This easy sheet pan meal features cheesy pesto chicken and crispy, garlick-y green beans. I top juicy chicken breasts with vibrant sun-dried tomato pesto and gooey mozzarella, then bake them on one pan with Panko-coated green beans. It’s the most delicious 30-minute meal for busy weeknight dinners!
Sun-dried Tomato Pesto Chicken with Mozzarella and Crispy Green Beans
This baked pesto mozzarella chicken is so yummy, and it pairs so well with crispy green beans! The flavor is the perfect blend of pesto chicken breast and sun-dried tomato chicken, with a mouthwatering layer of gooey cheese for good measure. Of course the best part is that everything cooks together on one pan for quick prep and easy cleanup. I absolutely love the simplicity of this sheet pan pesto chicken for weeknight dinners, and it’s just the right amount for two people.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Use Your Favorite Pesto!
I like to use sun-dried tomato pesto for this recipe because it cuts through the creamy mozzarella and adds a wonderful tangy flavor to the chicken. Red pepper pesto works similarly, or you can use basil pesto for a more traditional flavor if you prefer.
Sheet Pan Pesto Chicken and Green Beans Recipe
Equipment
- Baking Sheet
Ingredients
For the Green Beans:
- 12 ounces green beans (washed and trimmed)
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- 2 tablespoons Italian Panko breadcrumbs (*)
For the Chicken:
- 2 boneless, skinless chicken breasts (**)
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 tablespoons sun-dried tomato pesto (***)
- 2 slices mozzarella cheese (****)
Instructions
- Preheat your oven to 425℉ and line a small baking sheet with aluminum foil.
- Place the washed and trimmed green beans on the prepared baking sheet, then toss them in the olive oil and garlic salt. Add the breadcrumbs and toss to fully coat. Push the green beans to one side of the baking sheet.12 ounces green beans, 2 tablespoons olive oil, ½ teaspoon garlic salt, 2 tablespoons Italian Panko breadcrumbs
- Pat the chicken breasts dry with a paper towel. Season each side with salt and pepper to taste. Lay the chicken breasts on the opposite side of the baking sheet from the green beans.2 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Carefully spread 1 tablespoon of sun-dried tomato pesto evenly over each of the chicken breasts.2 tablespoons sun-dried tomato pesto
- Cover each chicken breast with 1 slice of cheese (or about ½ cup of shredded cheese).2 slices mozzarella cheese
- Bake in the preheated oven for 25 minutes, or until the chicken reaches internal temperature of 165℉.
Notes
- Be sure to line the baking sheet with parchment or aluminum for easy cleanup!
- If you want to avoid the possibility of some cheese running into the green beans, you can make an aluminum foil dam to split the baking sheet in half.
- Make sure the green beans aren’t overcrowded on the pan. They need space for better browning.
- If your chicken breasts are uneven in thickness, consider pounding them to an even thickness. This ensures they cook at the same rate and prevents drying out.
- Don’t skip patting the chicken dry, or the cheese may slide off.
- I recommend using a thicker (pasty rather than oily) pesto to help the cheese stick.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- For extra browning, broil the chicken for the last 3-5 minutes.
- I recommend serving this dish with crusty bread, rice, or roasted potatoes for a complete meal.
- Reheat in a 350°F oven for 10-15 minutes, or microwave for 1-2 minutes on high.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Sheet Pan Pesto Mozzarella Chicken Step by Step
Prep the Green Beans: Preheat your oven to 425℉ and line a small baking sheet with aluminum foil. Place 12 ounces of green beans (washed and trimmed) on the prepared baking sheet, and toss in 2 tablespoons olive oil and ½ teaspoon garlic salt. Add in 2 tablespoons Italian Panko breadcrumbs and toss to fully coat. Then push the green beans to one side of the baking sheet to make room for the chicken.
Season the Chicken: Pat 2 boneless, skinless chicken breasts dry with a paper towel, then season each side with salt and pepper to taste. Lay the chicken breasts on the opposite side of the baking sheet from the green beans. If your chicken breasts are of uneven thicknesses, pound them to an even thickness so they cook through at the same rate.
Coat the Chicken: Carefully spread 2 tablespoons of sun-dried tomato pesto evenly over the chicken breasts (about 1 tablespoon per breast).
Top the Chicken: Cover the chicken breasts with 2 slices of mozzarella cheese (1 slice per breast); or 1 cup of shredded mozzarella cheese (½ cup per breast).
Bake and Serve: Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165℉ and the green beans are cooked through. Optionally, broil for the last 3-5 minutes to get the cheese brown and bubbly.
How to Store, Freeze, and Reheat
Store sun-dried tomato pesto chicken and green beans together in an airtight container. Portion them out (1 chicken breast and 1/2 the green beans) into separate containers if you are meal prepping.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat on a pan in a 350℉ oven for 10-15 minutes to keep the chicken juicy and green beans crisp. Portions can be reheated in the microwave, but the texture won’t be as nice.
Leave a Reply