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–+ servings
A sheet pan filled with roasted vegetables, chicken pieces, cherry tomatoes, red onions, zucchini, red bell peppers, dollops of white cheese, and drizzles of green pesto sauce on parchment paper.
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One-Pan Pesto Chicken and Vegetables

This easy One Pan Pesto Chicken and Vegetables is a quick and flavorful dinner that's perfect for busy weeknights. Tender chicken, colorful vegetables, and basil pesto roast together on a single sheet pan for a meal that's packed with flavor and ready in under 30 minutes. Finish it with melty mozzarella, fresh basil, and Parmesan cheese for a simple dinner the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Calories: 335kcal

Equipment

  • 9x13 sheet pan

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 bell pepper chopped into 1-inch pieces
  • 1 medium zucchini halved and cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • ½ red onion chopped
  • ½ cup basil pesto plus extra for serving if desired
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded mozzarella pearls or shredded mozzarella
  • Fresh basil for garnish
  • Grated Parmesan cheese for garnish

Instructions

  • Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup if desired.
  • In a large bowl, combine the chicken, bell pepper, zucchini, cherry tomatoes, red onion, pesto, salt, and black pepper. Toss until everything is evenly coated.
  • Spread the mixture into an even layer on the prepared sheet pan.
  • Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
    • If there is too much liquid in the pan, drain some of it before putting it back in the oven with mozzarella (if not using mozzarella, you can still put it back in the oven to broil at the end for 2-3 minutes)
  • If using mozzarella cheese, add it in between the chicken and vegetables during the last 2-3 minutes of baking, allowing it to melt.
  • Remove from the oven and garnish with fresh basil and grated Parmesan cheese. Drizzle with additional pesto if desired.
  • Serve immediately on its own, over rice, pasta, quinoa, or cauliflower rice.

Notes

  • Chicken thighs will stay slightly juicier, while chicken breasts offer a leaner option.
  • Be sure not to overcrowd the dish, as this can cause the vegetables to steam instead of roast.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 335kcal | Carbohydrates: 9g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 739mg | Fiber: 2g | Sugar: 5g