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- 4 boneless, skinless chicken breasts - 1 cup basil pesto (store-bought or homemade) - 1.5 lbs baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 red onion, sliced into wedges The main ingredients create a rich, bold flavor. Chicken breasts absorb the pesto well. Baby potatoes add heartiness. Their creamy texture pairs nicely with the chicken. Cherry tomatoes offer sweetness and color. The red onion gives a slight crunch and depth. - 3 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) - 1 tablespoon lemon juice (optional) Olive oil helps everything cook evenly. It adds a lovely richness. Salt and pepper enhance all the flavors. Fresh basil leaves make for a bright garnish. Lemon juice adds a zesty kick, balancing the dish. - For presentation, serve directly from the pan. A rustic wooden board looks great. - Sprinkle grated Parmesan cheese over the chicken before serving. - Pair with a simple green salad or crusty bread for a complete meal. These ideas make the dish appealing. They also enhance the dining experience. Enjoying with friends or family adds warmth to the meal. 1. Preheat your oven to 400°F (200°C). This temperature helps cook the chicken and potatoes perfectly. 2. Line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. 1. Place the halved baby potatoes in a single layer on the baking sheet. This helps them cook evenly. 2. Drizzle the potatoes lightly with olive oil. 3. Season them with salt and pepper to enhance their flavor. 4. Toss the potatoes to coat them well. 5. Roast the potatoes in the oven for about 15 minutes. This initial cooking starts to soften them. 1. While the potatoes roast, pat the chicken breasts dry with paper towels. This step ensures the chicken gets a nice sear. 2. Season the chicken breasts with salt and pepper on both sides. Good seasoning is key! 3. After 15 minutes, take the baking sheet out of the oven. 4. Push the potatoes to one side of the sheet. Place the seasoned chicken breasts on the other side. 5. Brush the pesto mixture generously over the chicken. Make sure each piece is well coated for maximum flavor. 6. Scatter the halved cherry tomatoes and onion wedges around the chicken and potatoes. 7. Drizzle a little more olive oil over the veggies and season with salt and pepper. 1. Return the baking sheet to the oven and roast for an additional 25-30 minutes. 2. Check that the chicken is fully cooked. The internal temperature should reach 165°F. 3. Ensure the potatoes are tender by piercing them with a fork. If they slide off easily, they’re done! Achieving juicy chicken To get juicy chicken, start with fresh, high-quality breasts. Pat them dry with paper towels. This helps the seasoning stick better. Season both sides with salt and pepper just before cooking. This adds flavor. Brush the chicken with pesto right before roasting. This keeps it moist and tasty. Ensuring potatoes are tender Cut the baby potatoes in half for even cooking. Toss them with olive oil, salt, and pepper before roasting. This helps them crisp up. Roast them for 15 minutes first. This gives them a head start. Once you add the chicken, the potatoes will finish cooking nicely. Adding herbs or spices You can boost the flavor by adding herbs like thyme or rosemary. Fresh herbs bring a nice touch. If you like heat, sprinkle some red pepper flakes on the chicken. This adds a kick without overpowering the dish. Experiment with spices to find your favorite blend. Using homemade pesto vs. store-bought Homemade pesto is great if you have time. It tastes fresh and bright. You can control the ingredients, too. Use fresh basil, garlic, and nuts for the best flavor. If you're short on time, store-bought pesto works well. Look for brands with clean ingredients for a good taste. Ideas for a beautiful meal display Serve the chicken and veggies straight from the pan for a rustic look. This is perfect for family-style meals. To make it more appealing, sprinkle grated Parmesan cheese over the chicken. Add fresh basil leaves for color. This makes the dish pop and invites everyone to dig in! {{image_2}} You can swap chicken for other proteins. Tofu works well for a plant-based option. Fish, like salmon, adds a nice twist too. For veggies, try bell peppers, zucchini, or asparagus. These choices bring new flavors and colors to the dish. Pesto isn’t just basil! You can use sun-dried tomato pesto for a sweet, tangy kick. Kale pesto is another tasty option, full of nutrients. If you need a vegan version, blend nuts, olive oil, and nutritional yeast. These variations make your dish exciting and unique. You can adapt this recipe for an air fryer. Cook at 375°F for about 20-25 minutes. For an Instant Pot, use a steamer basket. Cook on high pressure for about 10 minutes. If you prefer grilling, season the chicken and veggies. Cook on medium heat for about 6-8 minutes per side. Each method adds a different flavor and texture to your meal. To store leftovers, place the chicken and potatoes in an airtight container. This keeps them fresh. You can add any leftover veggies too. Cool the dish to room temperature before sealing. Store it in the fridge for up to three days. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes until warmed through. You can also use the microwave, but it may make the chicken less juicy. You can freeze this dish for later. Allow it to cool completely before freezing. Place the chicken and potatoes in freezer bags. Remove as much air as possible. Label the bags with dates. You can freeze it for up to three months. To reheat, thaw overnight in the fridge and follow the reheating tips above. I bake Sheet-Pan Pesto Chicken for about 40 to 45 minutes. First, roast the baby potatoes for 15 minutes at 400°F (200°C). Then, add the chicken, tomatoes, and onion. Roast them all together for another 25 to 30 minutes. Always check the chicken’s internal temperature. It should reach 165°F for safety. Yes, you can use frozen chicken breasts! However, you must adjust the cooking time. Frozen chicken takes longer to cook. Plan for an extra 10 to 15 minutes. Be sure to check the chicken's temperature to ensure it's safe to eat. You can pair this dish with a simple green salad or steamed veggies. A light cucumber salad works well too. If you want something warm, consider garlic bread or a side of rice. Each option adds a nice touch to your meal. Absolutely! Making homemade pesto is easy. Blend 2 cups of fresh basil, ½ cup of grated Parmesan, ⅓ cup of pine nuts, and 2 cloves of garlic in a food processor. Slowly add ½ cup of olive oil while blending. Season with salt and pepper to taste. Enjoy your fresh and flavorful pesto! This blog post covered how to make a delicious sheet-pan pesto chicken meal. You learned about key ingredients like chicken, pesto, potatoes, and more. I shared clear steps for roasting and tips to enhance flavor and presentation. You can customize this dish with various ingredients or cooking methods. Final thoughts: This recipe is easy, healthy, and fun to make. Enjoy trying it!

