Pesto chicken and vegetable bake

    1 hour

    This 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any meal - from a weeknight family supper to an impromptu gathering with friends.

    11 people made this

    Serves: 4 

    • 20 small new potatoes
    • 1 red pepper, sliced into long strips
    • 1 yellow or green pepper, sliced into long strips
    • 2 red onions, sliced
    • 2 courgettes, sliced
    • 20 button mushrooms (optional)
    • extra virgin olive oil
    • 1 to 2 cloves garlic, chopped (or to taste)
    • 1/2 teaspoon dried basil
    • salt and freshly ground black pepper to taste
    • 4 skinless chicken breast fillets
    • 4 tablespoons shop-bought red pesto
    • freshly grated Parmesan to serve

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Halve the new potatoes if they're too large. Arrange the potatoes, peppers, onion, courgette and mushrooms in a baking dish. Drizzle with a generous glug of olive oil, then add chopped garlic, basil, salt and pepper. Toss to coat.
    3. With a sharp knife, score each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil.
    4. Bake in the preheated oven for 40 to 45 minutes. Serve with freshly grated Parmesan.

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    Reviews in English (5)


    This is a tasty combination, but despite following the recipe exactly, the potatoes were nowhere near cooked after 45 minutes (they were very small new potatoes). I had to take them out and cook them separately, keeping the chicken and veg warm. I would do this again but would cook the potatoes separately (baked or boiled)  -  09 Apr 2011


    We really enjoyed this recipe. I took the advice above and cut the potatoes in 4 lengthwise and parboiled them for about 15 minutes before adding them to the dish. It then all came together beautifully. I cook a lot of baked chicken breast recipes and this now a favourite.  -  19 Dec 2014


    Was very tasty although the potatoes could have done with longer! Also if you have a nut allergy you may want to swap red pesto for green as I nearly killed my better half, remembered at last minute red pesto contains cashews which some may be allergic to too! whoops!  -  17 Apr 2013