One-Pan Pesto Chicken and Vegetables

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.

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

Cook Time20

Course: Main Course

Cuisine: American, Italian

Keyword: mozzarella, pesto chicken, sheet pan, weeknight meals

Servings:

Calories: 335kcal

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 serving

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 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.
For extra roasted flavor, broil for 1–2 minutes at the end of cooking.
Be sure not to overcrowd the pan, 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