If you’re looking for a flavorful, hassle-free dinner that’s both healthy and delicious, One Pan Pesto Chicken and Vegetables is the answer! This easy weeknight dinner combines tender chicken breasts with roasted veggies, all coated in a vibrant, fragrant pesto sauce that brings it all together in a perfect, minimal-effort meal. You can make it in just 30 minutes, and best of all, it’s all cooked on one sheet pan, which means fewer dishes to wash after dinner.
Whether you’re looking for a healthy comfort food option, a high-protein meal to fuel your day, or just an easy dinner prep for a busy week, this recipe is versatile, budget-friendly, and super satisfying. I can guarantee this will become a staple in your household!
Why You’ll Love This Recipe
Who doesn’t love a one-pan meal, right? The appeal of this One Pan Pesto Chicken and Vegetables is undeniable. It’s quick, easy, and incredibly flavorful. You can prep it in just 10 minutes, and it cooks in less than 30 minutes—talk about a time-saver!
The chicken is juicy and tender, seasoned perfectly with the bold flavors of basil pesto, while the veggies—roasted to perfection—bring in just the right amount of crunch and sweetness. It’s a low-maintenance, high-protein dinner that’s healthy without feeling like a sacrifice.
This recipe is also a fantastic meal prep option. You can make it ahead of time and store it in the fridge for up to 3 days, making it ideal for quick family meals throughout the week. It’s keto-friendly as well, as long as you skip the potatoes or sweeten the veggies lightly.
What Makes This Recipe Special?
There’s something about pesto that makes everything better. The basil pesto in this recipe is the secret ingredient that ties everything together with fresh, herby goodness. If you’ve never tried pesto on roasted veggies, trust me—you’re missing out! It adds a burst of flavor that elevates the entire meal.
And because this recipe is low-carb and gluten-free, it caters to a variety of diets. Whether you’re looking to stick to a keto meal plan or just want to eat something lighter, this dish hits all the marks. Plus, it’s an excellent source of high protein thanks to the chicken, making it both filling and nourishing.
This meal can also be customized with any of your favorite veggies. Don’t like bell peppers? Try asparagus or green beans instead! This is one of those recipes where you can throw in what you have on hand and still get a delicious, balanced dish.
Ingredients
- Chicken breasts (boneless and skinless)
- Basil pesto (store-bought or homemade)
- Cherry tomatoes, halved
- Zucchini, sliced
- Red bell pepper, sliced
- Red onion, sliced
- Green beans, trimmed
- Olive oil
- Salt and pepper
- Garlic powder
- Grated Parmesan (optional for serving)
- Fresh basil (optional for serving)
How to Make It Step-by-Step
- Preheat your oven: Start by preheating your oven to 400°F (200°C). This ensures the chicken and veggies cook evenly and get that perfect roasted texture.
- Prepare the chicken and veggies: Place your chicken breasts on a large sheet pan. Spread them out so there’s enough room for the vegetables. Chop your veggies into bite-sized pieces—zucchini, bell peppers, red onion, and green beans. Scatter them around the chicken.
- Season everything: Drizzle olive oil over the chicken and veggies, then season with salt, pepper, and garlic powder. Toss the veggies to coat them evenly in the oil and seasoning.
- Add the pesto: Spoon the basil pesto generously over the chicken breasts. Make sure each piece of chicken is coated with the pesto for that rich, herby flavor.
- Roast: Pop the sheet pan into the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. This will give the chicken time to cook through while the veggies get nicely roasted.
- Finish and serve: Once done, remove from the oven and, if desired, sprinkle some grated Parmesan cheese on top of the chicken for a touch of extra flavor. Garnish with fresh basil for a burst of color and freshness. Serve immediately!
Tips for Best Results
- Use fresh pesto: If possible, opt for fresh homemade pesto. The flavor is so much more vibrant than store-bought, and it’s super easy to make in just a few minutes in the food processor.
- Don’t overcrowd the pan: When placing the veggies on the sheet pan, make sure they’re spread out. Overcrowding can cause the veggies to steam rather than roast, and you won’t get that crisp texture.
- Check the chicken temperature: The best way to know when your chicken is perfectly cooked is by using a meat thermometer. Chicken should always reach an internal temperature of 165°F (74°C) to be safe to eat.
