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Sheet pan with cooked chicken pieces, broccoli, cherry tomatoes, red bell pepper, red onion, zucchini, and mushrooms, all seasoned with pesto and mixed together.
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Sheet Pan Pesto Chicken

Fresh and flavorful sheet pan pesto chicken is an easy dinner that pairs juicy chicken breast with roasted broccoli, red onion, bell pepper, mushrooms, zucchini, and tomatoes. It’s a complete meal cooked on a single sheet pan!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Chicken, Main Dish, Sheet Pan Dinners
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or tenders, cut into 1-inch cubes
  • ½ cup prepared pesto
  • ½ medium red onion, cut into 1-inch chunks
  • 1 crown crown broccoli, cut into 1-inch florets
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 small zucchini or summer squash, cut into ½-inch half moons
  • 8 ounces white mushrooms, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ½ pint cherry or grape tomatoes
  • fresh basil for garnishing, optional

Instructions

  • Place chicken cubes in a zip-top bag or a baking dish and spoon pesto over chicken, stirring to make sure all the chicken is evenly coated. Place in fridge and marinate for at least 30 minutes or up to 8 hours.
    1 ½ pounds boneless skinless chicken breasts or tenders, cut into 1-inch cubes, ½ cup prepared pesto
  • After chicken has marinated, preheat oven to 400ºF.
  • On a large rimmed sheet pan (approx. 18 x 13 inches), toss onion, broccoli, bell pepper, zucchini, and mushrooms with olive oil, dried basil, salt, and pepper
    ½ medium red onion, cut into 1-inch chunks, 1 crown crown broccoli, cut into 1-inch florets, 1 red bell pepper, cut into 1-inch chunks, 1 small zucchini or summer squash, cut into ½-inch half moons, 8 ounces white mushrooms, halved, 2 tablespoons olive oil, 1 teaspoon dried basil, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Bake in preheated oven for 15 minutes.
  • Remove pan from the oven. Add chicken, including marinade, and tomatoes. Toss to coat everything in marinade. Spread evenly in a single layer on baking sheet.
    ½ pint cherry or grape tomatoes
  • Return pan to oven and continue to bake for 20 minutes, or until chicken is cooked through (165ºF internal temperature) and vegetables are tender and nicely browned.
  • Serve garnished with chopped basil, if desired.

Notes

  • Cooking tip: Cut the chicken and vegetables roughly about the same size so they cook evenly. 
  • Vegetables: You're allowed to mix and match the vegetables in this recipe as you like. Use what you happen to have or what your family enjoys most. If you don't happen to have every vegetables on the list, that's okay!
  • Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. 

Nutrition

Serving: 6oz. chicken with vegetables | Calories: 422kcal | Carbohydrates: 12g | Protein: 41g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 648mg | Potassium: 1139mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2328IU | Vitamin C: 78mg | Calcium: 85mg | Iron: 2mg

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