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

If you’re craving a dinner that feels special but doesn’t take all night, this pesto chicken with roasted tomatoes is your new go-to. It’s juicy, fragrant, and packed with fresh basil flavor. The roasted tomatoes turn jammy in the oven, bringing a sweet-tart pop that balances the richness of the pesto.

You’ll only need a handful of ingredients and a single pan. Best of all, it’s easy to scale for meal prep or a small crowd.

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

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts or thighs
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced (optional)
• 1/2 cup basil pesto (store-bought or homemade)
• 1–2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice, plus extra wedges for serving
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• 2 tablespoons grated Parmesan, plus more for serving
• Fresh basil leaves for garnish (optional)

Method

 

1. Heat the oven: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easier cleanup.
2. Prep the tomatoes: In a bowl, toss the halved tomatoes and red onion with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on one half of the sheet pan.
3. Season the chicken: Pat chicken dry. Season both sides with salt and pepper. If using large breasts, pound them to an even thickness for faster, more even cooking.
4. Coat with pesto: In the same bowl used for tomatoes, mix pesto with lemon juice and red pepper flakes. Add the chicken and toss to coat. Place the chicken on the other half of the sheet pan. Drizzle with a little extra olive oil if needed.
5. Roast: Bake for 18–22 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are blistered and soft.
6. Finish with cheese: Sprinkle Parmesan over the hot chicken and tomatoes. Let the chicken rest for 5 minutes so the juices settle.
7. Garnish and serve: Top with torn basil and an extra squeeze of lemon. Serve as is, or pair with rice, orzo, quinoa, or crusty bread to catch the juices.

Why This Recipe Works

This dish leans on smart, fresh flavors instead of complicated techniques. Pesto acts like a marinade and a sauce, keeping the chicken moist while adding herby aroma and nutty richness.

Roasting tomatoes concentrates their flavor, creating a built-in side that pairs perfectly with the chicken. Cooking everything on one sheet pan means fewer dishes and more consistency. The result is a bright, satisfying meal that’s ready in about 35 minutes.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts or thighs
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced (optional)
• 1/2 cup basil pesto (store-bought or homemade)
• 1–2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice, plus extra wedges for serving
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• 2 tablespoons grated Parmesan, plus more for serving
• Fresh basil leaves for garnish (optional)

How to Make It

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

   Line a rimmed sheet pan with parchment for easier cleanup.

2. Prep the tomatoes: In a bowl, toss the halved tomatoes and red onion with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on one half of the sheet pan.
3. Season the chicken: Pat chicken dry. Season both sides with salt and pepper.

   If using large breasts, pound them to an even thickness for faster, more even cooking.

4. Coat with pesto: In the same bowl used for tomatoes, mix pesto with lemon juice and red pepper flakes. Add the chicken and toss to coat. Place the chicken on the other half of the sheet pan.

   Drizzle with a little extra olive oil if needed.

5. Roast: Bake for 18–22 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are blistered and soft.
6. Finish with cheese: Sprinkle Parmesan over the hot chicken and tomatoes. Let the chicken rest for 5 minutes so the juices settle.
7. Garnish and serve: Top with torn basil and an extra squeeze of lemon. Serve as is, or pair with rice, orzo, quinoa, or crusty bread to catch the juices.

Keeping It Fresh

This recipe is best the day you make it, but leftovers hold up nicely.

Store the chicken and tomatoes together in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet over medium-low heat or in a 325°F oven until warmed through. If you’re using homemade pesto, keep some extra on hand to add a fresh spoonful after reheating—it brightens the flavors.

For freezing, cooked chicken freezes well for up to 2 months, but tomatoes become mushy after thawing, so freeze the chicken separately.

Health Benefits

This dish brings a smart balance of protein, healthy fats, and antioxidants. Chicken offers lean protein for satiety and muscle support. Pesto, made with olive oil and nuts, provides heart-healthy fats that help you feel full and absorb fat-soluble vitamins.

Tomatoes are rich in lycopene, an antioxidant that may support heart and skin health, and their levels actually become more available when tomatoes are cooked. Fresh basil adds vitamin K and a punch of flavor without added calories. Paired with a whole-grain side like farro or brown rice, this meal becomes a complete, nutrient-dense plate.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken is the main risk.

  Use a thermometer and pull it at 165°F. Resting for a few minutes helps keep it juicy.

• Watery tomatoes: Crowding the pan traps steam. Give the tomatoes space, and roast at a high temperature to concentrate their juices.
• Uneven pieces: If one piece is much thicker, it’ll cook slower.

  Pound breasts to even thickness, or choose thighs for more forgiveness.

• Flat flavor: A squeeze of lemon and a sprinkle of Parmesan at the end make a big difference. Don’t skip the finishing touches.
• Too much oil: Pesto already contains oil. Use a light hand with extra olive oil so the pan doesn’t get greasy.

Variations You Can Try

• Herby swap: Use arugula-walnut pesto, spinach-almond pesto, or cilantro-pistachio pesto for a twist.
• Cheesy bake: Add sliced fresh mozzarella or provolone on top of the chicken for the last 5 minutes of roasting.
• Veg boost: Add asparagus, zucchini coins, or broccolini to the pan.

  Toss with a little oil and season with salt and pepper.

• Spicy kick: Stir Calabrian chili paste or a pinch of cayenne into the pesto mixture.
• Grill option: Grill the chicken over medium heat, and roast the tomatoes in a skillet on the side or in the oven for that sweet, concentrated flavor.
• Low-carb pairing: Serve with cauliflower rice or a simple arugula salad with lemon and shaved Parmesan.
• Pasta night: Toss cooked orzo or penne with a spoonful of pesto and the roasted tomato juices, then top with sliced chicken.

FAQ

Can I use store-bought pesto?

Absolutely. Choose a pesto with simple ingredients—basil, olive oil, nuts (often pine nuts or cashews), Parmesan, garlic, and salt. If it tastes a bit flat, add a squeeze of lemon and a pinch of salt to brighten it.

What cut of chicken works best?

Both breasts and thighs work well. Thighs are more forgiving and stay juicy, while breasts cook quickly if pounded to an even thickness.

Adjust time based on size.

How do I know when the tomatoes are done?

They should look blistered, soft, and a bit wrinkled, with some juices pooling on the pan. If they still look firm, give them a few more minutes.

Can I make this dairy-free?

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

Nutritional yeast adds a similar savory note.

What should I serve with it?

Simple sides are best. Think buttered orzo, lemony couscous, garlicky quinoa, roasted potatoes, or a crisp green salad. Crusty bread is great for soaking up the tomato juices.

How far in advance can I prep it?

You can season and coat the chicken with pesto up to 12 hours ahead and refrigerate.

Keep the tomatoes separate until roasting so they don’t get soggy.

Can I cook it in an air fryer?

Yes. Air-fry the chicken at 380°F until it hits 165°F (usually 12–16 minutes, depending on thickness). Roast tomatoes separately in the oven or air-fry them in a small tray until blistered.

Wrapping Up

Pesto chicken with roasted tomatoes is simple, bright, and deeply satisfying.

With a single pan and a few fresh ingredients, you get tender chicken, sweet-savory tomatoes, and a sauce built right on the sheet pan. Keep it weeknight-easy or dress it up with fresh basil and extra Parmesan. However you serve it, this recipe is a reliable keeper you’ll come back to again and again.