Save A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
The first time I made this lemon pesto chicken sheet pan dinner, my kitchen was filled with fresh basil aroma and bright citrus. It quickly became my go-to for low-fuss Mediterranean evenings.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Prepare Oven & Sheet Pan:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while you prepare vegetables.
- Toss Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Arrange Ingredients:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest & Slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish & Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save This recipe is always a hit at family get-togethers, especially when piled onto a big platter and shared around the table.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains: Tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos). Always check pesto ingredient labels if you have allergies.
Nutritional Information per Serving
Calories: 340, Total Fat: 18 g, Carbohydrates: 14 g, Protein: 32 g
Save This lemon pesto sheet pan chicken is the perfect answer for when you crave something fresh, quick, and delicious. Enjoy with your favorite sides for a complete meal.
Recipe FAQ
- → Can I use chicken thighs instead?
Yes, chicken thighs can be used to add extra juiciness. Increase the cooking time by about 5 minutes to ensure they are fully cooked.
- → What vegetables work best for roasting with this dish?
Zucchini, bell peppers, cherry tomatoes, red onion, and broccoli make a great medley, but you can substitute or add veggies like asparagus, carrots, or green beans.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture and flavor.
- → Is this suitable for a gluten-free diet?
Yes, this dish is naturally gluten-free as it includes only fresh ingredients without gluten-containing additives.
- → Can I make my own pesto for this dish?
Absolutely! Homemade basil pesto with olive oil, garlic, pine nuts, and parmesan complements the chicken beautifully. Consider a dairy-free version if preferred.