Baked Pesto Chicken Dinner {Sheet Pan}
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!
Servings: 4 people
Calories: 446kcal
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!
Notes
Make a homemade pesto sauce or save time and money by using a store-bought jarred pesto sauce.
I find the chicken and potatoes flavourful enough to forgo a dressing for the spring mix, but if you'd like to add one, check out my 5 homemade salad dressing recipes.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Freeze the chicken raw or cooked for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.
Nutrition
Calories: 446kcal | Carbohydrates: 17g | Protein: 34g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 364mg | Potassium: 937mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1590IU | Vitamin C: 32mg | Calcium: 215mg | Iron: 2mg