Baked Pesto Chicken with Cherry Tomatoes and Mozzarella
Chicken breasts are spread with basil pesto, surrounded by cherry tomatoes, and baked until juicy, then finished with melty mozzarella and a sprinkle of Parmesan. One baking dish, about ten minutes of prep, and the tomatoes burst into a quick sauce that's great spooned over pasta, rice, or crusty bread.
40 mins
4 servings
Ingredients
- 4 Chicken Breasts, boneless, skinless (about 2 pounds total)
- 2 cups Cherry Tomatoes
- 2 cloves of Garlic, thinly sliced
- 1 cup Mozzarella Cheese
- 2 tablespoons Parmesan Cheese
- ¾ teaspoon Kosher Salt
- ½ cup Basil Pesto
- 2 tablespoons Basil (Fresh), chopped, for serving
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
Directions
- Heat the oven to 400°F. If the chicken breasts are thicker than about an inch, pound them to an even three-quarters-of-an-inch thickness so they cook evenly.
- Brush the bottom of a 9x13-inch baking dish with the olive oil. Pat the chicken dry, season both sides with the salt and pepper, and lay it in the dish.
- Spread the pesto over the tops of the chicken. Scatter the cherry tomatoes and sliced garlic around the chicken.
- Bake until the chicken reaches 160°F in the thickest part, about 18 to 22 minutes.
- Sprinkle the mozzarella and Parmesan over the chicken and bake 4 to 5 minutes more, until the cheese is melted and bubbly.
- Let rest for 5 minutes (it will finish at 165°F), then top with fresh basil. Spoon the burst tomatoes and pan juices over each piece. Leftovers keep 3 days in the fridge; reheat covered at 350°F.
