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Sheet Pan Pesto Chicken

Sheet Pan Pesto Chicken

Sheet Pan Pesto Chicken is a simple yet flavorful dish that combines juicy chicken breasts with roasted vegetables, all coated in a vibrant basil pesto. This one-pan meal is perfect for busy weeknights, offering gourmet taste with minimal cleanup.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into even pieces
  • 1/2 cup basil pesto, homemade or high-quality store-bought
  • 2 cups cherry tomatoes, halved
  • 1 lb green beans, trimmed and washed
  • 2 tbsp extra virgin olive oil
  • 1/4 cup freshly grated parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 lemon wedge

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Pat the chicken pieces dry with a paper towel.
  3. Place the chicken, halved cherry tomatoes, and trimmed green beans in a large mixing bowl.
  4. Drizzle olive oil over the mixture. Sprinkle the garlic powder, salt, and black pepper over the ingredients. Toss everything gently to ensure an even coating.
  5. Spread the vegetables and chicken across the prepared baking sheet in a single layer.
  6. Spoon about two-thirds of the pesto over the chicken pieces.
  7. Place the tray in the center rack of the oven. Roast the Sheet Pan Pesto Chicken for 18 to 22 minutes.
  8. Check the internal temperature of the chicken using a meat thermometer. It should reach 165 degrees Fahrenheit.
  9. Remove the pan from the oven. Dollop the remaining pesto over the hot chicken and vegetables.
  10. Sprinkle the freshly grated parmesan cheese over the top while the Sheet Pan Pesto Chicken is still steaming hot.
  11. Let the dish rest for 5 minutes before serving. Finish with a squeeze of fresh lemon juice.

Notes

To keep the chicken moist, avoid overcooking it. Use a meat thermometer to pull the chicken out exactly at 165 degrees Fahrenheit. For extra crispy vegetables, use two separate baking sheets.