Description
Parmesan Pesto Chicken Sheet Pan is a one-pan wonder that delivers juicy chicken breasts topped with vibrant pesto and crispy Parmesan, all roasted alongside colorful veggies. This easy and flavorful recipe is perfect for busy weeknights or meal prep, combining bold Italian-inspired flavors with minimal cleanup.
Ingredients
For the Chicken & Marinade:
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
For the Topping & Veggies:
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)
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease lightly.
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Mix Marinade: In a bowl, combine pesto, olive oil, garlic powder, Italian seasoning, salt, and pepper.
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Prepare Chicken: Pat chicken dry and brush with the pesto mixture to coat evenly. Place on the sheet pan.
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Add Parmesan: Generously sprinkle Parmesan over each chicken breast, pressing lightly to adhere.
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Add Veggies: Surround the chicken with tomatoes, zucchini, and bell pepper. Drizzle veggies with olive oil, and season with salt and pepper.
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Bake: Roast in the oven for 25–30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
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Optional Broil: Broil for 2–3 minutes at the end for an extra crispy cheese crust.
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Garnish & Serve: Rest chicken for 5 minutes, garnish with fresh basil, and enjoy!
Notes
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Vegetable Swaps: Try broccoli, asparagus, or cauliflower.
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Dairy-Free: Use dairy-free pesto and Parmesan alternative.
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Pesto Variety: Sun-dried tomato or spinach pesto are great options.
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Protein Swap: Use chicken thighs for juicier meat—adjust cook time accordingly.
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
