This cheesy Baked Pesto Chicken dinner with potatoes and salad is made on a sheet pan for easy cleanup. Plus, it’s ready in 40 minutes!
Pesto is one of my favourite ways to make an easy chicken dinner feel a little more special. It’s also a great way to use up all that fresh basil in the summer, but store-bought pesto works just as well when you need a shortcut!
Why you’ll love this recipe
- Easy sheet pan dinner: Everything cooks together on one pan for an easy weeknight dinner with minimal cleanup.
- Healthy high-protein: Chicken breast, potatoes, and a simple side salad make this a filling, balanced meal.
- Fresh flavours: Basil pesto, melty mozzarella, and juicy tomatoes make this chicken dinner fresh, cheesy, and perfect for summer or any season!
Ingredients and substitutions
- Chicken cutlets – you can also slice boneless skinless chicken breasts in half lengthwise.
- Plum tomatoes – use another variety of tomatoes.
- Mozzarella cheese – I like using mozzarella but provolone cheese or mild white cheddar would work well.
Homemade pesto (or use store-bought pesto)
- Basil – leafy greens, spinach, watercress or herbs such as cilantro or mint can be used but will have a slightly different flavour.
- Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
- Parmesan cheese – asiago cheese or pecorino romano are great alternatives.
- Garlic – fresh minced garlic is best but jarred minced garlic will also work.
Side dishes
- Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
- Baby potatoes – you can use any kind of potato, just make sure it’s cut into small pieces.
- Spring mix or arugula – swap for another leafy green like spinach, kale or collard greens.
How to make pesto chicken
Step 1: Bake the potatoes
Toss the potatoes in olive oil, season and bake on a lined baking sheet for 20 minutes at 425 F.
Step 2: Bake the chicken
Brush chicken cutlets with olive oil then season and add to baking sheet with potatoes. Bake another 10 minutes.
Step 3: Coat chicken with pesto
Make the pesto in a mini blender or use store-bought and add it to the top of the chicken.
Step 4: Top chicken and bake.
Top chicken with tomato slices and shredded mozzarella, then bake until cheese is melted. Remove from oven, then serve chicken and potatoes with mixed greens and enjoy!
Store-bought vs. homemade pesto
Both homemade and store-bought pesto work beautifully in this recipe! I usually reach for store-bought to save time and money since the ingredients for homemade pesto can add up. But if you’re like me and have lots of fresh basil to use up, homemade pesto is a delicious option.
To make homemade pesto, you’ll need:
- 2 cups fresh basil leaves
- 1/4 cup olive oil
- 1/2 cup parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup pine nuts (optional)
- 1 pinch salt & pepper
Blend everything together in a food processor or small blender until smooth, then top the chicken and follow the recipe.
Either way, both will add so much fresh herby flavour to your pesto chicken dinner.
Frequently asked questions
Can I use store-bought pesto?
Of course! Store-bought pesto works great in this recipe and is a huge time saver. If you have fresh basil on hand, homemade pesto is also a delicious option and easier than you think.
Can I make baked pesto chicken ahead of time?
Yes! You can make this meal ahead of time or portion it into meal prep containers for easy lunches or dinners throughout the week. When reheating, just add a splash of water to the chicken to help keep it juicy.
Can I make baked pesto chicken thighs?
You can definitely use this recipe to make baked pesto chicken thighs. I’d recommend using boneless skinless chicken thighs – the instructions will stay the same, but you’ll need to bake the chicken for about 20 minutes until it reaches an internal temperature of 165° Fahrenheit.
What to serve with pesto chicken
- Baby potatoes or sweet potatoes
- Simple green salad with a homemade vinaigrette
- Roasted vegetables like broccoli, bell peppers, zucchini or asparagus (add them to the sheet pan too!)
- Tomato basil rice or Mediterranean cauliflower rice
Storing and reheating
Storing: Store the baked pesto chicken, potatoes, and tomatoes in an airtight container in the fridge for up to 5 days. If you’re making homemade pesto, it will also keep in the fridge for 4 to 5 days.
Reheating: Sprinkle a little water over the chicken, then microwave for 1 to 2 minutes until heated through.
Freezing: You can freeze this baked pesto chicken recipe for up to 3 months in airtight containers or freezer-safe bags. The chicken can be frozen raw or cooked in the pesto sauce.
Defrosting and reheating: Defrost in the fridge overnight and reheat.
More sheet pan chicken recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this baked pesto chicken into lunches for the week.
- I get all of my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- I like to use parchment paper with my sheet pan recipes for easy clean up.
Baked Pesto Chicken Dinner {Sheet Pan}
Equipment
- Magic Bullet blender to blend the homemade pesto
Ingredients
- 4 chicken cutlets (or 2 chicken breasts sliced in half down the middle)
- Salt & pepper, to taste
- 2 plum tomatoes sliced
- 1 cup grated mozzarella cheese
Homemade pesto – alternatively, use 1/2 cup jarred pesto
- 2 cups basil leaves
- 1/4 cup olive oil
- 2 tbsp parmesan cheese
- 2 cloves minced garlic
- Salt & pepper, to taste
Side dishes
- 1 tbsp olive oil
- 2 cups baby potatoes, sliced
- Salt & pepper, to taste
- 1 package spring mix or arugula
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Toss potatoes, olive oil and salt & pepper together, then bake for 20 minutes.
- Meanwhile, make the pesto if not using store bought by adding basil, olive oil, parmesan, garlic and salt & pepper to a mini blender or Magic Bullet, blending until combined. At the same time, slice tomatoes and grate mozzarella.
- Brush chicken cutlets with a tiny bit of olive oil then season with salt and pepper and add to baking sheet along with potatoes. Bake another 10 minutes.
- Coat chicken cutlets with pesto, then top with 2-3 slices of tomatoes. Sprinkle mozzarella overtop, then bake another 3-5 minutes until cheese is melted.
- Remove sheet pan from the oven, then serve chicken and potatoes alongside some spring mix or arugula. Enjoy!
Comments & Reviews
Amanda W says
So delicious!!! And so easy to make!
Taylor Stinson says
I’m happy you enjoyed!
Alissa Griffith says
Thank you so much for posting this recipe. The only time I’ve ever had pesto chicken was on a pizza at a certain pizza place in an outlet mall that me and my husband go to. I got some pesto sauce as a sample in a sample box from Kroger’s and had no idea what to try it on and I thought about the chicken pesto Pizza and I looked up a chicken pesto idea for dinner and found yours and it’s absolutely delicious I would definitely be making this more in the future. The chicken was very juicy moist I could cut through it with a fork and absolutely all around delicious. Once again thank you so much for posting this. I will be looking at more of your recipes.
Taylor Stinson says
I’m so happy you enjoyed and thank you so much for your review 🙂
Sarah Noll says
Holy cow this is so good, easy, healthy, and kids even liked it – first time ever rating a recipe but this one is amazing!!
Taylor Stinson says
I’m so happy you all enjoyed 🙂
Sue says
Loved the ease to make, the quick time line and the flavourful taste.
Sara says
Made this last night. So good! I used yellow squash and cherry tomatoes because that was what I had. Then put it all over angel hair pasta. Thanks
Amanda C Franklin says
This was soooo delicious!