Go Back
The main protein in this dish is 4 boneless, skinless chicken thighs. I love using thighs because they stay moist during cooking. They also absorb flavor well, making them perfect for this recipe. You’ll need 1 cup of fresh basil pesto. You can buy it at the store or make your own. I often opt for store-bought to save time. If you choose to make it, blend fresh basil, garlic, nuts, cheese, and olive oil together for a fresh taste. This recipe calls for 2 cups of cherry tomatoes, halved, and 1 medium red onion, sliced into wedges. The tomatoes add sweetness and color. The onions provide a nice bite. Together, they create a great balance with the chicken and pesto. Don’t forget 2 tablespoons of olive oil, salt, and pepper. These enhance the dish’s flavor. For garnish, use fresh basil leaves. They add a pop of color and a fresh taste. Lemon wedges are perfect for serving, bringing a bright zing to each bite. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. In a large bowl, mix the chicken thighs with the basil pesto. Make sure every piece is well-coated. Let the chicken marinate for 15 minutes. This helps the flavors blend well into the meat. While the chicken marinates, take a large baking sheet. Arrange the halved cherry tomatoes and sliced red onion on it. Drizzle with olive oil and sprinkle with salt and pepper. Toss them gently to coat. After marinating, place the pesto-coated chicken among the tomatoes and onions. Spread them out evenly. This allows all the ingredients to roast nicely. Roast everything in the preheated oven for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The tomatoes should get nice and caramelized. Once done, take the sheet pan out of the oven. Let it rest for a few minutes. Garnish with fresh basil leaves. Serve with lemon wedges for a fresh taste. Enjoy your meal! I prefer using boneless, skinless chicken thighs for this dish. They stay juicy and tender during cooking. If you use chicken breasts, they may dry out. Thighs absorb flavors well, especially from the pesto. Make sure to check for freshness when buying your chicken. You can boost the flavor of store-bought pesto by adding a squeeze of lemon juice. This adds brightness and tang. If you make your own, try adding a pinch of salt or extra garlic. Fresh basil enhances the taste, so don’t skip it. A little grated Parmesan can also add depth to your pesto. Roasting at 400°F (200°C) gives the best results. This temperature cooks the chicken through while caramelizing the tomatoes. Set a timer for 25-30 minutes. Always check the chicken's internal temperature. It should reach 165°F (75°C) to ensure it’s safe to eat. Don’t open the oven too often; this lets heat escape. To caramelize tomatoes well, choose ripe cherry tomatoes. Halving them helps with even cooking. Toss them with olive oil, salt, and pepper before roasting. This step draws out their natural sugars. Keep them in a single layer on the baking sheet. Don’t overcrowd them; this helps them brown nicely. {{image_2}} You can swap chicken thighs for other meats. Chicken breasts work well, too. If you like beef, use thin slices of flank steak. For pork lovers, try pork chops. Each protein brings its own flavor. Just adjust cooking times to ensure everything cooks through. For a meatless meal, replace chicken with hearty veggies. Try using eggplant or zucchini slices. Tofu cubes marinated in pesto add protein and flavor. You can also use chickpeas for a nice crunch. This keeps the dish filling and tasty. Feel free to mix up your veggies. Bell peppers add sweetness and color. Broccoli florets or asparagus bring a nice crunch. You can even add spinach or kale for extra nutrients. Just remember to cut them into even pieces for even cooking. While pesto is a star, other sauces can shine, too. Try chimichurri or a garlic herb sauce. A lemon herb dressing adds freshness. Don’t forget spices! A sprinkle of smoked paprika or Italian herbs can change the taste completely. Experiment and find your favorite flavor combo! After you enjoy your meal, let the leftovers cool. Place the chicken and veggies in an airtight container. Store in the fridge for up to 3 days. This dish tastes great even after a day or two. To freeze, pack the leftovers in a freezer-safe container. Make sure to leave space for expansion. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Heat for about 15-20 minutes, or until warm. You can also use a microwave if you’re in a hurry. Just heat for 1-2 minutes, stirring halfway through. Enjoy your tasty meal again! Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to 20-25 minutes. The chicken should still reach 165°F for safety. Chicken thighs are juicier, but breasts are leaner. Choose what you prefer for your meal. If you lack pesto, consider using a mix of olive oil and garlic. You can also blend fresh herbs like cilantro or parsley with nuts and olive oil. This will give you a fresh flavor. Store-bought pesto works well too and saves time. Check the internal temperature of the chicken. It should reach 165°F. You can use a meat thermometer for accuracy. If you don't have one, cut the chicken open. The meat should be white, with no pink inside. Absolutely! You can marinate the chicken up to a day ahead. Store it in the fridge for best results. You can also chop the veggies beforehand. Just keep them in an airtight container. This saves time on busy weeknights. Many sides work well with this dish. Consider a light salad for freshness. Garlic bread adds a nice touch too. You could also serve it with rice or quinoa. These grains soak up the juices well and complete the meal. In this post, we explored making a tasty Sheet Pan Pesto Chicken with fresh veggies. I shared ingredients like chicken thighs, pesto, and tomatoes that create great flavors. You learned step-by-step how to prepare and roast the dish. We also covered useful tips, variations, and storage ideas. This meal is easy to customize and makes dinner simple yet rewarding. Enjoy experimenting with different choices and making it your own! Happy cooking!

Sheet Pan Pesto Chicken & Tomatoes

Create a delicious dinner with this Sheet Pan Pesto Chicken & Roasted Tomatoes recipe! This easy, one-pan meal combines juicy chicken thighs marinated in fresh basil pesto with sweet cherry tomatoes and red onions. It's not only quick to prepare but also packed with flavor, making weeknight cooking a breeze. Click through for the full recipe and discover how to make this delightful dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

1 medium red onion, sliced into wedges

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine chicken thighs and basil pesto. Ensure the chicken is well-coated with the pesto. Allow it to marinate for about 15 minutes for enhanced flavor.

      While the chicken is marinating, arrange halved cherry tomatoes and sliced red onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.

        After marinating, nestle the pesto-coated chicken thighs among the tomatoes and onions on the baking sheet.

          Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the tomatoes are caramelized.

            Remove the sheet pan from the oven and let it rest for a few minutes.

              Garnish with fresh basil leaves and serve with lemon wedges on the side for a refreshing zest.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4