Make dinner time a breeze with this sheet pan pesto chicken recipe. Ready to enjoy in less than 30 minutes, it’s perfect for a quick and healthy meal and great for meal prep.
One Pan Chicken and Vegetables
Dinners just got easy with this pesto chicken and vegetable sheet pan meal. Super quick and easy to make and loaded with healthy and fresh ingredients, this recipe is a keeper!
Perfect for a quick and easy family meal, this is also perfect for your weekly meal prep for quick to grab lunches. Full of vibrant flavors, I just know you are going to love it!
Be sure to try my Sheet Pan Balsamic Chicken and Sheet Pan Apple Chicken too!
Why You’ll Love this Sheet Pan Pesto Chicken Recipe:
- Quick and easy: This is so easy guys! Just prep your veggies and chicken, season and bake. It’s ready to enjoy in less than 30 minutes.
- Healthy: Loaded with protein and lots of fresh veggies, this is one tasty way to get the goodness in!
- Make ahead: Make up a big batch of this and enjoy it throughout the week.
How to make sheet pan pesto chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Arrange the chicken and vegetables on a large baking sheet.
- Drizzle with pesto and toss to coat.
- Bake until the chicken is cooked through.
Can you make it ahead of time?
Yes! This is a great make ahead dinner, make up a double batch and enjoy it throughout the week. Once cooled, transfer to an airtight container and it will keep well for up to 4 days.
You can enjoy it cold as part of a packed lunch, or reheat in the oven at 350F for 10 minutes til the chicken is heated through.
Can you make this with chicken thighs?
Yes! You can make this with either thighs or breasts, both work great. Just be aware that thighs tend to take a little longer to cook through fully.
Cut the chicken into similar sized pieces o that it cooks through evenly.
What do you serve it with?
This sheet pan pesto chicken and vegetables can totally be enjoyed on it’s own, or serve up with a side of rice, quinoa or cauliflower rice. This is one delicious and well balanced meal.
Recipe Tips and Notes
- You use your favorite store bought or homemade pesto.
- Cut the chicken and vegetables into similar sizes so that they cook through evenly.
- Check that any larger pieces of chicken are cooked through before serving. If cut in half, they should be an even white color throughout.
This sheet pan pesto chicken and vegetables is such and easy and effortless meal that the whole family will love.
More Healthy Chicken Dinners
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Sheet Pan Pesto Chicken and Vegetables
Ingredients
- 1 lb. boneless skinless chicken breast cut into bite sized cubes
- 1 ½ cups fresh broccoli florets
- 1 ½ cup cherry tomatoes halved
- 8 ounces white or baby bella mushrooms 1 package, wiped clean and cut into 4ths
- 1 small zucchini cut in half lengthwise and then sliced into half-moon slices
- ½ cup pesto homemade or store-bought
- ¼ cup freshly grated parmesan cheese optional
Instructions
- Preheat the oven to 400 degrees.
- On a large baking sheet, arrange chicken and vegetables in an even layer. Drizzle pesto over the top, then use a spatula (or your hands) to flip around the ingredients to evenly coat everything in pesto.
- Cook for 15 minutes or until chicken is cooked through (larger pieces may take up to 20 minutes). Remove from the oven and sprinkle with freshly grated parmesan cheese if desired.
- Serve pesto chicken with vegetables over rice, quinoa, cauliflower rice or plain!
Notes
- You use your favorite store bought or homemade pesto.
- Cut the chicken and vegetables into similar sizes so that they cook through evenly.
- Check that any larger pieces of chicken are cooked through before serving. If cut in half, they should be an even white color throughout.
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