Sheet Pan Pesto Chicken with Burst Cherry Tomatoes
This sheet pan pesto chicken is full of end-of-summer flavor. Perfectly baked for the most epic crunch.
Servings: 4
Calories:
Ingredients
- 1 lb Chicken Breasts (4 thin cutlets)
- 1 cup Pesto (see recipe for link to my homemade recipe)
- ½ cup Panko Breadcrumbs
- ½ cup Regular Breadcrumbs
- 1 TBSP Lemon Zest (about 1/2 of a lemon)
- ½ tsp Salt
- 16 oz Cherry Tomatoes
- 3 Garlic Cloves - peeled and smashed
- Drizzle of Olive Oil
Instructions
- Preheat your oven to 400F. Line your sheet pan with parchment paper and set aside.
- If needed, trim your chicken breasts into four thin breasts.
- In a shallow bowl, mix together your panko breadcrumbs, regular breadcrumbs, lemon zest and salt. Set aside.
- Scoop about 1/4 cup of pesto into each chicken breast and spread out to cover the entire surface of the chicken.
- Fold the chicken in half so that the pesto is "stuffed" in the middle of the chicken breast. Place the chicken in the breadcrumb mixture and coat both sides of the chicken. If, needed, use a toothpick to hold it in place. Set it on your sheet pan.
- Add on your cherry tomatoes and garlic cloves. Drizzle everything with olive oil.
- Bake at 400F for 20-25 minutes until your chicken is done. If you want to add more color, you can broil on high for 2-3 minutes.
