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Pesto Chicken with Roasted Tomatoes & Provolone – what’s not to like? This recipe combines chunky tomatoes, basil pesto, and perfectly cooked juicy chicken for the easiest weeknight dinner. Serve this with your favourite pasta to soak up all of that delicious sauce.
If you loved my Creamy Pesto Chicken or Marry Me Chicken Pasta it’s almost guaranteed you’re going to love this recipe too. As most of you know, I am a mom of two young boys, so getting dinner on the table in a reasonable amount of time is more appealing than ever these days. If you know you know!
I share so many delicious and simple recipes right here on my blog, whether your looking for 20 Minute Dinners, Pasta Recipes, or more Chicken Dinners, I’ve got you!
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Why you’ll love this recipe
Easy to make: I would consider this a beginner level recipe! Only a few simple steps which are easy to follow. I promise!
Ready in 45 minutes: from beginning to end, this recipe won’t take you longer than 45 minutes and at least 20 minutes of this time your chicken will be in the oven.
Kid friendly: my boys absolutely LOVE this recipe so I would consider this a kid-friendly recipe.
Makes for great leftovers: this recipe tastes great the next day, re-heat in the microwave or on the stove top and this makes for a great lunch.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Pesto Chicken with Roasted Tomatoes & Provolone Cutlets. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- chicken breasts
- avocado oil
- basil pesto
- roma tomatoes
- shallot
- garlic cloves
- salt
- pepper
- garlic powder
- onion powder
Substitutions & FAQ’s
Do I need to pan fry the chicken?
You don’t! You will just need to bake it for a few minutes longer. I have done this recipe without pan frying the chicken and it still tastes great.
How do I know if my chicken is fully cooked?
Insert your food thermometer into the thickest part of the chicken breasts and when the thermometer reads 165 degrees F – it’s safe to eat.
What should I serve with this recipe?
I like to serve this along side pasta since you are left with a delicious sauce in the pan. However, it tastes great with potatoes, rice, or your favourite veggies.
Storing & reheating
Have leftovers? Lucky you. Pop them in an airtight container and it will keep fresh in the fridge for up to 3 days. To reheat, microwave for 25-30 seconds, or re-heat in a frying pan for 3-4 minutes.
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed my Pesto Chicken with Roasted Tomatoes & Provolone Cutlets recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Pesto Chicken with Roasted Tomatoes & Provolone
Ingredients
- 4 chicken breasts
- 2 tbsp avocado oil, to fry the chicken
- 2 tbsp olive oil, to the tomato mixture
- 4 tbsp pesto, 2 tbsp smothered over the chicken breasts and 2 tbsp mixed into the tomatoes
- 2 large roma tomatoes, roughly chopped
- 3 garlic cloves, minced
- 1 shallot, minced
- salt
- pepper
- garlic powder
- onion powder
- smoked paprika
Instructions
- Preheat your oven to 400 °F.
- Season the chicken breasts on each side with salt, pepper, garlic powder, onion powder and smoked paprika.
- Add 2 tbsp of pesto to the chicken and rub it all over, ensuring it's coated evenly.Let the chicken rest for a few minutes while you prepare the other ingredients.
- Chop the tomatoes, garlic, shallot and add them to a medium size baking dish.
- Add the remaining 2 tbsp of pesto and olive oil to the tomatoes and toss to combine. Set aside.
- To a large frying pan set to medium/high heat add the avocado oil.Once hot, fry your chicken breasts on each side for no more than 30 seconds – 1 minute, just until they begin to brown.
- Add the chicken breast onto the tomato mixture and bake for 15-20 minutes.
- Once the chicken is nearly cooked, top with the provolone and return to the oven to bake for another 5-7 minutes, or until the cheese has melted and the chicken has reached an internal temperature of 165 °F.Sammy's tip: I like to turn the oven to broil for the last 30 seconds to get a nice golden color to the cheese.
- Add the chicken along with a spoonful of sauce to the pasta or whatever you decide to serve this with.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
So quick and easy to make and so tasty! Was a hit with all my family who are notoriously hard to please.