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.
Ingredients
Scale
Chicken
- 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
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1/2 cup red onion, sliced
Optional Garnish
- 1/2 cup Parmesan cheese, grated
- Fresh basil for garnish
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
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Sheet Pan, Pesto Chicken, One-Pan Meal, Easy Dinner, Roasted Vegetables, Healthy Chicken Recipe, Italian
