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Dump-and-Bake Pesto Chicken & Tomato Bake

This Dump-and-Bake Pesto Chicken & Tomato Bake is fresh, vibrant, and incredibly easy. Juicy chicken bakes in a bold basil pesto sauce with sweet burst tomatoes and melty cheese—all in one dish with zero prep. It’s a Mediterranean-inspired dinner that feels light yet satisfying, perfect for busy weeknights or effortless entertaining.

Equipment List

  • 9×13-inch baking dish
  • Aluminum foil
  • Measuring cups
  • Measuring cups and spoons
  • Knife
  • Cutting board

Shopping List

  • Boneless, skinless chicken breasts
  • Basil pesto
  • Cherry or grape tomatoes
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Olive oil
  • Garlic powder
  • Italian seasoning
  • Salt
  • Black pepper
  • Fresh basil (optional, for garnish)
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 4
Estimated Cost: 15
Calories: 320 kcal
Best Season: Suitable throughout the year
Description

This Dump-and-Bake Pesto Chicken & Tomato Bake is a simple, savory delight perfect for busy weeknights or lazy weekends.

Ingredients
    Dump-and-Bake Pesto Chicken & Tomato Bake Ingredients
  • 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 cup basil pesto
  • 1 cup cherry tomatoes (halved)
  • 1 cup mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • to taste - salt and pepper
Instructions
    Dump-and-Bake Pesto Chicken & Tomato Bake Instructions
  1. 1
    Preheat OvenPreheat the oven to 400°F (200°C) and grease a baking dish.
  2. 2
    Combine IngredientsIn the greased baking dish, combine chicken breasts, cherry tomatoes, pesto sauce, and salt & pepper to taste. Mix well to coat everything evenly.
  3. 3
    BakeCover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
  4. 4
    Add CheeseRemove the foil, sprinkle mozzarella cheese on top, and return to the oven, uncovered, for another 5-10 minutes, or until the cheese is melted and bubbly.
  5. 5
    ServeGarnish with fresh basil leaves and serve hot. Enjoy your flavorful Dump-and-Bake Pesto Chicken & Tomato Bake!
Note
  • You can use store-bought or homemade pesto for this recipe.
  • Feel free to add extra vegetables like bell peppers, zucchini, or mushrooms for more variety.
  • If you prefer a vegetarian version, you can substitute the chicken with chickpeas or tofu.
  • For a dairy-free option, use a vegan pesto and skip the cheese or use a dairy-free alternative.
  • Serve the dish with a side of pasta, crusty bread, or a simple green salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the chicken.
Keywords: Chicken, Pesto, Tomato, Easy, Baked
Read it online: https://bestrecipesblog.com/recipe/dump-and-bake-pesto-chicken-tomato-bake/