Pesto Parmesan Chicken with Veggies


This practically one pan prep Parmesan Pesto Chicken recipe makes the ideal dinner for those busy nights or anytime you want hassle free yummylicious eats!  You can also prep most of the recipe ahead of time for a lightening quick dinner! 

Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots


Easy One Pan Pesto Chicken Recipe

I really wanted to call this One Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots, instead of Sheet Pan, because you only use ONE pan and ONE bowl to prep this meal – that’s it!   So can we say its one-pan-ish?

Regardless of its name, this Baked Parmesan Pesto Chicken Recipe is uber convenient to make and to clean up.  Its for either those busy, hectic nights OR those so tired, just-want-to-finally-sit nights when making dinner sounds exhausting.   So, we might as well call it save-the-day-Parmesan Pesto Chicken Recipe.  or you can just call it yum.

Looking for more sheet pan dinners

Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots on a pan and wood spoon.

Why you’ll love this Pesto Parmesan Chicken

This baked pesto chicken and veggies does require some chopping – so you can either pull up a chair, enlist a child or husband, or have some broccoli, carrots and chicken already chopped and ready to go and then it can be prepped in minutes.  You can even chop your potatoes beforehand, just be sure to keep them refrigerated in cold water so they don’t turn brown.  But even if you don’t chop beforehand, its less than 20 minutes of mindless work in exchange for full, happy, satisfied, singing-your-praises-bellies.

Showing how to make Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots by baking it on a sheet pan.

Now all the convenience of a sheet pan meal doesn’t mean a whole lot if it doesn’t taste good and your family won’t eat it.  So let me put your minds at ease – this Sheet Pan Parmesan Pesto Chicken and Veggies is not only easy but its SO CRAVILICIOUS!!  The wonderfully delectable custom pesto seasoning mix envelops the chicken and veggies and seeps into the bite size morsels as they bake so the sheet pan emerges with flavor infused juicy, tender chicken, roasted broccoli, fork tender carrots and melt in your mouth potatoes all blanketed in Parmesan.  I listed ½ cup freshly grated Parmesan in the ingredients, but feel free to go crazy and add more if you would like.

Chicken Pesto ingredients

  • Chicken: Chop the chicken breasts on the larger side, about 1 1/2” chunks so they remain juicy an don’t overcook.
  • Potatoes: You may use red potatoes or baby Yukon gold potatoes. Chop them no larger than 1″ inch cubes.
  • Broccoli: Chop the broccoli into medium size florets.
  • Carrots: Thinly slice the carrots so they cook in same time as the chicken.
  • Parmesan: Please use freshly grated Parmesan cheese as pre-shredded or powdered won’t melt as beautifully.
  • Pesto Mix: Basil pesto is mixed with olive oil, ranch seasoning mix, garlic, Dijon and seasonings to create a multi-dimensional flavor explosion.
Baked Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots.

How to make Pesto Chicken and Veggies

  1. To achieve this dynamite flavor, we first mix our Basil Pesto (I love the one from Costco, always keep it stocked), with some minced garlic, Dijon mustard, chili powder, salt, pepper and my secret ingredient – ranch seasoning mix!  It add a little tang of something-something and infuses the chicken and veggies with flavor without tasting like “ranch.”
  2. Next, add 2 tablespoons of this pesto mix to your baking sheet along with your potatoes.  Toss to coat and roast for 15 minutes to give them a head start as the potatoes require longer cooking than the rest of the ingredients.  Be sure to chop your potatoes into 1/2-1″ cubes, no larger so they will be tender when the rest of the ingredients are done cooking.  Meanwhile, I like to use this time to finish chopping the rest of my chicken and veggies.  Next, add your chicken, carrots and broccoli to the remaining Pesto Mix and toss to coat.  Remove the potatoes from the oven and add your pesto coated chicken, carrots and broccoli to the pan and roast another 15 minutes.
  3. Top with freshly grated Parmesan cheese, return to the oven to melt.  And that’s it for Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots!  A wonderfully easy, comforting meal with layers of flavor you will be making again and again.

Chicken Pesto Recipe Variations

What to eat with Pesto Chicken and Veggies

Storing leftover Chicken with Pesto

Store leftover chicken with pesto in an airtight container in the fridge for up to three days. Gently reheat in a skillet, microwave or warm in the oven for 10-15 minutes at 275 degrees F.

Detailed image showing baked Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots.


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©Carlsbad Cravings by

Sheet Pan Parmesan Pesto Chicken, Potatoes, Broccoli and Carrots bursting with flavor and SO EASY!! practically one pan prep making this ideal weeknight meal!

Chicken with Pesto

Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots is a satisfying flavor bursting MEAL-IN-ONE and is SO ridiculously EASY with pantry ingredients!!  This practically one pan prep meal makes the ideal dinner for those busy nights or anytime you want hassle free yummylicious eats!
Servings: 4 -6servings
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes

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Chicken and Vegetables

  • 2 cups red potatoes 1/2″ up to 1″ inch cubes (no bigger!)
  • 1 1/2 pounds chicken breasts cut into 1 1/2” chunks
  • 3 cups broccoli medium size florets
  • 1 cup THINLY sliced carrots
  • 1/2 cup freshly grated Parmesan cheese

Pesto Mix


  • Preheat oven to 400 degrees F.
  • Whisk together all of the Pesto Mix ingredients in a large mixing bowl. Set aside.*
  • Line a Jelly Roll Pan (21×15) with foil and lightly spray with cooking spray. Add potatoes and 2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer. Roast potatoes for 15-20 minutes depending on size.
  • In the meantime, chop your chicken and other veggies then add chicken, broccoli and carrots to large bowl with Pesto Mix and stir until evenly coated.
  • Remove pan from oven and push potatoes to one side of the pan (keep in a single layer). Add coated chicken, broccoli and carrots and spread in a single layer.
  • Bake for 15 minutes. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.



*I used a small bowl in the FB video but realized later if we use a large bowl instead, we save cleaning a dish!

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  1. Melanie says

    Could I use a rosso pesto in place of the basil?

    • Jen says

      Yes, I think that would be amazing!

  2. Lynne says

    This was DELICIOUS!!! My husband couldn’t rave enough. I put it together early in the day and then popped it into the oven when we were ready for dinner. I will ABSOLUTELY make this again!

    • Jen says

      Thank you so much Lynne, I’m so pleased everyone loved it and it will be on repeat! That’s awesome you were able to prep it ahead of time!

  3. Trina says

    I love this recipe!!! It’s become a staple at my house. There’s nothing I would change. Thanks for sharing!

    • Jen says

      I love hearing that, thanks so much Trina!

  4. Krysti Allen says

    Made this for dinner last night and it was AMAZING!!! The only change I made was using boneless skinless chicken thighs instead of breast. Cooked for the same amount of time. Even my picky eaters DEVOURED this dish! Thanks for an amazing recipe!

    • Jen says

      I’m so pleased everyone loved it so much, thanks Krysti!

  5. Kay Crowther says

    Picky eaters here. What are some options, rather than the basil pesto sauce that you would recommend?

    • Jen says

      You can use your favorite sauce or a blend of your favorite seasonings with some olive oil. Good luck!

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