Baked Pesto Chicken with Roasted Cherry Tomatoes

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup basil pesto
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh basil leaves, torn
• 1 tablespoon grated Parmesan cheese

Method

1. 1

   Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

2. 2

   Pat the chicken breasts dry and season both sides with salt and pepper.

3. 3

   Heat olive oil in a 9-inch skillet over medium-high heat and sear the chicken breasts for 2 minutes per side, just to brown the surface.

   4:00 · Sear chicken
4. 4

   Transfer the seared chicken to the baking dish and spread about 2 tablespoons of pesto evenly over the top of each breast.

5. 5

   Scatter the cherry tomatoes around the chicken in the baking dish.

6. 6

   Bake until the chicken reaches an internal temperature of 165°F and the tomatoes are softened and blistered, about 20 minutes.

   20:00 · Bake chicken and tomatoes
7. 7

   Sprinkle the mozzarella and Parmesan over the chicken and return to the oven until the cheese is melted and bubbly, about 5 minutes.

   5:00 · Melt cheese
8. 8

   Remove from the oven, top with torn fresh basil, and let rest 5 minutes before serving.

   5:00 · Rest before serving