Easy Sheet Pan Baked Pesto Chicken Dinner with Roasted Potatoes & Fresh Salad
Experience the ultimate weeknight convenience with this incredibly flavorful Baked Pesto Chicken dinner. Featuring tender chicken cutlets, perfectly roasted potatoes, and a vibrant fresh salad, all cooked together on a single sheet pan. This recipe isn’t just about deliciousness; it’s about simplicity and efficiency, going from prep to plate in just 40 minutes. Say goodbye to excessive cleanup and hello to a wholesome, cheesy meal that the whole family will love. Whether you’re a seasoned home cook or looking for a quick and healthy dinner solution, this sheet pan wonder is designed to make your life easier and your taste buds happier.
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This cheesy Baked Pesto Chicken dinner is a testament to how effortlessly delicious meals can be, especially when made on a single sheet pan. The beauty of this recipe lies in its simplicity and the vibrant flavors it brings to your table, all while minimizing cleanup. In just 40 minutes, you can enjoy perfectly cooked chicken cutlets smothered in rich pesto and melted mozzarella, accompanied by tender roasted potatoes and a crisp, fresh salad. It’s an ideal solution for busy weeknights, meal prepping for the week ahead, or simply when you crave a hearty, satisfying meal without the fuss.
Ingredients and Smart Substitutions for Your Baked Pesto Chicken
Crafting the perfect baked pesto chicken begins with understanding your ingredients and knowing when to make smart substitutions. This recipe focuses on fresh, accessible components that deliver maximum flavor with minimal effort.
- Chicken Cutlets: For this recipe, thin chicken cutlets are preferred as they cook quickly and evenly on the sheet pan. If you only have boneless, skinless chicken breasts, you can easily create cutlets by slicing them in half lengthwise. This ensures faster cooking and a more tender result. For a richer flavor profile or if you prefer dark meat, boneless, skinless chicken thighs are an excellent alternative. Just adjust the cooking time slightly to ensure they reach an internal temperature of 165°F (74°C).
- Salt & Pepper: These fundamental seasonings are crucial for enhancing the natural flavors of the chicken and potatoes. Always season generously to taste, as this forms the base flavor of your dish.
- Plum Tomatoes: These tomatoes are fantastic for their firm texture and lower water content, preventing sogginess when baked. If plum tomatoes aren’t available, other varieties like Roma tomatoes, cherry tomatoes (halved), or even thicker slices of beefsteak tomatoes can be used. The goal is to add a fresh, slightly acidic counterpoint to the rich pesto and cheese.
- Mozzarella Cheese: The star of the cheesy topping! Mozzarella melts beautifully, creating a gooey, irresistible layer over the pesto chicken. While fresh mozzarella can be used for a more gourmet touch, pre-shredded mozzarella works perfectly for convenience. If you’re looking for alternatives, provolone cheese offers a sharper, more distinct flavor, while mild white cheddar can provide a creamy, savory finish. Experiment with different cheeses to find your favorite melt!
Homemade Pesto (or your favorite store-bought pesto)
- Basil: Fresh basil leaves are the heart of traditional pesto, offering a bright, aromatic, and slightly peppery flavor. However, don’t limit yourself! For a different flavor profile, consider using a mix of basil and leafy greens like spinach or arugula, or even herbs such as cilantro or mint for an unexpected twist. These substitutions will alter the classic pesto taste, but can yield equally delicious results, perfect for customizing your baked pesto chicken.
- Olive Oil: High-quality extra virgin olive oil is key for a smooth, rich pesto. If you need an alternative, any neutral-flavored cooking oil like avocado oil or grapeseed oil can be used, though they might slightly change the overall flavor of your pesto.
- Parmesan Cheese: The salty, umami notes of Parmesan are essential for a well-rounded pesto. Grated Parmesan is ideal. Great alternatives include Asiago cheese, which has a nuttier, tangier flavor, or Pecorino Romano, offering a sharper, saltier kick.
- Garlic: Freshly minced garlic provides the most potent and authentic flavor for your homemade pesto. If time is a constraint, jarred minced garlic can be a convenient shortcut, but adjust quantities to your preference as its intensity can vary.
- Salt & Pepper: As with the chicken, these are vital for seasoning your pesto. Add to taste, adjusting until the flavors sing harmoniously.
Flavorful Side Dishes for a Complete Meal
- Olive Oil: Used for roasting the potatoes, it helps them crisp up beautifully. Again, avocado or grapeseed oil are suitable substitutes.
