Pesto Baked Mozzarella Tomato Chicken

Cast iron skillet full of pesto baked chicken breasts with cherry tomatoes, shallots, garlic, and melted mozzarella.

5 from 2 votes

Pesto Baked Mozzarella Tomato Chicken

One ultra-flavorful dinner that largely bakes itself! It's got juicy, pan-seared chicken breasts smothered with pesto, topped with gooey mozzarella, and roasted alongside sweet cherry tomatoes.

Prep Time10

Cook Time25

Marinating Time15

Total Time50

Course: Dinner, Main

Cuisine: American

Keyword: pesto baked chicken

Servings:

Calories: 431kcal

Author: Monica Lensink

Ingredients

2 Tablespoons extra-virgin olive oil divided
2 Tablespoons balsamic vinegar divided
4 cloves minced garlic divided
½ teaspoon dried oregano
kosher salt and black pepper
4 boneless, skinless chicken breasts
1 and ¼ cups cherry or grape tomatoes
1 small shallot thinly-sliced
⅓ cup basil pesto
½ cup shredded mozzarella cheese
fresh basil optional garnish

Instructions

In a bowl or zip-top bag, combine 1 Tablespoon olive oil, 1 Tablespoon balsamic vinegar, 2 cloves of minced garlic, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Stir, then add chicken breasts and turn so both sides are exposed to the marinade.
Cover tightly and marinate for 15-20 minutes at room temperature, or up to 12 hours in the fridge.
When ready to bake, warm the oven to 375°F and get out a large oven-safe skillet.
Chop the tomatoes in half and combine in a bowl with the sliced shallot, pesto, 1 Tablespoon balsamic vinegar, and 2 cloves of minced garlic. Set aside.
Melt butter and warm 1 Tablespoon olive oil in the skillet. When hot, add chicken breasts and brown for just 1-2 minutes per side. It should not be cooked through.
Remove pan from the heat and scatter the tomato mixture around the pieces of chicken.
Transfer to the oven and bake until the chicken is cooked through very nearly to 165°F. Sprinkle cheese on top of each piece chicken and broil for a final 1-2 minutes. (The cooking time will vary depending on how thick your chicken is, but plan on 10-20 minutes.)
Top with fresh basil leaves, if desired, and serve.

Notes

No Guesswork: Use an instant-read thermometer to take the chicken's temperature so you are certain when to add the cheese and pull it out of the oven. Always measure in the middle of the thickest part.
Storage & Reheating: Tuck any leftovers in an airtight container and store in the fridge for 3-4 days. Reheat gently, either over low heat in a pan or on 50% power in the microwave, to avoid the chicken drying out.

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