- Switch up the veggies: Feel free to swap the veggies based on what’s in season or what you have in your fridge. Asparagus, broccoli, or Brussels sprouts would work wonderfully in this dish.
Ingredient Substitutions & Variations
- Use chicken thighs: If you want even juicier, more tender meat, you can swap the chicken breasts for chicken thighs. They’ll add more flavor and moisture to the dish.
- Try different pesto flavors: While basil pesto is classic, there’s no harm in experimenting with other types. Sun-dried tomato pesto or arugula pesto can add a unique twist to the dish.
- Add sweet potatoes or potatoes: For a heartier meal, throw in some diced sweet potatoes or regular potatoes along with the veggies. They’ll roast beautifully alongside the chicken and make the dish even more filling.
- Make it vegan: For a plant-based version, swap the chicken for tofu or chickpeas and use a vegan pesto. You can also use nutritional yeast instead of Parmesan for a cheesy flavor.
Serving Suggestions
This dish is perfect on its own as a low-calorie chicken meal prep, but if you’re looking to round out the meal, here are a few options:
- Rice or quinoa: Serve it alongside brown rice or quinoa for a bit of extra fiber and texture. These grains complement the pesto chicken beautifully.
- Salad: A simple side salad with fresh greens, cucumbers, and a lemon vinaigrette pairs nicely with this dish for a light and fresh addition.
- Garlic bread: For a more indulgent side, make some garlic bread or toast to soak up any extra pesto sauce left on the plate.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A glass of chilled white wine (think Chardonnay or Sauvignon Blanc) would pair nicely with the herby pesto. If you’re looking for something non-alcoholic, try sparkling water with a squeeze of lemon or iced tea.
- Sides: As mentioned, a simple green salad or roasted potatoes work well with this dish. You could also serve it with steamed asparagus or roasted Brussels sprouts for a more veggie-packed meal.
How to Store and Reheat Leftovers
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to keep the chicken and veggies separate from the pesto sauce to keep everything fresh.
- Reheating: When reheating, do so gently in the microwave for 1-2 minutes, or reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid overheating, as it can dry out the chicken.
Make-Ahead and Freezer Tips
- Make-Ahead: You can prep the chicken and veggies up to a day ahead of time and store them in the fridge. When ready to cook, just add the pesto and bake.
- Freezer-Friendly: While this dish is best fresh, you can freeze the chicken and veggie components for up to 3 months. To reheat, simply bake from frozen, but note that the veggies might release more moisture.
Common Mistakes to Avoid
- Overcooking the chicken: Be sure to check the internal temperature of the chicken with a thermometer to avoid overcooking. Dry chicken is never fun!
- Crowding the pan: When roasting the vegetables, don’t overcrowd the pan. This will cause the veggies to steam rather than roast, which means they won’t get that crispy texture.
- Skipping the parchment paper: If you want an easy clean-up, line your sheet pan with parchment paper. It will catch any drips or sauce, making it easier to wipe down afterward.
Frequently Asked Questions (FAQ)
- Can I use frozen vegetables?
Yes, but it’s best to thaw and pat them dry to avoid extra moisture. Fresh veggies tend to hold up better when roasting. - Can I make this dish in a skillet instead?
Absolutely! You can sauté the chicken and vegetables in a large skillet over medium heat, cooking the chicken until it reaches 165°F (74°C). - What can I serve with this meal?
Serve it with rice, a side salad, or garlic bread for a complete meal. - How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C). A meat thermometer will make this quick and easy.
Cooking Tools You’ll Need
- Large sheet pan
- Parchment paper (optional for easy cleanup)
- Meat thermometer
- Knife and cutting board
- Spoon for spreading pesto
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
One Pan Pesto Chicken and Vegetables
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 1/2 medium red onion, sliced
- 1 cup green beans, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp fresh basil, chopped (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts on a large sheet pan and spoon the pesto sauce generously over each piece.
- Arrange the cherry tomatoes, zucchini, bell pepper, red onion, and green beans around the chicken.
- Drizzle the olive oil over the chicken and vegetables, then season everything with salt, pepper, and garlic powder.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and sprinkle with grated Parmesan cheese and fresh basil, if desired. Serve immediately.