- Baby Potatoes: These small, tender potatoes roast wonderfully on a sheet pan alongside the chicken. Any type of potato can be used (Yukon Gold, red, russet), but ensure they are cut into uniformly small pieces (about 1-inch cubes) to guarantee even cooking within the 40-minute timeframe. This ensures all components of your sheet pan dinner are ready simultaneously.
- Salt & Pepper: Essential for seasoning the potatoes to perfection, ensuring they are flavorful and complement the pesto chicken.
- Spring Mix or Arugula: A light, fresh salad provides a crucial balance to the rich baked pesto chicken and roasted potatoes. Spring mix offers a variety of tender greens, while arugula adds a peppery bite. Feel free to swap for other leafy greens like baby spinach, chopped kale (massaged with a little olive oil and lemon), or even thinly sliced collard greens for added nutrition and texture.
How to Make Easy Sheet Pan Pesto Chicken
Creating this delicious and convenient baked pesto chicken dinner is incredibly straightforward, thanks to the efficiency of sheet pan cooking. Follow these steps to prepare a wholesome meal with minimal fuss.
Step 1: Get Your Potatoes Roasting
Begin by preheating your oven to a robust 425°F (220°C). This high temperature is key for achieving crispy, golden-brown potatoes. Line a large, sturdy baking sheet with parchment paper; this not only ensures easy cleanup but also helps prevent sticking. In a medium bowl, combine your small, uniformly cut baby potatoes with a tablespoon of olive oil, a generous pinch of salt, and a dash of freshly ground black pepper. Toss everything together until the potatoes are thoroughly coated. Spread the seasoned potatoes in a single layer on one half of your prepared baking sheet, ensuring they have enough space to crisp up. Bake for an initial 20 minutes. This head start allows the potatoes to become tender inside and develop a delicious crust, as they require a longer cooking time than the chicken.
Step 2: Add the Chicken to the Pan
While the potatoes are getting a head start in the oven, prepare your chicken cutlets. Lightly brush each chicken cutlet with a tiny bit of olive oil – just enough to help the seasonings adhere and prevent sticking. Season both sides of the chicken generously with salt and pepper. After the potatoes have roasted for 20 minutes, carefully remove the sheet pan from the oven. Arrange the seasoned chicken cutlets in a single layer on the other half of the baking sheet, making sure not to overcrowd the pan. Return the sheet pan to the oven and bake for another 10 minutes. This timing ensures the chicken begins to cook through, providing a good base before adding the pesto and cheese.
Step 3: Elevate with Pesto
This is where the magic happens! If you’re opting for homemade pesto, now’s the time to prepare it. In a mini blender or a food processor (like a Magic Bullet), combine fresh basil leaves, olive oil, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper. Blend until you achieve a smooth, vibrant green sauce. The consistency should be thick enough to cling to the chicken but still spreadable. Once the chicken has baked for 10 minutes, remove the sheet pan from the oven. Generously spread the fresh or store-bought pesto over the top of each chicken cutlet. Ensure an even coating, as this is where the majority of the dish’s signature flavor comes from. While you’re at it, slice your plum tomatoes into thin rounds and grate your mozzarella cheese, so they are ready for the final step.
Step 4: Top with Tomato & Cheese, Then Finish Baking
With the pesto beautifully coating your chicken, it’s time to add the final layers of flavor and texture. Place 2-3 thin slices of plum tomatoes over each pesto-covered chicken cutlet. The tomatoes will provide a burst of freshness and a slight tang when baked. Next, sprinkle a generous amount of grated mozzarella cheese over the tomatoes and chicken. The cheese will melt into a luscious, bubbly topping. Return the sheet pan to the oven for an additional 3-5 minutes, or until the mozzarella cheese is perfectly melted and slightly golden, and the chicken has reached an internal temperature of 165°F (74°C). Once done, remove the sheet pan from the oven. Let it rest for a couple of minutes, then serve your flavorful baked pesto chicken and crispy roasted potatoes alongside a refreshing bed of spring mix or arugula. This balanced meal is not only quick and easy but also packed with incredible flavors.
Store-Bought vs. Homemade Pesto: Which to Choose?
While this baked pesto chicken recipe is incredibly adaptable, one of the key decisions is whether to use store-bought or homemade basil pesto. Both options have their merits, and your choice will largely depend on your priorities for time, cost, and flavor complexity.
