Pesto Chicken Sheet Pan Meal
This one-pan super is quick and easy, and full of fresh pesto flavor. Chicken and veggies are roasted in a hot oven, then topped with cherry tomatoes and parmesan cheese. Pesto Chicken Sheet Pan Meal has everything you need for a complete and healthy dinner.
It is definitely the season for sheet-pan meals in our house. We are back to school, back to routines, and trying to be better about planning easy weeknight meals. I love to cook (obviously) but during the weekdays I don’t want to think too hard, or spend too much time on dinner.
Sheet-Pan meals are perfect because they usually require little prep and the clean-up is so nice.
Pesto Chicken Sheet Pan Meal is not only easy it is so flavorful. I use my homemade Almond Pesto to infuse favor into the chicken and veggies, then roast in a hot oven until caramelized. I finish with cherry tomatoes and parmesan cheese. You might be tempted at this point to skip straight to the recipe. 😉
Ingredients For Pesto Chicken Sheet Pan Meal:
- Chicken Breasts– I use 2 large chicken breasts and slice them in half lengthwise to make a total of 4 pieces. Or use 4 small chicken breast.
- Pesto- Use homemade pesto or your favorite store-brand.
- Potatoes- I use baby red potatoes but you can use any small potato.
- Broccoli- Fresh broccoli is best for this recipe.
- Olive oil- This helps to brown the chicken and veggies.
- Seasonings- Salt, pepper, garlic powder, red pepper flakes.
- Cherry tomatoes- This is optional but the tomatoes add a nice touch.
- Parmesan cheese- Adding a little parmesan cheese the last half of the cooking time creates a nice crust on the veggies and chicken. Definitely a must.
What if I don’t like broccoli?
Use any of these veggies in place of the broccoli or in addition to.
- Asparagus
- Bell peppers (red, orange, or red)
- Zucchini
- Mushrooms
- Brussel sprouts
- Green beans
- Cauliflower
Can I use Chicken Thighs?
Yes. Boneless skinless chicken thighs can be used in place of the chicken breast. Use 6 small thighs for this recipe.
How To Assemble Pesto Chicken Sheet Pan Meal:
Step 1. Preheat oven to 425℉ and line a large sheet pan with parchment paper. Place chicken breasts in the center of the sheet pan. Season both sides with salt, pepper, and drizzle with olive oil. Spread pesto evenly on one side of each chicken breast.
Step 2. Add prepared veggies to a large bowl. Toss with olive oil, seasonings, and pesto until well coated.
Step 3. Place veggies around chicken on sheet pan in an even layer. Some may overlap on the chicken and that’s okay.
Step 4. Roast in oven for 25-minutes. Remove and scatter cherry tomatoes on top and sprinkle evenly with parmesan cheese. Place back in the oven for 10-minutes or until chicken is cooked through and potatoes are tender.
Tips:
- Line sheet pan– Use parchment paper or foil on your sheet-pan for easy clean up. If using foil, make sure to spray with non-stick cooking spray to prevent the chicken and veggies from sticking.
- Cutting veggies– Cut broccoli florets slightly larger than the potatoes so the two veggies cook evenly.
- Chicken size- Make sure the chicken breasts are no more than a 1/2-inch thick. This will ensure even cooking with the veggies.
Other Chicken Dinners you Might Like:
- Creamy Chicken and Broccoli Rice Casserole
- Baked Ranch Chicken and Potatoes
- Chicken Apple Sausage Sheet Pan Meal
⭐Make Sure To Rate The Recipe When You Make it!⭐
Let’s eat!🤍
Pesto Chicken Sheet Pan Meal
Ingredients
For the chicken:
- 2 large chicken breast sliced in half lengthwise or 4 small chicken breast use 6 small chicken thighs in place of chicken breast
- salt and pepper
- olive oil
- 4 tbsp prepared pesto, homemade or store-bought
Veggies:
- 1 lb baby red or yellow potatoes, quartered
- 3 cups large fresh broccoli florets
- 1 1/2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 2 tbsp prepared pesto, homemade or store-bought
Additional ingredients:
- 1 cup cherry tomatoes
- 1/4 cup grated parmesan cheese
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper or foil
- Place chicken breasts in the center of the sheet pan. Season both sides with salt, pepper, and drizzle with olive oil. Spread 1 tablespoon of pesto evenly on one side of each chicken breast.
- Add veggies to a large bowl. Toss with olive oil, seasonings, and pesto, until well coated.
- Place veggies around chicken on sheet pan in an even layer. Some may overlap on the chicken and that’s okay.
- Roast in preheated oven for 25-minutes. Remove and scatter cherry tomatoes on top and sprinkle evenly with parmesan cheese. Place back in the oven for 10-minutes or until chicken is cooked through and potatoes are tender.
Notes
- Line sheet pan– Use parchment paper or foil for easy clean up. If using foil, make sure to spray with non-stick cooking spray to prevent the chicken and veggies from sticking.
- Cutting veggies– Cut broccoli florets slightly larger than the potatoes so the two veggies cook evenly.
- Chicken size- Make sure the chicken breasts are no more than a 1/2-inch thick. This will ensure even cooking with the veggies.
- Use other veggies:
- Asparagus
- Bell peppers (red, orange, or red)
- Zucchini
- Mushrooms
- Brussel sprouts
- Green beans
- Cauliflower
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 388 |
| % Daily Value* | |
| Total Fat 20.2g | 26% |
| Saturated Fat 2.8g | 14% |
| Cholesterol 76mg | 25% |
| Sodium 182mg | 8% |
| Total Carbohydrate 23.2g | 8% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 3.5g | |
| Protein 29.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 98mg | 8% |
| Iron 2mg | 9% |
| Potassium 1093mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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