Pesto Chicken With Roasted Tomatoes – Bright, Fresh, and Weeknight-Friendly

This is the kind of dinner that makes the whole kitchen smell amazing before you even sit down. Juicy chicken, fragrant basil pesto, and sweet roasted tomatoes come together in a way that feels both simple and special. It’s easy enough for a weeknight, yet it has that “restaurant” vibe without extra fuss.

Serve it with a crisp salad, some crusty bread, or a bowl of buttered pasta, and you’re done. No complicated steps, no hard-to-find ingredients—just flavorful food you’ll want to make again.

What Makes This Special

This dish hits that sweet spot between comfort and freshness. The tomatoes roast until they’re jammy and caramelized, and their sweetness balances the savory, garlicky pesto.

Chicken stays juicy thanks to a quick marinade and a high-heat roast. It all comes together on one pan, which means fewer dishes and more time to enjoy your meal. Plus, you can use store-bought pesto and still get big, bold flavor.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 thighs if you prefer dark meat)
• Tomatoes: 2 pints cherry or grape tomatoes
• Pesto: 1/2 cup good-quality basil pesto (store-bought or homemade)
• Olive oil: Extra-virgin, for roasting and finishing
• Garlic: 2 cloves, minced (optional if pesto is very garlicky)
• Lemon: 1 lemon for zest and juice
• Cheese: 1/4 cup grated Parmesan, plus more for serving
• Fresh herbs: Basil or parsley for garnish
• Seasoning: Kosher salt, black pepper, red pepper flakes (optional)
• Optional add-ons: Fresh mozzarella or burrata, cooked pasta, crusty bread, arugula

Step-by-Step Instructions

1. Preheat the oven. Heat to 425°F (220°C).

   A hot oven gives you caramelized tomatoes and nicely browned chicken.

2. Prep the tomatoes. On a sheet pan, toss the cherry tomatoes with 1–2 tablespoons olive oil, a pinch of salt, pepper, and a pinch of red pepper flakes if you like heat. Spread them out so they roast, not steam.
3. Season the chicken. Pat the chicken dry. Season both sides with salt and pepper.

   If using garlic, rub a little on the chicken or mix it into the pesto in the next step.

4. Coat with pesto. In a bowl, mix the pesto with the zest of half the lemon and 1 tablespoon juice. Spread 2–3 tablespoons over the chicken, coating evenly. Reserve a spoonful of pesto for finishing later.
5. Arrange on the pan. Nestle the chicken among the tomatoes on the sheet pan.

   Drizzle the chicken lightly with olive oil.

6. Roast. Bake for 18–25 minutes, depending on thickness. Chicken breasts are done at an internal temperature of 165°F (74°C). Tomatoes should look blistered and saucy.
7. Add cheese. Sprinkle Parmesan over the chicken during the last 3–4 minutes of roasting so it melts and browns slightly.
8. Rest and finish. Let the chicken rest for 5 minutes.

   Toss the tomatoes in their pan juices with a squeeze of lemon. Spoon the reserved pesto over the chicken for a fresh, bright finish.

9. Garnish and serve. Top with torn basil or parsley. Serve with crusty bread, cooked pasta, or a simple green salad.

   If you want extra richness, add slices of fresh mozzarella or a dollop of burrata.

Keeping It Fresh

Leftovers keep well for 3–4 days in the fridge in an airtight container. Store the chicken separate from the tomatoes if you can. Reheat gently in a covered skillet over low heat or in a 300°F (150°C) oven until warmed through.

If you have extra pesto, keep it in a small jar topped with a thin layer of olive oil to prevent browning. Add a squeeze of lemon to revive the flavors just before serving.

Health Benefits

• Lean protein: Chicken breast offers high-quality protein with relatively low saturated fat.
• Heart-healthy fats: Olive oil and pine nuts (in pesto) provide monounsaturated fats that support heart health.
• Antioxidants: Tomatoes are rich in lycopene, especially when cooked, which may support cellular health.
• Herbs and greens: Basil contains vitamin K and aromatic compounds that bring flavor without extra sodium.
• Lower-carb friendly: Skip the pasta and serve with salad or roasted veggies for a lighter, lower-carb meal.

What Not to Do

• Don’t overcrowd the pan. If tomatoes and chicken are packed tight, they’ll steam. Use two pans if needed.
• Don’t overcook the chicken. Dry chicken ruins the dish.

  Use a thermometer and pull at 165°F.

• Don’t skip seasoning. Pesto is salty, but the chicken still needs its own salt and pepper for depth.
• Don’t cook at low heat. You’ll miss the caramelization that makes the tomatoes sweet and jammy.
• Don’t add all the pesto before roasting. Reserve a spoonful for finishing. Fresh pesto flavor lifts the whole dish.

Recipe Variations

• Thighs instead of breasts: Use boneless, skinless thighs for extra juiciness. Roast 22–28 minutes, depending on size.
• Pesto swaps: Try arugula-walnut pesto, spinach-almond pesto, or sun-dried tomato pesto for a twist.
• Cheesy bake: Add sliced fresh mozzarella on the chicken during the last 5 minutes until melted and gooey.
• Veggie boost: Add sliced red onion, zucchini rounds, or asparagus to the pan for a one-pan dinner.
• Creamy version: Stir 2 tablespoons mascarpone or Greek yogurt into the warm tomatoes for a creamy pan sauce.
• Grill option: Grill the chicken over medium-high heat, and roast the tomatoes separately in a grill-safe pan or in the oven.
• Pasta night: Toss the roasted tomatoes and their juices with hot pasta and a splash of pasta water.

  Slice the chicken over the top and add Parmesan.

FAQ

Can I use frozen chicken?

Yes, but thaw completely in the fridge first and pat very dry. Frozen chicken released directly onto the pan will water out and prevent browning.

Is store-bought pesto okay?

Absolutely. Choose a brand with olive oil, basil, nuts, and cheese listed early in the ingredients.

Avoid jars with lots of seed oils or fillers if possible.

How do I keep the pesto from turning dark?

Reserve some for finishing and add it after cooking. If making homemade pesto, blend with a splash of lemon juice and cover the surface with olive oil when storing.

What if I only have large tomatoes?

Use Roma or vine tomatoes and cut into thick wedges. Roast cut-side up and give them a little extra time to concentrate and caramelize.

Can I make this dairy-free?

Yes.

Use a pesto without cheese (or replace Parmesan with nutritional yeast). Skip the Parmesan finish and garnish with toasted pine nuts for texture.

What’s the best side to serve with this?

Crusty bread to soak up juices is perfect. For something lighter, go with arugula tossed in lemon and olive oil, or a side of garlicky green beans.

How can I tell when the tomatoes are done?

They’ll look blistered and slightly collapsed, with juices pooling on the pan.

A little browning is good—it means flavor.

Can I meal prep this?

Yes. Roast as directed, then slice the chicken and pack it with tomatoes and cooked grains or pasta. Add fresh pesto and herbs right before eating to keep flavors bright.

In Conclusion

Pesto Chicken with Roasted Tomatoes is simple, fresh, and reliably delicious.

It’s the kind of meal that works whether you’re cooking for one or feeding a crowd. With minimal prep and bold, sunny flavors, it’s hard to beat. Keep this in your weeknight rotation, and don’t forget a little extra pesto at the end—it makes all the difference.