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I can never have too many easy dinners in my bag of tricks. And I love a good sheet pan dinner because they are just that- easy. They are super simple to make and super easy to clean up. But, I must admit, I am very picky when it comes to sheet pan dinners. If you’ve ever made a sheet pan recipe, you may have noticed that proteins don’t usually turn out the way that they look in the pictures- they’re usually lacking color. So I wanted to come up with a sheet pan recipe that wasn’t lacking color or flavor. And this Pesto Chicken Sheet Pan Dinner sure fits that bill.

I mentioned above what my least favorite thing that can happen with sheet pan dinners is (lack of color on protein), but let me get to my favorite thing about them- everything is roasted! Roasting is my favorite way to eat almost everything. Potatoes, vegetables, proteins. And when you roast all of those things in some flavorful, homemade pesto, it’s a solid home run.

Let me show you how I made this Pesto Chicken Sheet Pan Dinner 👇🏻

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First thing’s first. Pesto.

Quite obviously, you will need some pesto for this recipe. You can use store-bought, but- holy smokes- this homemade Lemon Arugula Pesto is absolutely fabulous. The lemon in this pesto really shines through in this Pesto Chicken Sheet Pan Dinner. I’d highly recommend this pesto.

Now that that’s covered, we’re ready to start.

Okay, now moving onto the Sheet Pan recipe. Preheat your oven to 400 degrees and line a sheet pan with parchment paper.

In a large bowl, combine 6 medium red potatoes (cut into 1.5” cubes), 2 tbsp of pesto, and 1 tbsp of olive oil. Season with salt and pepper.

Give the potatoes a stir until they are coated in the oil and pesto. Then spread them out onto the prepared sheet pan. You are going to give the potatoes a head start with the roasting because you want them to be fork tender. Roast them for 15 minutes by themselves.

While the potatoes are roasting…

So while the potatoes are roasting, we’re going to prepare the rest of the ingredients. Using the same bowl that you used for the potatoes (less dirty dishes, am I right?) add 1 1/2 Lbs cubed chicken breast, 2 heads of broccoli cut into florets, and 1/2 of an onion that has been diced (or sliced) into large pieces.

To the chicken and veggies, add 3 tbsp of pesto, 2 tbsp of olive oil, and season with salt and pepper.

Stir the chicken and veggies well so that they are coated in the pesto and oil.

15 Minutes Later…

After the potatoes have roasted for 15 minutes, removing the sheet pan from the oven, and flip the potatoes. Add the chicken and veggies to the sheet pan.

Roast for another 20 minutes until the chicken is cooked through and the veggies and potatoes are tender.

Final step. Optional. But highly recommended.

When the chicken and veggies are done roasting, pull that sheet pan out of the oven and sprinkle some grated parmesan over the top. Set your oven to broil on low. Broil the chicken and veggies until they have a slight char and the parmesan is melted. Trust me, this is so good.

Serve it topped with a little extra grated parmesan and call it a day!

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.