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Pesto Baked Chicken with Tomatoes and Mozzarella Recipe

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4 from 43 reviews

This Pesto Baked Chicken with Tomatoes is a flavorful and easy-to-make dish combining juicy chicken breasts marinated in pesto and Italian seasonings, baked with a medley of cherry tomatoes, shallots, and melty mozzarella cheese. The vibrant flavors of fresh basil and a touch of balsamic vinegar add brightness, making it a perfect weeknight dinner or a special meal to impress.

Ingredients

For the Chicken Marinade

  • 1 1/2 pounds chicken breasts
  • 1 tablespoon pesto
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper to taste (approximately 3/4 teaspoon kosher salt)

For the Tomato Mixture

  • 2 cups cherry tomatoes (halved, some can be left whole)
  • 1/4 cup finely sliced shallots
  • 1/3 cup pesto
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, grated or minced
  • 1 tablespoon maple syrup

Toppings and Garnish

  • 1 cup shredded mozzarella cheese
  • Chopped fresh basil for garnish

Instructions

  1. Marinate the Chicken: Combine 1 tablespoon pesto, 1 tablespoon balsamic vinegar, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, kosher salt (about 3/4 teaspoon), and freshly ground black pepper in a freezer bag. Add the chicken breasts, press out the air, and seal the bag tightly. Massage the marinade into the chicken evenly and let it marinate for 30 to 60 minutes in the refrigerator to absorb the flavors.
  2. Prepare the Tomato Mixture: While the chicken is marinating, preheat your oven to 425°F. Halve the cherry tomatoes, leaving some whole if you prefer for texture. In a bowl, combine the tomatoes with the finely sliced shallots, 1/3 cup pesto, 2 tablespoons balsamic vinegar, 2 grated or minced garlic cloves, and 1 tablespoon maple syrup. Mix well to create a vibrant and flavorful tomato topping.
  3. Arrange Ingredients in Skillet: Place the marinated chicken breasts in the center of a 12-inch oven-safe skillet. Scatter the tomato mixture evenly around the chicken, distributing the flavors throughout the pan.
  4. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 18 to 24 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
  5. Add Cheese and Finish Baking: In the last 2 to 3 minutes of baking, sprinkle 1 cup of shredded mozzarella cheese evenly on top of the chicken breasts. Continue baking until the cheese has melted and is bubbly.
  6. Serve and Garnish: Remove the skillet from the oven and garnish the chicken and tomatoes with freshly chopped basil. Serve hot for a delicious and colorful meal.

Notes

  • Marinating the chicken for at least 30 minutes enhances the flavor and tenderness, but you can also marinate up to 1 hour for deeper flavor.
  • You can use an oven-safe skillet such as cast iron or stainless steel for even heat distribution.
  • Feel free to substitute mozzarella with another melting cheese like provolone or fontina if desired.
  • The maple syrup balances the acidity of balsamic vinegar with a subtle sweetness.
  • Check the internal temperature of the chicken with a meat thermometer for food safety.
  • Leftovers can be refrigerated and reheated within 2 days for best taste.

Find it online: https://recipethrive.com/pesto-baked-chicken-with-tomatoes-and-mozzarella-recipe/