Pesto Chicken with Roasted Tomatoes

Pesto chicken with roasted tomatoes is a vibrant and satisfying dish that combines juicy grilled chicken breasts with the bold, herbaceous flavor of fresh pesto and the natural sweetness of roasted cherry tomatoes. It’s a wholesome, colorful meal that’s simple to prepare yet packed with flavor.

Why You’ll Love This Recipe

This recipe offers a delightful balance of flavors and textures. The savory, garlicky pesto pairs perfectly with the smoky grilled chicken, while the roasted tomatoes add a burst of sweetness and acidity. It is a low-carb, high-protein dish that can be served on its own or with your favorite side. It’s easy enough for a weeknight dinner and elegant enough for entertaining guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Cherry or grape tomatoes
• Olive oil
• Salt and black pepper
• Fresh basil pesto (store-bought or homemade)
• Garlic, minced (optional)
• Fresh basil leaves for garnish (optional)

directions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until softened and slightly charred.
3. While the tomatoes are roasting, heat a grill or grill pan over medium-high heat.
4. Season the chicken breasts with salt and pepper. Lightly brush them with olive oil.
5. Grill the chicken for 5–7 minutes on each side or until fully cooked through and the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the grill and immediately spoon pesto over each piece while still hot. Let rest for 5 minutes.
7. Serve the chicken with roasted tomatoes and garnish with fresh basil if desired.

Servings and timing

This recipe serves 4 people. Preparation time is approximately 10 minutes, with a cook time of 20 minutes. The total time required is about 30 minutes.

Variations

• Mozzarella addition: Add a slice of fresh mozzarella on top of each chicken breast before serving.
• Baked version: Bake the chicken in the oven at 400°F for 25 minutes instead of grilling.
• Vegetable mix: Roast zucchini, bell peppers, or red onions alongside the tomatoes.
• Spicy touch: Add a pinch of red pepper flakes to the pesto for a bit of heat.
• Pasta side: Serve the chicken and tomatoes over a bed of cooked pasta tossed with additional pesto.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Microwave on medium power for 1–2 minutes.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for 10–12 minutes until warmed through.
  Avoid overheating to prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used. Adjust grilling time slightly as they may cook faster.

Is store-bought pesto suitable for this recipe?

Absolutely. Store-bought pesto works well, though homemade pesto offers fresher flavor.

Can I prepare this dish ahead of time?

You can grill the chicken and roast the tomatoes in advance, then reheat and assemble before serving.

What type of tomatoes work best?

Cherry or grape tomatoes are ideal due to their sweetness and roasting properties.

How do I prevent the chicken from drying out?

Do not overcook the chicken. Use a meat thermometer to ensure it reaches exactly 165°F (74°C).

Can I cook the chicken in a skillet?

Yes, a skillet works well if you don’t have a grill. Use medium-high heat and sear each side for 6–7 minutes.

What can I serve with pesto chicken?

This dish pairs well with rice, quinoa, pasta, or a fresh green salad.

Can I freeze the cooked chicken?

Yes, grilled chicken can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Is pesto chicken gluten-free?

Yes, as long as the pesto and any added ingredients are gluten-free.

Can I use sun-dried tomato pesto instead?

Yes, sun-dried tomato pesto can add a unique twist to the recipe.

Conclusion

Pesto chicken with roasted tomatoes is a fresh, flavorful, and health-conscious dish that is both simple and elegant. With minimal preparation and bold ingredients, this meal makes a great option for busy weeknights or special occasions. Whether grilled or baked, it delivers consistent flavor and satisfaction in every bite.

Pesto Chicken with Roasted Tomatoes

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Juicy and tender pesto chicken with roasted tomatoes is a fresh and healthy dinner bursting with Italian flavor. Grilled or pan-seared chicken breasts topped with zesty pesto and served with sweet, blistered cherry tomatoes make this dish perfect for weeknight meals or meal prep.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Grilled / Roasted
• Cuisine: Italian-Inspired
• Diet: Gluten Free

Ingredients

• 2 boneless, skinless chicken breasts

• 1/2 cup basil pesto (store-bought or homemade)

• 2 tbsp olive oil, divided

• 1 pint cherry tomatoes

• Salt and pepper, to taste

• Fresh basil leaves, for garnish (optional)

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Instructions

• Preheat oven to 400°F (200°C).

• Rub the chicken breasts with 1 tbsp olive oil, salt, and pepper.

• Grill chicken on medium-high heat for 5–6 minutes per side, or until fully cooked and grill marks appear.

• Meanwhile, toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes, until blistered and juicy.

• Top grilled chicken with a generous spoonful of pesto.

 

• Plate the chicken with roasted tomatoes on the side. Garnish with fresh basil if desired. Serve warm.

Notes

• You can bake the chicken if preferred — 375°F for 25 minutes or until internal temp reaches 165°F.

• For extra flavor, marinate the chicken in pesto for 30 minutes before grilling.

• Pairs beautifully with rice, quinoa, or a fresh green salad.