Italian Chicken with Basil Pesto & Grape Tomatoes Recipe
If you’re looking for a dinner that’s as vibrant as it is delicious, let me introduce you to Italian Chicken with Basil Pesto & Grape Tomatoes. This is the kind of dish that makes weeknights feel special, filling your kitchen with the scent of fresh basil and roasted tomatoes. The juicy chicken is nestled under a blanket of pesto, surrounded by sweet, bursting grape tomatoes, and finished with a sprinkle of melty cheese. It’s simple enough for a busy evening but impressive enough to serve to guests. Trust me, one bite and you’ll be hooked on this Italian Chicken with Basil Pesto & Grape Tomatoes!
Ingredients You’ll Need
What I love about this recipe is how each ingredient plays a starring role. With just a handful of fresh, flavorful components, Italian Chicken with Basil Pesto & Grape Tomatoes comes together in a snap but tastes like something you’d order at your favorite bistro.
- Chicken breasts: Choose boneless, skinless breasts for a lean, quick-cooking protein that soaks up all the flavors.
- Salt: Just a pinch brings out the savory notes in the chicken and balances the pesto.
- Black pepper: Adds a gentle kick and rounds out the seasoning.
- Olive oil: A drizzle for searing gives the chicken a golden, flavorful crust.
- Grape tomatoes: Their natural sweetness and juiciness create a burst of color and flavor in every bite.
- Basil pesto: Go with homemade if you can, but a good-quality store-bought pesto works beautifully to infuse the dish with herby, garlicky richness.
- Mozzarella or Parmesan cheese (optional): A little cheese on top melts into a gooey or crispy finish, depending on your mood!
- Fresh basil leaves: The perfect garnish, adding freshness and a pop of green that makes the dish look as good as it tastes.
How to Make Italian Chicken with Basil Pesto & Grape Tomatoes
Step 1: Season the Chicken
Start by patting your chicken breasts dry with paper towels, then generously season both sides with salt and black pepper. This little step ensures each bite is perfectly seasoned and sets the stage for all the bold Italian flavors to come.
Step 2: Sear for Flavor
Heat the olive oil in a large oven-safe skillet over medium-high. Once it shimmers, add the chicken breasts and sear for 2 to 3 minutes per side. You’re looking for a light golden color — not fully cooked through, but enough to lock in those juices and build a delicious base.
Step 3: Add Pesto and Tomatoes
With the skillet off the heat, spoon the basil pesto evenly over each piece of chicken. Scatter the halved grape tomatoes all around and on top. This is where Italian Chicken with Basil Pesto & Grape Tomatoes starts looking irresistible! If you’re in a cheesy mood, sprinkle the mozzarella or Parmesan over everything.
Step 4: Bake to Perfection
Transfer the skillet to your preheated 400°F (200°C) oven. Bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The tomatoes will be bursting and juicy, and the pesto will have formed the most tempting crust.
Step 5: Rest and Garnish
Let the chicken rest for 5 minutes after baking — this keeps it extra juicy. Just before serving, shower everything with fresh basil leaves for a bright, aromatic finish that makes Italian Chicken with Basil Pesto & Grape Tomatoes truly sing.
How to Serve Italian Chicken with Basil Pesto & Grape Tomatoes
Garnishes
A generous handful of torn fresh basil leaves is my go-to, but you can also add a sprinkle of extra Parmesan or a drizzle of olive oil. For a little zing, try a squeeze of fresh lemon over the top — it wakes up all those beautiful flavors in Italian Chicken with Basil Pesto & Grape Tomatoes.
Side Dishes
This dish loves company! Serve it alongside al dente pasta, fluffy rice, or a simple green salad. The pesto sauce is fantastic when tossed with pasta or soaked up with crusty bread. Roasted vegetables or a garlicky sautéed spinach make lovely, colorful additions to your plate.
