Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 9x13 inch (or similar size) baking dish.

Season the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, freshly ground black pepper, and the dried oregano.

Sear the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 2-3 minutes on each side until they are a lovely golden-brown. What works best for me is not moving them around too much to get a good crust. The chicken will not be cooked through at this point.

Arrange the Baking Dish: Transfer the seared chicken breasts to your prepared baking dish, leaving a little space between each one. Scatter the halved cherry tomatoes and sliced garlic around the chicken.

Add the Pesto: Spoon the basil pesto generously over the top of each chicken breast, spreading it evenly to cover the surface.

Top with Cheese: Distribute the torn mozzarella chunks over the pesto-covered chicken. Sprinkle the freshly grated Parmesan cheese over everything in the dish—the chicken and the tomatoes.

Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The bake is ready when the chicken is cooked through, the juices run clear, and the cheese is melted, bubbling, and beautifully golden-brown on top.

Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is succulent. Garnish with fresh basil leaves and toasted pine nuts before serving.