This Sheet Pan Pesto Chicken with Broccoli is a tasty and easy dinner idea! Just throw chicken and fresh broccoli on a baking sheet with yummy pesto, and you’re good to go!
It’s so simple that my kids like to help out by drizzling the pesto. Plus, the chicken comes out juicy while the broccoli is perfectly roasted. Eating veggies has never been so fun!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is great here for quick cooking. If you’re after an alternative, try boneless thighs, which are slightly juicier and forgiving if cooked a bit longer.
Pesto: I love using store-bought pesto for simplicity, but if you’re feeling adventurous, homemade pesto with basil, garlic, nuts, and olive oil is so fresh and flavorful! You could also use sun-dried tomato pesto if that’s your style.
Broccoli: While broccoli is perfect for roasting, feel free to swap it out for other veggies like green beans or asparagus. Just adjust the cooking time as needed for different vegetables.
Cheese: Mozzarella melts beautifully, but you could use provolone or even a vegan cheese if you want a dairy-free option. I sometimes mix in a little cheddar for extra flavor!
Parmesan Cheese: This is optional, but it adds a great finishing touch. If you don’t have it, nutritional yeast can bring a cheesy flavor for a vegan twist.
How Can I Ensure My Chicken is Perfectly Cooked?
To get your chicken just right, use a meat thermometer. Aim for an internal temperature of 165°F (75°C). It’s the best way to avoid dry chicken. Remember to let the chicken rest for a few minutes after baking to keep it juicy on your plate!
- Set your thermometer into the thickest part of the chicken breast.
- If you don’t have a thermometer, cut one open to check the juices run clear.
How to Make Sheet Pan Pesto Chicken with Broccoli
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
For the Broccoli:
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional:
- Parmesan cheese for garnishing
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook, making it a quick and delicious meal that comes together nicely in just about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). To make clean-up easy later, line a sheet pan with parchment paper.
2. Prepare the Chicken:
Pat the chicken breasts dry with some paper towels—this helps them cook better. Season both sides with salt and pepper to taste.
3. Add the Pesto:
Now, place the seasoned chicken breasts on one side of your prepared sheet pan. Evenly spread your pesto on top of each chicken breast—don’t be shy, this adds great flavor!
4. Top with Cheese:
Sprinkle a generous amount of shredded mozzarella cheese over the pesto-coated chicken. Just imagine how gooey and delicious this will be!
5. Prepare the Broccoli:
On the other side of the sheet pan, toss the broccoli florets with olive oil, salt, and pepper. Make sure each piece is nicely coated for the best flavor!
6. Arrange and Bake:
Spread the broccoli in a single layer next to the chicken on the sheet pan. Now, pop the pan into your preheated oven and bake for about 20-25 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the cheese is all bubbly and slightly golden.
7. Garnish and Serve:
If you want, sprinkle some grated Parmesan cheese over the chicken before serving for an extra kick of flavor. Once out of the oven, let it cool for a minute before serving warm alongside your delicious roasted broccoli!
Can I Use a Different Type of Chicken?
Absolutely! You can use chicken thighs instead of breasts if you prefer dark meat. Just ensure they are boneless and skinless for similar cooking times. You might also consider using chicken tenders for a quicker bake—just reduce the cooking time to about 15-20 minutes!
What Can I Substitute for Pesto?
If you don’t have pesto on hand, you can substitute it with a mix of olive oil, garlic, and your favorite fresh herbs like basil or parsley. Another option is to blend some spinach, nuts (like pine nuts or walnuts), and Parmesan with olive oil for a homemade pesto alternative!
Can I Make This Recipe Ahead of Time?
Yes, you can prep this dish in advance! Assemble the chicken and broccoli on the sheet pan, cover it tightly with plastic wrap, and store it in the fridge for up to a day. When ready to bake, you may need to slightly increase the cooking time if the ingredients are cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and broccoli on a sheet pan and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This will help keep the chicken moist and the cheese bubbly!
