Pesto Chicken Traybake with Tomato and Mozzarella

5 from 7 votes

Pesto Chicken Traybake with Tomato and Mozzarella

A delicious one pan dinner with succulent chicken, pesto, juicy tomatoes and gooey melted mozzarella. The baked tomatoes and pesto create a gorgeous sauce that is begging to be mopped up with some crusty ciabatta.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 732kcal

Author: Carrie Carvalho

Equipment

1 Roasting Dish about 24cm
1 Sharp Knife
1 Chopping Board

Ingredients

2 chicken breasts
400 grams cherry tomatoes
4 shallots or 2 banana shallots
3 tbsp basil pesto
2 cloves garlic
125 grams mozzarella
2 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 the garlic cloves and crush with the flat edge of a knife.
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.
Lightly season the chicken breasts on both sides with salt and pepper then rub one tablespoon all over each breast to coat. Nestle the chicken in with the tomatoes and drizzle over a tablespoon of olive oil.
Bake, uncovered, for 15 minutes in the preheated oven.
Flip the chicken breasts over and give the tomatoes a good stir. Cut the mozzarella into 4 thick slices and lay half over each chicken breast.
Return to the oven and continue to cook for 15-20 minutes, until the chicken is cooked through. You may need slightly longer if using very large, thick chicken breasts. Use a meat thermometer to check the internal temperature at the thickest part of the chicken breast is at least 75°c/165f or slice with a knife to check there is no pink remaining.
Sprinkle with a handful of torn basil leaves and serve with green salad and warm ciabatta to soak up the delicious tomato sauce.

Nutrition