This Pesto Chicken Bake is a delightful one-pan dish that brings together juicy cherry tomatoes, tender chicken, fresh pesto, and a cheesy panko crust. Bursting with Italian-inspired flavors, it’s perfect for weeknight dinners or special gatherings. The red wine vinegar and chicken stock create a flavorful base, while fresh basil leaves and cream make the final dish creamy and aromatic. Served with pasta or potatoes, this dish is sure to become a family favorite.

Full Recipe:

Ingredients

For the Chicken and Tomato Base:

• Cherry or grape tomatoes: 400 g (14 oz), sliced in half
• Cornflour (cornstarch): 1 tbsp
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Garlic: 2 cloves, minced
• Chicken stock cube: 1, mixed with 120 ml (1/2 cup) boiling water
• Red wine vinegar: 1 tbsp
• Fresh pesto: 3 tbsp
• Chicken breasts: 4 small or 2 large, sliced in half to make 4 fillets

For the Topping:

• Cheddar cheese: 60 g (just over 1/2 cup), grated
• Panko breadcrumbs: 25 g (1/2 cup)
• Paprika: 1/4 tsp
• Olive oil: 1 tbsp
• Pine nuts: 1 tbsp

To Serve:

• Double (heavy) cream: 3 tbsp
• Fresh basil leaves (optional)
• Fresh pasta or boiled potatoes

Steps to Make It

Step 1: Prepare the Tomato Base

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the halved cherry tomatoes with the cornflour, salt, and black pepper to coat evenly.
3. Arrange the tomatoes in a baking dish and sprinkle with minced garlic. Pour the prepared chicken stock and red wine vinegar over the tomatoes to create a flavorful sauce base.

Step 2: Season and Prepare the Chicken

1. Season the chicken breast fillets with salt and pepper.
2. Spread a thin layer of pesto over each chicken fillet, coating them thoroughly. Place the fillets on top of the tomatoes in the baking dish, nestling them into the tomato mixture.

Step 3: Create the Cheesy Crust

1. In a small bowl, combine grated cheddar cheese, panko breadcrumbs, paprika, and a pinch of salt and pepper.
2. Drizzle the olive oil over the breadcrumb mixture and mix well to create a crumbly topping.
3. Spoon the mixture evenly over each chicken fillet, pressing gently to adhere.

Step 4: Bake the Chicken

1. Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden and bubbly.
2. In the last 5 minutes of baking, sprinkle pine nuts over the top of the chicken for a toasty crunch.

Step 5: Add the Final Touches

1. Remove the baking dish from the oven and let it sit for a few minutes.
2. Drizzle the heavy cream over the chicken and tomatoes, adding a final touch of richness to the sauce.
3. Garnish with fresh basil leaves for extra flavor and a beautiful pop of green.

Step 6: Serve

Serve the pesto chicken bake hot with your choice of fresh pasta or boiled potatoes, which soak up the delicious sauce perfectly.

Nutrition Facts (per serving)

• Calories: 420 kcal
• Protein: 28 g
• Carbohydrates: 15 g
• Fat: 28 g
• Fiber: 3 g
• Sodium: 650 mg
• Sugars: 4 g

Note: Nutritional values may vary based on portion sizes and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use a different cheese?
Yes, mozzarella or Parmesan can be substituted for cheddar. Mozzarella will add a milder flavor, while Parmesan offers a nuttier, saltier taste.

2. Can I make this dish vegetarian?
You can substitute the chicken with thick slices of eggplant or zucchini, adjusting the baking time until the vegetables are tender.

3. Can I use store-bought pesto?
Absolutely! Store-bought pesto works well and saves time, but homemade pesto adds an extra fresh flavor.

4. What can I use instead of red wine vinegar?
White wine vinegar or balsamic vinegar are great substitutes. Balsamic vinegar will add a slightly sweeter flavor.

5. How do I know if the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (74°C). If you don’t have a meat thermometer, ensure the chicken is no longer pink and the juices run clear.

Tips for Perfect Results

• Choose Quality Pesto: If possible, use a high-quality or homemade pesto to enhance the dish’s flavor. Pesto made with fresh basil and pine nuts will offer a richer taste.
• Cornflour for Thickness: Tossing the tomatoes in cornflour helps thicken the sauce as it bakes, giving the dish a perfect consistency.
• Season Generously: Chicken breasts can sometimes be bland, so make sure to season them with salt and pepper before adding the pesto and toppings.
• Add Pine Nuts Towards the End: Pine nuts are delicate and can burn easily, so adding them in the final few minutes of baking keeps them perfectly toasted without becoming overly browned.

Storage Tips

• Refrigerating Leftovers: Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Freezing: While it’s best to enjoy this dish fresh, you can freeze it for up to 2 months. Assemble the dish and freeze before baking. Thaw in the refrigerator overnight and bake as directed.
• Reheating Tip: Reheat gently to prevent the cheese and breadcrumbs from becoming too soggy. If using a microwave, heat on a lower setting to maintain the crust’s texture.

Conclusion

This Pesto Chicken Bake with Tomatoes and Cheddar Crust is a simple, flavorful dish that combines juicy chicken, fresh pesto, and a cheesy breadcrumb topping. Paired with a creamy tomato sauce, it’s comforting yet elegant. Serve it with pasta or potatoes for a complete meal that’s perfect for any occasion. Whether you’re cooking for family or hosting guests, this dish will impress with its layers of flavor and beautiful presentation. Easy to make, store, and reheat, this bake is bound to become a staple in your recipe collection!