Description
This sheet pan pesto chicken dinner is ready in 30 minutes and only dirties ONE PAN. Your weeknight dinner hero has arrived!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a medium bowl, combine ¼ cup pesto with 1 tablespoon olive oil. Add chicken breasts and turn to coat thoroughly. Let marinate for at least 10 minutes.
- In a large bowl, toss broccoli florets, red pepper slices, onion wedges, minced garlic, remaining olive oil, salt, and pepper until evenly coated.
- Place pesto-coated chicken breasts in the center of prepared sheet pan, ensuring they’re not touching. Roast for 10 minutes.
- Remove pan from oven and arrange seasoned vegetables around the chicken in a single layer. Return to oven and continue roasting for 15-20 minutes until chicken reaches 165°F (74°C) and broccoli is tender with crispy edges.
- Sprinkle everything with Parmesan cheese and red pepper flakes if using. Let rest for 5 minutes before serving with lemon wedges.