Sheet pan chicken is an easy, gluten free, one pan dish that takes under an hour to make. This recipe is stuffed with pesto and cheese, and served with zucchini and tomatoes!
Alright y’all, so yesterday I introduced you to this delicious Pistachio Kale Pesto, and in that recipe post, I promised you all a sheet pan chicken recipe utilizing said pesto, and I’m here to deliver on my promise!
If you haven’t been on Pinterest lately, let me fill you in on a little secret, Sheet Pan Recipes are all the rage these days! I created a Sheet Pan Recipes Pinterest Board and starting pinning recipes from my food blogger friends. I was then inspired to start creating my own sheet pan recipes.
Today, I’m introducing you to this scrumptious Sheet Pan Chicken recipe stuffed with goat cheese and pesto, and later this week, I’ll be introducing a Sheet Pan Salmon recipe that I know you’re going to love!
The great thing about sheet pan recipes is that you make an entire meal on one sheet pan! Similar to my favorite One Pot Recipes, sheet pan recipes require very little clean-up after the meal and are so easy to prepare, now that’s a win in my book!
- 4 chicken breasts
- ½ cup kale pistachio pesto (or pesto of your choice)
- ½ cup goat cheese (crumbled)
- 8 tbsp coconut oil (melted) – divided
- 1 ½ tsp salt (divided)
- 1 ½ tsp black pepper (divided)
- 2 tsp Italian seasoning (divided)
- 2 cups cherry tomatoes
- 2 cups zucchini (diced)
- 4 cloves garlic (sliced)
- 2 tbsp balsamic vinegar
- Top with parmesan and chopped fresh basil (optional)
Preheat the oven to 450°F.
Slice each chicken breast in the middle, but not all the way through, stuff each chicken breast with approximately 2 tbsp of pesto and 2 tbsp goat cheese.
Brush each chicken breast with 1 tbsp of coconut oil. Combine 1 tsp salt, 1 tsp black pepper and 1 tsp Italian seasoning in a small bowl. Rub each chicken breast with this seasoning mixture.
Line a sheet pan with parchment paper, then place the chicken breasts on the pan.
In a large mixing bowl, toss the cherry tomatoes, zucchini and garlic cloves with the remaining 4 tbsp coconut oil, ½ tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning and 2 tbsp balsamic vinegar.
Place the tomatoes and zucchini around the chicken.
Roast for 25-30 minutes
Easy as that, you’ve got a complete meal and some seriously delicious chicken!
I cut into the chicken, took a bite with the pesto and goat cheese, and literally said “oh my gosh” out loud. I knew that the pesto was amazing and paired well with goat cheese, (I utilized that combo in this Grilled Vegetable Pesto Panini Recipe!) but this sheet pan chicken was even better than I expected, and the best part was, it was SO EASY to make!
Between sheet pan recipes and one pot meals, my dishwasher is getting some much needed rest lately! 😉
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