Sheet Pan Pesto Chicken with Broccoli

Imagine the irresistible aroma of herby Sheet Pan Pesto Chicken with Broccoli filling your kitchen as it roasts to perfection. This vibrant, one-pan wonder combines juicy chicken breasts coated in bright basil pesto with tender-crisp broccoli florets, all coming together on a single sheet pan. The convenience of this dish is matched only by its incredible flavor profile and nutritional benefits. You’ll learn how to create a restaurant-quality meal with minimal cleanup that’s perfect for busy weeknights or impressive enough for weekend entertaining.

Why You’ll Love This Recipe

Sheet Pan Pesto Chicken with Broccoli is the ultimate weeknight savior that doesn’t compromise on flavor or nutrition. The combination of juicy chicken and roasted broccoli creates a delightful texture contrast that keeps every bite interesting. The pesto coating caramelizes slightly during roasting, creating an incredible depth of flavor that permeates both the protein and vegetables.

This recipe shines in its simplicity—just a few quality ingredients and one pan deliver maximum impact with minimal effort. The meal comes together in about 30 minutes, making it perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen.

The visual appeal is undeniable too—vibrant green broccoli and golden-brown chicken create an appetizing plate that’s as beautiful as it is delicious. Plus, the versatility allows you to customize based on what’s in your refrigerator, making this pesto sheet pan dinner a recipe you’ll return to again and again.

Ingredients

For this Sheet Pan Pesto Chicken with Broccoli recipe, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts
• ⅓ cup (80g) basil pesto (store-bought or homemade)
• 2 tablespoons (30ml) olive oil, divided
• 1 pound (450g) broccoli florets (about 1 large head)
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup (25g) grated Parmesan cheese
• 1 lemon, cut into wedges for serving

The pesto is the star ingredient here—look for a high-quality version with bright flavor and color. For the best results, use chicken breasts of similar thickness to ensure even cooking. Fresh broccoli provides the best texture, but frozen (thawed and patted dry) can work in a pinch.

Pro Tips

Prep for Success: For perfectly cooked Sheet Pan Pesto Chicken with Broccoli, start by cutting your chicken breasts into even-sized pieces. If they vary in thickness, consider pounding them to an even thickness (about ¾-inch) to ensure they cook at the same rate. This simple step prevents some pieces from drying out while waiting for thicker portions to cook through.

Temperature Matters: For optimal roasting, make sure your oven is fully preheated to 425°F (220°C) before adding your sheet pan. This high temperature creates the perfect environment for caramelization without drying out the chicken. Additionally, don’t overcrowd your pan—give ingredients space to roast rather than steam for the best texture and flavor development.

Two-Stage Cooking: The secret to perfectly cooked vegetables and chicken is adding them to the sheet pan at different times. Start the chicken first, then add the broccoli partway through cooking. This ensures your broccoli maintains some bite and doesn’t become mushy while waiting for the chicken to finish cooking. For extra flavor, toss the vegetables in any juices released by the chicken before adding them to the pan.

Instructions

Step 1: Prepare the Chicken
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup. In a medium bowl, combine ¼ cup of the pesto with 1 tablespoon olive oil to create a marinade. Add the chicken breasts, turning to coat thoroughly. Let them marinate for at least 10 minutes while you prepare the vegetables. For deeper flavor, you can marinate the chicken for up to 8 hours in the refrigerator.

Step 2: Prepare the Vegetables
In a large bowl, combine the broccoli florets, sliced red pepper, and red onion wedges. Add the minced garlic, remaining tablespoon of olive oil, salt, and pepper. Toss until everything is evenly coated. The oil helps the vegetables roast perfectly while the seasonings ensure every bite is flavorful.

Step 3: Arrange and Begin Roasting
Place the pesto-coated chicken breasts in the center of your prepared sheet pan, ensuring they’re not touching. Roast for 10 minutes on their own. This head start gives the chicken the perfect cooking time without overcooking the vegetables.

