30-Minute Pesto Chicken with Burst Cherry Tomatoes

updated Jul 18, 2020
Pesto Chicken

A quick and easy recipe for chicken breasts coated in pesto and baked with cherry tomatoes.


Prep5 minutes

Cook25 minutes to 30 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

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.

A Quick, Flavor-Packed Chicken Dinner, Thanks to 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.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Pesto Chicken

A quick and easy recipe for chicken breasts coated in pesto and baked with cherry tomatoes.

Prep time 5 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info


  • 2 pints

    cherry or grape tomatoes (about 4 cups)

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon

    kosher salt, plus more for seasoning

  • 1/4 teaspoon

    freshly ground black pepper, plus more for seasoning

  • 4

    boneless, skinless chicken breasts (about 2 pounds total)

  • 1/4 cup

    basil pesto


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Place the tomatoes on a rimmed baking sheet. Drizzle with the oil, season with the salt and pepper, and toss to combine. Spread into an even layer.

  3. Thoroughly pat the chicken dry with paper towels. Season all over with salt and pepper. Place the chicken in the center on the baking sheet. Spread the pesto over each chicken breast (about 1 tablespoon over each), spreading it into a thin layer until each breast is evenly and completely coated.

  4. Roast until the tomatoes have caramelized and some have burst and the chicken is cooked through and registers 165°F on an instant-read thermometer, 25 to 30 minutes. Serve the chicken and tomatoes drizzled with the pan juices.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.