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5 from 2 votes

Pesto Chicken Traybake with Tomato and Mozzarella

Pesto Chicken Traybake is a delicious one-pan dinner. Simple yet stylish, the baked tomatoes and pesto create a gorgeous sauce that is begging to be mopped up with some crusty ciabatta.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 657kcal
Author: Carrie Carvalho


  • Roasting Dish


  • 2 chicken breasts
  • 400 grams cherry tomatoes
  • 4 shallots or 2 banana shallots
  • 3 tbsp basil pesto
  • 2 cloves garlic
  • 75 grams mozzarella
  • 2 tbsp olive oil
  • salt and pepper
  • handful fresh basil leaves optional, to garnish


  • Preheat your oven to 200°c/180fan/gas 4/350f.
  • 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. 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 spread a tablespoon of pesto over each one. Cut the mozzarella into 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.
  • Sprinkle with a handful of torn basil leaves and serve with green salad and warm ciabatta to soak up the delicious tomato sauce.


Calories: 657kcal | Carbohydrates: 20g | Protein: 61g | Fat: 37g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 736mg | Potassium: 1480mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 53mg | Calcium: 283mg | Iron: 3mg