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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.