Name: Sheet Pan Pesto Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
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; Fresh basil for garnish

Jump to Recipe

If you’re craving a dinner that’s bursting with fresh flavors, vibrant colors, and effortless prep, then you need to make this Sheet Pan Pesto Chicken. It’s everything you love about a hearty, wholesome meal but without the fuss of multiple pots and pans. Imagine juicy chicken breasts cloaked in fragrant pesto, roasting alongside tender, caramelized veggies all in one pan—this recipe is a celebration of simplicity and taste that will make weeknight dinners something to look forward to.

Sheet Pan Pesto Chicken Recipe - Recipe Image

Ingredients You’ll Need

This Sheet Pan Pesto Chicken recipe shines because of its straightforward, quality ingredients, each playing a vital role. From the herbaceous pesto to the crisp vegetables and perfectly seasoned chicken, every component adds layers of flavor, texture, and vibrant color that make the dish truly irresistible.

4 boneless skinless chicken breasts: The lean protein base of our dish, ensuring juicy, tender bites.
1/2 cup pesto: Whether store-bought or homemade, it infuses the chicken with bright, garlicky herb goodness.
1 tablespoon olive oil: Helps marry the flavors and keeps everything beautifully moist while roasting.
1 teaspoon garlic powder: Adds a subtle depth of savory warmth that complements the pesto.
1 teaspoon onion powder: Enhances the savory notes, rounding out the seasoning profile.
1 teaspoon dried Italian herbs: Classic herb blend that gives the dish its Mediterranean flair.
Salt and pepper to taste: Essential for balancing and elevating all the flavors.
1 cup cherry tomatoes, halved: Bursting with juiciness and a touch of sweetness to contrast the herbs.
1 cup zucchini, sliced: Mild and tender, it soaks up the pesto flavors beautifully.
1 cup bell peppers, sliced: Adds vibrant color and a slight natural sweetness.
1/2 cup red onion, sliced: Brings a sharp, slightly sweet bite that softens when roasted.
1/2 cup Parmesan cheese, grated (optional): For a nutty, salty finish sprinkled over the dish in the final minutes.
Fresh basil for garnish (optional): A fresh herb boost that intensifies the pesto’s flavor and adds stunning color.

How to Make Sheet Pan Pesto Chicken

Step 1: Preheat and Prep Your Oven

Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting the chicken to a juicy finish while caramelizing the veggies just right. A hot oven will quickly seal in the chicken’s moisture and allow the vegetables to get tender without turning mushy.

Step 2: Mix the Flavorful Pesto Marinade

In a small bowl, combine the pesto, olive oil, garlic powder, onion powder, Italian herbs, salt, and pepper. This mixture is your flavor powerhouse, creating a vibrant coat for the chicken that infuses every bite with herby, garlicky goodness.

Step 3: Coat the Chicken

Place your chicken breasts on a large sheet pan and generously brush both sides with the pesto marinade. This step ensures each piece is bursting with bold flavor as it roasts, and the oils help keep the chicken tender and juicy.

Step 4: Add the Colorful Vegetables

Arrange the cherry tomatoes, zucchini, bell peppers, and red onion slices around the chicken in a single layer. Drizzle the veggies with a little more olive oil and season them lightly with salt and pepper. These roasted veggies soak up the delicious juices from the chicken and pesto, making them truly irresistible.

Step 5: Roast to Perfection

Place the sheet pan in the oven and roast for about 20 to 25 minutes, until the chicken hits an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. The oven does all the work here, creating a beautifully balanced meal with minimal effort.

Step 6: Add the Finishing Touches

Five minutes before the chicken is done, sprinkle grated Parmesan cheese over the chicken and vegetables if you’re using it. This adds a lovely salty, nutty layer that melts into the dish, enhancing every bite.

Step 7: Garnish and Serve

Once out of the oven, top your Sheet Pan Pesto Chicken with fresh basil leaves for an aromatic burst of color and freshness that perfectly complements the rich pesto flavors.

