Baked Chicken with Cherry Tomatoes Recipe. It's a perfect blend of vibrant flavors and effortless cooking that always makes me smile when it’s on the table.

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

This recipe checks all the boxes when I want dinner to feel special without hours in the kitchen. The combination of pesto and roasted cherry tomatoes creates a cozy, comforting dish that tastes way more gourmet than it is.

Simple Prep: Just a quick marinade and toss in the oven – no fuss, no draining or flipping halfway.
Fresh & Flavorful: The blend of pesto, balsamic vinegar, and garlic makes every bite pop with bright, herby goodness.
Visual Appeal: The juicy roasted cherry tomatoes add color and a touch of sweetness that looks amazing on the plate.
Family-Friendly: Even my picky eaters love it, and I bet you’ll get rave reviews too!

Ingredients & Why They Work

Every ingredient here plays a crucial role in balancing freshness, texture, and flavor. When shopping, I always look for fresh basil pesto (or make my own if I have time) and ripe cherry tomatoes to ensure that sweet acidity that ties everything together.

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: They bake evenly and soak up the marinade beautifully. Using skinless keeps it lean, but you can use bone-in if you prefer.
Pesto: A burst of basil, pine nuts, and garlic, pesto infuses the chicken with so much personality.
Balsamic vinegar: Adds that tangy sweetness that complements both pesto and tomatoes perfectly.
Italian seasoning: Keeps the herb profile well-rounded without overpowering.
Garlic powder & freshly grated garlic: Both layers of garlic add depth to the flavor.
Kosher salt & black pepper: Essential for seasoning, bringing all the flavors to life.
Cherry tomatoes: Juicy and sweet, they roast up tender and burst in your mouth.
Shallots: Adds mild oniony sweetness that balances the acidity.
Maple syrup: Just a touch sweetens and mellows the vinegar’s tang.
Mozzarella cheese: Melts into a gooey, creamy topping that finishes the dish beautifully.
Fresh basil: Used at the end for that fresh herbal pop and vibrant color.

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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

I love tweaking this Pesto Baked Chicken with Cherry Tomatoes Recipe depending on the season and what’s in my fridge. The great thing is how easy it is to personalize it without losing that core deliciousness.

Variation: Sometimes I swap mozzarella for fresh burrata on top at the very end — it’s decadence with minimal effort and is always a hit when guests drop by.
Dietary modification: For a dairy-free version, leave out the cheese and sprinkle toasted pine nuts over the finished dish to add texture.
Seasonal change: When cherry tomatoes aren’t at their peak, I toss in some roasted red peppers or even thinly sliced zucchini for extra veggies.

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 with Love

Start by mixing pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add your chicken breasts, then press out the air and seal it up. Massage the marinade around the chicken to coat it well. I usually let mine sit for about 45 minutes if I’m short on time, but an hour or even a bit overnight really deepens the flavor.

Step 2: Prep the Juicy Tomato Mixture

While your chicken marinates, preheat your oven to 425°F (218°C). Halve half the cherry tomatoes, leaving some whole for visual interest and texture. Mix them with thinly sliced shallots, pesto, balsamic vinegar, maple syrup, and grated garlic in a bowl. This sweet and tangy mixture will roast up wonderfully alongside the chicken.

Step 3: Assemble and Bake

Grab a 12-inch oven-safe skillet and place your marinated chicken right in the center. Scatter your tomato mixture evenly around the chicken. Slide the skillet into the preheated oven and bake for 18–24 minutes, or until the chicken reaches 165°F when checked with a meat thermometer. I like to peek in around 20 minutes just to catch that perfect doneness and avoid dryness.

Step 4: Melty Mozzarella Finish

When there are just a couple of minutes left, sprinkle shredded mozzarella over the chicken and tomatoes. Return to the oven and let it melt into a cheesy, golden topping. This step adds a lovely creaminess that pulls the whole dish together beautifully. Once melted, remove from the oven and garnish with freshly chopped basil for the freshest flavor and color pop.

Top Tip

Over the years, I’ve learned a few tricks that keep this Pesto Baked Chicken with Cherry Tomatoes Recipe foolproof and delicious every time. These little insights have helped me avoid common mishaps like dry chicken or soggy tomatoes.

Marinate Well: Don’t skip or rush the marinade – even 30 minutes helps, but longer is better for flavor.
Use an Oven-Safe Skillet: This makes assembly easier and minimizes cleanup. I always use my trusty cast iron.
Temperature Check: Investing in a meat thermometer was a game changer – no more guessing if the chicken is done.
Don’t Overcrowd: Give the tomatoes some space around the chicken so they roast instead of steaming, giving better texture.

How to Serve Pesto Baked Chicken with Cherry Tomatoes Recipe

pesto baked chicken - Serving Suggestion

Garnishes

I nearly always finish with a sprinkle of fresh chopped basil — it adds a bright herbal note that’s irresistible. Sometimes I add a drizzle of good quality olive oil or a few shavings of Parmesan if I want a touch more savory richness.

Side Dishes

This dish pairs beautifully with creamy polenta, garlic mashed potatoes, or a simple green salad dressed with lemon vinaigrette. On busy nights, some crusty bread to mop up all those lovely juices is my go-to.

Creative Ways to Present

For a dinner party, I sometimes plate individual portions on warm plates, spooning the tomatoes generously over the chicken, and topping with microgreens or edible flowers. It feels fancy with minimal effort and always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The flavors deepen overnight, so reheated servings can taste even better!

Freezing

While you can freeze the cooked chicken and tomato mixture, I prefer freezing the marinated chicken separately before baking. This way, you can bake it fresh when ready and enjoy the best texture and flavor.

Reheating

Reheat gently in a 350°F (175°C) oven covered with foil for about 15 minutes, or until warmed through. I avoid microwaving because it can make the chicken dry and the cheese rubbery.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Pesto Baked Chicken with Cherry Tomatoes Recipe?

Absolutely! Chicken thighs will be juicier and slightly more forgiving if you tend to overcook. Just keep an eye on baking time—it might take a few minutes longer for thighs to reach 165°F internally.

What can I substitute for pesto if I don’t have any on hand?

If pesto isn’t available, you can make a quick substitute by blending fresh basil (or spinach), garlic, nuts like almonds or walnuts, olive oil, and Parmesan cheese. Even just mixing olive oil with garlic and Italian herbs will give good flavor, though fresh pesto really elevates the dish.

Is it better to marinate the chicken overnight or just for 30 minutes?

Overnight marinating definitely deepens the flavor and tenderizes the chicken beautifully, but if you’re short on time, 30 minutes still infuses enough herbiness and tang to make this dish delicious. I often opt for the shorter wait and it’s still fantastic!

Can I make this recipe gluten-free?

Yes! This Pesto Baked Chicken with Cherry Tomatoes Recipe is naturally gluten-free, as long as you check that your pesto and balsamic vinegar don’t contain any hidden gluten ingredients. Most store-bought options are safe, but double-check the labels just to be sure.

Final Thoughts

This Pesto Baked Chicken with Cherry Tomatoes Recipe holds a special place in my repertoire because it’s proof that straightforward ingredients can come together to create something truly wonderful. It’s the kind of dish I’m happy to make any day of the week, whether it’s a quiet dinner at home or a meal to impress friends. Give it a try—you might find it becomes a much-loved favorite in your kitchen too.