Creative Ways to Present
For a dinner party, slice the chicken and fan it over a bed of pasta, topped with tomatoes and pesto sauce. Or, try serving Italian Chicken with Basil Pesto & Grape Tomatoes in a shallow bowl with rice and extra tomatoes for a rustic, comforting look. Even on a sandwich bun, this combination makes a mouthwatering Italian-style chicken sandwich!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Chicken with Basil Pesto & Grape Tomatoes keeps well in the fridge for up to three days. Store the chicken and tomatoes together in an airtight container to keep everything moist and flavorful. The pesto’s bold flavors mellow and soak into the chicken, making leftovers even more delicious.
Freezing
If you want to freeze, let the chicken cool completely before wrapping each breast individually or placing them in a freezer-safe container. While the tomatoes may soften a bit after freezing, the overall flavors of Italian Chicken with Basil Pesto & Grape Tomatoes remain satisfying. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop the chicken and tomatoes in a covered baking dish and warm in a 350°F oven for about 10–12 minutes, or until heated through. You can also microwave it in a pinch, but the oven helps preserve the juicy texture and keeps the cheese nice and melty.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully here and tend to be even juicier. Just adjust the cooking time as needed, since thighs may require a few extra minutes in the oven. You’ll still get all the amazing flavors of Italian Chicken with Basil Pesto & Grape Tomatoes.
Is it better to use homemade or store-bought pesto?
Either will deliver great results. If you have fresh basil on hand and a few minutes to spare, homemade pesto brings extra vibrance. But a good-quality store-bought pesto is a fantastic shortcut and makes this dish weeknight-friendly.
Can I make this recipe dairy-free?
Definitely! Simply omit the cheese or use a dairy-free alternative. The basil pesto and juicy tomatoes pack enough flavor to make this Italian Chicken with Basil Pesto & Grape Tomatoes completely satisfying without any dairy.
What’s the best way to ensure the chicken stays juicy?
The key is not to overcook it. Searing first locks in juices, and finishing in the oven keeps the meat tender. Always let the chicken rest for a few minutes after baking so the juices can redistribute.
How can I add more vegetables?
Feel free to toss in extra veggies like zucchini, bell peppers, or even spinach along with the tomatoes. They’ll roast beautifully in the oven and soak up all the delicious flavors of Italian Chicken with Basil Pesto & Grape Tomatoes.
Final Thoughts
Italian Chicken with Basil Pesto & Grape Tomatoes is truly a showstopper for any night of the week. It’s bursting with fresh flavors, easy enough for a quick dinner, and elegant enough for company. I hope you’ll give it a try and make it a regular on your table — your taste buds will thank you!
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Italian Chicken with Basil Pesto & Grape Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and healthy Italian-inspired recipe featuring tender chicken breasts topped with vibrant basil pesto and juicy grape tomatoes, baked to perfection and garnished with fresh basil leaves. Perfect for an easy weeknight dinner that pairs beautifully with pasta, rice, or salad.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Toppings
- 1 cup grape tomatoes, halved
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup shredded mozzarella or Parmesan cheese (optional)
Garnish
- Fresh basil leaves
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
- Season the Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2 to 3 minutes on each side until they develop a light golden crust. This locks in the juices and adds flavor.
- Add Pesto and Tomatoes: Remove the skillet from heat. Spoon the basil pesto evenly over each chicken breast. Then scatter the halved grape tomatoes around and on top of the chicken. If you like, sprinkle with shredded mozzarella or Parmesan cheese for a melty topping.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake for 15 to 18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is cooked through.
- Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes. This helps retain the juices. Garnish with fresh basil leaves before serving for a burst of freshness and color.
Notes
- This dish pairs wonderfully with pasta, rice, or a refreshing side salad to complete the meal.
- For a juicier alternative, substitute chicken breasts with boneless, skinless chicken thighs.
- For extra depth of flavor, marinate the chicken in some pesto for 30 minutes prior to cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