How to Serve Sheet Pan Pesto Chicken

Garnishes

A handful of fresh basil is classic, but don’t hesitate to sprinkle some extra Parmesan or a squeeze of fresh lemon juice to brighten up the dish. These small touches bring out the vibrant Mediterranean character of the dish beautifully.

Side Dishes

This Sheet Pan Pesto Chicken pairs wonderfully with simple sides like garlic bread, a crisp green salad, or even some fluffy couscous or quinoa. The idea is to keep the sides light and fresh so you can savor the flavorful chicken and roasted vegetables.

Creative Ways to Present

For a stunning presentation, serve the chicken and veggies over a bed of creamy polenta or alongside a vibrant pasta tossed in olive oil and garlic. You can also plate the leftovers cold on top of leafy greens for a delicious pesto chicken salad the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftovers in an airtight container and store them in the refrigerator. They will keep well for up to 3 days, making it easy to enjoy this tasty meal for lunches or quick dinners.

Freezing

If you want to freeze the Sheet Pan Pesto Chicken, it’s best to keep the chicken and veggies separate in freezer-safe containers. This helps preserve the texture and flavor. Frozen portions work great for up to 2 months.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through, or pop them in the microwave if you’re short on time. To keep the chicken juicy, cover loosely with foil when reheating in the oven.

FAQs

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto brings a fresh, vibrant flavor that’s amazing in this dish. If you’re short on time, a good-quality store-bought pesto works wonderfully too.

What vegetables work best with Sheet Pan Pesto Chicken?

Cherry tomatoes, zucchini, bell peppers, and red onion are ideal because they roast evenly and absorb the pesto flavors nicely. You can also experiment with asparagus, mushrooms, or broccoli for variety.

Is this recipe suitable for meal prep?

Yes! Its single-pan approach makes it perfect for batch cooking. Simply divide into portions after cooking and cool before refrigerating or freezing for quick, flavorful meals throughout the week.

Can I make this recipe gluten-free?

Definitely. All the main ingredients are naturally gluten-free. Just be sure to check any store-bought pesto or seasonings for hidden gluten ingredients.

How do I know when the chicken is cooked perfectly?

The best way is to check the internal temperature with a meat thermometer. When it reaches 165°F (75°C), it’s perfectly cooked—juicy on the inside and safe to eat.

Final Thoughts

This Sheet Pan Pesto Chicken is truly a weeknight game-changer that combines simplicity, healthfulness, and vibrant flavor in one beautiful dish. Whether you’re cooking for family or friends, it’s sure to become a favorite you reach for again and again. So go ahead and give it a try—your taste buds will thank you!

Sheet Pan Pesto Chicken Recipe

★★★★★

5.3 from 10 reviews

Author: Harper
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Sheet Pan Pesto Chicken recipe offers a delicious, easy-to-make meal that combines tender chicken breasts coated in flavorful pesto with a vibrant medley of roasted vegetables. Perfect for busy weeknights, this one-pan dish is both nutritious and low-effort, delivering a wholesome and satisfying dinner with minimal cleanup.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and vegetables evenly.
Prepare Pesto Mixture: In a small bowl, combine the pesto, olive oil, garlic powder, onion powder, dried Italian herbs, salt, and pepper. Mix thoroughly to create a flavorful coating.
Coat Chicken: Place the chicken breasts on a large sheet pan. Brush both sides generously with the pesto mixture, ensuring even coverage for maximum flavor.
Add Vegetables: Arrange the halved cherry tomatoes, sliced zucchini, bell peppers, and red onion around the chicken on the sheet pan. Drizzle the vegetables with a little olive oil and season with salt and pepper to taste.
Roast: Roast everything in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables become tender.
Add Parmesan (Optional): If using Parmesan cheese, sprinkle it over the chicken and vegetables during the last 5 minutes of cooking to allow it to melt and add extra richness.
Garnish and Serve: Remove the sheet pan from the oven and garnish with fresh basil leaves before serving for a fresh, aromatic finish.

Notes

Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
Feel free to swap vegetables based on seasonal availability or preference, such as asparagus or mushrooms.
For a spicier kick, add red pepper flakes to the pesto mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If using store-bought pesto, choose a quality brand or make your own for a fresher taste.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian-inspired