Sheet Pan Pesto Chicken
This Sheet Pan Pesto Chicken is an easy one pan dinner with juicy pesto coated chicken, tender potatoes, roasted broccoli, and sweet cherry tomatoes.
Print Recipe
Ingredients
- 1 ½ lbs chicken cut into 1 - 1 ½ inch pieces
- ½ cup pesto
- 1 lb Yukon gold potatoes cut into 1 ½ inch pieces
- 2 cups broccoli florets
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat the Oven - Set your oven to 400 degrees and grease a large baking sheet. I like to do this first because once the oven is hot, everything moves along smoothly. A greased pan helps the potatoes release more easily and makes cleanup a whole lot nicer. You want enough room for the ingredients to spread out, because crowded vegetables steam instead of roast.
- Step 2: Coat the Chicken in Pesto - Cut the chicken into pieces about 1 to 1 ½ inches wide, then place it in a medium bowl with the pesto. Stir until every piece is coated. Cover the bowl and put it in the refrigerator while you prep the vegetables. It is not a long marinade, but even that short rest gives the pesto a little time to cling to the chicken. That means more flavor in every bite.
- Step 3: Prep the Potatoes and Broccoli - Cut the Yukon gold potatoes into 1 ½ inch pieces and cut the broccoli into small florets. Add them to a large bowl with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss everything until the vegetables are coated. This step matters because seasoning in the bowl gives you better coverage than sprinkling everything after it is already on the pan.
- Step 4: Start Roasting the Vegetables - Spread the potatoes and broccoli on the prepared sheet pan in an even layer. Put the pan in the oven and bake for ten minutes. Starting the vegetables first gives the potatoes time to soften before the chicken goes on the pan. That way the chicken stays juicy and the potatoes are not still firm when dinner hits the table.
- Step 5: Add the Chicken and Tomatoes - After ten minutes, pull the pan from the oven and carefully add the pesto marinated chicken and cherry tomatoes. Spread everything out as evenly as you can. Try to keep the chicken pieces from piling on top of each other. The tomatoes can tuck into the open spaces. They will roast down and release a little juice, which mixes beautifully with the pesto and seasoning.
- Step 6: Finish Baking Until Tender - Return the sheet pan to the oven and bake for twenty to twenty five minutes, or until the chicken is cooked through and reaches 165 degrees in the center. The potatoes should be tender when pierced with a fork, the broccoli should have roasted edges, and the tomatoes should look soft and glossy. Let the pan rest for a few minutes before serving so the juices settle back into the chicken.
Notes
Substitutions
- Chicken thighs: Use boneless skinless chicken thighs if you like richer, juicier meat.
- Red potatoes: Swap Yukon gold potatoes for red potatoes if that is what you have.
- Green beans: Use green beans instead of broccoli for a slightly sweeter vegetable.
- Grape tomatoes: Grape tomatoes work just as well as cherry tomatoes.
- Dairy free pesto: Choose a dairy free pesto if you need to avoid cheese.
- Homemade seasoning: Use a mix of dried basil, oregano, and parsley if you do not have Italian seasoning.
Variations
- Cheesy finish: Sprinkle grated Parmesan over the pan right after baking for a salty finish.
- Lemon pesto chicken: Add a squeeze of fresh lemon juice before serving to brighten the whole dish.
- Spicy version: Add crushed red pepper to the vegetables for a little heat.
- Mediterranean style: Add olives after baking for a briny pop of flavor.
- Extra vegetables: Add zucchini or bell peppers with the chicken for more color.
- Pasta bowl: Serve the finished chicken and vegetables over cooked pasta for a bigger meal.
Tips and Tricks
- Cut evenly: Keep the chicken and potatoes close in size so everything cooks at the right pace.
- Use a large pan: Give the ingredients room so they roast instead of steam.
- Do not skip the first bake: Potatoes need a head start or the chicken may overcook before they are tender.
- Check the chicken: A meat thermometer is the easiest way to know the chicken is done without guessing.
- Taste before salting more: Pesto can be salty, so season with a gentle hand at first.
- Rest before serving: A few minutes on the counter helps the chicken stay juicy.
Serving Ideas
- With crusty bread: Bread is perfect for scooping up the pesto juices and soft roasted tomatoes.
- Over rice: Spoon the chicken and vegetables over rice for a filling bowl style dinner.
- With pasta: Toss everything with cooked pasta and a little extra pesto for a hearty meal.
- With salad: A crisp green salad keeps the meal fresh and balanced.
- With Parmesan: A little grated Parmesan on top makes the flavors feel extra cozy.
- With lemon wedges: Lemon adds brightness and wakes up the pesto flavor.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently: Warm leftovers in the oven at 350 degrees or microwave in short bursts until heated through.
- Prep the chicken early: Toss the chicken with pesto up to one day ahead and keep it covered in the refrigerator.
- Chop vegetables ahead: Cut the potatoes and broccoli earlier in the day, then store them separately until ready to cook.
- Avoid freezing potatoes: The chicken freezes well, but roasted potatoes can turn grainy after thawing.
- Pack for lunches: Portion leftovers into containers for an easy grab and go meal.
Private Notes
Servings: 4 servings
