One Pan Pesto Chicken

By Jessica Sepel
Serves  2
Preparation   15 mins
Cooking   35 mins
Print recipe


  • Lilydale Free Range Chicken Breasts, flattened slightly
  • 2 tablespoons olive oil or olive oil spray
  • salt, pepper - for seasoning.
  • 1 broccoli head, chopped into florets
  • ½ butternut pumpkin, cut into wedges
  • 10 brussels sprouts, sliced into halves

For the pesto crust for chicken

  • 1 cup fresh basil
  • 1 cup raw almonds
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped - optional
  • sprinkle of sea salt
  • optional squeeze of lemon


  1. Preheat the oven to 180 degree Celsius.
  2. Line a baking tray with baking paper and place the two chicken in the centre of the baking tray. Arrange the chopped vegetables around the chicken.
  3. To make pesto crust, add all the pesto crust ingredients into to a food processor and pulse into it forms a pesto. Top each chicken breast with half of the pesto.
  4. Drizzle olive oil over vegetables and season generously with salt and pepper.
  5. Add the tray to the oven and bake for 30-35 minutes, until vegetables are golden and chicken cooked through.

One Pan Pesto Chicken

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