30-Minute Pesto Chicken with Burst Cherry Tomatoes

If the words “dry” and “bland” come to mind when you think of boneless, skinless chicken breast, you deserve a recipe that will show you otherwise. While we’ve shared a number of great ones over the years, we’re currently obsessing over this easy sheet pan chicken dinner, which comes together in 30 minutes and results in super-moist chicken that’s far from flavorless. The secret? A simple condiment that locks in the meat’s natural juices, while making each bite burst with garlicky, cheesy goodness. Have you guessed yet? It’s pesto.

If you can get out a baking sheet and preheat the oven, you can make this recipe. Spoon a thick layer of pesto onto chicken breasts, nestle cherry tomatoes around them, then roast everything for 30 minutes until the chicken is cooked through and the tomatoes caramelize and burst.

Use whatever store-bought pesto you prefer, or go ahead and make it yourself — both will lead to a winning meal. Coating the chicken breasts with the sauce protects them from drying out in the oven as they cook, and pesto’s signature flavor soaks into the meat. The tomatoes, which burst as you bite into them, add an additional juicy element. This is the kind of recipe that will immediately become a family favorite.