Preheat the oven to 400°F (200°C). Lightly grease your baking dish with olive oil or spray.
Prepare the chicken by patting the breasts dry with a paper towel. This helps spices and pesto stick better.
Season the chicken with salt, pepper, garlic powder, and Italian seasoning on both sides.
Place the chicken breasts in the baking dish, arranging them evenly without overlapping.
Spread olive oil lightly over the chicken, then spoon basil pesto generously over each breast, ensuring full coverage.
Add sliced cherry tomatoes on top of and around the chicken to distribute flavor throughout the dish.
Sprinkle mozzarella cheese over each piece, covering the pesto layer fully.
Top with grated parmesan cheese for extra richness and browning.
Bake uncovered for 25–30 minutes or until the internal temperature reaches 165°F (75°C).
If the cheese is browning too quickly, cover loosely with foil halfway through cooking.
Once done, allow the dish to rest for 5 minutes before serving so juices settle and flavors blend.
Garnish with fresh basil if desired, then serve warm.