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Photo of Baked pesto-mozzarella chicken by WW

Baked pesto-mozzarella chicken

Total Time
30 min
10 min
20 min
This simple five-ingredient tray bake dish feels far more elegant than what you’d expect from five simple ingredients. Chicken breasts are slathered with pesto, topped with tomato and mozzarella, and baked alongside fresh asparagus. It’s a family-pleasing combo that’s easy enough for the busiest weeknights.


Skinless chicken breast

4 medium

Basil pesto

¼ cup(s)

Roma tomato

1 medium, cut into 8 thin slices

Light mozzarella cheese

½ cup(s), grated, (60g)


2 bunch(es), trimmed

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with foil and lightly spray foil with oil.
  2. Lightly pound chicken breasts to flatten to about ½ cm thickness. Arrange chicken on one side of the prepared tray and season with salt and pepper. Spread pesto over thevtop of each chicken breast, then top each with 2 tomato slices and sprinkle with cheese. Bake for 10 minutes.
  3. Remove tray from oven and dab away any excess liquid using a paper towel. Arrange asparagus on the other side of the pan. Lightly spray with oil and season with salt and pepper. Return tray to oven and bake for a further 10 minutes, or until chicken is cooked and asparagus is crisp-tender.


Cooking spray, salt, and pepper are considered pantry basics and are not included in the five ingredients.