Description
This Pesto Baked Chicken with Tomatoes and Mozzarella recipe is a flavorful and easy-to-make dish that’s perfect for a weeknight dinner or a special occasion. Tender chicken breasts are marinated in a zesty mixture, then baked with cherry tomatoes, basil pesto, and gooey mozzarella cheese for a delicious meal that the whole family will love.
Ingredients
Units
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Chicken Marinade:
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 3 cloves garlic, minced
- 1/4 – 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 1 1/4 pound boneless skinless chicken breasts
Pesto Pan Sauce:
- 3 cups cherry tomatoes, halved
- 2 tablespoons white wine vinegar
- 2 tablespoons melted butter
- 1/3 cup prepared basil pesto
- 4 cloves garlic, minced
- 3 tablespoons chopped basil
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded mozzarella cheese
Instructions
- MARINATE: Combine all marinade ingredients in a zip-top bag with salt and pepper. Add chicken, massage to coat, and set aside.
- PESTO PAN SAUCE: Mix all sauce ingredients in a baking dish, add salt and pepper, place tomatoes and chicken in the dish.
- BAKE: Bake uncovered at 425ºF for 18-25 minutes. Add cheese on chicken and broil until melted. Serve with bread, pasta, rice, or veggies.
Notes
- Bonus tip: Melt butter in the baking dish while preheating the oven, watching to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 130mg
