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Healthy Recipes | Sheet Pan Parmesan Pesto Chicken, Broccoli and Carrots

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This practically one pan prep Parmesan Pesto Chicken recipe makes the ideal dinner for those busy nights or anytime you want hassle free yummylicious eats!  You can also prep most of the recipe ahead of time for a lightening quick dinner! 

I really wanted to call this One Pan Parmesan Pesto Chicken with Potatoes, Broccoli and Carrots, instead of Sheet Pan, because you only use ONE pan and ONE bowl to prep this meal – that’s it!   So can we say its one-pan-ish?

Regardless of its name, this Baked Parmesan Pesto Chicken Recipe is uber convenient to make and to clean up.  Its for either those busy, hectic nights OR those so tired, just-want-to-finally-sit nights when making dinner sounds exhausting.   So, we might as well call it save-the-day-Parmesan Pesto Chicken Recipe.  or you can just call it yum.

Sheet Pan Parmesan Crusted Chicken and Broccoli is a family friendly, easy to make dinner that’s perfect for busy nights!

There’s still a few weeks of summer left, but I know I’ll be transitioning more to cooking in the oven and slow cooker and less on the grill. As always though, I’m all about easy, uncomplicated cooking that tastes great and that’s exactly what this Sheet Pan Parmesan Crusted Chicken and Broccoli is.

Next, add 2 tablespoons of this pesto mix to your baking sheet along with your potatoes.  Toss to coat and roast for 15 minutes to give them a head start as the potatoes require longer cooking than the rest of the ingredients.  Be sure to chop your potatoes into 1/2-1″ cubes, no larger so they will be tender when the rest of the ingredients are done cooking.  Meanwhile, I like to use this time to finish chopping the rest of my chicken and veggies.  Next, add your chicken, carrots and broccoli to the remaining Pesto Mix and toss to coat.  Remove the potatoes from the oven and add your pesto coated chicken, carrots and broccoli to the pan and roast another 15 minutes.

Sheet Pan Parmesan Pesto Chicken, Broccoli and Carrots

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4-6servings

Ingredients:

Chicken and Vegetables:
  • 3 cups broccoli medium size florets
  • 1 cup THINLY sliced carrots
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups red potatoes 1/2" up to 1" inch cubes (no bigger!)
  • 1 1/2 pounds chicken breasts cut into 1 1/2” chunks

Pesto Mix:
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup basil pesto
  • 1 tablespoon olive oil
  • 2 teaspoons ranch dry seasoning mix
  • 3-4 garlic cloves, minced

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Instructions:

  1. First, Preheat oven to 400 degrees F.
  2. Second, Whisk together all of the Pesto Mix ingredients in a large mixing bowl. Set aside.*
  3. Next, Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add potatoes and 2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer. Roast potatoes for 15-20 minutes depending on size.
  4. In the meantime, chop your chicken and other veggies then add chicken, broccoli and carrots to large bowl with Pesto Mix and stir until evenly coated.
  5. Remove pan from oven and push potatoes to one side of the pan (keep in a single layer). Add coated chicken, broccoli and carrots and spread in a single layer.
  6. Bake for 15 minutes. Remove pan from oven and evenly sprinkle with Parmesan cheese. Return to oven and bake 5 additional minutes OR until chicken is cooked through, and vegetables are tender. Broil if desired to brown cheese and vegetables.


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