Cheesy Pesto Cherry Tomato Chicken

weeknight cheesy pesto chicken with roasted cherry tomatoes

My favourite thing about this dish is that it’s all made in one pan, which means easy clean up. Or maybe I loved it so much because it took less than 30 minutes to get on the table….Or maybe it was how juicy the chicken came out. Regardless….let’s dive into this super delicious and simple weeknight meal. Cheesy Pesto Chicken oven saucy and blistered cherry tomatoes is a one dish delight that I know your family will love!

The chicken comes out juicy and tender, the cherry tomatoes are roasted to perfection so that their natural sweetness shines through. It was hearty, healthy and filling.

I served this with brown rice to sop up the delicious pan sauce and a side of steamed broccoli. Some crusty bread would love lovely here too.

I think you’ll love the leftovers on this one just as much as the main meal!


Cheesy Pesto Cherry Tomato Chicken

Ingredients:

For the Chicken Marinade:

  • 1 tbsp EACH olive oil and white wine vinegar

  • 3 garlic cloves, minced

  • ¼ - ½ tsp red pepper flakes (measure with your heart)

  • 1/2 tsp Italian seasoning

  • 1½ lbs boneless, skinless chicken breast

For the Pesto Pan Sauce

  • 3 cups cherry tomatoes, halved

  • 2 tbsp EACH white wine vinegar and melted butter

  • 1/3 cup store-bought basil pesto (if you have homemade, go for it!)

  • 4 garlic cloves, minced

  • 3 tbsp fresh chopped basil

  • 1/2 tsp onion powder

  • 11/2 cups shredded mozzarella cheese

Directions:

  1. MARINATE THE CHICKEN: Add all the chicken marinade ingredients except the chicken to a ziplock bag along with 1 tsp of sea salt and ½ tsp pepper. Seal the bag and mix well. Add the chicken, re-seal, and massage so the chicken is covered in marinade; set aside for 10-15 minutes while you prep the sauce.

  2. Preheat the oven to 425ºF.

  3. PESTO PAN SAUCE: Add all the ingredients except the cheese to an oven-safe baking dish, along with a big pinch of salt and pepper and stir to combine. Move the tomatoes around the edges and nestle the chicken in the centre.

  4. Bake for 18-25 minute or until the chicken is almost cooked through. Add the cheese on top of the chicken and place the baking dish under the broiler just long enough for the cheese to melt.

 

PS: Have you got your hands on my FREE Kitchen Staples Checklist? It’s a super helpful download that I can send you to help organize your pantry and bring you some ease at dinner hour. I promise that if you have the basics on this list in your pantry, simple, quick and delicious meals will practically make themselves! Ummm….sign me up for that!

What did you think? Did you make this simple, one pan Cheesy Pesto Chicken with Cherry Tomatoes? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!

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Spring Salmon with Lemon and Orzo