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 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!
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 Fajita Salmon with Cilantro Lime Butter
- Sheet Pan Lemon Butter Garlic Shrimp and Asparagus
- Sheet Pan Chili Dijon Pork Tenderloin with Potatoes and Green Beans
- Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
- Sheet Pan Cashew Honey Soy Salmon with Broccoli
- Sheet Pan Caprese Balsamic Chicken and Veggies
- Sheet Pan Lemon Garlic Butter Salmon with Crispy Parmesan Panko & Broccoli
- Sheet Pan Thai Peanut Coconut Chicken with Pineapple and Broccoli
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
Why you’ll love this Chicken Pesto Recipe:
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.
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.
How to make Pesto Chicken and Veggies
- 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.”
- 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.
- 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
- Mix and match veggies: Pair chicken with any vegetables you’d like, adjusting the cook times as needed. Tomatoes, bell peppers, cauliflower, green beans, etc. would all be tasty.
- Swap cheese: Swap the Parmesan and instead cover the chicken and veggies with a different cheese such as cheddar, pepper Jack, Gouda, etc.
- Make it spicy: Add red pepper flakes to taste.
- Make it lemony: Add lemon juice and lemon zest to taste.
- Use a different pesto. Roasted Pepper and Almond Pesto, Spinach Walnut Pesto, Broccoli Basil Pesto, Cilantro Pumpkin Seed Pesto, Lemony Pistachio Basil Pesto, Pistachio Arugula Sweet Pea Pesto, Pea, Arugula and Walnut Pesto, etc.
- Swap cheese. Swap the Parmesan and instead cover the chicken and veggies with a different cheese such as cheddar, pepper Jack, Gouda, etc.
- Make it spicy: Add red pepper flakes to taste.
What to eat with Pesto Chicken and Veggies
- Salads: This flavorful recipe pairs well with big refreshing salad such as Caesar salad, mandarin orange salad, apple salad or strawberry spinach salad.
- Fruit: Try summer fruit salad, fruit salad, grape salad or tropical fruit salad.
- Bread: We love this recipe with Garlic Bread, Dinner Rolls or Breadsticks or Sweet Cornbread for the carb win!
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.
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Chicken with Pesto
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Ingredients
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
- 1/3 cup basil pesto
- 1 tablespoon olive oil
- 2 teaspoons ranch dry seasoning mix
- 3-4 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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.
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Angie says
Seriously–when are you going to come out with your own cookbook/show?
Every recipe that I have tried of yours has been soooo good!
Jen says
You are SO nice Angie, thank you, thank you! I LOVE your comments and that you are enjoying my recipes! No plans yet, but I’ll let you know if anything changes 🙂
Jen says
Hi Angie,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Dawn says
Hi Jen, Will the chicken be done all the way through or have you cooked it a bit in a skillet beforehand? Thanks!
Jen says
Hi Dawn! They are small pieces so they will be all cooked through 🙂
Jenny says
I don’t typically comment on recipes but I had to for this. We loved this meal! It was super filling and tasty. Everything was cooked perfectly. I will save thus recipe and share with others! Thank you!
Jen says
Thank you so much for taking the time to comment Jenny! I love hearing this dinner was such a winner!
Anna @ Crunchy Creamy Sweet says
I am a huge fan of sheet pan dinners! This looks crazy delicious! Adding it to our menu plans for next week!
Jen says
Awesome Anna, I hope you loved it! Sheet pans are so versatile, I am having a hard time wanting to post anything else lately!
Angela says
Thank you for this great recipe, Jen! My mom watches my kids while I’m at work and wanted her to get this started when my daughter is napping mid-day, so I can just come home and throw in the oven to reheat. Do you think it would be wise to just have her cook the potatoes ahead of time and then do the step to bake the rest with everything else when I get home? Or will it reheat nicely in the oven after it is already fully cooked? I’m just afraid of overcooking the chicken if I try to reheat it after it is fully cooked. Sorry if this is an odd question!! Thanks in advance!
Jen says
Sorry Angela, I thought I had responded but apparently not! I would have her just cook the potatoes ahead of time and have everything ready to be baked once you get home as I am afraid because the chicken is so small it will have the tendency to dry out easier. Hope this helps!
Kim says
I made this for dinner tonight. WOW! It was bursting with flavor and easy to put together after a long day at work. Definitely a keeper.
Jen says
Awesome Kim, I’m so glad it was easy to whip together and that you loved it! thank you!
Layne says
This will totally be one of those recipes I keep in my back pocket for busy weeknights. Super delicious, Jen!
Jen says
Thank you Layne! That is exactly what I was hoping for this recipe – an easy throw together last minute meal that’s still delish!
Ashley says
This is so good! Thank you for sharing! Love your recipes!!!
Jen says
You are so so welcome Ashely, thanks for trying my recipes and commenting! So happy this was a winner!
