Easy Pesto Chicken Traybake with Tomatoes and Mozzarella
Pesto Chicken Traybake is an easy one pan dinner made with juicy chicken breasts, basil pesto, burst cherry tomatoes and creamy melted mozzarella. Everything cooks together in one dish, creating a delicious tomato-pesto sauce that keeps the chicken tender and full of flavour.
This simple chicken traybake is perfect for busy weeknights when you want a homemade meal with minimal prep and minimal washing up. Just layer everything in a roasting dish and let the oven do the work.
Serve this pesto chicken bake with crusty bread, rice or pasta to soak up the rich tomato and pesto sauce.
Quick Recipe Summary
Why You’ll Love This Pesto Chicken Traybake
- Easy one pan dinner – everything cooks in one dish.
- Ready in about 40 minutes with just 5 minutes prep.
- Family friendly flavours, pesto, tomatoes and mozzarella always go down well.
- Low effort weeknight meal with minimal washing up.
- Great served with bread, pasta, rice or potatoes.
I am a big fan of traybake dinners, they are so easy and fuss free. Combine the tasty ingredients together in one baking dish, stick it in the oven and wait for a delicious meal with minimal effort (and minimal washing up).
If you are also a big fan of easy tray bake dinners, try my Greek Chicken Traybake and Chicken and Chorizo Traybake.
What is Pesto Chicken Traybake?
A pesto chicken traybake is a simple oven baked dish where chicken is cooked in a roasting tray with pesto and vegetables. The tomatoes release juices as they cook, mixing with the jammy shallots, melting mozzarella and pesto to create a delicious jus. The sauce keeps the chicken lovely and moist and is perfect for mopping up with warm and crusty ciabatta.
This version combines basil pesto, cherry tomatoes and mozzarella, inspired by the flavours of Italian insalata caprese – tomato, mozzarella and basil.
Pesto Chicken Traybake Ingredients
- Chicken Breast – cook quickly and soak up the pesto flavour. Chicken thighs can also be used. The recipe uses one small breast per person, but larger breasts can be cut in half lengthways to make thinner cutlets.
- Cherry Tomatoes – sweet and juicy, use a mixture of different coloured tomatoes for a real showstopper.
- Basil Pesto – I prefer to use fresh pesto but a good-quality jar is perfectly fine.
- Fresh Mozzarella – Melts over the chicken creating a creamy topping.
- Shallots – they get lovely and jammy as they cook with the tomatoes. You can substitute in wedges of red onion.
- Garlic Cloves – adds depth and flavour to the sauce.
- Fresh Basil – for garnish.
- Olive oil, salt and pepper – Simple seasoning to bring everything together.
Variations and Substitutions
This traybake is very flexible and easy to adapt.
- Chicken thighs instead of breast – cook slightly longer.
- Add vegetables – courgette, peppers or olives work well.
- Use red pesto instead of green pesto.
- Add baby potatoes to turn it into a complete traybake meal.
- Dairy free – simply leave out the mozzarella.
What to Serve with Pesto Chicken Traybake
This dish creates a delicious tomato-pesto sauce, so it is ideal served with something to soak it up.
Try it with:
- Warm ciabatta or crusty bread
- Buttery baby potatoes
- Rice or orzo pasta – toss through the tomatoes to soak up the sauce
- A simple green salad
- Steamed vegetables like broccoli or green beans
This is a great dish to serve when entertaining. You can easily double or triple the ingredients to feed a crowd. Serve the dish in the middle of the table for everyone to help themselves. Use a mix of different coloured cherry tomatoes for an impressive looking dish with minimal effort.
Make It a Full Meal with Potatoes
To turn this pesto chicken traybake into a complete one-pan dinner, add baby potatoes.
- Add 500g baby potatoes, halved.
- Toss them with olive oil, salt and pepper.
- Roast them in the tray for 20 minutes before adding the chicken.
- Continue with the recipe as written.
The potatoes soak up the pesto and tomato juices and become beautifully crispy around the edges.
Got Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat:
- Microwave until piping hot
- Or reheat in the oven at 180°C / 350°F for about 10–15 minutes.
Pesto Chicken Traybake FAQs
Can I use chicken thighs instead of chicken breast?
Yes, boneless or bone-in chicken thighs work well. They may need an additional 5–10 minutes cooking time.
Can I make pesto chicken traybake ahead?
This dish is best served freshly cooked, however you can assemble the traybake a few hours ahead and keep it covered in the fridge until ready to cook.
What pesto is best for this recipe?
Classic basil pesto works best, but red pesto or homemade pesto can also be used.
Can I add potatoes to this traybake?
Yes. Add baby potatoes to the tray and roast for about 20 minutes before adding the chicken.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Looking for some more traybake recipes? You will love these:
- Sausage and Squash Traybake
- Chicken and Cauliflower Traybake
- Cod and Chorizo Traybake
- Lemon Chicken and Potato Traybake
The Recipe
Easy Pesto Chicken Traybake with Tomatoes and Mozzarella
Equipment
- 1 Roasting Dish
Ingredients
- 4 chicken breasts roughly 150g/5oz each, slice large breasts in half lengthways to make cutlets
- 500 grams (3 ⅓ cups) cherry tomatoes
- 4 banana shallots
- 4 tbsp basil pesto
- 2 cloves garlic
- 250 grams (8.82 oz) fresh mozzarella cheese sliced
- 1 tbsp olive oil
- salt and pepper
- handful fresh basil leaves optional, to garnish
Instructions
- Preheat your oven to 220°c/200fan/gas 4/425f.
- Peel the shallots and cut into halves or quarters, depending on size. Peel and chop the garlic cloves.4 banana shallots, 2 cloves garlic
- Add the cherry tomatoes, garlic and shallots to a roasting dish. Season generously with salt and pepper then toss with a tablespoon of olive oil and a tablespoon of pesto.500 grams cherry tomatoes , 4 tbsp basil pesto, 1 tbsp olive oil , salt and pepper
- Lightly season the chicken breasts on both sides with salt and pepper then nestle the chicken in with the tomatoes. Spread the remaining pesto over the chicken then top with slices of mozzarella.4 chicken breasts, 250 grams fresh mozzarella cheese, 4 tbsp basil pesto
- Bake in the oven for 25 to 30 minutes, or until the chicken is cooked through.
- Sprinkle with a handful of torn basil leaves and serve with green salad and warm ciabatta to soak up the delicious tomato sauce.handful fresh basil leaves
Really dellishus and easy to prepare will try Salmon Tray Bake next
So glad you enjoyed it!
This looks right up my street , love pesto with chicken
Pesto and tomatoes are a match made in heaven. Looks so delicious and a perfect summer bake.