Sheet Pan Pesto Chicken and Veggies (Easy & Healthy Dinner)

Imagine a dinner that’s bursting with flavor, requires minimal prep, and is ready in just 30 minutes!

That’s exactly what you get with this Sheet Pan Pesto Chicken and Veggies recipe.

Perfect for busy weeknights, this sheet pan dish delivers juicy chicken, roasted vegetables, and the rich, herby goodness of pesto – all on one pan for easy cleanup.

Whether you’re meal-prepping or just craving a nutritious, delicious meal, this recipe is a must-try!

Ingredients You’ll Need

• Chicken – Boneless, skinless chicken breasts or thighs
• Vegetables – Bell peppers, cherry tomatoes, zucchini, red onion
• Pesto Sauce – Store-bought or homemade basil pesto
• Seasonings – Garlic, salt, black pepper, Italian seasoning
• Olive Oil – Enhances roasting and adds extra richness
• Parmesan Cheese (optional) – For a cheesy, savory touch

How to Make Sheet Pan Pesto Chicken and Veggies

1. Preheat and Prep Ingredients

• Preheat your oven to 400°F (200°C).
• Slice the veggies into bite-sized pieces.
• Cut the chicken into even portions for even cooking.

2. Coat Everything with Pesto

• In a large bowl, toss the chicken and vegetables with pesto, olive oil, salt, and seasonings.
• Make sure everything is well-coated for maximum flavor.

3. Arrange on a Sheet Pan

• Spread the chicken and veggies evenly on a large baking sheet.
• Ensure they are in a single layer to allow even roasting.

4. Roast to Perfection

• Bake for 20-25 minutes, flipping halfway through.
• Check that the chicken reaches an internal temperature of 165°F (75°C).

5. Serve and Enjoy

• Sprinkle with parmesan cheese (if using) and serve warm.
• Pair with rice, pasta, or a fresh salad for a complete meal.

Tips for the Best Sheet Pan Pesto Chicken and Veggies

• Use fresh pesto for the best flavor.
• Cut vegetables evenly so they roast at the same rate.
• Don’t overcrowd the pan to ensure crisp veggies instead of steaming them.
• Add a squeeze of lemon juice after roasting for extra freshness.

Variations and Substitutions

• Swap chicken for salmon or tofu for a different protein option.
• Use different veggies like broccoli, asparagus, or sweet potatoes.
• Make it dairy-free by skipping the parmesan cheese.
• Try a different pesto such as sun-dried tomato or spinach pesto for a twist.

Storage and Meal Prep Tips

• Store leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 350°F (175°C) or in a skillet for best texture.
• Freeze cooked portions for up to 3 months and reheat when needed.

Recipe FAQ’s

Can I use frozen vegetables?

Yes! Just make sure to thaw and pat them dry to avoid excess moisture.

Can I make this recipe ahead of time?

Absolutely! Prep everything in advance and store it in the fridge for up to 24 hours before baking.

Can I use homemade pesto?

Yes! Homemade pesto will enhance the freshness and flavor of this dish.

What can I serve with this dish?

It pairs well with quinoa, rice, pasta, or a fresh green salad.