Name: Sheet Pan Pesto Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 cup cherry tomatoes, halved; 1 cup zucchini, sliced; 1 cup bell peppers, sliced; 1/2 cup red onion, sliced; 1/2 cup Parmesan cheese, grated (optional); Fresh basil for garnish (optional)

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A one-pan meal featuring tender chicken coated with a fragrant pesto sauce, paired with roasted vegetables for a quick and easy dinner that's full of flavor.

Why You'll Love This Recipe

This Sheet Pan Pesto Chicken is the answer to busy weeknight dinners when you want something delicious but don't have the energy for elaborate cooking. The combination of herb-infused pesto with juicy chicken creates a Mediterranean-inspired dish that's both satisfying and nutritious. The vegetables roast alongside the chicken, absorbing all the wonderful flavors while developing a slight caramelization. Best of all, cleanup is minimal since everything cooks on a single sheet pan. It's a versatile recipe that can be customized based on seasonal vegetables or what you have in your refrigerator.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts serve as the protein foundation of this dish, providing lean meat that cooks perfectly in the time it takes to roast the vegetables. They're an excellent canvas for the flavorful pesto coating.

Pesto brings the signature flavor to this dish with its aromatic blend of basil, garlic, pine nuts, and cheese. You can use store-bought for convenience or homemade for a more personalized touch – both work beautifully to infuse the chicken with herby goodness.

Olive oil helps the pesto spread evenly over the chicken and adds moisture to prevent the meat from drying out during roasting. It also helps the vegetables caramelize properly in the oven.

Garlic powder and onion powder provide convenient aromatic flavor without the prep work of fresh garlic and onions. They blend seamlessly into the pesto mixture, enhancing its savory profile.

Dried Italian herbs complement the pesto with additional Mediterranean flavors. This herb blend typically includes oregano, basil, thyme, and rosemary, which pair perfectly with both the chicken and vegetables.

Cherry tomatoes add bursts of juicy sweetness that intensify when roasted. They release their juices during cooking, creating little pockets of tangy sauce throughout the dish.

Zucchini contributes a mild flavor and tender texture, absorbing the surrounding herbs and seasonings while maintaining a slight bite when properly roasted.

Bell peppers bring color, sweetness, and a satisfying texture to the vegetable medley. When roasted, they develop a delicious caramelized edge while maintaining their vibrant appearance.

Red onion offers a subtle sharpness that mellows and sweetens significantly during roasting. It adds depth to the vegetable mixture and complements the herby pesto flavors.

Parmesan cheese provides an optional finishing touch with its salty, nutty flavor that forms a light crust on the chicken when broiled at the end of cooking.

Fresh basil garnish adds a bright, aromatic finish that reinforces the pesto flavors and provides a visual pop of color.

Directions

Preheat the oven to 400°F (200°C).
In a small bowl, mix the pesto with olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper.
Place the chicken breasts on a large sheet pan. Brush both sides of the chicken with the pesto mixture.
Arrange the sliced vegetables (tomatoes, zucchini, bell peppers, and red onion) around the chicken on the sheet pan. Drizzle with a bit more olive oil and season with salt and pepper.
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
If desired, sprinkle Parmesan cheese over the chicken and vegetables during the last 5 minutes of cooking.
Garnish with fresh basil before serving.

Servings and Timing

This recipe makes 4 servings, making it perfect for a family dinner or meal prep for an individual. The preparation takes approximately 10 minutes to assemble everything on the sheet pan, and cooking time is about 25 minutes. The total time from start to finish is just 35 minutes, making it an ideal option for busy weeknights. Each serving contains approximately 350 calories, offering a balanced meal with protein, vegetables, and healthy fats.

Variations

Mediterranean Version: Add olives, artichoke hearts, and feta cheese instead of Parmesan for a Greek-inspired twist.

Seasonal Vegetable Swap: Substitute whatever vegetables are in season – try asparagus and mushrooms in spring or butternut squash and Brussels sprouts in fall.

Spicy Pesto Chicken: Add red pepper flakes to the pesto mixture for a kick of heat throughout the dish.

Lemon Pesto: Mix a tablespoon of lemon zest and a squeeze of fresh lemon juice into the pesto mixture for a brighter, citrusy flavor profile.

