Spreading jarred basil pesto and these 2 ingredients over raw chicken tenderloins into a glass baking pan for a cozy weeknight meal you will crave on repeat

This little oven-baked pesto chicken is the kind of cozy weeknight meal you can pull together when the day has run long and you just want something comforting without a lot of fuss. It uses jarred basil pesto and two simple add-ins, all spread over raw chicken tenderloins right in a glass baking pan. Around here in the rural Midwest, I’ve leaned on dishes like this for years—simple pantry helpers dressed up just enough to feel special, but still honest, homey food. The pesto brings a bright, herby flavor that feels a bit like summer, even on a cold evening, and the whole dish comes together with the ease of an old friend.

Serve this pesto chicken hot from the oven with a simple buttered egg noodle or mashed potato on the side to soak up the flavorful juices. A green vegetable—steamed green beans, roasted broccoli, or a tossed salad with a light vinaigrette—keeps the plate balanced. A slice of crusty bread or a warm dinner roll is lovely for mopping up the extra pesto in the glass pan. If you like, sprinkle a little extra grated Parmesan over everything at the table and add a squeeze of lemon for brightness.

Servings: 4

1 1/2 pounds raw chicken tenderloins

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking pan with nonstick spray or a little oil so the chicken doesn’t stick.

Pat the raw chicken tenderloins dry with paper towels. This helps the pesto cling better and keeps the chicken from steaming too much. Lay the tenderloins in a single layer in the glass baking pan, snug but not overlapping.

Season the chicken lightly with salt and black pepper if desired. Jarred pesto can be salty on its own, so go easy here if you’re unsure.

Spoon the jarred basil pesto over the raw chicken tenderloins. Using the back of the spoon or clean hands, spread the pesto so each tenderloin is well coated on top and along the sides. It should look like a generous green blanket over the chicken.

Scatter the halved cherry tomatoes evenly over and around the pesto-covered chicken in the glass pan. The tomatoes will soften and release their juices as they bake, mixing with the pesto into a cozy sauce.

Place the pan on the middle rack of the preheated oven and bake for 15 minutes, uncovered.

Carefully pull the pan out of the oven and sprinkle the shredded mozzarella cheese evenly over the top of the chicken and tomatoes.

Return the pan to the oven and continue baking for another 8–10 minutes, or until the chicken tenderloins are cooked through and reach an internal temperature of 165°F (74°C), the cheese is melted, and the tomatoes are soft and lightly blistered.

Let the pesto chicken rest in the hot pan for about 5 minutes before serving. This gives the juices a chance to settle and makes it easier to spoon out the chicken with some of the pesto-tomato sauce from the glass baking pan.

You can easily tailor this simple pesto chicken to what you have on hand. If you don’t have cherry tomatoes, use sliced Roma or vine tomatoes; just keep them in bite-sized pieces so they soften nicely. Swap mozzarella for shredded provolone, Monterey Jack, or a sprinkle of grated Parmesan if that’s what’s in the fridge. For a heartier bake, tuck a few thinly sliced red onion rings or a handful of baby spinach leaves around the chicken before adding the pesto. If you prefer a creamier version, stir a spoonful of heavy cream or softened cream cheese into the pesto before spreading it over the chicken. For added crunch, sprinkle a couple tablespoons of seasoned breadcrumbs over the cheese before the final bake. Food safety tips: Always start with clean hands and utensils when handling raw chicken. Pat the chicken dry with paper towels and discard the towels immediately. Do not rinse raw chicken under water, as it can spread bacteria around the sink. Use a separate cutting board for raw poultry if you need to trim it, and wash all surfaces and your hands thoroughly with hot, soapy water afterward. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest piece before serving; a simple instant-read thermometer is very helpful. Refrigerate leftovers within 2 hours of cooking and store in a covered container in the refrigerator for up to 3–4 days. Reheat thoroughly until hot all the way through before eating.