Making your own homemade basil pesto can elevate the flavor profile of this dish significantly. The fresh, vibrant taste of basil, combined with aromatic garlic and nutty Parmesan, creates a sauce that is unparalleled. Here’s what you’ll typically need to create a truly delicious homemade pesto from scratch:
- 2 cups fresh basil leaves (packed tightly)
- 1/4 cup high-quality olive oil
- 1/2 cup grated Parmesan cheese (freshly grated is always best)
- 4 cloves garlic, freshly minced
- 1/4 cup pine nuts (optional, but they add a wonderful richness and texture; lightly toasting them beforehand can enhance their flavor)
- 1 pinch salt & pepper (to taste, as cheese adds significant saltiness)
The process is incredibly simple: just add all the ingredients (except for a little bit of the olive oil which you might want to drizzle in slowly to control consistency) to a food processor or a mini blender like a Magic Bullet, and blend until everything is beautifully combined into a smooth, vibrant green sauce. Adjust the olive oil as needed to reach your desired consistency – some prefer a thicker pesto, while others like it a bit looser.
However, it’s important to acknowledge that the ingredients for homemade pesto, especially fresh basil in large quantities and pine nuts, can be fairly expensive and might not be items you routinely keep in your pantry. This is precisely why I often champion the use of store-bought shortcuts. High-quality jarred pesto can be an absolute lifesaver, especially when you’re pressed for time or looking to minimize grocery expenses. It delivers a consistent flavor and allows you to get this delicious baked pesto chicken dinner on the table even faster.
Ultimately, the decision boils down to how much time you have for meal prep and your budget. If you have the time and the ingredients, homemade pesto offers an unmatched freshness. But for a quick, delicious, and budget-conscious meal, a good store-bought pesto is a perfectly acceptable and highly recommended option that won’t compromise the delightful taste of your sheet pan dinner.
Frequently Asked Questions About Baked Pesto Chicken
Here are some common questions about making and enjoying this delicious and easy baked pesto chicken dinner:
Baked pesto chicken is incredibly versatile and pairs well with a variety of sides. My favorite way to serve it for minimal cleanup is with roasted vegetables that cook directly on the sheet pan alongside the chicken and potatoes, such as broccoli florets, bell peppers, zucchini, or cherry tomatoes. The flavors meld together wonderfully. Beyond the sheet pan, you could serve your pesto chicken over a bed of fluffy white or brown rice, with your favorite pasta noodles tossed in a light olive oil or extra pesto sauce, or even with quinoa for a more protein-packed meal. For a low-carb option, consider serving it with zoodles (zucchini noodles) or cauliflower rice. Don’t forget a simple green salad with a vinaigrette to cut through the richness!
At its core, this baked pesto chicken recipe is delightfully simple, primarily requiring just two key ingredients: chicken cutlets and pesto sauce. While you can opt for homemade pesto for a fresh burst of flavor, using a good quality jarred pesto sauce makes this a super easy and quick meal idea. We then enhance this basic combination with sliced tomatoes and mozzarella cheese, which melt beautifully over the chicken, adding a creamy, tangy, and irresistible finish. For a complete meal, we also roast baby potatoes on the same sheet pan, seasoned simply with olive oil, salt, and pepper, and serve it all with a fresh spring mix salad.
Baked pesto chicken offers a wonderfully complex and satisfying flavor profile. The star is, of course, the pesto sauce, which infuses the chicken with its earthy, garlicky, and distinctly herbaceous notes, thanks to the fresh basil. The Parmesan cheese in the pesto adds a savory, salty depth, while the olive oil brings a rich, smooth undertone. When baked, the chicken becomes tender and juicy, absorbing these vibrant flavors. The melted mozzarella cheese adds a creamy, mild, and gooey texture, complementing the pesto without overpowering it. The fresh plum tomatoes on top provide a subtle sweetness and a touch of acidity that brightens the entire dish, creating a balanced and incredibly delicious meal experience.
Absolutely! This recipe is incredibly adaptable, and you can certainly use boneless, skinless chicken thighs instead of cutlets. Chicken thighs are known for being more forgiving and staying juicy due to their higher fat content, which many people prefer. The instructions for seasoning and preparing the dish will remain largely the same. However, you will need to adjust the baking time slightly. Generally, boneless, skinless chicken thighs require about 20-25 minutes of baking time (after the potatoes have had their head start) at 425°F (220°C). Always ensure the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part before serving.
Storing and Reheating Your Baked Pesto Chicken Dinner
One of the fantastic benefits of this baked pesto chicken dinner is how well it lends itself to meal prep and future enjoyment. Proper storage and reheating techniques will ensure your leftovers taste just as fresh and delicious as when they were first made.
Once cooled to room temperature, any leftover baked pesto chicken, along with the roasted potatoes, should be transferred to an airtight glass bowl or a high-quality meal prep container. Stored this way, the chicken and potatoes will remain fresh and safe to eat in the fridge for up to 5 days. This makes it a perfect candidate for healthy, ready-to-eat lunches or dinners throughout your busy week.
