Description
This sheet pan creamy pesto chicken bake features tender chicken and roasted vegetables coated in a rich pesto cream sauce, offering easy cleanup for a weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to even thickness
- 1 pound baby potatoes, halved
- 3 cups broccoli florets
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup prepared basil pesto
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- Juice of 1 lemon
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Arrange halved baby potatoes on the pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 15 minutes.
- While potatoes roast, whisk together pesto, heavy cream, Parmesan cheese, minced garlic, red pepper flakes, and lemon juice in a bowl until smooth.
- Remove the sheet pan, push potatoes to one side, and add broccoli florets, bell pepper pieces, and onion wedges. Drizzle with remaining olive oil.
- Place chicken breasts in the center, season both sides, and pour the creamy pesto sauce evenly over the chicken.
- Toss the vegetables gently to coat with excess sauce, ensuring even distribution on the pan.
- Return the pan to the oven and bake for 22-25 minutes until chicken reaches 165°F and vegetables are tender.
- Sprinkle mozzarella cheese over the chicken during the last 5 minutes of cooking. Broil on high for 2-3 minutes until cheese is bubbly.
- Remove from oven, let rest for 5 minutes, then garnish with fresh basil and serve with lemon wedges.
Notes
- Pound chicken breasts to an even thickness for uniform cooking.
- Give potatoes a 15-minute head start as they take longer to cook.
- Cut all vegetables to similar sizes for even roasting.
- Line the sheet pan with parchment paper for simple cleanup.
- Reserve some fresh pesto to drizzle over the finished dish.
- You can substitute chicken thighs for breasts.
- For a lighter sauce, use half-and-half or Greek yogurt/milk mixture instead of heavy cream.
- Swap broccoli for Brussels sprouts, green beans, or asparagus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American