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Sheet Pan Pesto Chicken Recipe

Sheet Pan Pesto Chicken Recipe
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★★★★★

5.3 from 8 reviews

This vibrant and easy Sheet Pan Pesto Chicken recipe combines juicy chicken breasts with a medley of fresh vegetables, all roasted together with flavorful pesto. Perfect for a quick weeknight dinner, it’s a wholesome, colorful meal packed with Italian-inspired flavors and minimal cleanup.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts
  • 1/2 cup pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, sliced
  • 1 cup bell peppers, sliced
  • 1/2 cup red onion, sliced

Optional Garnish

  • 1/2 cup Parmesan cheese, grated
  • Fresh basil for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the chicken and vegetables evenly.
  2. Prepare Pesto Mixture: In a small bowl, combine the pesto, olive oil, garlic powder, onion powder, dried Italian herbs, salt, and pepper. Mix well to create a flavorful brush-on sauce.
  3. Coat Chicken: Place the chicken breasts on a large sheet pan and brush both sides generously with the pesto mixture, coating them thoroughly for maximum flavor.
  4. Arrange Vegetables: Spread the cherry tomatoes, zucchini, bell peppers, and red onion evenly around the chicken on the sheet pan. Drizzle with a little olive oil and season with salt and pepper to taste.
  5. Roast: Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
  6. Add Parmesan: During the last 5 minutes of cooking, sprinkle grated Parmesan cheese over the chicken and vegetables, allowing it to melt and add a savory touch.
  7. Garnish and Serve: Remove from the oven and garnish with fresh basil leaves for a burst of color and aroma before serving.

Notes

  • Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
  • If you prefer spicier flavors, add a pinch of red pepper flakes to the pesto mixture.
  • Substitute chicken breasts with thighs for a juicier alternative.
  • Feel free to swap vegetables based on seasonality or preference—e.g., asparagus, mushrooms, or broccoli work well.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: sheet pan dinner, pesto chicken, roasted vegetables, easy chicken recipe, healthy dinner, Italian chicken, one pan meal

Find it online: https://foodbylina.com/sheet-pan-pesto-chicken-recipe/