Sheet-Pan Pesto Chicken with Roasted Broccoli

This simple sheet pan chicken dinner comes together fast with chicken breasts, broccoli, store-bought pesto, and melty mozzarella. It’s a reliable, family-friendly weeknight meal that’s easy enough for busy evenings and mild enough for kids to enjoy.

If you ever feel that 5 pm panic—when dinner needs to happen but inspiration is nowhere—this recipe is the one to keep in your repertoire. It requires very little hands-on time, minimal cleanup, and familiar ingredients you can often keep on hand.

The method is straightforward: slice chicken breasts into thin cutlets, spread them with pesto, arrange broccoli on the same pan, and bake until cooked and golden. Using parchment paper on the baking sheet cuts cleanup down even more, and a jar of prepared pesto removes any need for chopping or blending. It’s a classic example of an easy baked chicken recipe that simplifies dinner without sacrificing flavor.

Ingredients (full amounts and step-by-step instructions are in the recipe card below):

• Chicken breasts (about 2 pounds total)
• Fresh broccoli florets (not frozen)
• Pesto (store-bought or homemade)
• Olive oil or avocado oil
• Shredded mozzarella cheese
• Garlic powder
• Salt

To prepare this sheet pan meal, slice the chicken breasts horizontally to make thin cutlets, spread pesto on each piece, and place them on one side of a parchment-lined baking sheet. Toss the broccoli with oil and a pinch of garlic powder and salt, spread it on the other side of the sheet, and bake. After a brief initial bake, top the chicken with mozzarella and bake a few minutes longer until the cheese melts and the chicken is cooked through. A short broil at the end adds attractive browning to the cheese.

What pesto is best to use?

Any jarred pesto you already enjoy will work well for this recipe. You can find pesto near other pasta sauces or in the refrigerated section with fresh pasta. If you prefer to make your own, a basil-based pesto or a pistachio-lemon pesto will both be delicious choices.

Can you use other vegetables?

Yes. Choose vegetables that roast in about the same time as broccoli. Halved fresh green beans, chopped zucchini, or small florets of cauliflower are good alternatives. Avoid vegetables that require much longer roasting, unless you precook them or cut them very small.

What size baking sheet is best for sheet pan recipes?

A 12 x 17-inch baking sheet works well and gives enough surface area to avoid overcrowding. If your sheet is smaller, use two pans so everything roasts rather than steams—overcrowding prevents proper browning.

How to store leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or a toaster oven to preserve texture; a low-temperature reheat will help avoid drying out the chicken.

How to serve this

This one-pan meal is satisfying on its own. For a light accompaniment, serve a simple green salad or a kale salad dressed with lemon and parmesan. If you want a heartier plate, add roasted or air-fried potatoes on the side. Leftover pesto and chicken also work well on sandwiches or tossed with pasta.

Sheet Pan Pesto Chicken with Broccoli

By Christina

A speedy sheet pan dinner featuring thin chicken cutlets brushed with pesto, roasted broccoli, and melted mozzarella. Ready in under 30 minutes.

Prep: 5 mins

Cook: 22 mins

Total: 27 mins

Servings: 4

Ingredients

• 4 chicken breasts (about 2 pounds)
• ½ cup pesto
• 4 cups broccoli florets (fresh, not frozen)
• 1½ tablespoons olive or avocado oil
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¾ cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice each chicken breast horizontally to make thin cutlets, yielding about 8 cutlets total.
3. Line a large baking sheet with parchment paper. Arrange the cutlets on one side of the sheet and spread about ½ cup pesto evenly over them.
4. Place the broccoli on the other side of the sheet. Drizzle with oil and sprinkle with garlic powder and salt. Toss or use a spatula to coat the broccoli, then spread it in a single layer.
5. Bake for 15 minutes, then remove the pan from the oven and sprinkle mozzarella over each cutlet.
6. Return the pan to the oven and bake an additional 5 minutes. Optionally broil for 1–2 minutes to brown the cheese—watch closely to prevent burning.

Notes

Nutrition figures assume each person receives two cutlets (equivalent to one chicken breast) and one quarter of the broccoli. If serving children or preferring smaller portions, this recipe can yield 6–8 modest servings.

Nutrition (per serving, approximate)

Calories: 390 kcal, Carbohydrates: 9 g, Protein: 33 g, Fat: 25 g, Saturated Fat: 6 g, Sodium: 728 mg, Fiber: 3 g. Nutrition information is an approximation and should be used as a guideline.