This Pesto Chicken bake is an easy, one pan, oven baked, family dinner. Chicken breast pieces are marinated in delicious pesto, along with crispy pesto roast potatoes, vine tomatoes and green beans. A complete one pan meal this makes the perfect midweek supper dish.

It’s easy to fall into a rut though, pasta, peas and pesto (perhaps the alliteration that adds to the appeal?!) when we are in need of a quick 10 minute meal. They love it and it’s super simple when you’re a bit frazzled at the end of the day.

I love a one pan dish, they are just perfect for midweek meals. Easy to pull together during that late afternoon witching hour whilst looking after tired little ones. Plus, this Pesto Chicken Bake obviously involves lots of pesto, so bonus, they are sure to love it too.

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Pesto Chicken Bake recipe. Please rate the recipe and leave me a comment below if you do.

One Pan Pesto Chicken Bake Recipe
This pesto chicken bake is an easy, one pan, oven baked, family dinner. It's also dairy free and gluten free and packed with two portions of colourful vegetables.


  • 750 g New potatoes
  • 2 tbsp Olive oil
  • 500 g Mini chicken fillets
  • 120 g Sacla' Free From Pesto
  • 400 g Fine green beans
  • 400 g Vine cherry tomatoes
  • Salt and pepper


  1. Pre heat the oven to 200C.
  2. Put the potatoes and olive oil into the pan, toss the potatoes until coated and bake for about 30 minutes, until starting to soften.
  3. Add the chicken fillets and then spoon the pesto on top of the potatoes and chicken. Put back into the oven for 10 minutes.
  4. Add the green beans and tomatoes, with 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.