When you’re ready to reheat, you have a few options to consider for the best results:
- Microwave Method: For a quick reheat, place the chicken and potatoes in a microwave-safe dish. To help retain moisture and prevent the chicken from drying out, sprinkle a tiny bit of water (about a tablespoon) over the chicken before covering the dish with a lid or microwave-safe plastic wrap, leaving a small vent. Reheat for 1-2 minutes, or until thoroughly heated through. This method is fast but can sometimes make the chicken slightly less tender.
- Oven/Toaster Oven Method: For a crisper potato and a more evenly heated chicken, reheating in the oven is ideal. Preheat your oven or toaster oven to 300-325°F (150-160°C). Place the chicken and potatoes on a small baking sheet (you can line it with parchment paper for easy cleanup). Reheat for 10-15 minutes, or until warmed through. This method is particularly good for restoring some of the crispy texture to the potatoes.
If you opted to make homemade pesto for this recipe, any leftover pesto sauce should also be stored in an airtight container in the fridge. To prevent discoloration and keep it fresh, pour a thin layer of olive oil over the top of the pesto before sealing. This homemade pesto will last for 4 to 5 days. It’s incredibly versatile and can be used to make more pesto chicken, tossed with pasta for a quick meal, spread on sandwiches or wraps, or even stirred into soups and scrambled eggs. Always give your pesto a quick smell and visual check before using it; if the oil on top has turned brown or if the pesto has any foul odor, it is no longer safe to eat and should be discarded.
Freezing This Baked Pesto Chicken Recipe for Future Meals
Meal planning and prepping for the long term just got easier with this baked pesto chicken recipe, as it freezes beautifully! Whether you prefer to freeze the chicken raw with pesto or after it’s cooked, you can enjoy this convenient dinner weeks or even months down the line.
You can freeze this delicious baked pesto chicken recipe for up to 3 months, making it an excellent option for stocking your freezer with healthy, ready-to-cook or ready-to-reheat meals. Here’s how you can do it:
- Freezing Raw Chicken with Pesto: If you want to prepare ahead and cook fresh later, coat your raw chicken cutlets with pesto (you can skip the tomatoes and mozzarella at this stage). Place the pesto-coated chicken in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the individual chicken pieces to an airtight glass container or a freezer-safe Ziploc bag, removing as much air as possible to prevent freezer burn. Label with the date. When you’re ready to cook, transfer the raw, frozen chicken directly to the sheet pan (no need to thaw completely if they are thin) and follow the baking instructions, adding a few extra minutes to the initial cooking time.
- Freezing Cooked Chicken and Potatoes: For maximum convenience, you can freeze the cooked chicken and potatoes together. Allow the baked pesto chicken and roasted potatoes to cool completely after cooking. Divide them into individual portions and place them in airtight glass containers or heavy-duty freezer-safe Ziploc bags. Again, ensure as much air is removed as possible to maintain quality. Label clearly with the date.
When you’re ready to enjoy your frozen chicken, the best practice is to transfer it from the freezer to the fridge the night before. This allows it to defrost safely and gradually. Once defrosted, you can then reheat the cooked chicken and potatoes as normal, either in the microwave or oven (as described in the “Storing and reheating” section), or cook the raw chicken as per the recipe instructions. This freezer-friendly approach ensures you always have a wholesome, flavorful meal just a short cook or reheat away, perfect for those busiest of days!
More Sheet Pan Chicken Recipes to Love
If you’ve fallen in love with the ease and efficiency of sheet pan dinners, especially featuring flavorful chicken, then you’re in for a treat! These one-pan wonders are perfect for weeknight meals, meal prepping, and minimizing cleanup. Explore more delicious and simple sheet pan chicken recipes that are sure to become family favorites.
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Sheet Pan Greek Chicken {Meal Prep}
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Essential Meal Prep Tools for Efficiency
To truly master your meal prep and make this baked pesto chicken dinner (and many other recipes) a breeze, having the right tools on hand can make all the difference. Investing in a few key items will save you time, effort, and even money in the long run, ensuring you can consistently prepare healthy and delicious meals.
- Glass Meal Prep Bowls: If your plan is to turn this incredible baked pesto chicken dinner into convenient lunches or dinners for the entire week, then a set of high-quality glass meal prep bowls is an absolute must-have. Glass containers are superior for several reasons: they are non-toxic, don’t absorb food odors or stains, are oven and microwave safe (without lids), and allow you to easily see your delicious meal inside. They are perfect for portion control and keep your food fresher for longer.
