Craving a dinner that feels fancy but cooks itself while you scroll? Meet baked creamy pesto chicken with cherry tomatoes. It’s rich, saucy, bright, and—you guessed it—ridiculously easy. Toss everything in a baking dish, let the oven do the heavy lifting, and accept compliments like you planned this all week.

Why This Creamy Pesto Chicken Dish Slaps (Flavor-wise)

Creamy pesto is the hero here. It brings garlic, basil, and parmesan to the party and coats the chicken like a velvet suit. Cherry tomatoes burst into sweet, tangy pockets that balance the richness. You get crispy edges, juicy chicken, and a sauce you’ll want to spoon over literally everything.
The best part? You assemble it in minutes. Clean-up stays minimal. And it works on weeknights or date nights—your call.

Ingredients You’ll Need For Creamy Pesto Chicken

You don’t need fancy ingredients for this. You just need the right ones to make the flavors shine.

• Chicken breasts or thighs – Breasts stay lean; thighs stay extra juicy. Choose your adventure.
• Pesto – Store-bought works, but pick a good jar (bright green, basil-forward). If you’re making it, even better.
• Heavy cream – Adds body and mellow richness. Greek yogurt works if you crave tang.
• Cherry or grape tomatoes – Sweet, roasty, and they pop with flavor.
• Garlic – Optional, but when is garlic a bad idea?
• Parmesan – For salty umami. Also for cheese pulls. Obviously.
• Mozzarella – Melty crown on top. You deserve it.
• Olive oil, salt, pepper, red pepper flakes – The usual suspects.
• Lemon – A squeeze at the end brightens the whole dish.

Pantry Swaps That Still Wins With Creamy Pesto Chicken

• No cream? Use half-and-half or full-fat coconut milk for a dairy-free vibe.
• No pesto? Whiz up basil, parsley, olive oil, parm, garlic, and nuts (almonds/pine nuts/walnuts) in 60 seconds.
• No cherry tomatoes? Use canned whole tomatoes, drained and halved. Not the same, but still delicious.

Step-by-step instructions for Creamy Pesto Chicken

You’ll do a little prep, then let the oven handle business. It’s hard to mess this up—IMO, that’s the best kind of recipe.

1. Preheat your oven to 400°F (200°C).
2. Mix the sauce: In a bowl, stir 1/2 cup pesto with 1/2 cup heavy cream. Add 1 minced garlic clove and a squeeze of lemon.
3. Season the chicken: Pat dry, then salt and pepper both sides. Drizzle with olive oil.
4. Assemble: Scatter 2 cups cherry tomatoes in a baking dish. Nestle the chicken on top. Pour the creamy pesto over and around. Sprinkle with 1/4 cup grated parmesan. Add red pepper flakes if you like a kick.
5. Bake for 20 minutes. Pull it out, top with 1/2 cup shredded mozzarella, and bake 5–10 more minutes until the chicken hits 165°F and the cheese melts.
6. Finish: Rest for 5 minutes. Hit it with fresh basil and another lemon squeeze. Serve immediately.

Texture Tips That Make It Restaurant-Level

• Don’t drown the chicken. You want saucy, not soup. The tomatoes release juice, so start light on the sauce.
• Use a wide baking dish. Space equals browning equals flavor.
• Salt the tomatoes before baking to pull water and intensify sweetness.
  
  
  

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  Prep Time 8 minutes mins

  Cook Time 10 minutes mins

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What to Serve With Creamy Pesto Chicken

This chicken loves carbs. You’ll want something to catch all that creamy, basil-y glory.

• Buttery orzo – Stir in lemon zest and extra parm for a quick side.
• Garlic mashed potatoes – It’s comfort food, not a salad competition.
• Crusty bread – Dip, swipe, repeat.
• Zoodles or roasted zucchini – If you want lighter, go for it.
• Simple green salad – Arugula + lemon vinaigrette + shaved parm. Done.

Wine Pairing, FYI

Go crisp and herbal: sauvignon blanc, pinot grigio, or a dry rosé. If red, pick something light like pinot noir.

