This Pesto Chicken is the kind of recipe that makes weeknights feel effortless. It’s a one-pan meal full of lean protein, fresh veggies, and herby pesto flavor. Even better, it’s ready in just 30 minutes with almost no cleanup!
This sheet pan Pesto Chicken is weeknight gold. Between work, busy schedules, and trying to keep dinner both satisfying and low effort, this sheet pan meal checks all the boxes. It’s made with lean chicken, fresh veggies, and flavorful pesto all roasted together for incredible flavor and minimal cleanup.
This recipe is an especially great one in our house. It’s gluten free and low carb, yet still incredibly simple – no substitutions or specialty ingredients required. After years of cooking low carb and around food sensitivities, it’s such a win to find a recipe that checks all the boxes just as it is. Meals like this make weeknights feel a little easier and a lot more delicious.
Why You’ll Love This Recipe
- Sheet Pan Meal. Since this well-rounded meal cooks all in one pan there is minimal cleanup.
- 30-Min Recipe. This recipe is quick and simple enough to work great for busy nights!
- Full of Lean Protein and Veggies. This recipe is packed with fresh veggies and lean chicken breasts!
Ingredients
You will find the printable recipe card with instructions, ingredients, and amounts at the bottom of the page. This is just a quick overview of the ingredients you will need:
- Chicken Breasts: it’s best to use similarly sized chicken breasts for consistent cooking
- Produce: broccoli florets, red onion, and a red bell pepper
- Pesto: you can use the brand of your choice
- Cheese: parmesan or mozzarella works great with this recipe
- Olive Oil: avocado oil would be a good alternative if needed
- Spices: salt and pepper to taste
How to Make Pesto Chicken
All you will need is a cutting board, sheet pan, and oven for this recipe. Simply follow the step-by-step instructions below.
Slice the chicken
You will start by preheating the oven to 400 degrees F. While it is heating up, line a large baking sheet with parchment paper. Then using a very sharp knife carefully slice through the chicken breast as if you are butterflying it, but slice it all the way through. This will leave you with four thinner, uniform chicken breasts.
Add the pesto and veggies
Now, add the pesto by spreading it on both sides of the chicken breast. Then add the chicken to one end of the baking sheet. On the other side, add the broccoli, bell pepper and red onion. Drizzle with olive oil (I used spicy olive oil) and season with salt and pepper. I used my hands to toss the veggies.
Bake
Bake the chicken for 15 minutes. Then remove from the oven and toss the vegetables again. Before placing back in the oven, sprinkle the chicken with cheese. Then bake an additional 5-10 minutes until the chicken has reached an internal temperature of 160 degrees F.
Storage and Reheating Instructions
Be sure to allow this recipe to cool completely before placing in an airtight container. You can store it in the fridge for up to 3 days. The simplest method for reheating is to microwave in 30-second increments until reheated to your desired level. You can also reheat at 350 degrees in the oven for about 5 minutes, then broil for a minute to make the edges crisp. My favorite way is to reheat in the air fryer at 350 degrees for 3-4 minutes. Toss the leftovers after about 2 minutes.
Chicken Pesto FAQs
Yes, this recipe is gluten free when prepared as described.
Absolutely! This is a great recipe to swap out veggies based on your personal preferences.
You could prep everything on the pan, cover, and refrigerate up to a day ahead. Just bake when ready!
Of course! Store-bought pesto will work great.
Other Recipe Favorites
Sheet Pan Pesto Chicken Recipe
Video
Ingredients
- 2 large chicken breast
- 12 ounces broccoli florets
- 1 large red bell pepper
- 1 red onion
- 1/2 cup pesto
- 1 cup shredded parmesan or mozzarella
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Using a very sharp knife carefully slice through the chicken breast as if you are butterflying it, but slice it all the way through. This will leave you with four thinner, uniform chicken breasts.
- Spread the pesto on both sides of the chicken breast. Place the chicken on one end of the baking sheet.
- On the other side of the baking sheet add the broccoli, bell pepper and red onion. Drizzle with olive oil (I used spicy olive oil) and season with salt and pepper. Use your hands to toss to coat.
- Baking for 15 minutes. Remove from the oven and toss the vegetables.
- Sprinkle the chicken with cheese and bake an additional 5-10 minutes until the chicken has reached an internal temperature of 160 degrees F.
