Sheet Pan Pesto Chicken

A sheet pan filled with pesto chicken meatballs and roasted vegetables, garnished with fresh basil leaves. Slices of bread and a jar of green sauce are nearby on a white marble surface.

5 from 2 votes

This easy sheet pan pesto chicken dinner is bursting with vibrant roasted veggies, juicy chicken, and your favorite red or green pesto. It’s bold, herby, and comes together in one pan for the kind of meal that tastes like it took way more effort than it did.

Course Dinner, Main, Main Course

Cuisine American, Italian American

Keyword Pesto Chicken, sheet pan dinners

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 390

Author Erren Hart

Ingredients

1.5 lbs boneless skinless chicken thighs or breasts, cut into large bite-size chunks
⅓ cup pesto green basil pesto or sun-dried tomato pesto—your pick!
2 medium zucchinis sliced into ½-inch thick half-moons
1 red bell pepper sliced into strips
1 yellow or orange bell pepper sliced into ½-inch wide strips
1 small red onion sliced into ½-inch wide wedges
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Red pepper flakes optional for heat
Fresh basil or parsley for garnish

US Customary - Metric

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Prep the veggies:

In a large bowl, toss the zucchini, bell peppers, and red onion with 1 tablespoon of olive oil, garlic powder, salt, pepper, and a pinch of red pepper flakes (if using). Spread them out evenly on the sheet pan.

Marinate the chicken:

In the same bowl, toss the chicken pieces with pesto and the remaining tablespoon of olive oil. Make sure they’re well coated.

Arrange and roast:

Nestle the pesto-coated chicken into the veggies on the sheet pan. Try not to overcrowd—use two pans if needed for more browning.
Bake for 25–30 minutes, flipping the chicken halfway through, until the veggies are tender and slightly caramelized, and the chicken is cooked through (internal temp 165°F).
Broil for 2–3 minutes (optional) to get golden, crispy edges.

Video

Notes

Erren’s Top Tips

Spread it out: If the pan is overcrowded, the chicken and veggies will steam instead of roast. Use two sheet pans if needed.
Check doneness with a thermometer: Chicken is perfectly cooked when it hits 165°F internally. A quick-read thermometer makes this foolproof.
Stir halfway through: Flip the chicken and give the veggies a toss to get caramelized edges on everything.
Balance the flavors: Keep the pesto mostly on the chicken so the veggies can shine with their own roasted flavor.
Don’t skip the parchment: It prevents sticking, makes cleanup easier, and helps with even browning.
Go for thighs if you’re nervous: Chicken thighs are more forgiving and stay juicy, even if you cook them a minute or two longer.

Variations & Add-Ins

Protein swaps: Try shrimp (roast just 8–10 minutes), salmon fillets, or tofu cubes for a plant-based version.
Veggie options: Broccoli florets, cherry tomatoes, or asparagus roast beautifully alongside the chicken.
Flavor twist: Use sun-dried tomato pesto for a slightly sweet, earthy depth, or kale pesto for a greener, more peppery bite.
Cheesy finish: Sprinkle shredded mozzarella or parmesan on top during the last 5 minutes of roasting.

Storage & Freezing Instructions

Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. The flavors actually deepen overnight.
Reheating: Warm in the oven at 350°F until hot, or microwave in short bursts to avoid drying out the chicken.
Freezing: Cooked chicken and veggies freeze well for up to 2 months. Store in freezer-safe containers, thaw overnight in the fridge, then reheat.
Meal prep hack: Portion into single-serve containers with rice or quinoa for grab-and-go lunches all week.

Nutrition