If you want a hearty meal on the table about 30 minutes, you have to try Sheet Pan Pesto Chicken and Vegetables. You and your whole family will be fans!
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I love recipes that keep things simple without skimping on flavor, and this sheet pan pesto chicken and vegetables is exactly that. It’s one of those go-to dishes that hits all the right notes; juicy chicken, fresh veggies, and a rich basil pesto sauce that coats everything perfectly.
And the best part is that you get a complete main dish with minimal prep and even less cleanup. Trust me, this is one of those recipes you’ll keep coming back to on those nights when you just want good food without the fuss. So let’s make it!
Why You’ll Love This One-Pan Pesto Chicken and Veggie Dinner
I love one-pan meals because this way you can eat healthy and tasty things without spending hours in the kitchen. And more than I, my family has started loving this cheesy and filling meal. Here’s why we enjoy this recipe and you will too:
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Fewer dishes to wash means less time in the kitchen and more time enjoying your meal. You only have toss the ingredients, add to your sheet pan, and let the oven do its thing.
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This recipe is loaded with broccoli, green beans, red peppers, and fresh basil for a burst of color and taste. The basil pesto sauce brings everything together with its rich, garlicky goodness.
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You can swap in yellow squash or add grape tomatoes if you like, making this a versatile recipe that fits your preferences.
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This dish comes together fast—you only have to do a little chopping, a preheated oven, and you’re good to go in less than 30 minutes.
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This recipe reheats well, so it is a smart choice for batch cooking and meal prep.
Ingredients Needed for this Sheet Pan Pesto Chicken Dinner
Sheet pan meals don’t ask for too many ingredients, but still turn out to be amazing. If you want to enjoy this sheet pan dinner, here are a few things you’ll need at hand.
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Chicken pieces: Boneless, skinless pieces work best for even cooking.
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Red bell pepper: Adds a pop of color and a bit of natural sweetness.
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Green beans: Crisp and fresh, perfect for roasting.
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Broccoli florets: They add a slightly nutty flavor and powerful nutritional benefits.
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Avocado oil: High smoke point, perfect for roasting.
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Salt and pepper: For seasoning.
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Basil pesto: Use a homemade pesto or store-bought for convenience. Here are my favorites if you make homemade: The Best Basil Pesto or Spinach Pesto for extra nutrition.
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Shredded mozzarella cheese: For a melty topping.
How to Make This One-Pan Chicken and Veggies Recipe
Making this easy recipe on a busy weeknight is the best thing you can do because the dinner will be on the table with the least effort. Here’s how you make it:
- Preheat the oven to 400 degrees.
- Season the chicken pieces with salt and pepper.
- In a large mixing bowl, combine the vegetables, chicken, and pesto until everything is evenly coated.
- Spread 1 tablespoon avocado oil on a rimmed baking sheet, and then spread the second tablespoon avocado oil on a second rimmed baking sheet.
- Evenly distribute the chicken and vegetable mixture among the two rimmed baking sheets.
- Bake in the preheated oven for 20 minutes, switching the location of the baking sheets from top to bottom rack after 10 minutes.
- Sprinkle each sheet pan with 1/2 cup of mozzarella cheese and then broil in the oven for 2 minutes, allowing each sheet pan 1 minute on the rack closest to the broiler. Enjoy!
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables here to save time on chopping. However, they will likely release some moisture and make the overall finished dish more watery.
Can I make this recipe dairy-free?
Yes. Instead of parmesan cheese in your pesto, use nutritional yeast. Skip the mozzarella cheese at the end.
How do I prevent the chicken from drying out?
If you cut the chicken into smaller pieces they can overcook and become dry. For even cooking, cut them in similar sizes that aren’t too small. The chicken juice from the pieces will keep things moist if you get the timing right.
If you try this Sheet Pan Pesto Chicken and Vegetables recipe, or any of my healthy recipes, please leave a comment and star rating–it’s so helpful! Share a photo of your creations on Instagram so I can see and I’d love to feature you.
Sheet Pan Pesto Chicken and Vegetables
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Bright and flavorful, this chicken and vegetables dish is made on a sheet pan for an easy weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, cut into chunks
- 12 ounces green beans, trimmed and cut into 2-inch pieces
- 2 broccoli crowns, cut into small florets
- 2 tablespoons avocado oil
- Salt and pepper
- 1/2 cup basil pesto, homemade or store-bought
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Season the chicken pieces with salt and pepper.
- In a large mixing bowl, combine the vegetables, chicken, and pesto until everything is evenly coated.
- Spread 1 tablespoon avocado oil on a rimmed baking sheet, and then spread the second tablespoon avocado oil on a second rimmed baking sheet.
- Evenly distribute the chicken and vegetable mixture among the two rimmed baking sheets.
- Bake in the preheated oven for 20 minutes, switching the location of the baking sheets from top to bottom rack after 10 minutes.
- Sprinkle each sheet pan with 1/2 cup of mozzarella cheese and then broil in the oven for 2 minutes, allowing each sheet pan 1 minute on the rack closest to the broiler. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 557
- Sugar: 9.8 grams
- Fat: 27.1 grams
- Saturated Fat: 4.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 29.9 grams
- Fiber: 11.5 grams
- Protein: 53 grams
Swaps to Try With This One-Pan Chicken and Vegetable Recipe
You can make this one-pan wonder with a rotation of ingredients, depending on the protein and veggie sources available. If you don’t want to follow my recipe to the T, here are some swaps you can try:
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Swap out your protein. Instead of chicken breasts, you can try chicken thighs here. You can also try extra firm tofu for a vegetarian version of this recipe.
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Be flexible with the vegetables you use. You can try zucchini if you’re not a fan of red peppers. These options hold up well in the oven and soak up the chicken juice nicely.
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Traditional basil pesto with pine nuts and extra virgin olive oil is fabulous, but switch it up and try my sun-dried tomato pesto with this dish.
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You can switch out the cheese you use. Instead of sprinkling everything with mozzarella, try shredded parmesan cheese. Gruyere cheese would be a fabulous choice, as well, although more expensive.
This recipe is a total weeknight win! I love how everything cooks on one pan—less mess, more flavor. The pesto adds such a fresh twist, too. Have you tried this with tofu or a vegetarian version? Would love to adapt it for my plant-based days!
I made this yesterday. It’s a huge hit with my family. It’s seriously soooo easy. I’ve been prepping everything in the morning and throwing it in the pan just before baking.