Sheetpan Pesto Chicken and Veggies Recipe

The Sheetpan Pesto Chicken and Veggies recipe is a fast, vibrant dinner that packs big flavor with almost no effort. Tossing chicken and a mix of colorful vegetables in jarred pesto creates a rich, herb‑coated meal that roasts beautifully in the oven. It’s endlessly flexible — use fresh or frozen veggies, swap in rotisserie chicken to save time, or finish with Parmesan for extra richness. With minimal prep and just one pan to clean, it’s a weeknight win that still feels fresh and satisfying.

Sheetpan Pesto Chicken and Veggies

All the flavor, none of the fuss! Sheetpan meals mean easy to make and easy to clean up but it’s a family win because you can pick your favorites and knock out dinner in no time!

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Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 oz jar pesto of choice
• 1.5 lbs chicken cut into bite size pieces (optional time saver: 3 cups chopped rotisserie chicken)
• 2 red or yellow bell peppers chopped
• 1 onion chopped or sliced
• 2 large zucchini sliced or chopped
• 8 oz sliced mushrooms
• 2 cups broccoli fresh or frozen
• Optional other veggies: baby potatoes, green beans, cherry tomatoes, artichoke hearts
• Optional: fresh grated Parmesan cheese for topping

Method

 

1. Preheat oven to 425 degrees.
2. Combine chicken and vegetables with the pesto on a large sheet pan.
If using a rotisserie chicken, do not add in at beginning or it will dry out. Instead, just mix pesto and veggies, and with about 5 minutes of cook time left, pull from oven, stir in chopped/pulled rotisserie chicken, and return to oven for last 5 minutes of cook time to warm chicken.
3. Cook for 20-25 minutes until vegetables are soft.

Notes

Top with Parmesan and serve with soft bread, or over rice or noodles. This works great with a variety of vegetables, so sub in whatever you like!