Chicken with Pesto
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Unrated
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 -6servings
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Course
Main Course, Dinner, Baked Goods
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Cuisine
Italian
Chicken with Pesto
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Sheet Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots is a satisfying flavor bursting MEAL-IN-ONE and is SO ridiculously EASY with pantry ingredients!! This practically one pan prep meal makes the ideal dinner for those busy nights or anytime you want hassle free yummylicious eats!
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Ingredients
Chicken and Vegetables
- 2 cups potato 1/2" up to 1" inch cubes (no bigger!, red
- 1 1/2 pounds chicken breast cut into 1 1/2” chunks
- 3 cups broccoli medium size florets
- 1 cup carrot thinly sliced
- 1/2 cup Parmesan Cheese freshly grated
Pesto Mix
- 1/3 cup basil pesto
- 1 tablespoon olive oil
- 2 teaspoons ranch seasoning mix dry
- 3-4 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Whisk together all of the Pesto Mix ingredients in a large mixing bowl. Set aside.*
- Line a Jelly Roll Pan (21x15) with foil and lightly spray with cooking spray. Add potatoes and 2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer. Roast potatoes for 15-20 minutes depending on size.
- In the meantime, chop your chicken and other veggies then add chicken, broccoli and carrots to large bowl with Pesto Mix and stir until evenly coated.
- Remove pan from oven and push potatoes to one side of the pan (keep in a single layer). Add coated chicken, broccoli and carrots and spread in a single layer.
- Bake for 15 minutes. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.
Notes
- *I used a small bowl in the FB video but realized later if we use a large bowl instead, we save cleaning a dish!
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