Pesto Baked Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 tablespoon olive oil
02 -
1 tablespoon white wine vinegar
03 -
3 cloves garlic, minced
04 -
¼ - ½ teaspoon red pepper flakes, optional
05 -
½ teaspoon Italian seasoning
06 -
1 teaspoon sea salt
07 -
½ teaspoon black pepper
08 -
1¼ pounds boneless skinless chicken breasts
→ Pesto Pan Sauce
09 -
3 cups cherry tomatoes, cut in half
10 -
2 tablespoons white wine vinegar
11 -
2 tablespoons butter, melted
12 -
⅓ cup prepared basil pesto (homemade or store-bought)
13 -
4 cloves garlic, minced
14 -
3 tablespoons fresh basil, chopped, plus more for garnish
15 -
½ teaspoon onion powder
16 -
Salt and pepper, to taste
→ Topping
17 -
1½ cups shredded mozzarella cheese
18 -
Additional chopped fresh basil or parsley, for garnish
→ For Serving (Optional)
19 -
Crusty bread
20 -
Cooked pasta
21 -
Steamed rice
22 -
Cauliflower rice
23 -
Steamed vegetables
# Instructions:
01 -
In a zip-top bag, combine the olive oil, white wine vinegar, minced garlic, red pepper flakes (if using), Italian seasoning, sea salt, and black pepper. Seal the bag and shake or massage to thoroughly mix the marinade ingredients. Add the chicken breasts to the bag, seal again, and massage the bag to ensure the chicken is evenly coated with the marinade. Set aside to marinate for 10-15 minutes at room temperature while you prepare the remaining ingredients. This brief marinating time allows the chicken to absorb some flavor while you continue with the recipe.
02 -
Position a rack in the center of the oven and preheat to 425°F (220°C). If you want to save a step, place your 2 tablespoons of butter in the baking dish and put it in the oven as it preheats. The butter will melt while the oven comes to temperature. Just be sure to keep an eye on it to prevent the butter from browning or burning.
03 -
In an oven-safe baking dish (approximately 9x13 inches), combine the halved cherry tomatoes, white wine vinegar, melted butter (or the butter you melted in the dish), basil pesto, minced garlic, chopped fresh basil, and onion powder. Add a generous pinch of salt and pepper to taste. Stir everything together until well combined and the tomatoes are evenly coated with the pesto mixture.
04 -
Using a spoon, push the tomato mixture toward the edges of the baking dish, creating a space in the center. Remove the marinated chicken breasts from the bag and place them in the center of the dish, nestled among the tomatoes. If there's any remaining marinade in the bag, you can pour it over the chicken for extra flavor.
05 -
Place the baking dish in the preheated oven and bake uncovered for 18-25 minutes, or until the chicken is almost cooked through. The exact cooking time will depend on the thickness of your chicken breasts - thicker pieces will need closer to 25 minutes, while thinner cutlets may be done sooner. The chicken should register around 155-160°F on an instant-read thermometer, as it will continue cooking in the next step.
06 -
Once the chicken is almost cooked through, remove the baking dish from the oven and sprinkle the shredded mozzarella cheese evenly over the chicken breasts. Switch the oven to broil setting, then return the dish to the oven and broil just until the cheese is melted and beginning to bubble and brown in spots, about 2-3 minutes. Watch carefully to prevent burning, as broilers can work quickly.
07 -
Remove the baking dish from the oven and let it rest for about 5 minutes. This allows the chicken to finish cooking through to a safe temperature of 165°F and gives the juices time to redistribute. Sprinkle additional chopped fresh basil or parsley over the top for a bright finish. Serve the chicken and tomatoes with your choice of sides such as crusty bread, pasta, rice, cauliflower rice, or steamed vegetables to soak up the delicious pesto pan sauce.
# Notes:
01 -
This one-pan meal combines Italian-inspired flavors of basil pesto, juicy tomatoes, and melty mozzarella for a quick and satisfying dinner.
02 -
The cherry tomatoes burst during roasting, creating a delicious sauce that mingles with the pesto and chicken juices.
03 -
For best results, use chicken breasts of even thickness - pound thicker parts if necessary to ensure even cooking.