Pesto Baked Chicken with Tomatoes and Mozzarella
Pesto Baked Chicken with Tomatoes and Mozzarella
The easiest pesto baked chicken with roasted tomatoes and melty mozzarella. It’s a one-pan recipe that comes complete with robust pesto roasted tomatoes, cooked chicken, and gooey mozzarella. Serve it over cooked pasta, rice, or with roasted veggies and garlic bread!
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Ingredients:
Chicken Marinade:- 1 tablespoon EACH: olive oil AND white wine vinegar
- 3 cloves garlic, minced
- ¼ – ½ teaspoon red pepper flakes (optional)
- ½ teaspoon Italian seasoning
- 1 ¼ pound boneless skinless chicken breasts
Pesto Pan Sauce:
- 3 cups cherry tomatoes, halved
- 2 tablespoons EACH: white wine vinegar AND melted butter
- ⅓ cup prepared basil pesto (homemade or store-bought)
- 4 cloves garlic, minced
- 3 tablespoons chopped basil
- ½ teaspoon onion powder
- 1 ½ cups shredded mozzarella cheese
Directions:
- MARINATE: Add all the ingredients except the chicken breasts into a zip-top bag along with 1 teaspoon of sea salt and ½ teaspoon pepper. Seal the bag and shake until combined. Add the chicken, seal, and massage so the chicken is covered in marinade; set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
- PESTO PAN SAUCE: Add all the ingredients except the cheese to an oven-safe baking dish, along with a big pinch of salt and pepper and stir to combine. Move the tomatoes around the edges and place the chicken in the center.
- BAKE: Bake uncovered for 18-25 minute (mine took 22 mins) or until the chicken is almost cooked through (how long it takes will depend on the thickness of the chicken breasts you use.) Add the cheese on top of the chicken and place the baking dish in the oven under the broiler just long enough for the cheese to melt. Top with additional chopped basil or even parsley would work. Serve with crusty bread, pasta, rice, cauli-rice or steamed veggies on the side.
Original Recipe Article from littlespicejar.com
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