Easy One Pan Pesto Chicken Recipe
I really wanted to call this One Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots, instead of Sheet Pan, because you only use ONE pan and ONE bowl to prep this meal – that’s it! So can we say its one-pan-ish? Regardless of its name, this Baked Parmesan Pesto Chicken Recipe is uber convenient to make and to clean up. Its for either those busy, hectic nights OR those so tired, just-want-to-finally-sit nights when making dinner sounds exhausting. So, we might as well call it save-the-day-Parmesan Pesto Chicken Recipe. or you can just call it yum.
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Why you’ll love this Chicken Pesto Recipe:
This baked pesto chicken and veggies does require some chopping – so you can either pull up a chair, enlist a child or husband, or have some broccoli, carrots and chicken already chopped and ready to go and then it can be prepped in minutes. You can even chop your potatoes beforehand, just be sure to keep them refrigerated in cold water so they don’t turn brown. But even if you don’t chop beforehand, its less than 20 minutes of mindless work in exchange for full, happy, satisfied, singing-your-praises-bellies. Now all the convenience of a sheet pan meal doesn’t mean a whole lot if it doesn’t taste good and your family won’t eat it. So let me put your minds at ease – this Sheet Pan Parmesan Pesto Chicken and Veggies is not only easy but its SO CRAVILICIOUS!! The wonderfully delectable custom pesto seasoning mix envelops the chicken and veggies and seeps into the bite size morsels as they bake so the sheet pan emerges with flavor infused juicy, tender chicken, roasted broccoli, fork tender carrots and melt in your mouth potatoes all blanketed in Parmesan. I listed ½ cup freshly grated Parmesan in the ingredients, but feel free to go crazy and add more if you would like.
Chicken Pesto ingredients
Chicken: Chop the chicken breasts on the larger side, about 1 1/2” chunks so they remain juicy an don’t overcook. Potatoes: You may use red potatoes or baby Yukon gold potatoes. Chop them no larger than 1″ inch cubes. Broccoli: Chop the broccoli into medium size florets. Carrots: Thinly slice the carrots so they cook in same time as the chicken. Parmesan: Please use freshly grated Parmesan cheese as pre-shredded or powdered won’t melt as beautifully. Pesto Mix: Basil pesto is mixed with olive oil, ranch seasoning mix, garlic, Dijon and seasonings to create a multi-dimensional flavor explosion.
How to make Pesto Chicken and Veggies
Chicken Pesto Recipe Variations
Mix and match veggies: Pair chicken with any vegetables you’d like, adjusting the cook times as needed. Tomatoes, bell peppers, cauliflower, green beans, etc. would all be tasty. Swap cheese: Swap the Parmesan and instead cover the chicken and veggies with a different cheese such as cheddar, pepper Jack, Gouda, etc. Make it spicy: Add red pepper flakes to taste. Make it lemony: Add lemon juice and lemon zest to taste. Use a different pesto. Roasted Pepper and Almond Pesto, Spinach Walnut Pesto, Broccoli Basil Pesto, Cilantro Pumpkin Seed Pesto, Lemony Pistachio Basil Pesto, Pistachio Arugula Sweet Pea Pesto, Pea, Arugula and Walnut Pesto, etc. Swap cheese. Swap the Parmesan and instead cover the chicken and veggies with a different cheese such as cheddar, pepper Jack, Gouda, etc. Make it spicy: Add red pepper flakes to taste.
What to eat with Pesto Chicken and Veggies
Salads: This flavorful recipe pairs well with big refreshing salad such as Caesar salad, mandarin orange salad, apple salad or strawberry spinach salad. Fruit: Try summer fruit salad, fruit salad, grape salad or tropical fruit salad. Bread: We love this recipe with Garlic Bread, Dinner Rolls or Breadsticks or Sweet Cornbread for the carb win!
Storing leftover Chicken with Pesto
Store leftover chicken with pesto in an airtight container in the fridge for up to three days. Gently reheat in a skillet, microwave or warm in the oven for 10-15 minutes at 275 degrees F.
WANT TO TRY THIS SHEET PAN PARMESAN PESTO CHICKEN?
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