Pesto Chicken and Potatoes Why This Works
Let’s talk about the secret weapon of this Pesto Chicken and Potatoes: that creamy pesto sauce. It’s not just pesto on its own—oh no, we’re blending it with thickened cream to create a lush, silky sauce that hugs every bite of veg and chicken like a warm blanket. That means flavour in every single forkful. And when it bakes in the oven? Game over. The potatoes soak it up like a sponge, the chicken gets golden on top but stays juicy, and the veggies soften beautifully underneath. It’s the kind of layered bake that just keeps on giving.
And the best part? It’s all made in one dish. Less mess, more magic.
Tips & Tricks for the Best Pesto Chicken and Potatoes
Want to take your Pesto Chicken and Potatoes from delicious to absolutely divine? These are my go-to tips:
Use chicken thighs – They’re juicier than breasts and hold up better in the oven. Plus, they soak up that creamy pesto sauce like a dream.
Parboil your potatoes if you’re short on time – Just a quick 5-minute simmer helps them roast up even faster.
Choose a high-quality pesto – This really makes a difference. If you can get your hands on fresh basil pesto from the deli section or make your own, you’ll taste the upgrade.
Don’t skip the salt and pepper in the sauce – Cream and pesto both need a little seasoning boost to really sing.
Stir halfway through – Just a gentle shuffle helps coat all the veg in that sauce and prevents anything sticking to the bottom.
What to Serve with Pesto Chicken and Potatoes
You honestly don’t need much else because this dish has it all—protein, carbs, and veg in one pan. But if you’re feeding a crowd or just feeling a bit fancy, try pairing it with:
Crusty sourdough or ciabatta to mop up that glorious sauce
A crisp rocket salad with balsamic dressing for a peppery contrast
Grilled corn or asparagus if you’re feeling extra veg-forward
Storage Options: Keeping It Fresh
One of the things I love about this pesto chicken and potatoes tray bake is how well it keeps. It’s one of those dishes that tastes even better the next day after all the flavours have had a little mingle. Here’s how to store it right:
In the Fridge:
Let the tray cool completely, then portion into airtight containers. It’ll keep beautifully in the fridge for up to 4 days. Reheat in the microwave or pop it back into the oven at 180°C until warmed through.
In the Freezer:
Want to freeze it? Go for it! Just remove the cooked chicken and veggies from the sauce (the cream can get a bit grainy when frozen), freeze them in separate containers, and reheat gently with a splash of extra cream or milk to loosen it all up.
Other Recipes to Try
If this Pesto Chicken and Potatoes dinner was a hit, you’ve got to try:
- Honey Mustard Chicken: The Sweet & Creamy One-Pan Wonder You’ll Want on Repeat
- Garlic Butter Chicken and Rice: The Ultimate One-Pan Oven-Baked Dinner Recipe
- Chicken Pie Made Easy: The Ultimate Cheats Chicken Pie with a Puffy Hat
- Chicken Stew That’s Creamy, Easy & Made in One Pan
- One Pan Roast Chicken & Dirty Rice – The Ultimate Midweek Magic!
Pesto Chicken and Potatoes for the Win!
Now, let’s talk about why Pesto Chicken and Potatoes is not only delicious—but also a clever recipe to have in your weekly rotation.
It’s:- Budget-friendly
- Kid-approved
- Perfect for leftovers
- Meal-prep ready
- Low-fuss
- AND… it sounds fancy when you say it out loud!
Take a Pic & Tag Me!
Made this Pesto Chicken and Potatoes tray bake and loving it as much as I do? I want to see it! Snap a pic and tag me on Instagram @steph_cooks_stuff. Use the hashtag #stephcooksstuff so I can show off your kitchen brilliance!
Wrapping it Up with a Forkful of Creamy Goodness
Look, when it comes to weeknight meals, you want something that ticks all the boxes: tasty, fast, satisfying, and minimal washing up. This Pesto Chicken and Potatoes bake? She’s all that and a bag of (oven-roasted) chips.
So next time you’re scratching your head wondering what to make for dinner, give this one a go. And trust me—once it’s in the oven and that smell starts wafting through your kitchen, you’ll know you made the right call.
Final Reminder: Best Ingredients = Best Results
One last tip—because I know you want to nail this! The better your pesto, the better your dish. Look for one that’s:
Made with fresh basil (not spinach or other fillers)
Uses extra virgin olive oil
Has real Parmesan or Pecorino
Includes pine nuts for that classic flavour
Trust me — go for quality here, and your tastebuds will thank you!
Pesto Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 180°C fan forced.
- In a bowl, whisk together the pesto, cream, and a good pinch of salt and pepper—this sauce is the star of the show!
- In an ovenproof dish or deep pan, layer your potatoes on the bottom, followed by zucchini and capsicum.
- Place your seasoned chicken thighs on top of the veg.
- Pour that creamy pesto sauce all over the chicken and veg—make sure every bit of chicken is coated in that green gold!
- Pour the water around the edges to help everything cook evenly.
- Pop it in the oven for about 30 minutes or until your potatoes are soft and your chicken is juicy and cooked through.
- Serve it straight from the pan and soak up all that delicious sauce with some crusty bread if you’re feeling extra.
Nutrition
Video
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Absolutely! Just be careful not to overcook them—breasts dry out faster than thighs. I’d recommend cutting them in half if they’re thick so they cook evenly.
Yes! Use a dairy-free cream alternative (like oat or coconut cooking cream) and a vegan pesto. The flavour might shift slightly, but it’s still super delicious.
For best results, reheat it in the oven at 180°C. Cover it with foil so it doesn’t dry out, or add a splash of water or cream if microwaving to revive the sauce.