This easy sheet pan chicken meal comes together quickly with chicken breasts, broccoli, pesto, and melty mozzarella. This is a family favorite dinner even the kids will love!

Pesto chicken baked on a sheet pan with broccoli

You know that panicky feeling that hits around 5 pm when you realize you’re responsible for feeding yourself and/or other people but you have no ideas? This is the recipe you want in your life for just those situations.

This sheet pan pesto chicken dinner requires very little work and minimal clean up. I recommend using parchment paper on your baking sheet to help with that. Plus we’re using a store-bought pesto so there’s zero chopping, blending, or mixing. It’s really as simple as assembling a few ingredients and baking! This is a truly easy baked chicken recipe that takes the hassle out of dinner.

Speaking of fast weeknight dinners, I have many more that I know you’ll love. Some of my favorites are the Sheet Pan Cashew Chicken, Beef Tips with Veggies, and Sheet Pan Sausage, Potatoes, and Green Beans.

Ingredients for sheet pan pesto chicken with broccoli

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Broccoli
  • Pesto
  • Olive or avocado oil
  • Shredded mozzarella cheese
  • Garlic powder
  • Salt

To make this sheet pan meal you’ll first slice your chicken breasts horizontally to create thin cutlets. Then add them to a parchment paper lined baking sheet along with the broccoli. Drizzle oil over the broccoli and season. Bake for 15 minutes. Then spread mozzarella over the pesto chicken and bake again until cooked through.

Chicken breasts covered in pesto sit on a baking sheet with broccoli.

What pesto is best to use?

Use any store-bought pesto you enjoy. You can find it in the grocery store aisle located by other pasta sauces plus there are usually a few brands in the refrigerated section by the bagged pasta.

If you’d like to make your own pesto, I have a yummy Pistachio Lemon Pesto you can make.

Can you use other vegetables?

You’re welcome to swap the broccoli for another veggie that cooks as quickly. Halved fresh green beans or chopped zucchini would work well!

What size baking sheet is best for sheet pan recipes?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

Chicken breasts covered in pesto and mozzarella on a baking sheet

How to store leftovers

Leftovers can be refrigerated in an airtight container for up to 3 days.

How to serve this

This one pan meal can be served as is, but if you’d like to add a salad my Parmesan Kale Salad would be perfect with this. If you’d like a heartier dinner try adding my Easy Diced Air Fryer Potatoes.

More recipes like this:

Dairy Free Pesto Chicken

Sheet Pan Chicken with Potatoes and Zucchini

Pistachio Herb Crusted Salmon with Asparagus

Sheet Pan Lemon Chicken Dinner

Sheet Pan Greek Shrimp and Broccoli

5 from 15 votes

Sheet Pan Pesto Chicken with Broccoli

This easy sheet pan pesto chicken meal comes together quickly with chicken breasts, broccoli, pesto, and melty mozzarella. This is a family favorite dinner even the kids will love!
Print Pin Rate
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

Ingredients 

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

Instructions

  • Preheat oven to 425 degrees.
  • Cut chicken breasts horizontally. This will create 8 thin cutlets.
  • Spread chicken on one side of the parchment paper lined baking sheet. Spread pesto on top of each cutlet.
  • Add broccoli to remaining side of baking sheet. Drizzle oil over the broccoli. Sprinkle garlic powder and salt. Use a spatula to stir broccoli so that they're all coated with the oil and seasoning. Spread in a single layer.
  • Bake the pesto covered cutlets and broccoli for 15 minutes.
  • Remove from the oven. Sprinkle mozzarella over each cutlet. Bake everything for an additional 5 minutes. Broil for 2 minutes or until you see some brown bits on your cheese.

Notes

Nutrition information is calculated assuming each person will have two chicken cutlets (the equivalent of one chicken breast) plus a fourth of the broccoli. If you’re serving this to children or just prefer a smaller portion you could easily get 6 to 8 smaller servings from this recipe.

Nutrition

Calories: 390kcal, Carbohydrates: 9g, Protein: 33g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 91mg, Sodium: 728mg, Potassium: 724mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1368IU, Vitamin C: 83mg, Calcium: 205mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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