Sheet-Pan Pesto Chicken and Potatoes

Make dinner a breeze with this delicious Sheet-Pan Pesto Chicken and Potatoes recipe! This one-pan meal combines tender chicken breasts, flavorful basil pesto, and roasted baby potatoes, cherry tomatoes, and red onions for a wholesome feast. Perfect for weeknight dinners, this easy recipe takes just 50 minutes from prep to plate. Click through to explore the full recipe and elevate your next meal!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

1.5 lbs baby potatoes, halved

1 cup cherry tomatoes, halved

1 red onion, sliced into wedges

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

1 tablespoon lemon juice (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, mix together the basil pesto and olive oil. Set aside.

      Place the halved baby potatoes in a single layer on the prepared baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Toss to coat.

        Roast the potatoes in the oven for about 15 minutes to start cooking.

          While the potatoes are roasting, pat the chicken breasts dry with paper towels, then season them with salt and pepper on both sides.

            After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the seasoned chicken breasts on the other side.

              Brush the pesto mixture generously over the chicken breasts, ensuring they’re well coated.

                Scatter the halved cherry tomatoes and onion wedges around the chicken and potatoes. Drizzle with a little more olive oil and season with salt and pepper.

                  Return the baking sheet to the oven and roast for an additional 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender.

                    If desired, squeeze lemon juice over the chicken and veggies before serving.

                      Garnish with fresh basil leaves for an extra pop of color and flavor.

                        Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                          - Presentation Tips: Serve the chicken and vegetables directly from the pan on a rustic wooden board for a family-style meal. You can also add a sprinkle of grated Parmesan cheese over the chicken before serving for a richer flavor.