Sheet Pan Pesto Chicken and Potatoes is a flavourful dinner recipe that is equal parts healthy and easy to make. Serve it with a simple side of leafy greens, a fresh salad, or cooked veggies for a delicious and nutritious meal.

sheet pan pesto chicken and potatoes on a plate with arugula and a pan of chicken and potatoes in the background

Pesto Chicken and Potatoes in One Pan:

When it comes to dinner, I’m all about simple yet nutritious main dishes. Ones that don’t require hours of prep or too many ingredients. Most of us don’t have the time or energy to prep elaborate meals every night of the week (especially if you’re serving your whole family). And don’t even get me started on the clean up!

That’s where this recipe for Sheet Pan Pesto Chicken and Potatoes comes in. The prep is simple and quick, and while it cooks in the oven you can tend to other things! It makes a nutritious and balanced meal that’s bursting with delicious flavour – and it produces minimal dishes!

Dietitian tip: Sheet pan dinners like this one and my Sheet Pan Shrimp and Vegetables also tend to be quite balanced, cooking up a protein source with veggies or a starch (or all three!) at the same time. This is my general formula for a healthy, balanced meal.

roasted potatoes and pesto chicken on a baking sheet

Cook Potatoes, then Add the Chicken:

The method is simple, prep and season the potatoes then begin roasting them in the oven. While they start to cook, slice the chicken and toss with the pesto and sun-dried tomatoes. Push the potatoes to the side, add the chicken mixture to the roasting pan, and pop em’ all back in the oven. Easy peasy!

ingredients on a board
chopped potatoes in a bowl
potatoes on a sheet pan
pesto chicken and potatoes in a sheet pan

Sides for Pesto Chicken and Potatoes:

To really round this dish out and create a balanced meal, I recommend adding a side of vegetables – even if it’s just a bed of arugula drizzled with olive oil and a squeeze of lemon. You could also serve the pesto chicken and potatoes with steamed or roasted vegetables, or a side salad (healthy caesar salad would be SO good with this).

chicken potatoes and arugula salad on a plate

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below. Oh, and be sure to take a photo and tag me on @hannahmagee_rd so I can see!

Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.

chicken potatoes and arugula salad on a plate

Sheet Pan Pesto Chicken and Potatoes

Servings: 3 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Sheet Pan Pesto Chicken and Potatoes is a flavourful dinner recipe that is equal parts healthy and easy to make. Serve it with a simple side of leafy greens, a fresh salad, or cooked veggies for a delicious and nutritious meal.
5 from 9 ratings
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Ingredients

For the Potatoes:

  • 680 grams baby potatoes (yellow, red, purple or a mix), approx. 3-4 cups
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • juice of 1/2 lemon
  • 1 pinch salt and pepper, to taste

For the Pesto Chicken:

  • 2 large chicken breasts, boneless and skinless
  • 1/3 cup basil pesto, homemade or store bought
  • zest of 1/2 lemon
  • 1/4 cup sun-dried tomatoes, drained of the oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black pepper, or to taste

For Serving:

  • 2-3 cups baby arugula
  • olive oil/lemon juice, for the arugula
  • parmesan cheese, to sprinkle on top

Equipment

Instructions 

  • Preheat oven to 425F and grease a baking sheet with cooking oil spray.
  • Chop the baby potatoes in quarters, then toss them together with the olive oil, garlic, lemon juice, salt and pepper. Arrange evenly on the baking sheet and place in the oven for 20 minutes.
  • Slice the chicken into 2-3 inch strips. Toss chicken in a large bowl with basil pesto, lemon zest, sun-dried tomatoes, red pepper flakes and black pepper.
  • After the potatoes have baked for 20 minutes, remove from the oven and move potatoes to one side of the baking sheet. Add the chicken to the other side and place baking sheet back in the oven for another 20 minutes.
  • When the chicken and potatoes are done, serve with a side of arugula (optional) drizzled with olive oil and lemon juice. Add a sprinkle of parmesan cheese, then enjoy!

Notes

How to Store Leftovers:
If you have leftovers, store them in the refrigerator in an airtight container up to 4 days and reheat before eating.
Cuisine: Gluten-Free
Course: Main Course
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!