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This Week's Top Recipes

Sheet-Pan Pesto Chicken

ChickenOvenItalian

Time: 55 minutes

Yield: 4 servings

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About

Sheet-Pan Pesto Chicken has got it all! Like, really. On one sheet you will find tangy, pesto-and-cheese-covered chicken, some juicy tomatoes, AND tender potatoes. That's a whole meal! But wait, that's not all. If you really want to make sure you get your veggies in, don't skip out on serving the fresh salad with it. Yum! Here's to Sheet-Pan Pesto Chicken for being everything we've always needed and more!

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Ingredients

  • For the sheet pan:
  • 1 pound baby potatoes, halved into 3/4-inch-thick pieces
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon oregano
  • salt, to taste
  • pepper, to taste
  • 1 pint grape tomatoes, halved
  • 2 chicken breasts, boneless and skinless, pounded to 1/2-inch thickness and halved
  • 4 tablespoons pesto, store-bought or homemade
  • 4 ounces fresh mozzarella, sliced into 4 slices
  • For the optional side salad:
  • 4 ounces spring mix
  • 1/4 cup Caesar dressing, store-bought or homemade

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Coat a large sheet pan with nonstick cooking spray.

Step 3 -In a bowl, add the potatoes, 1 tablespoon of the olive oil, the oregano, the salt, and the pepper and toss until they are coated.

Step 4 -Spread the seasoned potatoes over half of the prepared sheet pan.

Step 5 -In the same bowl, add the tomatoes, 1 tablespoon of the olive oil, the salt, and the pepper and toss until they are coated.

Step 6 -Spread the seasoned tomatoes over the empty half of the prepared sheet pan.

Step 7 -Roast the potatoes and the tomatoes, about 20 minutes.

Step 8 -In the same bowl, add the chicken halves, the remaining olive oil, the salt, and the pepper and toss until they are coated.

Step 9 -Stir the potatoes and the tomatoes, keeping them separate, then push each of them to the side to make space.

Step 10 -Place the seasoned chicken halves in the empty portion of the baking sheet and bake until the meat reaches an internal temperature of 165 degrees F, about 20 minutes.

Step 11 -Spread 1 tablespoon of the pesto over each of the chicken halves, then top each with 1 slice of the mozzarella.

Step 12 -Adjust the oven setting to broil.

Step 13 -Broil the sheet-pan mixture until the cheese has melted and slightly browned, about 3-5 minutes.

Step 14 -In a large bowl, add the spring mix and the Caesar dressing and toss to coat.

Step 15 -Serve the sheet-pan dinner with the salad.

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