Description
This Italian Chicken with Basil Pesto & Grape Tomatoes is a flavorful and healthy baked dish featuring tender chicken breasts topped with aromatic basil pesto, juicy grape tomatoes, and a sprinkle of Parmesan cheese. Perfect for an easy weeknight meal or a special dinner, it combines classic Italian flavors with simple, fresh ingredients.
Ingredients
Scale
Chicken and Pesto
- 4 boneless skinless chicken breasts
- ½ cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
Vegetables and Garnish
- 2 cups grape tomatoes, halved
- 2 garlic cloves, minced
- Fresh basil leaves (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season the Chicken: Season both sides of the chicken breasts evenly with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until they are lightly golden brown. Remove the skillet from heat.
- Apply Pesto and Add Tomatoes: Spread about 1 tablespoon of basil pesto over the top of each chicken breast. Scatter the halved grape tomatoes and minced garlic evenly around the chicken in the skillet.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Finish and Rest: Remove the skillet from the oven, sprinkle the chicken breasts with grated Parmesan cheese, and let them rest in the skillet for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Garnish with fresh basil leaves if desired, and serve alongside your choice of pasta, rice, crusty bread, or a salad.
Notes
- Serve with pasta, rice, or crusty bread to soak up the flavorful juices.
- For a low-carb option, pair with roasted vegetables or a green salad.
- Chicken thighs can be used instead of breasts for a juicier result.
