If you’re craving a meal that’s as vibrant as an Italian summer and almost as easy as shaking hands, this Italian Chicken with Basil Pesto & Grape Tomatoes is about to become a fast favorite. Imagine juicy chicken, ruby-red tomatoes, and a glossy, garlicky basil pesto all coming together in just one skillet. It’s fresh, it’s flavorful, and it makes topping your weeknight dinner with restaurant-worthy color and taste an absolute breeze. Whether you’re welcoming guests or livening up a Tuesday, Italian Chicken with Basil Pesto & Grape Tomatoes is a dish that guarantees empty plates and happy hearts.
Ingredients You’ll Need
Great recipes really do start with great ingredients, and this one keeps things simple but unforgettable. Every item brings something unique to the party—whether it’s intense herbal perfume, juicy pop, or a hit of creamy saltiness. Let’s break down what you’ll need and why each one matters:
- Boneless Skinless Chicken Breasts or Thighs (1 ½ pounds): Choose whichever you prefer; breasts deliver lean bite, while thighs stay extra juicy and flavorful.
- Salt (1 teaspoon): This wakes up all the flavors in the dish, making every bite a seasoned delight.
- Black Pepper (½ teaspoon): Adds a subtle, zesty warmth that plays beautifully with the herbs and cheese.
- Olive Oil (1 tablespoon): Key for searing the chicken to a golden crust and lending classic Mediterranean aroma.
- Grape Tomatoes, halved (1 cup): Their natural sweetness and juicy texture contrast the savory chicken and pesto perfectly.
- Basil Pesto (½ cup): The star ingredient; go store-bought for speed or homemade for a customized touch.
- Grated Parmesan Cheese (¼ cup): Goes melty and nutty, crowning each serving with cheesy goodness.
- Fresh Basil Leaves, for garnish: Adds a final flourish of color and fragrance that just shouts “Italian!”
How to Make Italian Chicken with Basil Pesto & Grape Tomatoes
Step 1: Season the Chicken
Start by giving your chicken some love—season both sides generously with salt and pepper. This simple act ensures every bite is seasoned to perfection and lays the groundwork for a tasty, golden crust. Take a moment to really rub those spices in, because every great Italian Chicken with Basil Pesto & Grape Tomatoes begins here.
Step 2: Sear to Golden Perfection
Warm the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and let it sizzle undisturbed for 5–6 minutes per side. You’ll know it’s ready to flip when the underside is beautifully browned and releases easily from the pan. By the end, the chicken should be cooked through (to 165°F/74°C) and irresistibly golden—exactly what you want for your Italian Chicken with Basil Pesto & Grape Tomatoes.
Step 3: Cook the Tomatoes
Transfer the chicken to a plate and keep it cozy (a foil tent works wonders). In the same skillet, toss in those halved grape tomatoes. Let them cook for 2–3 minutes, shaking the pan now and then, until they’re slightly blistered and their sweet juices begin to concentrate. They’ll lend a beautiful pop of color and flavor.
Step 4: Coat with Pesto & Finish
Reduce the heat to low, then return the chicken to the skillet, nestling it among the warm tomatoes. Spoon the pesto over the chicken, flipping it gently in the sauce so each piece gets an even, glorious coating. Sprinkle with Parmesan cheese and let everything warm together for 1–2 minutes. The cheese should melt slightly, and the kitchen will smell divine.
Step 5: Garnish and Serve
When it’s all hot and ready, take the skillet off the heat. Scatter fresh basil leaves over the top, and you’ve just created a dish bursting with Italian flavor and color. Serve the Italian Chicken with Basil Pesto & Grape Tomatoes immediately for the brightest flavor.
How to Serve Italian Chicken with Basil Pesto & Grape Tomatoes
Garnishes
Fresh basil leaves are a must, not just for their irresistible fragrance but for their gorgeous emerald color. A final dusting of extra Parmesan over the top adds another savory layer. If you’re feeling extra, a drizzle of good olive oil or a squeeze of lemon zest right before serving can add a restaurant-worthy touch.
