Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.

Sheet pan dinners are a game changer, especially when they come together with vibrant flavors and minimal cleanup. This Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta is exactly that—a bright, fresh, and utterly delicious meal that feels both comforting and sophisticated. Juicy chicken pieces coated in basil pesto, crispy golden potatoes infused with zesty lemon butter, and a luscious whipped feta dip come together on one pan for easy preparation and maximum flavor. Whether you’re cooking for a weeknight family dinner or a casual gathering, this recipe is sure to impress. Let’s dive into why this dish deserves a spot on your dinner rotation.

Reasons to Love Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta.

This recipe has so many things going for it:

• One-pan convenience: Everything cooks together, saving time and dishes.
• Bright, fresh flavors: The lemon butter potatoes and basil pesto chicken create a perfect balance of tangy and herby notes.
• Whipped feta dip: Creamy and tangy, it elevates the dish and adds a luscious texture contrast.
• Customizable and adaptable: You can easily swap chicken breasts for thighs or adjust the herbs based on your preference.
• Nutritious and filling: This meal combines lean protein, satisfying carbs, and healthy fats.
• Perfect for any skill level: Straightforward steps make it accessible for beginners and pros alike.

What’s in the Bowl

• 2 pounds boneless chicken breasts or thighs, cut into 2-3 inch pieces
• 1 medium shallot, finely chopped
• 1/2 cup basil pesto, homemade or store-bought
• Zest and juice of 1-2 lemons
• Kosher salt and black pepper to taste
• Crushed red pepper flakes for a touch of heat
• 2 tablespoons extra virgin olive oil
• 3-4 medium russet potatoes, cut into 2 inch pieces
• 2 tablespoons salted butter
• 2 cloves garlic, finely chopped or grated
• 1 tablespoon sesame seeds
• 1/2 cup (4 ounces) oil packed sun-dried tomatoes, chopped, reserve the oil
• 1 tablespoon chopped fresh dill or thyme
• 2 tablespoons white or regular balsamic vinegar
• Pita or naan and fresh herbs, for serving
• 8 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra virgin olive oil (for the whipped feta)

Must-Have Equipment

• Large sheet pan: A rimmed baking sheet big enough to hold the chicken and potatoes comfortably.
• Mixing bowls: For marinating the chicken and tossing the potatoes.
• Food processor or blender: To whip the feta cheese into a creamy dip.
• Sharp knife and cutting board: For prepping the chicken, potatoes, and herbs.
• Measuring spoons and cups: To ensure the perfect balance of flavors.
• Spatula or tongs: To toss the ingredients and serve.

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta. — Do This Next

Step 1: Prep the Potatoes

Preheat your oven to 425°F (220°C). In a large bowl, toss the cut russet potatoes with 2 tablespoons of extra virgin olive oil, the chopped garlic, salt, pepper, and sesame seeds. Spread evenly on one side of your sheet pan. Place the pan in the oven and roast the potatoes for about 20 minutes, or until they start to turn golden and crispy on the edges.

Step 2: Marinate the Chicken

While the potatoes roast, combine the basil pesto, finely chopped shallot, lemon zest, lemon juice, crushed red pepper flakes, and reserved sun-dried tomato oil in a large bowl. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 10 minutes to absorb the vibrant flavors.

Step 3: Add Chicken to the Pan

Remove the sheet pan from the oven and nestle the marinated chicken pieces on the other half of the pan alongside the potatoes. Scatter the chopped sun-dried tomatoes and fresh dill or thyme over the potatoes and chicken. Dot the butter over the potatoes. Return the pan to the oven for another 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 4: Make the Whipped Feta

While the chicken and potatoes finish cooking, combine the feta cheese, plain Greek yogurt, and 2 tablespoons of extra virgin olive oil in a food processor or blender. Blend until smooth and creamy. Adjust seasoning with a pinch of salt or a squeeze of lemon juice if desired.

Step 5: Serve and Enjoy

Once cooked, remove the sheet pan from the oven. Serve the pesto chicken and lemon butter potatoes warm, accompanied by dollops of whipped feta and fresh pita or naan bread. Garnish with extra fresh herbs for a pop of color and flavor.

Texture-Safe Substitutions

• Chicken: Swap boneless chicken breasts or thighs for turkey breast pieces for a leaner option.
• Potatoes: Use Yukon gold or red potatoes for creamier texture or quicker cooking.
• Whipped Feta: For a dairy-free alternative, try blending silken tofu with lemon juice and a bit of nutritional yeast.
• Sun-dried Tomatoes: Replace with roasted red peppers for a milder, sweet flavor.

Don’t Do This

• Don’t overcrowd the sheet pan—chicken and potatoes need space to roast properly and get crispy.
• Don’t skip the lemon zest and juice—they brighten and balance the rich pesto and butter flavors.
• Don’t forget to reserve the sun-dried tomato oil; it adds essential depth to the marinade.
• Avoid using too much yogurt in the whipped feta; the balance of tang and creaminess is key.

Save It for Later

This recipe is perfect for meal prep! Store leftover chicken and potatoes in airtight containers in the fridge for up to 3 days. Keep the whipped feta separate to maintain its creamy texture. Reheat gently in the oven or microwave and serve with warmed pita or naan. It’s a quick, flavorful lunch or dinner ready to go.

Reader Q&A

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety.

Is it okay to use store-bought pesto?

Absolutely! Store-bought pesto works great here and saves time. Just check the ingredients to make sure it fits your taste and dietary preferences.

Can I make the whipped feta ahead of time?

Yes, whipped feta keeps well for up to 2 days in the fridge. Give it a quick stir before serving if separation occurs.

What can I serve with this meal to make it heartier?

Pair it with a crisp green salad or roasted vegetables for a complete, satisfying meal.

Serve with These

• Pesto Mozzarella Stuffed Chicken Halves — for an extra cheesy, flavorful chicken option.
• Baked Feta Cheese — for a warm, melty cheese side that complements the whipped feta.
• Buttered Red Potatoes With Dill — an alternative potato side for different herb profiles and textures.

Before You Go

Don’t forget to grab fresh herbs like dill or thyme to brighten this dish. When choosing your potatoes, russets provide that perfect crispy exterior and fluffy interior, but feel free to experiment with your favorite variety. The whipped feta might just become your new favorite dip—try it on sandwiches or as a spread for your next snack. And if you love sheet pan meals, keep an eye out for other one-pan wonders that make dinnertime a breeze.

This Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta is a celebration of simple ingredients elevated by thoughtful flavor combinations. It’s easy enough for a weekday but elegant enough for guests. The juicy chicken, zesty potatoes, and creamy whipped feta come together to create a dish you’ll want to make again and again. Serve with warm pita or naan, and enjoy a feast that’s as effortless as it is delicious.

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