Are you ready to elevate your weeknight dinners with a dish that’s bursting with flavor and color? Look no further than this Sheet Pan Pesto Chicken with Zucchini and Tomatoes! In just 35 minutes, you can whip up a delicious Italian-inspired meal that not only pleases the palate but also requires minimal cleanup. Imagine succulent chicken breasts coated in vibrant pesto, perfectly roasted alongside tender zucchini and juicy cherry tomatoes. This recipe is not just a feast for your taste buds; it’s a feast for your eyes too! Dive into this easy-to-follow guide and discover how to create a dinner that will leave your family and friends begging for seconds!
Ingredients
- 4 chicken breasts
- 1 cup pesto sauce
- 2 zucchinis, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.
- Pat chicken breasts dry with paper towels to ensure proper seasoning and browning. Season both sides generously with salt and pepper.
- Slice zucchinis into half-moon shapes approximately 1/4 inch thick, ensuring uniform cooking. Wash and halve cherry tomatoes.
- Arrange chicken breasts in the center of the sheet pan, leaving space around the edges for vegetables.
- Spread zucchini slices and cherry tomatoes around the chicken. Drizzle entire sheet pan with olive oil, ensuring vegetables are lightly coated.
- Using a spoon or brush, generously coat each chicken breast with pesto sauce, covering the top and sides completely.
- Place sheet pan in preheated oven and roast for 22-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 3-5 minutes to allow juices to redistribute, ensuring moist chicken.
- Serve hot, optionally garnishing with fresh basil leaves or additional pesto if desired.
Tips
- Prep Ahead: To save time, you can marinate the chicken in the pesto sauce a few hours before cooking. This allows the flavors to penetrate the meat more deeply.
- Even Cooking: Ensure that your vegetables are cut into uniform sizes to promote even cooking. This way, everything will be perfectly tender and caramelized by the time it’s done.
- Don’t Overcrowd: When arranging the chicken and vegetables on the sheet pan, avoid overcrowding. This helps everything roast rather than steam, giving you that desirable caramelization.
- Check Temperature: Use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (74°C) for perfectly cooked, juicy chicken.
- Garnish for Flair: Consider garnishing your finished dish with fresh basil leaves or a drizzle of extra pesto for an added pop of color and flavor.
- Serve with Sides: Pair this dish with a simple side salad or crusty bread to soak up any leftover pesto sauce for a complete meal.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 13g
Protein: 60g
Fat: 37g
Saturated Fat: g
Cholesterol: 150mg
