Sheet Pan Pesto Chicken & Veggies: A Simple, Flavorful Dinner

Ever have one of those nights where you’re craving a satisfying, home-cooked meal but the thought of a sink full of dishes makes you want to just order a pizza? You are so not alone. You need a hero, and that hero is a single sheet pan. This Sheet Pan Pesto Chicken & Veggies is my family’s go-to for a reason: it’s a complete, healthy, and downright delicious meal that comes together with minimal effort and even fewer dishes. Honestly, it’s a game-changer for busy weeknights.

Top Reasons To Make It

• It’s a complete meal. Your protein and your sides all cook together on one pan.
• The cleanup is practically nonexistent. Just one pan to wash!
• It’s incredibly versatile. Use your family’s favorite veggies or whatever you have in the fridge.
• It’s a total crowd-pleaser. The combination of juicy chicken and savory pesto is a winner every time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: The lean protein star of our show.
• 1/3 cup prepared basil pesto: For that herby, garlicky punch of flavor.
• 1 lb baby potatoes, halved: They get so wonderfully crispy and tender.
• 2 cups broccoli florets: For a pop of green and great texture.
• 1 large bell pepper, sliced: Adds sweetness and color.
• 1 small red onion, sliced: Provides a savory, aromatic base.
• 2 tbsp olive oil: To help everything roast up nicely.
• 1 tsp garlic powder: Boosts the savory flavor.
• 1/2 tsp salt: Enhances all the natural flavors.
• 1/4 tsp black pepper: Just a little kick.

Instructions

1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for the world’s easiest cleanup.
2. In a large bowl, toss the halved potatoes with one tablespoon of olive oil, half the garlic powder, and a pinch of salt and pepper. Spread them out on one side of the prepared sheet pan. They need a little more time to cook, so we’re starting them first.
3. Roast the potatoes for 15 minutes. This gives them a head start so everything is perfectly done at the same time.
4. While the potatoes roast, pat the chicken breasts dry and place them in the same bowl. Coat them evenly with the pesto.
5. In the bowl again, combine the broccoli, bell pepper, and red onion with the remaining tablespoon of olive oil, garlic powder, salt, and pepper. Toss until everything is lightly coated.
6. After the 15 minutes are up, carefully remove the pan from the oven. Push the potatoes to one side and add the pesto-coated chicken breasts to the center of the pan. Arrange the seasoned veggies around the chicken in a single layer.
7. Return the pan to the oven and bake for 20-25 minutes, or until the chicken is cooked through (reaching 165°F internally) and the vegetables are tender with lightly crisped edges.
8. For a bit more color on the veggies and chicken, you can broil for the final 2-3 minutes. Just keep a close eye on it!
9. Let the chicken rest for 5 minutes before slicing or serving. This keeps it juicy. So, so juicy.

Simple Chicken Cooking Tips

• Pat your chicken dry before adding the pesto. This helps the coating stick and promotes better browning.
• Don’t overcrowd the pan! Giving everything some space is the secret to getting those lovely roasted edges instead of steamed, soggy veggies.
• Use a meat thermometer. It’s the only surefire way to know your chicken is perfectly cooked to 165°F without being dry.
• Let it rest. I know it’s tempting to dig right in, but letting the chicken sit for five minutes allows the juices to redistribute throughout the meat.
• Feel free to swap in chicken thighs if you prefer! They’re a bit more forgiving and stay incredibly moist.

Variations & Substitutions

• Veggie Swap: No broccoli? Try cauliflower florets, sliced zucchini, asparagus, or cherry tomatoes.
• Potato Swap: Sweet potato cubes or carrots would be a delicious alternative to the baby potatoes.
• Pesto Power: Use sun-dried tomato pesto or a kale pesto for a different flavor profile. A dairy-free pesto works great here too.
• Protein Swap: This method is fantastic for pre-cooked shredded chicken or rotisserie chicken! Just add the cooked chicken to the pan for the last 10 minutes of cooking to warm it through and let it soak up the flavors.

Serving Ideas & Pairings

This dish is a complete meal all on its own, making it one of the best healthy dinner ideas for a busy night. But if you’d like to round it out, it’s fabulous with a simple side salad with a lemony vinaigrette or a scoop of cooked quinoa or rice to soak up any delicious juices left on the pan. A crusty piece of bread wouldn’t hurt either. So good.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven or toaster oven is your best bet for keeping things crisp. Spread the leftovers on a baking sheet and warm at 350°F until heated through, about 10-15 minutes. You can microwave it, but the veggies will lose a bit of their texture. This dish doesn’t freeze well due to the vegetables, which can become mushy upon thawing.

Frequently Asked Questions

• Can I use frozen vegetables? You can, but they’ll release more water as they cook and won’t get as crispy. If you do, don’t thaw them first and maybe add them to the pan a few minutes later.
• What’s the best way to get crispy potatoes? Giving them that 15-minute head start is key! It ensures they have enough time to become tender on the inside and golden on the outside.
• I don’t have a meat thermometer. How can I tell if the chicken is done? Pierce the thickest part of the breast with a knife; the juices should run clear, and the meat should no longer be pink. But honestly, for foolproof juicy chicken every time, a thermometer is a small investment that pays off big.
• Can I make this with shrimp? Absolutely! Swap the chicken for large, raw shrimp (peeled and deveined) and add them to the pan for only the last 8-10 minutes of cooking, just until they’re pink and opaque.