Name: Parmesan Pesto Chicken Sheet Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup pesto sauce (store-bought or homemade); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; 1 cup zucchini, sliced; 1 red bell pepper, sliced; Olive oil (for drizzling); Fresh basil leaves (optional, for garnish)

Why You’ll Love This Recipe

If you love pesto and cheese, you’ll adore this Parmesan Pesto Chicken Sheet Pan. The chicken turns out tender and juicy while being coated in a rich, aromatic pesto sauce that’s complemented perfectly by the salty, crispy Parmesan topping. Roasting the chicken with vegetables on a single sheet pan saves time on cleanup and makes this recipe a hassle-free option for weeknight dinners or meal prep. With its fresh, vibrant flavors, this dish is sure to become a staple in your dinner rotation.

Ingredients

4 boneless, skinless chicken breasts
1/4 cup pesto sauce (store-bought or homemade)
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 red bell pepper, sliced
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine the pesto sauce, olive oil, garlic powder, and Italian seasoning. Mix well.
Season the chicken breasts with salt and pepper, then brush each piece with the pesto mixture, ensuring they’re evenly coated.
Arrange the chicken breasts on the prepared baking sheet.
Sprinkle the grated Parmesan cheese generously over the chicken breasts, pressing lightly so it adheres.
Surround the chicken with the halved cherry tomatoes, zucchini slices, and bell pepper slices. Drizzle a bit of olive oil over the vegetables and season with salt and pepper.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
If you’d like a crispier Parmesan crust, broil the chicken for an additional 2-3 minutes at the end of cooking.
Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegetable variety: Feel free to swap in other vegetables such as asparagus, broccoli, or cauliflower for a different flavor profile. Just be sure to cut them into similar-sized pieces for even roasting.
Chicken thighs: You can use bone-in, skin-on chicken thighs instead of chicken breasts for a juicier result. Just adjust the cooking time as they may take a bit longer to cook.
Pesto variation: If you prefer a different flavor, you can swap traditional basil pesto for sun-dried tomato pesto or even a spinach pesto.
Make it dairy-free: For a dairy-free option, omit the Parmesan cheese or use a dairy-free Parmesan substitute.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat in the microwave for 1-2 minutes.

FAQs

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly fine for this recipe. Just ensure it’s a high-quality pesto for the best flavor.

Can I use bone-in chicken for this dish?

Bone-in chicken will work, but you may need to adjust the cooking time. Bone-in chicken typically takes longer to cook, so check the internal temperature to ensure it’s done.

Can I prepare the chicken ahead of time?

Yes, you can prep the chicken and coat it with the pesto mixture a few hours ahead of time and store it in the fridge until you’re ready to cook. Just be sure to add the Parmesan and vegetables just before roasting.

What vegetables can I use instead of zucchini and bell peppers?

Feel free to use any vegetables you prefer, such as asparagus, broccoli, or even sweet potatoes. Just ensure the vegetables are cut into similar sizes for even cooking.

Can I use pre-grated Parmesan cheese?

While you can use pre-grated Parmesan cheese, freshly grated Parmesan will give you a better flavor and texture. Pre-grated cheese may not melt as evenly.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (75°C). You can check this using a meat thermometer for the best results.

Can I make this recipe in a different pan?

Yes, you can use a roasting pan or even a cast-iron skillet if you don’t have a sheet pan. Just ensure the pan is large enough to fit all the chicken and vegetables in a single layer for even cooking.

Can I add a sauce to the dish?

Yes, if you like a saucy dish, you can drizzle a little balsamic glaze or even a creamy sauce over the chicken before serving for extra flavor.

How can I make this meal spicier?

If you want to add some heat, sprinkle red pepper flakes over the chicken before roasting or mix some chili flakes into the pesto sauce for a kick.

Can I freeze the leftovers?

Yes, this dish freezes well. Store the chicken and vegetables in an airtight container or freezer bag for up to 3 months. Reheat in the oven for best results.

Conclusion

The Parmesan Pesto Chicken Sheet Pan is an easy, flavorful, and nutritious dinner that comes together quickly. With minimal prep and a simple cleanup, it’s perfect for busy nights. The combination of juicy chicken, flavorful pesto, and crispy Parmesan makes this dish a family favorite that’s sure to please everyone. Whether you’re cooking for a crowd or prepping for a busy week, this sheet pan recipe delivers both convenience and amazing taste.