Name: Sheet Pan Pesto Chicken with Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts (about 4 breasts); 1 large head broccoli, cut into florets (about 4 cups); 1 cup cherry tomatoes, halved; ⅓ cup basil pesto (store-bought or homemade); 2 tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon dried Italian herbs (optional); ¼ cup freshly grated Parmesan cheese, plus more for serving; Lemon wedges, for serving (optional)

Looking for a dinner that's absolutely bursting with flavor but easy enough to toss together on a weeknight? This Sheet Pan Pesto Chicken with Broccoli is a total game changer! Tender, juicy chicken breasts are roasted to perfection with crisp-tender broccoli, all coated in a vibrant basil pesto that infuses every bite with herby, garlicky goodness.

What makes this recipe truly irresistible is its simplicity: just one sheet pan, minimal mess, and everything roasts together for maximum flavor. It's the kind of meal you'll crave again and again-perfect for busy families, meal preppers, or anyone who hates washing extra dishes.

Inspired by my go-to weeknight strategy (let the oven do the hard work!), this recipe is your ticket to a stress-free dinner that still feels special. Whether you're feeding picky kids or hungry adults, everyone will ask for seconds!

Why You'll Love This Recipe

One-pan wonder: Everything cooks together, minimizing cleanup and hassle.
Packed with fresh flavor: Basil pesto gives chicken and broccoli a bright, herby kick.
Quick and easy: From prep to plate in under 45 minutes-ideal for busy weeknights.
Healthy and satisfying: Protein-rich chicken and fiber-packed broccoli make it a balanced meal.

Key Ingredients for Sheet Pan Pesto Chicken with Broccoli

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Boneless, skinless chicken breasts are the star of this dish, soaking up all that delicious pesto as they roast. For the juiciest results, use breasts that are roughly the same size so they cook evenly. Prefer dark meat? Boneless, skinless chicken thighs work well, too-just add 5 more minutes to the cooking time.

Basil Pesto

Pesto is what makes this recipe sing, coating every ingredient in fragrant basil, Parmesan, and garlic. Homemade pesto delivers unbeatable freshness, but store-bought is totally fine for convenience. Just check labels for real Parmesan to amp up the flavor. Try swapping in arugula or spinach pesto if you like!

Broccoli

Broccoli florets are the perfect veggie here-they roast up tender with crisp edges and soak up all that savory pesto flavor. Cut the florets into bite-sized pieces for quick, even cooking. Not a fan of broccoli? Try cauliflower, green beans, or asparagus as tasty alternatives.

Cherry Tomatoes

These burst in the oven, adding sweet, juicy pops that balance the savory pesto. Halve any larger tomatoes for faster cooking. Grape tomatoes or diced Roma tomatoes can be used if needed, or swap them out for sliced red bell pepper for a change of pace.

Parmesan Cheese

A final sprinkle of freshly grated Parmesan takes this dish over the top, adding a salty, nutty finish. Shredded or shaved both work well, or try Pecorino Romano for a sharper kick.

Sheet Pan Pesto Chicken with Broccoli cooking process

Instructions for Sheet Pan Pesto Chicken with Broccoli

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven & Prepare Pan

Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Season the Chicken

Pat the chicken breasts dry and place them on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over them, then season with salt, pepper, and Italian herbs. Spread 2 tablespoons of pesto over the tops of the chicken breasts.

Add the Veggies

Arrange the broccoli florets and cherry tomatoes around the chicken on the sheet pan. Toss the veggies with the remaining olive oil and a pinch of salt and pepper. Dollop the rest of the pesto over the veggies and toss lightly so everything is coated.

Roast Everything

Transfer the pan to the oven and roast for 22-25 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the broccoli is just starting to brown at the edges. If you'd like, broil for 2-3 minutes at the end for crispier veggies.

Finish & Serve

Sprinkle the hot chicken and veggies with fresh Parmesan and a squeeze of lemon juice, if using. Serve right from the pan, garnished with extra pesto or cheese as desired.

Recipe Variations

Swap the Protein

Try boneless, skinless chicken thighs if you prefer darker, juicier meat. They're especially forgiving if you're prone to overcooking chicken breasts.

Make It Veggie-Only

Skip the chicken and add more veggies like cauliflower florets, green beans, or zucchini. For extra protein, toss in a can of drained chickpeas or cubes of tofu before roasting.

Boost the Heat

Love a spicy kick? Add a pinch of red pepper flakes to the pesto before slathering it on, or drizzle with spicy chili oil just before serving.

Go Dairy-Free

Opt for a dairy-free pesto (store-bought or homemade) and skip the parmesan, or use your favorite vegan cheese alternative for that same finishing touch.

Try a Different Pesto

Swap basil pesto for sun-dried tomato, kale, or arugula pesto for a unique twist on the classic flavor profile.

Serving Suggestions

This sheet pan meal is a complete dinner on its own, but you can round it out with a side of fluffy quinoa, brown rice, or buttery garlic bread to soak up all that extra pesto sauce. For a fresh twist, toss a quick Italian salad or serve with lemon wedges and extra parmesan on the side.

Storage and Reheating

Leftovers keep beautifully! Store cooled chicken and veggies in an airtight container in the fridge for up to 3 days. To reheat, microwave in 1-minute intervals until warmed through, or bake at 350°F (175°C) for 10-12 minutes. Freezing is not recommended as pesto and roasted veggies can lose their texture, but you can freeze the cooked chicken alone for up to 2 months.

Frequently Asked Questions About Sheet Pan Pesto Chicken with Broccoli (FAQ)

Q: Can I use frozen broccoli instead of fresh?

A: Yes! Thaw and drain frozen broccoli first, then pat dry before adding it to the pan for the best roasting texture.

Q: What kind of pesto works best?

A: Classic basil pesto (store-bought or homemade) is ideal, but feel free to experiment with sun-dried tomato, arugula, or even vegan pestos for a different flavor.

Q: How do I know when the chicken is done?

A: The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the juices run clear. If the chicken breasts are thick, you can slice them in half lengthwise before baking for quicker cooking.

Ready to let your oven do the heavy lifting? Sheet Pan Pesto Chicken with Broccoli is fresh, fast, and full of flavor-the easiest way to make everyone at the table happy! If you try this recipe, leave a comment or a rating below. Happy roasting!