Description
A delightful dish of Pesto Baked Chicken with juicy cherry tomatoes, gooey mozzarella cheese, and flavorful basil pesto. This easy-to-make recipe is perfect for a quick and satisfying dinner.
Ingredients
Units
Scale
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 pounds 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 for 10-15 minutes.
- PESTO PAN SAUCE: In an oven-safe dish, mix all sauce ingredients except cheese. Place tomatoes around edges and chicken in the center.
- BAKE: Bake at 425ºF for 18-25 minutes until chicken is nearly cooked. Add cheese on top and broil until melted. Serve hot with desired sides.
Notes
- You can melt the butter in the baking dish while preheating the oven, but watch it closely to prevent browning or burning.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
