Pesto Chicken with Roasted Tomatoes and Mozzarella

Chef’s secret time: If you want restaurant vibes with almost zero fuss, this is the one I whisper to friends. I learned to smear pesto over chicken while I still burned things regularly — the pesto hides my sins and the tomatoes do all the dramatic flavor work. When you cut into the chicken and the mozzarella stretches like warm taffy, you’ll feel like you hacked the system. I’ll show you how to get a gorgeous sear, blistered tomatoes with caramelized edges, and perfectly melted cheese — all in about 40 minutes. Keep a thermometer handy and trust me: that little pop of basil at the end makes all the difference.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

You get crisp, golden chicken edges, burst-sweet cherry tomatoes, and gooey mozzarella without babysitting the stove. It tastes bright, herb-forward, and homey — like summer put on a cozy sweater. It’s so easy even your oven can’t mess it up, and the textures (juicy chicken, silky cheese, poppy tomatoes) make every bite interesting.

Ingredients

For the Main Dish:

• 4 boneless chicken breasts (about 6 oz each)
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 pint cherry tomatoes (about 10–12 oz)
• 1/2 cup pesto (store-bought or homemade)
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1 tbsp balsamic vinegar (optional, for tossing tomatoes)
• Fresh basil leaves for garnish
• Optional: red pepper flakes for heat

For the Sauce / Garnish (if applicable):

• Extra pesto or a drizzle of good olive oil for serving

How I Make It

Step 1:

Preheat the oven to 425°F. Toss the cherry tomatoes with 1 tbsp olive oil, a pinch of salt, black pepper, and the balsamic if you like a sweet-tart finish. Spread them on a rimmed baking sheet and roast for 15–18 minutes until they pop and the skins wrinkle. You’ll smell a honeyed tomato scent and see little juices caramelize on the pan.

Step 2:

While tomatoes roast, pat the chicken breasts dry and season with salt, pepper, and garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until you get a golden crust. That sizzle? That’s flavor forming. Don’t overcrowd the pan; work in batches if needed.

Step 3:

Transfer the seared chicken to a baking dish. Spread about 2 tbsp of pesto over each breast, spoon a few of the roasted tomatoes (with their juices) on top, and lay slices of mozzarella over everything. If you like a spicy kick, sprinkle a few red pepper flakes now.

Step 4:

Bake at 425°F for 8–12 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F. Watch the cheese turn glossy and the tomatoes bubble at the edges — that’s your cue. If you want extra browning, run the dish under the broiler for 1–2 minutes, keeping a close eye so nothing burns.

Step 5:

Let the chicken rest for 3–5 minutes, then scatter fresh basil leaves over the top. Serve with a drizzle of extra pesto or olive oil. The contrast of warm cheese, bright pesto, and sweet roasted tomatoes makes every forkful pop.

Pro Tips

• Use a meat thermometer to hit 165°F exactly — no guessing. Chicken dries out fast if you overcook.
• Sear over medium-high heat to build flavor; avoid a crowded pan to keep that crisp crust.
• Room-temperature mozzarella melts faster and more evenly; slice it while the chicken sears.
• Short on time? Use a rotisserie chicken and spoon warm roasted tomatoes and pesto over slices for an instant shortcut.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with firm tofu (press it, sear, then bake) for a vegetarian option — expect a firmer texture and less juiciness.
• Use shredded rotisserie chicken if you want a faster weeknight version; reduce bake time to just melt the cheese.
• For dairy-free, use vegan mozzarella or omit the cheese and add a lemony herb drizzle; pesto often contains cheese, so choose a dairy-free pesto.
• For gluten-free, this recipe naturally works — just check the pesto label for any hidden additives.

Variations & Tips

• Make it spicy: stir 1 tsp chili paste into the pesto or add extra red pepper flakes.
• Kid-friendly: skip the basil and balsamic for a milder, universally loved version.
• Vegetarian twist: replace chicken with thick-cut portobello caps or cauliflower steaks; roast the same way.
• Bright twist: stir 1 tsp lemon zest into pesto for a citrus lift before spreading.
• Party platter: assemble smaller chicken pieces or skewers for entertaining; bake and finish with torn basil.
• Creative twist: dollop a spoonful of ricotta mixed with lemon and black pepper on each breast before adding pesto for a creamy surprise.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the tomatoes and make the pesto up to 24 hours ahead. Keep chicken raw in the fridge for a few hours or fully assemble and refrigerate up to 6 hours, then bake. Reheat gently in a 350°F oven to avoid drying out.

Can I double the recipe?

Sure thing. Use two baking dishes or a larger sheet pan; avoid crowding so everything crisps and browns evenly. You might need an extra 5–8 minutes if your pan gets crowded.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping.

How do I know it’s done?

Look for golden edges on the chicken, bubbly tomatoes, and melted mozzarella. Confirm with a thermometer reading of 165°F in the thickest part of the breast.

What if I don’t have ingredient X?

Short on pesto? Mix 2 tbsp olive oil, 1 tbsp chopped basil, 1 clove minced garlic, and a pinch of salt as a quick substitute. No fresh mozzarella? Use sliced provolone or shredded mozzarella — it won’t be as silky but will melt nicely.

How I Like to Serve It

I love this for weeknight dinners with a simple arugula salad dressed with lemon and olive oil, or spooned over buttered pasta for company. It works for a casual weekend lunch with crusty bread to mop up juices, or as a colorful main for a summer dinner party. Pair it with a chilled Pinot Grigio or a bright lemonade for sunny nights.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in a 350°F oven to preserve moisture.
• Safe cooking temp for chicken: 165°F. Let the meat rest a few minutes after baking to keep it juicy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!