Italian Chicken with Basil Pesto & Grape Tomatoes is a fresh, flavorful, and incredibly simple dish that celebrates classic Mediterranean ingredients. Tender chicken breasts are baked with juicy grape tomatoes and fragrant basil pesto, then topped with melty mozzarella for a one-pan meal that’s perfect any night of the week.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal cleanup
- Combines bright, fresh, and savory Italian flavors
- Melty cheese adds comfort and richness
- Customizable with your favorite sides or pasta
- Naturally gluten-free and low-carb friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or cutlets
- Basil pesto (store-bought or homemade)
- Grape or cherry tomatoes
- Olive oil
- Fresh mozzarella or shredded mozzarella
- Salt and black pepper
- Optional: grated Parmesan, red pepper flakes, fresh basil for garnish
Directions
- Preheat oven: Set oven to 400°F (205°C). Lightly oil a baking dish.
- Prepare the chicken: Season the chicken with salt and pepper. Spread basil pesto evenly over each piece.
- Add tomatoes: Scatter grape tomatoes around the chicken. Drizzle everything with a little olive oil and season tomatoes lightly with salt and pepper.
- Bake: Bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Add cheese and finish: Top the chicken with mozzarella and, if desired, Parmesan. Return to the oven for another 5 minutes or broil until the cheese is melted and bubbly.
- Serve: Let the dish rest for 5 minutes. Garnish with fresh basil and a sprinkle of red pepper flakes if using.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Use chicken thighs or tenders instead of breasts
- Add other veggies like zucchini or bell peppers to the pan
- Substitute fresh mozzarella with provolone or burrata
- Mix cream into the pesto for a saucy variation
- Serve with pasta, rice, or over mixed greens
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Reheat: Bake at 350°F until warmed through or microwave individual portions
- Freeze: Freeze cooked portions without cheese; add fresh cheese when reheating
FAQs
Can I use store-bought pesto?
Yes, just use a good-quality one for best flavor.
Can I use chicken thighs instead of breasts?
Absolutely—just adjust the baking time if needed.
Is this dish gluten-free?
Yes, it’s naturally gluten-free—just check the pesto label to be sure.
Can I make this ahead?
You can prep the dish and refrigerate it uncooked for up to 24 hours. Bake just before serving.
What are good sides for this recipe?
Pasta, rice, garlic bread, or a crisp salad all pair nicely.
How do I keep the chicken moist?
Don’t overbake—remove as soon as it reaches 165°F internally.
Can I use other cheeses?
Yes—try provolone, burrata, or a sprinkle of feta for different textures.
Can I make this without tomatoes?
Sure, but the roasted tomatoes add great flavor and moisture.
Can I make this dish spicy?
Add red pepper flakes to the pesto or toss the tomatoes in chili oil.
Can I double the recipe?
Yes—use a larger pan and ensure the chicken pieces are not crowded.
Conclusion
Italian Chicken with Basil Pesto & Grape Tomatoes is a beautifully simple dish that bursts with flavor and freshness. Whether you’re feeding a family or preparing a quick weeknight dinner, this recipe delivers comfort and elegance with every bite. Pair it with your favorite sides and enjoy the taste of Italy in your own kitchen.
Print
Italian Chicken with Basil Pesto & Grape Tomatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Chicken Entrée
- Method: Pan-searing & sautéing
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
Tender Italian-style chicken breasts pan-seared and finished with bright basil pesto and juicy grape tomatoes — simple, fresh, and flavorful.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt & freshly ground black pepper, to taste
- 2 Tbsp olive oil, divided
- 1 pint grape or cherry tomatoes, halved
- 2 Tbsp balsamic vinegar
- 1/2 cup store-bought or homemade basil pesto
- 2 Tbsp freshly grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
- Season chicken breasts generously with salt and pepper.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temp 165 °F / 74 °C). Remove and keep warm.
- In same skillet, add remaining oil; reduce heat to medium. Add halved tomatoes and sauté 2–3 minutes until starting to soften.
- Stir in balsamic vinegar and cook another 1–2 minutes until tomatoes are saucy.
- Return chicken to skillet. Spoon basil pesto over each breast and let warm 1 minute.
- Sprinkle with Parmesan if using. Garnish with fresh basil leaves.
- Serve immediately, spooning tomato-vinegar pan juices over chicken.
Notes
- Make pesto ahead or use quality store-bought for convenience.
- Allow chicken to rest 5 minutes after cooking for juicier results.
- Add a splash of pasta water or chicken broth to the tomatoes for extra pan sauce.
- Serve with roasted potatoes, pasta, or a fresh green salad.
- Leftovers reheat gently in a covered skillet or microwave to keep chicken moist.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 105 mg