Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 6 oz each / 680 g total)
  • 2 lbs (900 g) starchy potatoes (such as Russet or Maris Piper), cut into 1-inch cubes
  • 6 oz (180 g) jar Basil Pesto, high-quality
  • 7 oz (200 g) Cherry Tomatoes
  • 5 oz (125 g) fresh mozzarella ball, drained and torn into pieces
  • 2 Tbsp Olive Oil
  • Coarse Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the Oven: Set oven temperature to 400°F / 200°C / Gas Mark 6. Line a large sheet pan (18x13 inch) with parchment paper or foil for easy cleanup.
  2. Prepare the Potatoes: Cut the potatoes into uniform 1-inch (2.5 cm) cubes. Place potatoes in a large mixing bowl and toss with 2 Tbsp of olive oil, 1 tsp salt, and 1/2 tsp pepper.
  3. First Bake (Potatoes Only): Spread the seasoned potatoes in a single layer on the prepared sheet pan. Place in the preheated oven and bake for 15 minutes to give them a head start.
  4. Prepare the Chicken: While the potatoes bake, pat the chicken breasts dry and season lightly with salt and pepper. Spread 2/3 of the jarred pesto evenly over all sides of the chicken breasts, reserving the remaining pesto.
  5. Add Chicken to Pan: After the 15-minute potato bake, remove the pan. Push the potatoes aside to create space, and place the pesto-coated chicken breasts directly onto the empty space on the pan. Return the pan to the oven and bake for another 15 minutes.
  6. Add Final Ingredients: Remove the pan again. Scatter the whole cherry tomatoes around the chicken and potatoes. Tear the fresh mozzarella into rough pieces and distribute them over the chicken breasts.
  7. Final Bake: Return the pan to the oven and cook for an additional 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point, the tomatoes are slightly blistered, and the cheese is melted and bubbly.
  8. Rest and Serve: Remove from the oven. Drizzle the remaining reserved pesto over the entire pan before serving. Let the dish rest for 5 minutes before portioning and enjoying.