Step 4: Add Vegetables and Finish Cooking
After the initial 10 minutes, remove the pan from the oven and arrange the seasoned vegetables around the chicken in a single layer. If you notice any pesto sliding off the chicken, simply spoon it back on top. Return the pan to the oven and continue roasting for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with crispy edges.

Step 5: Finish and Serve
Remove the pan from the oven and sprinkle everything with grated Parmesan cheese and red pepper flakes if using. Allow the Sheet Pan Pesto Chicken with Broccoli to rest for 5 minutes before serving, which helps the juices redistribute throughout the chicken. Serve with lemon wedges for a bright finish that complements the rich pesto perfectly.

Variations

Mediterranean Style: Transform your Sheet Pan Pesto Chicken with Broccoli into a Mediterranean feast by adding halved cherry tomatoes, artichoke hearts, and kalamata olives to the vegetable mix. Sprinkle with crumbled feta cheese instead of Parmesan during the last few minutes of cooking. The tangy olives and creamy feta create a delicious contrast with the herby pesto chicken.

Dairy-Free Option: For those avoiding dairy, replace traditional pesto with a dairy-free version (omit the Parmesan in the pesto or use nutritional yeast instead). The chicken will still develop beautiful flavor, and you can finish the dish with a sprinkle of toasted pine nuts for added texture and richness without the cheese.

Vegetable Swap: Don’t feel limited to broccoli! This recipe works beautifully with cauliflower, Brussels sprouts, green beans, or asparagus depending on the season and your preferences. For a more substantial meal, add sweet potato or butternut squash cubes—just be sure to give these root vegetables a 10-minute head start along with the chicken for proper cooking.

Storage and Serving

This Sheet Pan Pesto Chicken with Broccoli makes excellent leftovers that maintain their flavor and texture. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes or microwave at 70% power to prevent the chicken from becoming tough.

For serving, pair this vibrant main dish with a simple side of cooked quinoa or brown rice to soak up the flavorful juices. For a lower-carb option, serve over cauliflower rice or with a side of mixed greens dressed simply with lemon juice and olive oil.

Create a complete meal by adding a fresh side salad with cherry tomatoes and cucumber, dressed with a light vinaigrette. For entertaining, serve family-style on a large platter garnished with fresh basil leaves and additional lemon wedges for a restaurant-worthy presentation that’s sure to impress.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay juicier than breasts. Just adjust the cooking time as thighs typically need 5-7 minutes longer to reach the safe internal temperature of 165°F.

How do I prevent my broccoli from burning while the chicken finishes cooking?
If you notice your broccoli browning too quickly, loosely cover that portion of the pan with aluminum foil. Also, make sure your broccoli florets aren’t cut too small, as larger pieces take longer to cook through.

Can I make this recipe ahead of time?
Yes! Prep all components up to 24 hours in advance. Marinate the chicken in the refrigerator and keep the cut vegetables in a separate container. When ready to cook, simply arrange on the sheet pan and bake as directed.

Is there a way to make this recipe even faster?
For an ultra-quick version, use pre-cut broccoli florets and chicken tenders instead of full breasts. Chicken tenders will cook in about 15-18 minutes total, making this truly a 20-minute meal.

What can I substitute for pesto if I don’t have any?
No pesto? Create a quick alternative by mixing olive oil with minced garlic, dried basil, and a little lemon zest. While not exactly the same, it will still create a flavorful coating for your chicken.

This Sheet Pan Pesto Chicken with Broccoli is comfort food at its finest — nourishing, vibrant, and brimming with herbaceous flavor. It’s the kind of dish that transforms ordinary weeknight dinners into special meals without any fuss. The combination of juicy pesto-coated chicken and perfectly roasted vegetables delivers restaurant quality results with minimal effort, proving that delicious, wholesome cooking doesn’t require complicated techniques or endless hours in the kitchen. Whether you’re feeding a family or meal prepping for the week ahead, this recipe strikes the perfect balance between convenience and culinary satisfaction.

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