Italian Chicken with Basil Pesto & Grape Tomatoes: An Incredible Ultimate Recipe

Why You’ll Love This Recipe

This dish combines the richness of basil pesto with the sweetness of roasted grape tomatoes, enhancing the juicy, seared chicken breasts. It’s a simple one-pan recipe with minimal prep and cook time, yet full of fresh, bold flavors. Plus, adding Parmesan cheese and fresh basil garnish brings a classic Italian finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto (store-bought or homemade)
• 2 cups grape tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish (optional)

directions

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the chicken: Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
3. Sear the chicken: In a large oven-safe skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5–7 minutes on each side, until golden brown.
4. Add pesto and tomatoes: Spread basil pesto evenly over the top of each chicken breast. Scatter the halved grape tomatoes around the chicken in the skillet.
5. Bake: Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Serve: Remove the skillet from the oven. Sprinkle grated Parmesan cheese over the chicken and tomatoes if desired.
7. Garnish: Garnish with fresh basil leaves before serving.

Servings and timing

This recipe yields about 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Add vegetables: Toss in zucchini slices or spinach leaves for extra nutrition.
• Cheese options: Substitute Parmesan with Pecorino Romano or mozzarella.
• Herb swaps: Use fresh oregano or thyme instead of basil for a different flavor.
• Spice it up: Add red pepper flakes or a dash of chili powder for heat.
• Make it gluten-free: This recipe is naturally gluten-free.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs can be used; adjust cooking time accordingly.

How do I know when the chicken is done?

Use a meat thermometer; the internal temperature should reach 165°F (75°C).

Can I prepare this dish ahead?

You can prepare the pesto and tomatoes ahead but cook chicken fresh for best texture.

Is this recipe dairy-free?

Omit the Parmesan cheese to make it dairy-free.

Can I make homemade basil pesto?

Yes, homemade pesto adds freshness and can be customized to your taste.

What side dishes pair well?

Serve with pasta, rice, or a crisp green salad.

How do I keep chicken moist?

Don’t overcook and use a meat thermometer for accurate cooking.

Can I freeze leftovers?

Freeze cooked chicken separately; tomatoes and pesto may lose texture.

Can I use cherry tomatoes instead?

Yes, cherry tomatoes work just as well as grape tomatoes.

What if I don’t have an oven-safe skillet?

Sear the chicken in a skillet and transfer to a baking dish before adding pesto and tomatoes.

Conclusion

Italian Chicken with Basil Pesto & Grape Tomatoes is a simple yet delicious recipe that combines fresh, vibrant flavors with tender, juicy chicken. Perfect for busy nights or casual entertaining, this dish delivers satisfying taste with minimal effort.

Italian Chicken with Basil Pesto & Grape Tomatoes: An Incredible Ultimate Recipe

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Italian Chicken with Basil Pesto & Grape Tomatoes features tender chicken breasts topped with vibrant basil pesto and sweet roasted grape tomatoes, delivering fresh, bold Italian flavors in an easy one-pan recipe.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Searing, Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

2 cups grape tomatoes, halved

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt, black pepper, and garlic powder on both sides.
3. Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken for 5–7 minutes per side until golden brown.
4. Spread basil pesto evenly over each chicken breast. Scatter halved grape tomatoes around chicken in the skillet.
5. Transfer skillet to oven and bake for 15–20 minutes until chicken reaches 165°F (75°C) internal temperature.
6. Remove from oven, sprinkle Parmesan cheese over chicken and tomatoes if desired.
7. Garnish with fresh basil leaves before serving.

Notes

Add zucchini slices or spinach for extra vegetables.

Substitute Parmesan with Pecorino Romano or mozzarella.

Use fresh oregano or thyme instead of basil for variation.

Add red pepper flakes or chili powder for heat.

Recipe is naturally gluten-free.

Nutrition

• Serving Size: 1 chicken breast with tomatoes
• Calories: 380
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 100mg