Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 2

Place the tomatoes on a rimmed baking sheet. Drizzle with the oil, season with the salt and pepper, and toss to combine. Spread into an even layer.

Step 3

Thoroughly pat the chicken dry with paper towels. Season all over with salt and pepper. Place the chicken in the center on the baking sheet. Spread the pesto over each chicken breast (about 1 tablespoon over each), spreading it into a thin layer until each breast is evenly and completely coated.

Step 4

Roast until the tomatoes have caramelized and some have burst and the chicken is cooked through and registers 165°F on an instant-read thermometer, 25 to 30 minutes. Serve the chicken and tomatoes drizzled with the pan juices.