Side Dishes
This main dish is incredibly versatile. Pair your Italian Chicken with Basil Pesto & Grape Tomatoes with simple cooked pasta—penne or spaghetti both work well—letting the pesto sauce drip down and mingle. Roasted potatoes or a pile of garlicky green beans make for a heartier meal, while a crisp arugula salad with lemon offers a refreshing counterpoint.
Creative Ways to Present
Turn dinner into a showstopper by slicing the chicken before serving and fanning it on a platter over the tomatoes and pesto. For fuss-free meals, tuck the chicken and tomatoes into a crusty roll with extra pesto for a bold sandwich. Or, for a lighter presentation, serve atop a bed of spiralized zucchini or roasted cauliflower steaks.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Let your Italian Chicken with Basil Pesto & Grape Tomatoes cool completely, then transfer to an airtight container. Tuck it into the fridge, where it will stay tasty for up to 3 days. Keep the chicken and additional garnishes separate for best texture.
Freezing
While pesto’s fresh herbs are at their best when served right away, you can freeze the cooked chicken and tomatoes for up to two months. Place portions in freezer-safe containers, and add freshly made pesto and basil after reheating for peak flavor.
Reheating
Warm leftovers gently in a skillet over low heat to maintain juiciness. Add a splash of water or chicken broth if needed to keep things moist. Microwaving is also an option, though be careful not to overcook and dry out the chicken.
FAQs
Can I use store-bought pesto, or do I need homemade?
Absolutely! Store-bought basil pesto works great and makes this recipe a snap for busy nights. If you do have fresh basil and want that extra homemade touch, a quick homemade pesto elevates the flavor even more in your Italian Chicken with Basil Pesto & Grape Tomatoes.
Is this dish gluten-free?
Yes, Italian Chicken with Basil Pesto & Grape Tomatoes is naturally gluten-free as written. Just double-check your pesto and Parmesan labels to ensure they don’t sneak in any gluten-containing additives.
How can I tell when the chicken is fully cooked?
The best way is by using an instant-read thermometer. Chicken is safe and perfectly juicy at 165°F (74°C). If you don’t have a thermometer, slice into the thickest part—the juices should run clear and there should be no pink in the center.
Can I substitute cherry tomatoes for grape tomatoes?
Definitely! Cherry tomatoes can be used in place of grape tomatoes in Italian Chicken with Basil Pesto & Grape Tomatoes. Halve them just as you would grape tomatoes; their flavor and juiciness will be slightly different, but still delicious.
What’s the best way to make this recipe ahead for a party?
Cook everything as directed, but stop short of adding the basil and final Parmesan. Store the chicken and tomatoes in the fridge, then reheat gently in a skillet just before serving. Add the pesto, cheese, and fresh basil at the very end to keep the flavors bright and fresh.
Final Thoughts
If you’re ready to brighten up your dinner routine, give Italian Chicken with Basil Pesto & Grape Tomatoes a try! It’s quick, stunning to look at, and every forkful is packed with Italian sunshine. Gather your favorite people around the table and share this fresh, colorful dish—they’ll be asking for it again and again!
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Italian Chicken with Basil Pesto & Grape Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chicken with Basil Pesto & Grape Tomatoes recipe is a delightful combination of tender chicken, flavorful pesto, and juicy grape tomatoes. A quick and easy dish that brings the taste of Italy to your table.
Ingredients
Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Additional:
- 1 cup grape tomatoes, halved
- ½ cup basil pesto
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Season Chicken: Season chicken with salt and pepper.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a plate and keep warm.
- Cook Tomatoes: In the same skillet, add grape tomatoes and cook for 2–3 minutes until softened and slightly blistered.
- Finish Dish: Reduce heat to low and return chicken to the skillet. Spoon basil pesto over the chicken, turning to coat evenly. Sprinkle with Parmesan cheese and cook for 1–2 minutes until heated through. Garnish with fresh basil and serve immediately.
Notes
- This dish pairs beautifully with pasta, roasted potatoes, or a light salad.
- For a richer flavor, use homemade pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with tomatoes and pesto
- Calories: 370
- Sugar: 2 g
- Sodium: 660 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