- Butcher Box for Quality Chicken: Sourcing high-quality ingredients is fundamental to any great meal. For my free-range chicken, which is a cornerstone of this recipe, I rely on Butcher Box. Their convenient service delivers humanely raised, high-quality meats directly to my door, frozen to lock in freshness. This ensures I always have premium chicken on hand, ready for my sheet pan dinners, contributing significantly to the overall taste and nutritional value of my meals.
- Parchment Paper for Effortless Cleanup: When it comes to sheet pan recipes, one of the biggest appeals is the promise of easy cleanup. And that promise is largely kept thanks to parchment paper. Lining your baking sheets with parchment paper creates a non-stick surface, preventing food from sticking and caramelizing onto the pan. This means after cooking, you can simply toss the parchment paper, leaving you with a virtually clean baking sheet. It’s a simple, inexpensive tool that saves precious time on dishwashing, making sheet pan meals even more enjoyable.
Baked Pesto Chicken Dinner {Sheet Pan}
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Ingredients
- 4 chicken cutlets (or 2 chicken breasts sliced in half down the middle for quicker cooking)
- Salt & pepper, to taste (essential for seasoning)
- 2 plum tomatoes thinly sliced (for a fresh, acidic touch)
- 1 cup grated mozzarella cheese (for gooey, melted perfection)
Homemade pesto – alternatively, use 1/2 cup jarred pesto for convenience
- 2 cups basil leaves (packed)
- 1/4 cup olive oil (extra virgin for best flavor)
- 2 tbsp parmesan cheese (for savory depth)
- 2 cloves minced garlic (fresh is always best)
- Salt & pepper, to taste (adjust as needed)
Side dishes for a complete meal
- 1 tbsp olive oil (for roasting potatoes)
- 2 cups baby potatoes, sliced into 1-inch pieces (for even cooking)
- Salt & pepper, to taste (season generously)
- 1 package spring mix or arugula (for a fresh, crisp salad)
Instructions
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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the sliced baby potatoes with 1 tbsp olive oil, and season generously with salt & pepper until evenly coated. Spread the potatoes in a single layer on one side of the prepared baking sheet. Bake for 20 minutes to give them a head start and ensure they get nice and crispy.
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While the potatoes are roasting, prepare your pesto (if making homemade): In a mini blender or food processor, combine the basil, 1/4 cup olive oil, Parmesan, minced garlic, and salt & pepper. Blend until smooth. Simultaneously, thinly slice your plum tomatoes and grate your mozzarella cheese, so they are ready to go.
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After the initial 20 minutes of potato baking, carefully remove the sheet pan from the oven. Lightly brush the chicken cutlets with a tiny bit of olive oil, then season them with salt and pepper. Place the chicken cutlets on the unoccupied side of the baking sheet alongside the potatoes, ensuring they are in a single layer. Return the sheet pan to the oven and bake for another 10 minutes.
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Remove the sheet pan from the oven once more. Generously coat each chicken cutlet with your prepared pesto sauce. Arrange 2-3 slices of tomatoes over each pesto-covered chicken, then sprinkle the grated mozzarella cheese over everything. Return the pan to the oven and bake for an additional 3-5 minutes, or until the cheese is beautifully melted and bubbly, and the chicken has reached an internal temperature of 165°F (74°C).
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Carefully remove the sheet pan from the oven. Let the chicken and potatoes rest for a minute or two before serving. Plate the cheesy baked pesto chicken and roasted potatoes alongside a refreshing portion of spring mix or arugula. Serve immediately and enjoy your effortless, delicious sheet pan dinner!
Notes
The roasted chicken and potatoes are incredibly flavorful on their own, often needing no additional dressing for the spring mix. However, if you prefer a dressed salad, consider a light vinaigrette. You can explore a variety of options with my 5 homemade salad dressing recipes for a perfect pairing.
For easy meal prep, store any leftovers of this delicious sheet pan dinner in an airtight container in the fridge for up to 5 days. When reheating, sprinkle a small amount of water over the chicken and potatoes before microwaving for 1-2 minutes to help maintain moisture and tenderness. Alternatively, reheat in a preheated oven for a few minutes to crisp up the potatoes.
This recipe is also freezer-friendly! You can freeze the chicken (raw with pesto or fully cooked with potatoes) for up to 3 months in freezer-safe containers. For raw chicken, defrost overnight in the fridge and cook as directed. For cooked chicken and potatoes, defrost in the fridge and then reheat thoroughly.
Nutrition
