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This Pesto Chicken One Pan Bake is so easy to prepare and the oven takes care of the rest. A complete, delicious midweek chicken dinner, made in the same pan. Winning!
This Baked Pesto Chicken is a big favourite in my house and I just love how easy it is to make.
Here we have chicken breast pieces marinated in delicious green pesto, alongside crispy pesto roast potatoes, vine tomatoes and green beans. One pan and a complete meal… you can’t beat that!
If pesto pasta goes down in your house as well as it always has in mine, here is another string to your bow, because pesto doesn’t only go in pasta!
The delicious, rich basil sauce goes so well with meat and vegetables too, and what better way to prepare it than throwing it all in one pan?!
Why you’ll love this Pesto Chicken recipe
⭐️ Simply put in the oven and let it do its thing
⭐️ Hardly any washing up!
⭐️ Healthy and delicious
Prep-Ahead lunches
As well as the leftovers from dinner making a fantastic cold lunch the following day, you could also make this meal as part of a Sunday Setup batch cook.
It’s perfect for meal prepping healthy packed lunches for busy weekdays!
Baked Pesto Chicken Ingredients Notes
- Chicken – I use mini fillets here as they are an easy size to cook and coat in the sauce (and fit in the pan!) but any cut of chicken would work. You’ll just need to adjust the cooking time accordingly
- Pesto – You can use your favourite green pesto jar of choice, or you can make your own homemade pesto. You can get gluten free pesto too, if that’s for you
- Olive oil – Or sunflower
- Potatoes – I use new potatoes as you leave them whole and throw them in, or halve them, so they’re easy. Feel free to use larger potatoes if you like. Just peel and cut them up into bite-sized pieces first
- Green beans and cherry tomatoes – These work well with the flavours but feel free to use more or less
- Salt and pepper – Season well
How to make Pesto Chicken Bake
- Put the potatoes and olive oil into the pan, toss until coated and bake as per the recipe instructions below until starting to soften.
- Add the chicken fillets and spoon the pesto on top of the potatoes and chicken. Put back into the oven.
- Add the green beans, tomatoes and salt and pepper, and toss in the pesto-y juices. Put back into the oven until the chicken is cooked through.
Substitutions
- Gluten free – Some regular jarred pestos are already gluten free, or you can buy specific gluten free pesto. The rest of the meal is naturally gluten free
- Veggies – Feel free to swap the vegetables I’ve used here for something else that bakes well in the oven
Leftovers & Storing
In the fridge You can store these in the fridge in an airtight container for up to 3 days. You can make ahead for a fantastic pre-prepared lunch or use the leftovers for a salad or in a pasta the following day.
In the freezer The chicken pesto pieces would be best stored in the freezer BEFORE you bake them for another day, so they’re great for making ahead of time.
Recipe Tips
➡️ You could add some pine nuts when you add the green beans and tomatoes to add texture and flavour.
➡️ Broccoli or sliced courgette would also work well in this dish.
➡️ You could also substitute the chicken mini fillets for sliced chicken breast or pieces of turkey.
More One Pan recipes…
Under 30 minutes
Marry Me Chicken Pasta {One Pot Recipe}
Under 15 minutes
Halloumi Fajitas {15 Minute Meal}
FAQs
This recipe is a great healthy option meal as it contains about 500 calories (this will depend on the brand of pesto you use). It also has 2 portions of vegetables.
I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Pesto Chicken {One Pan Bake}
Ingredients
- 750 g (1.6 lb) New potatoes
- 2 tbsp Olive oil
- 500 g (1.1 lb) Mini chicken fillets, See notes
- 120 g (4 oz) Pesto, See notes
- 300 g (10 oz) Fine green beans
- 400 g (14 oz) Cherry tomatoes
- Salt and pepper
Instructions
- Pre heat the oven to 200℃/400F, fan 220℃/425F or Gas Mark 7.
- Put the potatoes and olive oil into the pan, toss the potatoes until coated and bake for about 30 minutes, until starting to soften.
- Add the chicken fillets and then spoon the pesto on top of the potatoes and chicken. Put back into the oven for 10 minutes.
- Add the green beans, tomatoes and salt and pepper, and toss in the pesto-y juices. Put back into the oven for 10 more minutes or until the chicken is cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on January 26, 2017 and updated later to make improvements.
Awesome dish and went down a treat with the family
I have just made the is for myself and my husband and it was fabulous! I was really disappointed when I finished it! This will definitely be on our regular recipe list!
Just amazing! Had some friends round for dinner and it went down a storm. Looks impressive as well for the little effort and amount of time needed! So delicious!
What type of pan are you using? I’m guessing it has to be a dutch oven for this recipe??