Sheet Pan Pesto Chicken
This Sheet Pan Pesto Chicken is an easy and flavorful sheet pan dinner recipe made with tender chicken, basil pesto, potatoes, broccoli, tomatoes, and simple seasonings. A one-pan dinner, ready in no time!
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I love making this recipe on busy weeknights when I need a quick dinner. It’s also a great option for meal prep, casual family dinners, or even when you have guests coming over.
If you love pesto, save this Cold Tortellini Pesto Salad that’s great as side dish or a light lunch.
How to Make Sheet Pan Pesto Chicken
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 400 degrees. Grease a baking sheet.
2. Cut the chicken. Mix chicken and pesto in a medium bowl, cover and refrigerate while you work on the next steps.
3. Cut the broccoli into small pieces and cut the potatoes into 1 ½ inch pieces. Toss into a bowl with olive oil and seasonings. Spread in an even layer on the baking sheet.
4. Bake for 10 minutes.
5. Add the tomatoes and pesto-marinated chicken.
6. Return to the oven to bake for 20-25 minutes, until the chicken is done.
Serve & Enjoy!
Important Recipe Notes
- Cut the chicken and potatoes into similar-sized pieces so everything cooks evenly.
- Marinating the chicken in the pesto while prepping the vegetables helps add extra flavor.
- Make sure not to overcrowd the sheet pan. Spread the ingredients in a single layer for the best roasting results.
- If your broccoli florets are large, cut them into smaller pieces so they become tender at the same time as the potatoes.
- Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F before serving.
- For crispier vegetables, use a large sheet pan and leave a little space between the ingredients.
- Different pesto brands vary in saltiness, so taste before adding extra salt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for an easy lunch or dinner.
- Feel free to swap the vegetables with other favorites such as zucchini, bell peppers, asparagus, or green beans.
Sheet Pan Pesto Chicken
Ingredients
- 1 ½ lbs chicken cut into 1 – 1 ½ inch pieces
- ½ cup pesto
- 1 lb Yukon gold potatoes cut into 1 ½ inch pieces
- 2 cups broccoli florets
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Grease a baking sheet.
- Cut the chicken. Mix chicken and pesto in a medium bowl, cover and refrigerate while you work on the next steps.
- Cut the broccoli into small pieces and cut the potatoes into 1 ½ inch pieces. Toss into a bowl with olive oil and seasonings. Spread in an even layer on the baking sheet.
- Bake for 10 minutes.
- Add the tomatoes and pesto marinated chicken. 6. Return to the oven to bake for 20-25 minutes, until the chicken is done.
