Sheet Pan Pesto Chicken and Potatoes

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If “Sheet Pan Pesto Chicken and Potatoes” doesn’t scream easy weeknight dinner with minimal cleanup, I don’t know what does. As someone who believes that a good meal can turn around even the most chaotic Tuesday, I’m thrilled to share this recipe with you. This one-pan wonder is juicy, herby, and hearty—all while keeping your kitchen (mostly) mess-free.

So whether you’re juggling homework help, answering emails, or just plain exhausted, this flavorful fix will have dinner on the table in under 45 minutes. Sound like a dream? Oh, it’s real—and it’s really good.

Why You’ll Love This Sheet Pan Pesto Chicken and Potatoes

Let’s be honest: the phrase “sheet pan dinner” is basically music to our ears, right? One pan. No fuss. And did I mention pesto? That fragrant basil goodness does some serious heavy lifting in the flavor department here.

Here’s why this dish is going to become a regular on your dinner rotation:

Minimal cleanup – Your sink stays delightfully unburdened.
Family-friendly – Even picky eaters love pesto when it’s wrapped around tender chicken and cozy potatoes.
Meal-prep magic – It reheats like a champ for lunch the next day.
Gorgeous presentation – Golden roasted potatoes, green pesto-coated chicken, and sun-dried tomatoes? Hello, Instagram-worthy plate.

Ingredients You’ll Need

For the Potatoes:

680g baby potatoes (yellow, red, purple, or a mix) – about 3–4 cups
2 tbsp olive oil
3 cloves garlic, minced
Juice of ½ lemon
Salt and pepper, to taste

For the Pesto Chicken:

2 boneless, skinless chicken breasts
⅓ cup basil pesto (store-bought or homemade)
Zest of ½ lemon
¼ cup sun-dried tomatoes (drained of oil)
¼ tsp red pepper flakes (optional, for a little kick)
½ tsp black pepper, or to taste

To Serve:

2–3 cups baby arugula
Olive oil and lemon juice (for drizzling)
Parmesan cheese, for sprinkling

How to Make Sheet Pan Pesto Chicken and Potatoes

1. Preheat and prep.
Set your oven to 425°F and lightly grease a baking sheet with cooking oil spray.

2. Roast the potatoes.
Chop the baby potatoes into quarters. Toss them in olive oil, minced garlic, lemon juice, salt, and pepper until coated. Spread them evenly on one side of your sheet pan and roast for 20 minutes. While they roast, move on to the chicken.

3. Marinate the chicken.
Slice chicken breasts into 2–3 inch strips. In a large bowl, mix the chicken with pesto, lemon zest, sun-dried tomatoes, red pepper flakes, and black pepper until well-coated.

4. Combine and finish roasting.
After 20 minutes, pull the potatoes from the oven and scoot them to one side of the pan. Add the marinated chicken to the other side. Pop the whole thing back in the oven for another 20 minutes, or until the chicken is fully cooked and the potatoes are golden and crisp.

5. Plate and serve.
Toss baby arugula with a little olive oil and lemon juice. Serve alongside the chicken and potatoes, and top everything with a generous shower of shaved Parmesan.

Tips for Sheet Pan Pesto Chicken Perfection

Don’t overcrowd the pan. Give the ingredients room to roast—not steam. If things are feeling cramped, use two pans.
Go bold with your pesto. A good quality pesto (or your own homemade blend) makes all the difference. It’s the star, after all!
Want more crunch? Add pine nuts or chopped almonds on top just before serving.
Make it low-carb: Swap potatoes for cauliflower florets or zucchini chunks.

My Little Love Story with This Recipe ❤️

This dish quickly became a favorite in my house after a particularly meh Tuesday last spring. You know the kind—laundry mountain, soccer practice, and the fridge doing that weird humming thing again. I needed something fast, tasty, and soul-soothing. A few pantry staples, one trusty sheet pan, and boom: a new family favorite was born. Even my 9-year-old declared, “It smells like a restaurant in here!”

Sheet Pan Pesto Chicken and Potatoes with whole baby potatoes and roasted tomatoes in a baking pan

FAQs About Sheet Pan Pesto Chicken and Potatoes

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs will be just as tasty and even a bit juicier. Just keep an eye on the cooking time—they may need a few more minutes.

What can I use instead of baby potatoes?

Red potatoes, Yukon golds, or even sweet potatoes work beautifully. Just be sure to cut them into similar-sized chunks for even roasting.

How do I store leftovers?

Pop everything into an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave. Bonus: It makes a great lunch salad topper!

Can I make this dairy-free?

Yes—just skip the Parmesan or sub in a dairy-free alternative. The dish is still packed with flavor.

Conclusion

This Sheet Pan Pesto Chicken and Potatoes recipe is your ticket to a satisfying dinner that’s equal parts comforting and fresh. With bold pesto flavor, tender chicken, and crisp, lemony potatoes all on one pan, it’s the kind of meal that turns a regular weeknight into something just a little more magical. Give it a go this week—you deserve it.

More Chicken Magic You’ll Love

If you enjoyed this Sheet Pan Pesto Chicken and Potatoes recipe and you’re on the hunt for more easy, flavor-packed dinners, we’ve got you covered. These tried-and-true favorites from the Chicken Magic Recipes kitchen pair perfectly with the ease and taste you just experienced. Consider adding one (or all!) of these delicious meals to next week’s lineup:

Looking for another cozy, one-dish wonder? Try the cheesy, comforting vibes of this Chicken and Broccoli Alfredo Bake.
For those who fell head over heels for the pesto, you’ll adore this pasta twist: Creamy Pesto Chicken. It’s rich, dreamy, and weeknight-approved.
Craving a bold punch of flavor? Spice things up with this nutritious and colorful Spicy Chicken Nourish Bowl.
And if that arugula side had you wanting more greens, you’ll love this protein-packed Greek Chicken Bowls for lunch or dinner prep.

Let your taste buds explore more of what Chicken Magic Recipes has to offer—your dinner table will thank you!