Ingredients
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2 tsp dried rosemary
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2 tsp garlic powder
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1 1/2 lbs boneless, skinless chicken breast
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1 tbsp olive oil
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1 pint grape tomatoes
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2 tbsp prepared pesto, divided
Steps
1
Preheat oven to 425°F. In a small bowl, combine the rosemary and garlic powder. Season with ¼ tsp each salt and pepper. Rub mixture all over the chicken.
2
In a 12-inch oven-safe skillet, heat the oil on medium-high. Add the chicken in a single layer and cook 4–5 min. until golden brown on bottom. Flip chicken breasts over. Add the tomatoes to skillet. Cook 4–5 min., until chicken is golden on second side.
3
Transfer skillet to oven and bake 12 min. Brush chicken with 1 tbsp pesto. Bake another 10–15 min., until chicken is cooked through. Brush chicken with remaining 1 tbsp pesto before serving.
