Chicken

Pesto Chicken Sheet Pan Dinner

at a glance
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
5 — Votes 4 votes

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This pesto chicken sheet pan dinner is the perfect weeknight meal! Chicken is marinated in a flavorful spinach pesto and baked alongside red potatoes for a healthy dinner the whole family will love.

Pesto Chicken Potato sheet pan dinner

If you’ve been around here long enough, you know we LOVE a good sheet pan dinner! When you’re in a pinch trying to get a quick but healthy meal on the table instead of ordering takeout, sheet pan dinners are absolute life-savers. The formula goes something like this: grab a protein, a starch, or a veggie (or both depending on what you have on hand), throw it all on a sheet pan, add some flavor, and bake! Voila, dinner is done with about 10 minutes of prep and then you’ve just got to wait for the oven to do its thing.

Veggie Spinach Pesto

The star of this pesto chicken sheet pan dinner is a winter-friendly and hidden-veggie-filled spinach pesto! We normally think pesto in the summer because basil is the main ingredient, BUT did you know you can actually replace the basil with an equal amount of spinach (or even arugula, kale, or another herb like cilantro) and end up with a pesto that’s just as tasty, and even more nutrient-dense? It’s true!

pesto chicken sheet pan dinner

How to make Pesto Chicken Sheet Pan Dinner

To make this pesto chicken sheet pan dinner, you’ll first cube the potatoes, which take longer to cook than the chicken, and toss them with olive oil, salt, and pepper, then bake them. While the potatoes are baking, you’ll make the pesto, set half of it aside, then use the other half to season the chicken. Then, you’ll lay the chicken on the pan with the potatoes and bake for another 20 minutes and serve with additional pesto for dipping! This would be perfect with a simple side salad, or you could add a veggie to the sheet pan (broccoli, cauliflower, or green beans would all work great here) to cook alongside the chicken.

pesto chicken sheet pan dinner

We hope you and your family love this pesto chicken sheet pan dinner!

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Pesto Chicken Sheet Pan Dinner

By: Cassy Joy Garcia
5 — Votes 4 votes
Prep Time: 10 mins
Cook Time: 45 mins
Servings: 4 servings
Chicken is marinated in a flavorful spinach pesto and baked alongside red potatoes for a healthy dinner the whole family will love!

Ingredients  

For the Spinach Pesto:

For the Sheet Pan Dinner:

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 1/2 pounds red potatoes
  • 1 tablespoons olive oil divided
  • 1 3/4 teaspoon coarse sea salt divided
  • 1/2 teaspoon black pepper divided

Instructions

  • Preheat the oven to 375 F.
  • Clean the potatoes then cut into 1/2 inch cubes. Line a rimmed baking sheet with parchment paper, then place the potatoes on the baking sheet and toss with olive oil, 3/4 teaspoon coarse sea salt, and black pepper. Spread the potatoes across the pan and bake for 20 minutes.
  • While the potatoes are cooking, make the pesto. Place the spinach, walnuts, Parmesan, garlic powder, salt, and pepper in a food  processor. Pulse until the mixture has a coarse, sandlike texture. Then, add the lemon juice to food processor, then turn it to high speed and slowly drizzle  in the olive oil. Keep the food processor running for an additional minute, until a  smooth consistency is achieved.
  • Coat the chicken with 1/3 cup pesto and 1 teaspoon coarse sea salt.
  • Remove the potatoes from the oven, then add the chicken to the pan. Bake for 25 minutes, until potatoes are easily pierced with a fork and chicken is fully cooked through. Remove from oven and serve with additional pesto.

Recipe Notes

  • You can substitute an equal amount of arugula or kale for the spinach in this recipe.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Kristen says

    Kristen —  02/17/2019 At 19:46

    I haven’t made this whole recipe yet, but I did use your spinach pesto last week with zucchini noodles — it turned out great! I love the flexibility of using something else when I can’t get basil. Thanks for the recipe!

  2. Alex says

    Alex —  09/13/2019 At 13:25

    Hi! Just leaving a comment to let y’all know that potatoes are nightshades! So actually this isn’t a nightshade free recipe, even though it’s tagged as one.

    • Jess Gaertner says

      Jess Gaertner —  09/19/2019 At 16:04

      Thank you Alex! Edited 🙂

  3. Kelly LeSage says

    Kelly LeSage —  12/10/2019 At 15:44

    5 stars
    This is the most delicious pesto ever! I was just eating it by the spoonful!!

  4. Elise says

    Elise —  07/23/2020 At 16:35

    What are the nutrition facts for this recipe?

    • Brandi Schilhab says

      Brandi Schilhab —  07/24/2020 At 09:38

      Just added them to the recipe card, Elise!

    • Elise says

      Elise —  07/26/2020 At 13:30

      Thank you so much Brandi! I just made it the other night when I had some guests coming over and it was so delicious!!! Everyone loved it!

    • Brandi Schilhab says

      Brandi Schilhab —  07/27/2020 At 08:57

      Wahoo!! So glad to hear that, Elise!!

  5. Leigh Provost says

    Leigh Provost —  04/09/2021 At 11:34

    Any recommendations on subbing walnuts for a nut free option? (Sunflower seeds or pepitas maybe?) I know pesto typically has nuts but looking for an option for our nut-free fam!

    • Brandi Schilhab says

      Brandi Schilhab —  04/09/2021 At 12:05

      Sunflower seeds would work, Leigh! Enjoy!

  6. Sarah H says

    Sarah H —  08/15/2021 At 17:12

    5 stars
    Huge hit with the family! The chicken was so flavorful and everything cooked perfectly. Served it with corn on the cob.

    • Brandi Schilhab says

      Brandi Schilhab —  08/16/2021 At 08:21

      So glad to hear that, Sarah! Thank you for sharing this with us!

  7. Kristen G says

    Kristen G —  09/03/2021 At 18:35

    5 stars
    Made this last night but with jarred pesto I needed to use up. So easy and quick to throw together! Great use for pesto and the chicken thighs only took 20 minutes in my oven!

    • Brandi Schilhab says

      Brandi Schilhab —  09/06/2021 At 12:22

      Tasty and quick is always a win!

  8. Heather says

    Heather —  10/29/2021 At 10:16

    I’m wondering if you have a low carb/non-potato recommendation. My husband has type 2 diabetes and has to avoid potatoes. Thanks!

    • Brandi Schilhab says

      Brandi Schilhab —  10/29/2021 At 15:12

      Cauliflower florets would be yummy here, Heather!

  9. Barb says

    Barb —  11/03/2021 At 19:35

    5 stars
    Loved this recipe! Next time I will leave one chicken without the pesto for a picky eater but overall delicious!

    • Brandi Schilhab says

      Brandi Schilhab —  11/04/2021 At 14:21

      I’m so glad you loved it, Barb! Anything with pesto gets my approval!!

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