Sheet Pan Pesto Chicken

Sheet Pan Pesto Chicken

A delightful dish combining juicy chicken breasts, vibrant vegetables, and fresh basil pesto, all cooked on a single sheet pan for easy cleanup and big flavors.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 370

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless skinless chicken breasts Use high-quality chicken for best flavor.
1/2 cup pesto (store-bought or homemade) Homemade pesto adds a fresh flavor.
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian herbs Experiment with fresh herbs if desired.
to taste salt and pepper Adjust seasoning to preference.

Vegetables

1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, sliced Any color bell pepper works.
1/2 cup red onion, sliced

Optional Toppings

1/2 cup Parmesan cheese, grated Sprinkle over chicken and vegetables.
to taste Fresh basil for garnish Adds color and flavor.

Method

Preparation

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.

Cooking

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Can freeze for up to 2 months.