Rita says
Hi Jen,
Can Yukon gold potatoes be subbed for red potatoes? I just love the flavor better!
Jen says
Absolutely Rita, those would be delicious!
Susan E says
Fantastic! I made this tonight and it was so easy yet so good! I’m adding this to the rotation.
Jen says
Awesome! I love it when a recipe makes it into the rotation – it likes it becomes part of family memories! Thank you Susan!
Amanda says
I’m not a big mustard fan. Can you taste the mustard and If so is it possible to take out?
Jen says
Hi Amanda! It definitely doesn’t taste like mustard but adds a dimension of flavor – you can leave it out if you like or use less 🙂 ENjoy!
Mallory says
Hi! Is it a basil pesto pasta or a sauce?
Jen says
Hi Mallory! I am assuming you are asking about the 1/3 cup basil pesto – that is a sauce that comes in a jar 🙂
Jen says
Hi Mallory! I am assuming you are asking about the 1/3 cup basil pesto – that is a sauce that comes in a jar 🙂
Sherri says
Hi! Can I use regular ranch instead of the dry mix? If so how much of it should I use? Thanks! 🙂
Jen says
Hi Sherri, I wouldn’t use regular ranch as the seasoning mix is a concentrated ranch flavor and using enough ranch to achieve the same flavor will make everything too ‘wet” – sorry!
Crissy says
I love sheet pan dinners! I bought a pesto I dislike so I used a little italian dressing instead. The sauce was so flavorful and the timing of the cooking was perfect. Everything was evenly cooked, I loved this and will make it again for sure.
Jen says
Hi Crissy, I am so sorry at my delayed response as I was in the hospital when I received it and have been so behind ever since but I SO appreciate your comment! I love your idea of using Italian dressing instead of pesto – I am going to have to try that sometime! I’m so happy this is a repeat!
Paolina says
This was so fantastic. With a four month old, your easy sheet pan dinners have been making a regular rotation in our house! We also love the lemon garlic butter shrimp & asparagus. Your foil packs are also on the menu this week
Jen says
Awesome Paolina, I’m so happy you enjoyed this Sheet Pan dinner as well as the Shrimp and Asparagus! I have a Sheet Pan Teriyaki Shrimp and Pineapple recipe I’ll be posting soon that hopefully will help make your life easier and more delicoius as well 🙂 Hope you love the foil packets just as much!
Rachel says
I absolutely love his recipe!! Have you ever tried freezing it? I’m doing a freezer meal exchange club and thinking about using this recipe if it’ll freeze well!
Jen says
Hi Rachel, I’m so glad you love this recipe! I believe this should freeze well as all the individual components freeze well – so I think its safe bet. Enjoy!
bill cekala says
Can you post the nutritional values especially sodium, i’m a heart patient and have to limit my sodium. I don’t have any other limitations so fat, sugar, etc doesn’t matter, just sodium
PS will I get an email when you reply on your coments page or will you email the answer to me.
Jen says
Hi Bill, you can calculate nutritional info at http://www.myfitnesspal.com/recipe/calculator
Angie B says
Loved this! I subbed asparagus for the broccoli per hubby’s preference, and it was a hit! I bought a bag of sliced carrots to save myself some chopping, but I think they were too thick because they weren’t quite done. I’ll have to remember to throw them on earlier next time. There will definitely be a next time!
Jen says
I’m so happy you loved it Angie and were able to substitute the broccoli with asparagus – yum! And yay for a next time!
Leanne says
I can’t use ranch seasoning mix due to food sensitivities. Do you have any suggestions of seasonings I could use instead?
Jen says
Hi Leanne, I would google homemade ranch seasoning and use that instead. Enjoy!
Trinity says
Is it okay to use frozen veggies instead of fresh, if so would that change the cooking time? Looking forward to trying this!
Jen says
Hi Trinity, I haven’t tried using frozen vegetables but I imagine they would work just fine. I would follow the cooking time per your frozen veggie instructions and add them/the chicken when needed. Enjoy!
Carolyn says
This was such a delicious meal! I had leftover pesto from the Lemon Garlic Shrimp Fettuccine. I wasn’t sure what I was going to do with it and I stumbled upon this recipe on the blog. Oh my goodness! It was so easy to make and so flavorful! I actually forgot the Parmesan at the end, but it didn’t matter. It was flavorful enough without it! Will definitely be making again and will make sure to add Parmesan this time! Also, I’ve tried ~10 of your recipes and they do not ever disappoint. You are now my go-to for new recipes!
Jen says
Thanks so much for the awesome review Carolyn, I’m so pleased this sheet pan is a new repeat favorite! Thank you especially for your kind words! I’m honored you have made and loved so many of my recipes!
Melanie says
Could I use a rosso pesto in place of the basil?
Jen says
Yes, I think that would be amazing!
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!
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!
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!
Kay Crowther says
Hi,
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!