Creamy Pesto Chicken: Make-Ahead, Leftovers, and Meal Prep

You can hack this dish to fit your schedule.

• Make-ahead: Season the chicken and mix the sauce up to 24 hours ahead. Assemble right before baking.
• Reheat like a pro: Low and slow in a 300°F oven, covered, 10–12 minutes. Add a splash of cream or broth to keep it silky.
• Leftovers: Slice and tuck into wraps, toss with pasta, or pile onto a toasted baguette with arugula.
• Freezing: Freeze after baking? Not ideal because of the dairy, but it works in a pinch. Thaw overnight and reheat gently.

Scaling for a Crowd

Use a sheet pan if you double it. Don’t stack the chicken. Rotate the pan halfway through for even heat. Keep extra pesto cream on standby to add after baking if the sauce shrinks.

Dial It to Your Taste

Want more brightness? More heat? You’re the boss.

• Extra tang: Add sun-dried tomatoes or a splash of white wine to the sauce.
• More heat: Calabrian chili paste or red pepper flakes in the pesto mix.
• Herb upgrade: Stir in chopped fresh basil and parsley after baking for a fresh pop.
• Crunch factor: Top with butter-toasted panko and parm in the last 5 minutes.
• Protein swap: Use turkey cutlets, shrimp (reduce bake time), or tofu slabs for a solid vegetarian option.

Lightened-Up Version (Still Tastes Great, Promise)

• Use chicken breasts pounded to even thickness for quick cooking.
• Swap heavy cream for 2% Greek yogurt; stir it in after baking to avoid curdling.
• Use half the mozzarella and more tomatoes to balance the richness.

Cooking Smarts to Nail It Every Time

This dish is forgiving, but a few smart moves take it from good to “wow, who cooked this?”

• Pat the chicken dry for actual browning.
• Temp your chicken. Pull at 165°F for juicy results. Overcooked chicken tastes like sadness.
• Taste your pesto. If it’s salty, ease up on added salt and parm.
• Finish with acid. A lemon squeeze at the end wakes up the basil and cream. It’s magic.

FAQ About Creamy Pesto Chicken

Can I use bone-in chicken?

Yes, but adjust the timing. Bone-in thighs work great—bake 35–40 minutes before adding mozzarella, then finish until the internal temp hits 175°F for tender, pull-apart texture. The sauce will reduce more, so keep an extra splash of cream or broth handy.

Will the sauce break if I use lower-fat dairy?

It might in the oven. If you use milk or yogurt, bake the chicken with tomatoes and pesto first, then whisk in the dairy after baking while everything rests. You’ll keep it creamy without curdling.

What’s the best store-bought pesto?

Look for bright green pesto in the refrigerated section. Check the label: basil should lead, not canola oil. A little grittiness from nuts and cheese is normal. If it tastes flat, stir in fresh lemon juice and a pinch of salt.

Can I make it in a skillet instead?

Absolutely. Sear the chicken in an oven-safe skillet, add tomatoes, pour in the pesto cream, and transfer to a 400°F oven until cooked. You’ll get deeper browning and fewer dishes. Win-win.

How do I avoid watery sauce from the tomatoes?

Use a wide dish, salt the tomatoes, and don’t overcrowd. If it still seems loose, reduce the sauce on the stove for a minute after baking. Or embrace it and serve over rice to soak up every drop.

Is this freezer-friendly for meal prep?

Mostly. Cooked, dairy-based sauces can separate after freezing, but you can whisk the thawed sauce with a splash of cream or broth to bring it back. IMO, it’s best fresh or refrigerated up to 4 days.

Wrapping Up On Creamy Pesto Chicken

Baked creamy pesto chicken with cherry tomatoes hits that sweet spot: easy, comforting, and a little fancy without the stress. You build layers of flavor with just a handful of ingredients, and the oven does the rest. Serve it with something starchy, add a lemon squeeze, and enjoy the “how did you make this?” reactions. FYI: leftovers taste even better tomorrow—if you have any left.

Related Recipe: Warm Quinoa & Roasted Veggie Bowl – A Cozy, Nourishing Weeknight Dinner