Sun-Dried Tomato Pesto: Swap traditional basil pesto for sun-dried tomato pesto for a different but equally delicious flavor direction.

Protein Alternatives: Use chicken thighs for juicier meat, or try the same preparation with firm white fish or even tofu for a vegetarian version.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen after a day, making this dish excellent for meal prep.

Freezing: While you can freeze this dish, the vegetables may become softer when thawed. For best results, freeze the pesto chicken separately from the vegetables. Store in freezer-safe containers for up to 2 months.

Reheating in Oven: For the best texture, reheat in a 350°F (175°C) oven for about 10-15 minutes until warmed through. Cover with foil to prevent the chicken from drying out.

Microwave Reheating: For quick reheating, microwave individual portions for 1-2 minutes, stirring the vegetables halfway through. The chicken may be slightly less juicy using this method but will still taste delicious.

Meal Prep Tips: This dish works excellently for meal prep. Portion into individual containers with additional green vegetables or a side of whole grains for complete lunches throughout the week.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this recipe and often result in juicier meat. Keep in mind that thighs may require a slightly longer cooking time, approximately 5-7 minutes more than breasts. Still verify doneness with a meat thermometer (165°F/75°C).

Is homemade pesto better than store-bought for this recipe?

While homemade pesto offers fresher flavor and customizable ingredients, high-quality store-bought pesto works perfectly in this recipe, especially for convenience. If using store-bought, look for refrigerated varieties rather than shelf-stable options for better flavor.

How do I prevent the chicken from drying out?

Ensure you don't overcook the chicken by using a meat thermometer to check for doneness (165°F/75°C). The pesto coating also helps retain moisture. For extra insurance against dryness, you can pound the chicken breasts to an even thickness before cooking.

Can I make this recipe ahead of time?

Yes, you can prepare the pesto mixture and slice all vegetables up to 24 hours in advance. Store separately in the refrigerator. You can also assemble everything on the sheet pan a few hours before cooking and keep refrigerated until ready to bake.

What can I serve with Sheet Pan Pesto Chicken?

This dish is a complete meal on its own, but pairs beautifully with crusty bread, a side of pasta, quinoa, or rice to absorb the flavorful juices. A simple green salad also makes a nice accompaniment.

Can I use different vegetables based on what I have available?

Absolutely! This recipe is extremely flexible. Good alternatives include broccoli, cauliflower, mushrooms, eggplant, or root vegetables like carrots and parsnips. Just ensure harder vegetables are cut into smaller pieces to cook evenly.

Is this recipe gluten-free?

The basic recipe is naturally gluten-free, but always check your pesto ingredients as some commercial varieties may contain unexpected additives. Most traditional pesto is gluten-free, but it's always wise to verify.

How can I make this recipe dairy-free?

Use a dairy-free pesto (either homemade without cheese or a commercial vegan variety) and skip the Parmesan topping. You can sprinkle nutritional yeast at the end for a cheese-like flavor if desired.

What's the best sheet pan to use for this recipe?

A heavy-duty rimmed baking sheet (half-sheet size, approximately 18x13 inches) works best. The rim prevents juices from spilling, while the larger surface area allows the vegetables to roast properly without overcrowding.

Can I add potatoes or other starchy vegetables to this dish?

Yes, but they require longer cooking times. Either par-boil them first for 5-7 minutes, or place them on the sheet pan and start roasting 10-15 minutes before adding the chicken and other vegetables. Baby potatoes cut in half work particularly well.

Conclusion

Sheet Pan Pesto Chicken exemplifies how simple ingredients can transform into a spectacular meal with minimal effort. The herbaceous pesto creates a vibrant coating for the chicken while infusing the surrounding vegetables with incredible flavor. This versatile recipe can be adapted to suit your family's preferences or whatever ingredients you have available, making it a reliable standby for busy evenings. The balance of lean protein and colorful vegetables delivers both nutrition and satisfaction, while the single-pan preparation keeps cleanup to a minimum. Whether you're cooking for a family dinner or preparing meals for the week ahead, this Sheet Pan Pesto Chicken delivers restaurant-quality flavor with everyday simplicity.