Pesto Chicken With Roasted Cherry Tomatoes – Simple, Bright, and Flavor-Packed

Tender chicken, fragrant basil pesto, and sweet roasted cherry tomatoes make a meal that tastes like summer any time of year. It’s quick enough for a weeknight but special enough for guests. You get juicy, well-seasoned chicken paired with burst tomatoes that turn jammy in the oven.

The sauce practically makes itself, and you can spoon it over pasta, rice, or a pile of greens. This is the kind of recipe that feels easy, tastes fresh, and leaves you with very little cleanup.

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What Makes This Recipe So Good

Close-up detail: Pesto-coated chicken just out of the oven with jammy, blistered roasted cherry toma

Big flavor, minimal effort: Jarred pesto or homemade, both work. The tomatoes roast alongside the chicken, so the oven does most of the work.
Balanced and bright: Basil, garlic, and lemon play well with juicy tomatoes and savory chicken.
The result is fresh and lively without being heavy.
Flexible: Use breasts or thighs, bone-in or boneless. Serve it with pasta, couscous, mashed potatoes, or crusty bread.
Quick cleanup: One sheet pan or skillet is all you need, which keeps things simple on busy nights.
Great leftovers: It reheats well and tastes even better the next day when the flavors settle in.

Shopping List

Chicken: 4 boneless, skinless chicken breasts (or 6 boneless thighs)
Pesto: 1/2 to 3/4 cup basil pesto (store-bought or homemade)
Cherry or grape tomatoes: About 1.5 to 2 pints
Olive oil: Extra-virgin for roasting and finishing
Lemon: 1 lemon for zest and juice
Garlic: 2 cloves, minced (optional if your pesto is garlicky)
Parmesan or Pecorino: For serving
Fresh basil: A handful for garnish
Red pepper flakes: Optional, for gentle heat
Salt and black pepper: To taste

How to Make It

Tasty top view: Overhead shot of sliced pesto chicken breast fanned over al dente orzo, spooned with

Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
Prep the tomatoes: On the pan, toss cherry tomatoes with 1–2 tablespoons olive oil, a pinch of salt, black pepper, and red pepper flakes if you like.
Spread them into an even layer along one side of the pan.
Season the chicken: Pat the chicken dry. Season both sides with salt and pepper. If using breasts, consider pounding to an even thickness so they cook evenly.
Add pesto: Spread 1–2 tablespoons of pesto over each piece of chicken.
Don’t drown it—just coat the surface so it bakes into a flavorful crust.
Pan arrangement: Place the chicken on the other side of the sheet pan. If the pan is crowded, use two pans so the tomatoes can roast and the chicken can brown.
Roast: Bake for 15–20 minutes for breasts (12–18 for thighs), depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) and the tomatoes are collapsed and blistered.
Finish with lemon and garlic: In the last 5 minutes, scatter the minced garlic over the tomatoes so it softens without burning.
Once out of the oven, zest the lemon over everything and squeeze on a bit of juice to brighten the flavors.
Rest and garnish: Let the chicken rest 5 minutes. Spoon the roasted tomatoes and their juices over and around the chicken. Finish with grated Parmesan, a drizzle of olive oil, and torn basil.
Serve: Pair with pasta, orzo, rice, polenta, or a simple green salad.
Spoon the pan juices over your side—it’s liquid gold.

Keeping It Fresh

Storage: Keep leftovers in an airtight container for up to 3–4 days in the fridge.
Reheating: Warm gently in a covered skillet over low heat with a splash of water or broth, or microwave in short bursts. Add a spoon of fresh pesto after reheating for a flavor boost.
Freezing: The chicken freezes well for up to 2 months. Tomatoes change texture in the freezer but still taste great when reheated in sauces or grain bowls.
Meal prep tip: Roast a double batch of tomatoes.
Use extras on toast, eggs, or tossed into cooked pasta later in the week.

