Description
A flavorful and easy Pesto Baked Chicken with juicy cherry tomatoes, shallots, and melted mozzarella cheese, perfect for a delicious weeknight dinner.
Ingredients
Scale
Pesto Chicken
- 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
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
- Marinate the Chicken: Combine pesto, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper in a freezer bag. Add chicken breasts, press out air, and seal. Massage marinade into chicken and let marinate for 30-60 minutes.
- Preheat Oven and Prepare Tomatoes: Preheat oven to 425°F. Halve some cherry tomatoes, leaving some whole if desired. In a bowl, mix tomatoes with shallots, pesto, balsamic vinegar, maple syrup, and grated garlic.
- Assemble in Skillet: Place the marinated chicken in the center of a 12-inch oven-safe skillet. Scatter the tomato mixture evenly around the chicken.
- Bake the Chicken: Bake in the preheated oven for 18-24 minutes, or until chicken reaches an internal temperature of 165°F and is cooked through.
- Add Cheese and Finish Baking: During the last 2-3 minutes of cooking, sprinkle mozzarella cheese over the chicken. Continue baking until the cheese is melted.
- Garnish and Serve: Remove from oven, garnish with fresh chopped basil, and serve warm.
Notes
- For extra flavor, marinate the chicken up to 1 day in advance in the refrigerator.
- If mozzarella is unavailable, use provolone or parmesan as alternatives.
- You can use fresh basil or spinach for garnish if preferred.
- Ensure the chicken is cooked completely by checking for an internal temperature of 165°F.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
