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Easy sheet pan pesto chicken is a one-pan dinner that’s bold, flavorful, and perfect for busy weeknights with minimal cleanup.
Know Before You Scroll
Servings: 4
Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes
Chicken thighs or breasts, pesto, zucchini, red bell pepper, yellow or orange bell pepper, red onion, olive oil, garlic powder, salt, pepper, red pepper flakes, fresh basil or parsley
Juicy, herby chicken with caramelized edges and sweet roasted veggies—all tied together with bold, saucy pesto.
Easy. Just some chopping, tossing, and roasting—weeknight vibes only.
Large sheet pan, parchment paper, large mixing bowl, knife, meat thermometer.
Don’t overcrowd the pan—give the chicken and veggies space so they roast instead of steam.
Chop the veggies and marinate the chicken up to 24 hours in advance for even faster weeknight dinners.
Swap chicken for shrimp, salmon, or even tofu. Broccoli or asparagus make great veggie stand-ins.
Easy One Pan Dinner
When I was testing this sheet pan pesto chicken, I noticed a lot of recipes out there just coat everything—chicken and veggies alike in pesto. And here’s the thing: if you do that, the vegetables lose all their flavor. They end up overpowered by the pesto. I wanted the veggies to shine with their own fresh flavors—sweet roasted peppers, tender zucchini, and caramelized onions—while still letting the chicken carry that big, herby pesto punch. A few trial runs later (including one pan that was more soggy than saucy), I finally landed on this version. Balanced, flavorful, and exactly what a weeknight dinner should be.
Ingredient Notes
Boneless, skinless chicken thighs are the juiciest and most forgiving in the oven. Breasts work great too if you prefer leaner meat—just keep an eye on cook time so they don’t dry out.
Boneless chicken tenders or even pork tenderloin chunks.
A fresh, high-quality garlic powder, kosher salt, and freshly cracked black pepper for the best flavor balance. Add red pepper flakes if you like a little heat.
Swap garlic powder for 2 fresh minced garlic cloves, or use smoked paprika instead of red pepper flakes for a warm, smoky note.
Light olive oil or avocado oil—both can handle high oven temps and give a clean, neutral flavor.
Canola oil, grapeseed oil, or any other high-heat neutral oil. Extra virgin olive oil works in a pinch, but it may smoke slightly at 425°F.
Firm, medium zucchini with shiny skin; bright, glossy red and yellow/orange bell peppers for sweetness; and a small, firm red onion that caramelizes beautifully in the oven.
Swap zucchini for yellow squash, bell peppers for poblano or green peppers, and red onion for yellow onion or shallots.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Veggies
We’re starting with two medium zucchinis, one red pepper, one yellow or orange pepper, and a small red onion. Slice everything into chunky bite-sized pieces and toss it all with one tablespoon of olive oil, a teaspoon of garlic powder, a good pinch of salt and pepper, and if you like heat, a sprinkle of red pepper flakes. Spread it out on a parchment-lined sheet pan.
Marinate the Chicken
Next up, one and a half pounds of boneless, skinless chicken thighs or breasts, cut into big bite-sized chunks. Toss the chicken in a third cup of pesto—green basil or sun-dried tomato, either one works—and one more tablespoon of olive oil until it’s well coated.
Arrange and Roast
Nestle that pesto chicken right in with the veggies. Make sure it’s spread out so everything roasts instead of steams. Into the oven it goes at 425 degrees for about 25 to 30 minutes, flipping the chicken halfway through. For those golden, crispy edges, give it a quick broil at the end—just two to three minutes does the trick.
Serve and Enjoy
Top with fresh basil or parsley, and serve it up with rice, quinoa, or a hunk of crusty bread to soak up all that herby, roasted pesto goodness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves 4
- ▢ 1.5 lbs boneless (skinless chicken thighs or breasts, cut into large bite-size chunks)
- ▢ ⅓ cup pesto (green basil pesto or sun-dried tomato pesto—your pick!)
- ▢ 2 medium zucchinis (sliced into ½-inch thick half-moons)
- ▢ 1 red bell pepper (sliced into strips)
- ▢ 1 yellow or orange bell pepper (sliced into ½-inch wide strips)
- ▢ 1 small red onion (sliced into ½-inch wide wedges)
- ▢ 2 tablespoons olive oil
- ▢ 1 teaspoon garlic powder
- ▢ Salt and pepper (to taste)
- ▢ Red pepper flakes (optional for heat)
- ▢ Fresh basil or parsley (for garnish)
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prep the veggies:
In a large bowl, toss the zucchini, bell peppers, and red onion with 1 tablespoon of olive oil, garlic powder, salt, pepper, and a pinch of red pepper flakes (if using). Spread them out evenly on the sheet pan.
Marinate the chicken:
In the same bowl, toss the chicken pieces with pesto and the remaining tablespoon of olive oil. Make sure they’re well coated.
Arrange and roast:
Nestle the pesto-coated chicken into the veggies on the sheet pan. Try not to overcrowd—use two pans if needed for more browning.
Bake for 25–30 minutes, flipping the chicken halfway through, until the veggies are tender and slightly caramelized, and the chicken is cooked through (internal temp 165°F).
Broil for 2–3 minutes (optional) to get golden, crispy edges.
Erren’s Top Tips
- Spread it out: If the pan is overcrowded, the chicken and veggies will steam instead of roast. Use two sheet pans if needed.
- Check doneness with a thermometer: Chicken is perfectly cooked when it hits 165°F internally. A quick-read thermometer makes this foolproof.
- Stir halfway through: Flip the chicken and give the veggies a toss to get caramelized edges on everything.
- Balance the flavors: Keep the pesto mostly on the chicken so the veggies can shine with their own roasted flavor.
- Don’t skip the parchment: It prevents sticking, makes cleanup easier, and helps with even browning.
- Go for thighs if you’re nervous: Chicken thighs are more forgiving and stay juicy, even if you cook them a minute or two longer.
Variations & Add-Ins
- Protein swaps: Try shrimp (roast just 8–10 minutes), salmon fillets, or tofu cubes for a plant-based version.
- Veggie options: Broccoli florets, cherry tomatoes, or asparagus roast beautifully alongside the chicken.
- Flavor twist: Use sun-dried tomato pesto for a slightly sweet, earthy depth, or kale pesto for a greener, more peppery bite.
- Cheesy finish: Sprinkle shredded mozzarella or parmesan on top during the last 5 minutes of roasting.
Storage & Freezing Instructions
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. The flavors actually deepen overnight.
- Reheating: Warm in the oven at 350°F until hot, or microwave in short bursts to avoid drying out the chicken.
- Freezing: Cooked chicken and veggies freeze well for up to 2 months. Store in freezer-safe containers, thaw overnight in the fridge, then reheat.
- Meal prep hack: Portion into single-serve containers with rice or quinoa for grab-and-go lunches all week.
Calories: 390 | Carbohydrates: 11g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 357mg | Potassium: 847mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2517IU | Vitamin C: 96mg | Calcium: 75mg | Iron: 2mg
FAQs
Can I use store-bought pesto?
Yes! A good-quality jar of pesto works great. Look for one made with olive oil, basil, and real cheese for the best flavor.
What type of chicken is best?
Boneless, skinless thighs stay juicier and are more forgiving than breasts, but both work well.
Do I need to marinate the chicken ahead of time?
Nope! Tossing it in pesto right before roasting is enough to keep it flavorful. But if you want, you can let it sit in the pesto for a few hours in the fridge.
English (US) · 