Final dish presentation: Restaurant-quality plate of pesto chicken topped with melty fresh mozzarell

Benefits of This Recipe

High-protein, balanced meal: Chicken gives you lean protein, while the tomatoes provide fiber and antioxidants.
Healthy fats: Pesto brings heart-friendly olive oil and nuts (if included), which help keep you satisfied.
Fast but fresh: You get a homemade feel with minimal chopping and only one pan to wash.
Crowd-pleasing flavors: Basil, garlic, lemon, and tomatoes have wide appeal and feel restaurant-level without being fussy.

What Not to Do

Don’t skip drying the chicken: Moisture on the surface prevents browning and can water down the pesto.
Don’t overbake: Dry chicken is the fastest way to ruin this dish. Use a thermometer and pull at 165°F.
Don’t overcrowd the pan: Crowding traps steam and stops the tomatoes from caramelizing.
Don’t add garlic too early: It can burn and taste bitter. Add near the end or mix into the pesto.
Don’t skip the acid: A little lemon juice wakes up the flavors and balances the richness of the pesto.

Recipe Variations

Creamy pesto: Stir 2–3 tablespoons of heavy cream or Greek yogurt into the pesto for a velvety finish.
Add after baking to keep it fresh and bright.
Mozzarella melt: Top the chicken with fresh mozzarella or provolone in the last 3–4 minutes for a melty, caprese-style twist.
Nut-free pesto: Use pumpkin seeds or sunflower seeds instead of pine nuts, or skip nuts entirely for a safe, smooth pesto.
Herb swap: Try arugula or spinach pesto if basil is pricey or out of season. Add extra lemon and Parmesan for flavor.
Grilled version: Grill the chicken and roast tomatoes in a skillet on the grill or in a hot oven. Brush pesto on after grilling to keep it fresh and green.
Sheet pan dinner: Add asparagus, green beans, or sliced zucchini to the pan.
Toss with olive oil and salt, then roast with the tomatoes.
Pasta night: Toss cooked pasta with a spoonful of pesto and the roasted tomatoes, then top with sliced chicken and Parmesan.

FAQ

Can I use bone-in chicken?

Yes. Add extra time—usually 10–15 minutes more depending on size. Start roasting the chicken alone, then add the tomatoes for the last 20 minutes so they don’t overcook.

Is store-bought pesto okay?

Absolutely.

Look for one with olive oil, basil, nuts, and real Parmesan. Stir in a squeeze of lemon and a splash of olive oil to brighten it up.

How do I keep the pesto from burning?

Use a moderate layer, not too thick, and roast at 425°F. If your oven runs hot, drop to 400°F.

You can also brush half the pesto on before baking and the rest after resting.

What sides go best with this?

Pasta, orzo, rice, farro, couscous, polenta, or a simple green salad are all great. Garlic bread or focaccia is perfect for soaking up the pan juices.

Can I make this dairy-free?

Yes. Use a dairy-free pesto (or make your own without cheese) and skip the Parmesan.

Nutritional yeast adds a nice, cheesy note.

How do I know the chicken is done without a thermometer?

Pierce the thickest part—juices should run clear, and the meat should be opaque and firm. Still, a thermometer is best for accuracy and juiciness.

What’s the best way to reheat without drying it out?

Warm gently in a covered skillet over low heat with a splash of water or broth. Add a spoonful of fresh pesto and lemon juice before serving.

Can I use sun-dried tomato pesto?

Yes.

It’s richer and slightly sweet. Balance it with extra lemon juice and a handful of fresh basil if you have it.

Final Thoughts

Pesto Chicken with Roasted Cherry Tomatoes delivers a lot of flavor with hardly any fuss. It’s bright, satisfying, and endlessly adaptable, whether you’re cooking for one or feeding a crowd.

Keep good pesto and a couple pints of tomatoes on hand, and dinner is never far away. Make it once, and it will quickly become a regular in your rotation.