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Baked chicken with melted cheese and herbs in a white oval dish. The dish is next to a bowl of cooked spaghetti. A striped cloth is partially visible in the background.
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5 from 1 vote

Pesto Chicken with Roasted Tomatoes & Provolone

The easiest Pesto Chicken with Roasted Tomatoes & Provolone. This recipe combines chunky tomatoes, basil pesto and perfectly cooked juicy chicken for the easiest weeknight dinner. Serve this with spaghetti, rice, or potatoes.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and pasta with pesto, chicken and pesto pasta, chicken baked pesto, chicken pesto, chicken pesto pasta, chicken pesto pasta dish, chicken pesto with pasta, creamy pesto chicken, pesto spaghetti chicken
Servings: 4 people

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

Calories: 453kcal | Carbohydrates: 4g | Protein: 49g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 405mg | Potassium: 940mg | Fiber: 1g | Sugar: 2g | Vitamin A: 629IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
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