Pesto Parmesan Chicken with Veggies
A quick sheet-pan meal of pesto-coated chicken, potatoes, broccoli, and carrots finished with Parmesan.
Servings: 4 servings
Ingredients
- 2 cups red potatoes 1/2–1 inch cubes
- 1 1/2 pounds chicken breasts cut into 1 1/2-inch chunks
- 3 cups broccoli medium florets
- 1 cup carrots thinly sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup basil pesto
- 1 tablespoon olive oil
- 2 teaspoons ranch dry seasoning mix
- 3-4 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk together pesto, olive oil, ranch seasoning, minced garlic, Dijon mustard, chili powder, salt, and pepper to make the pesto mix.
- Line a 21×15-inch jelly roll pan with foil and lightly spray with cooking spray.
- Toss the cubed potatoes with about 2 tablespoons of the pesto mix until evenly coated, then spread in a single layer on one side of the prepared pan. Roast for 15–20 minutes, depending on potato size, until starting to soften.
- While potatoes begin roasting, add the chicken chunks, broccoli florets, and sliced carrots to the remaining pesto mix in the bowl and stir until everything is evenly coated.
- Remove the pan from the oven and push the potatoes to one side, keeping a single layer. Add the coated chicken and vegetables to the other side and spread in a single layer.
- Bake for 15 minutes, then remove from oven and evenly sprinkle with the grated Parmesan. Return to oven and bake 5 more minutes, or until chicken is cooked through and vegetables are tender. Optional: broil briefly to brown the cheese and vegetables.
Equipment
- jelly roll pan (21×15) or rimmed baking sheet
- Foil
- Large Mixing Bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Spatula or tongs
Notes
- Use a large bowl to mix the pesto to save an extra dish.