Description
This 30-minute sheet pan pesto chicken combines juicy chicken and roasted vegetables coated in basil pesto for an easy weeknight dinner with minimal cleanup.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound baby potatoes, halved or quartered if large
- 3 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 medium red onion, cut into wedges
- 8 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅙ cup prepared basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Add halved baby potatoes to the sheet pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 10 minutes.
- While potatoes roast, whisk together pesto, 2 tablespoons olive oil, lemon juice, and red pepper flakes in a large bowl.
- Add chicken pieces, broccoli florets, bell pepper, cherry tomatoes, onion wedges, and garlic cloves to the pesto mixture. Toss until evenly coated.
- Remove the sheet pan from the oven and add all the pesto-coated ingredients, spreading them in an even layer.
- Return to the oven and roast for 18-20 minutes until chicken reaches 165°F and vegetables are tender.
- Remove from oven and sprinkle mozzarella and Parmesan cheese evenly over the pan. Return to the oven for 2-3 minutes until cheese melts.
- Turn the broiler to high and broil for 1-2 minutes to get crispy edges, watching carefully.
- Remove from oven, rest for 2 minutes, then garnish with fresh basil and serve with lemon wedges.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Replace potatoes with sweet potato cubes or butternut squash.
- Swap broccoli for cauliflower, green beans, or asparagus.
- Try sun-dried tomato pesto or arugula pesto for different flavors.
- Add zucchini, mushrooms, or Brussels sprouts for variety.
- Cut all ingredients to similar sizes for even cooking.
- Line your sheet pan with parchment paper for easy cleanup.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 375°F for 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan Roasting
- Cuisine: American