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3. Pesto Chicken Sheet Pan Dinner

This Italian-inspired dinner is pure comfort food without all the fuss! The pesto keeps the chicken incredibly moist and flavorful, while the cherry tomatoes burst into a delicious sauce. It's fancy enough for company but easy enough for a Tuesday night—my kind of recipe!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1½ lbs)
  • ½ cup basil pesto store-bought or homemade
  • 2 cups cherry tomatoes
  • 1 lb green beans trimmed
  • 1 lb baby potatoes quartered
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt and ¼ teaspoon black pepper
  • ½ cup shredded mozzarella cheese
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Coat chicken breasts generously with pesto on both sides and place in the center of the sheet pan.
  3. In a bowl, toss potatoes, green beans, cherry tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
  4. Arrange vegetables around the chicken in a single layer, making sure potatoes have space to crisp up.
  5. Roast for 20-22 minutes until chicken reaches 165°F internally and vegetables are tender.
  6. Sprinkle mozzarella cheese over chicken and return to oven for 2-3 minutes until melted. Garnish with fresh basil and serve immediately.