Adults and kids will all go crazy for this delicious chicken recipe. As a one-pan-wonder,  it’s not only super-easy but light on the washing up. So that’s supper sorted!

Of course, if you want to be really flash you can make your own pesto – but really, who has the time?

Recipe serves a generous 4.

Takes 10 minutes to prep and 35-40 minutes to cook.


4 plump chicken breasts
2 mozzarella cheese balls sliced
2 Large tomatoes
1/2 jar of basil pesto
12 new potatoes (or more depending on hunger levels)
Small pummet of cherry tomatoes; sliced in half
Green beans
Sea salt (we like Maldon Sea Salt)
A Handful of torn basil leaves


Chicken and Pesto Traybake


  1. Throw new potatoes into roasting dish with olive oil and sea salt and cook for approximately 12 minutes at 180 degrees.
  2. Par boil green beans until al dente, as in slightly crunchy. Drain and set aside.
  3. Meanwhile, place the chicken breasts on a cutting board. Using a sharp knife, cut slits horizontally across the chicken breast about 3/4 of the way through, being careful not to cut all the way through.
  4. Depending on the size of your chicken breast, you’re going to want around 6  slits per chicken breast.
  5. Stuff each cut with a slice of mozzarella cheese, half a slice of tomato and a basil leaf. Sprinkle with a pinch of sea salt. Cover each chicken breast with a generous spoonful of pesto.
  6. Take the potatoes out and turn them if necessary to ensure an even bake. Carefully place the chicken breasts next to the potatoes. Throw in a handful of cherry tomatoes.
  7. Ten minutes before the end of cooking time layer the green beans on top of the chicken and potatoes  to cook through.
  8. Serve in one dish, giving each person a chicken breast and a mixture of the potatoes, tomatoes and green beans and yummy pesto sauce.