This One Pan Healthy Chicken Pesto Recipe is quick and easy to make in 30 minutes and has the most fantastic flavor!! Serve it with or without pasta for a tasty weeknight meal.
You will also enjoy our Pesto Shrimp Recipe and easy Basil Pesto Pasta!
Okay, here's an effortless dinner that also makes excellent leftovers. I like to eat it during the cold winter months or sunny summer days. The best part of this one-pan Pesto Chicken Breast Recipe topped with Parmesan is that it's quick! It's ready in about 30 minutes and so easy to whip together, just like all of my one-pan recipes!
I tend to serve it over pasta, but this low-carb recipe option is also good all on its own. Another great Pesto recipe I know you'll like is Basil Pesto Pasta.
You can even use this recipe to meal prep for the week by cooking a batch and portioning it out in whatever serving size you want.
Why You'll Love This Recipe
- Quick and Easy
- Family Friendly
- Meal Prep Solution
- Low Carb
- Protein Heavy
Ingredient Notes
This is such a wonderful chicken recipe for busy weeknights.
- Chicken Breast: Boneless skinless chicken breasts cut into small pieces
- Cherry Tomatoes: A fresh, vibrant addition to this dish.
- Broccoli: This superfood veg is a wonderful addition when cut into bite-sized pieces
- Zucchini: A mild vegetable cut into chunks that usually pleases everyone.
- Pesto: Store-bought or homemade pesto will work.
- Parmesan Cheese: This hard cheese adds plenty of cheesiness to the finished dish.
For the Pesto
You can either make your own or use a jarred store-bought pesto. Either works great and gives it DELICIOUS flavor!!
What is pesto sauce made of? That's a good question. Pesto is a traditional Italian recipe consisting of garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano, or Pecorino, all blended with good-quality olive oil.
To make your own, take the following ingredients and blend them in a food processor:
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts (can sub chopped walnuts)
- ½ cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
- 3 garlic cloves, minced (about 3 teaspoons)
- ½ cup extra virgin olive oil
- ¼ teaspoon salt, more to taste
- ⅛ teaspoon freshly ground black pepper, more to taste
Instructions:
- Pulse the basil and pine nuts first.
- Then, add the parmesan and garlic and pulse.
- Now, drizzle in the olive oil while the food processor is going. Once finished, season with salt and pepper.
Step-by-Step Instructions For How to Make One-Pan Chicken Pesto
Sheet pan or one-pan meals are the way to go, and when they have this much flavor, you can put them on your meal plan week after week and never get tired of them!
Step 1—Cut Chicken and Veggies, Then Toss with Pesto: Preheat the oven to 400 F. Place the cut chicken, tomatoes, broccoli, and zucchini in a large bowl and toss with the pesto.
RITIKA'S TIP: No worries if these aren't your favorite veggies. Substitute with ones that will cook at a similar rate. I think mushrooms, asparagus, or cauliflower would be good.
Step 3 - Place on Baking Pan: Place on a large sheet pan and spread out for even cooking.
Step 3 - Bake: Now, bake in the oven for 15 - 20 minutes. During the last 5 minutes of baking, top with Parmesan cheese if desired.
Remove from oven and serve, or let cool and put in containers for meals throughout the week.
Storing
This Pesto Chicken recipe keeps well in the fridge in an airtight container for up to 5 days. If you're into meal prepping, these are our favorite eco-friendly meal prep containers.
Erin's Tips & Recipe Notes
- Chicken Pieces: Cut your chicken into bite-sized pieces to ensure it cooks at the same rate as the veggies.
- Chicken Internal Temp: Chicken is fully cooked when it reaches an internal temperature of 165 F.
- Juices: Because the vegetables have a high water content, they may create a lot of juice. If this is the case, just drain off the excess juice.
- Frozen Veg: If using frozen vegetables, add additional baking time to the recipe.
- Meal Prep Option: This baked chicken pesto recipe is great for meal prepping. Just make a batch and eat it throughout the week.
Serving Suggestions
- If you're looking to add grains, serve your pesto chicken over Brown rice, or quinoa. Grains add great texture and more healthy fiber. I like to serve it over pasta for a healthy chicken pesto pasta recipe.
- A green salad would also be wonderful served with this recipe.
Recipe FAQ's
If you have additional questions or need further advice, I'm here to help!
You can use boneless, skinless chicken breasts or thighs. Breasts are leaner, while thighs tend to be juicier and more forgiving when cooked. Both work well; choose based on your preference.
You can use other vegetables depending on your preference. Substitute with options that will cook at a similar rate. I think mushrooms, asparagus, or cauliflower would be good.
You can add sun-dried tomatoes, olives, capers, or artichoke hearts for additional flavors and textures. These ingredients work well with pesto and can totally elevate the dish.
More Sheet Pan Recipes
Love this Healthy One-Pan Chicken Pesto recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
Hungry for more? Follow Suburban Simplicity on Facebook, Instagram, YouTube, and Pinterest to see more DIYs, recipes, and home tips!
Also, don't forget to sign up for email!
I only send one email a week, and it'll include my latest recipes, DIYs, and tips, information about exclusive "email only" giveaways, and more! See form below!
Printable Recipe
Healthy Pesto Chicken Recipe
Equipment
- large bowl
- Spatula or cooking spoon
Ingredients
- 3 chicken breasts (cut in small chunks)
- 1 package Cherry tomatoes (about 1 - 1½ cups)
- ½ head broccoli (cut into florets)
- 1 zucchini (cut thickly)
- ¼ cup pesto (store-bought or homemade)
- ¼ cup Parmesan cheese (optional)
- salt and black pepper to taste
- red pepper flakes (optional for added flavor)
Instructions
- Preheat oven to 400 degrees F. Place chicken, tomatoes, broccoli, and zucchini in a large bowl and toss with pesto. Place on a large sheet pan and spread out for even cooking.
- Bake in the oven for 15-20 minutes. If desired top, with Parmesan cheese during the last 5 minutes of baking.
- Keeps in fridge up to 5 days
Video
Notes
- Chicken Pieces: Cut your chicken into bite-sized pieces to ensure it cooks at the same rate as the veggies.
- Chicken Internal Temp: Chicken is fully cooked when it reaches an internal temperature of 165 F.
- Juices: Because the vegetables have a high water content, they may create a lot of juice. If this is the case, drain off the excess juice.
- Meal Prep Option: This baked chicken pesto recipe is great for meal prepping. Just make a batch and eat it throughout the week.
Nutrition
This is one solid and easy chicken pesto dinner to make month after month! Put it on your meal plan for easy cooking!
Damien 777 says
I love this I just got on a plan to lose weight and this has been a literal life saver!!!
Erin Henry says
Glad you like the recipe, Damien!