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To make this tasty dish, you will need: - 4 boneless, skinless chicken breasts - 4 medium-sized Yukon gold potatoes, cut into wedges - 1 cup cherry tomatoes, halved - 1/2 cup basil pesto (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon Italian seasoning - Fresh basil leaves for garnish (optional) These ingredients work well together. The chicken stays juicy, while the potatoes turn crisp. The cherry tomatoes add a sweet touch. You can switch some ingredients to fit your taste: - Chicken Options: Use thighs or drumsticks if you prefer darker meat. For a lean option, try turkey breasts. - Potato Alternatives: Sweet potatoes are a great swap. For a lighter dish, use cauliflower florets. - Vegetable Choices: Bell peppers or zucchini can replace cherry tomatoes. They add color and flavor. - Pesto Choices: You can make pesto at home using fresh basil, garlic, nuts, and olive oil. Store-bought pesto is quick and easy, too. These swaps keep the dish fresh and fun. Feel free to mix it up! 1. Preheat the oven to 400°F (200°C). This helps cook your dish evenly. 2. Prepare a large sheet pan by lining it with parchment paper. This will make cleanup easy. 3. In a big bowl, mix the chicken breasts, potato wedges, cherry tomatoes, minced garlic, and pesto. 4. Add olive oil, salt, black pepper, and Italian seasoning to the bowl. 5. Stir everything together until each piece gets a nice coat of pesto. 1. Spread the mixture evenly on the sheet pan. Make sure they are in a single layer. 2. Bake in the oven for 25-30 minutes. 3. Check for doneness: The chicken should reach 165°F. The potatoes should be tender and lightly golden. 1. Remove the pan from the oven and let it rest for 5 minutes. 2. Garnish with fresh basil leaves if you like. 3. Serve directly from the sheet pan for a rustic and fun presentation! Enjoy your meal! To ensure even cooking for the chicken and potatoes, cut the potatoes into similar-sized wedges. This helps them cook at the same time. Spread them out in a single layer on the pan. Avoid crowding the ingredients, as this can lead to steaming instead of roasting. To prevent sticking on the sheet pan, use parchment paper or a silicone mat. You can lightly grease the pan with olive oil, too. This makes cleanup easy and keeps your chicken and potatoes from sticking. Prep ahead by cutting the potatoes and mincing the garlic the night before. Store them in the fridge in a sealed bag. You can also marinate the chicken in pesto overnight. This adds flavor and saves time when you're ready to cook. Using pre-cut vegetables can speed up your meal prep. Many stores sell ready-to-use potatoes or mixed veggies. Just toss them in with your chicken and pesto for a quick and tasty dish. For extra flavor, add spices like paprika or crushed red pepper. Toss in some fresh herbs, too, like thyme or rosemary. These can brighten the dish and enhance its taste. Marinating tips for a richer taste include using the pesto as a marinade. Coat the chicken in it and let it sit for at least 30 minutes. This infuses the chicken with flavor and makes it juicy when cooked. {{image_2}} You can switch up the protein in this dish. Try using turkey if you want a leaner option. If you prefer plant-based meals, tofu works great too. Just cut it into cubes and marinate it in pesto. For veggies, Yukon gold potatoes can be swapped. Zucchini adds a lovely texture. Bell peppers add color and sweetness. Feel free to mix and match any veggies you have on hand. Different pestos can change the flavor. Sun-dried tomato pesto gives a rich taste. Arugula pesto adds a peppery kick. You can even make your own by blending nuts, cheese, and herbs. Adding spices can also give your dish a new vibe. For Mediterranean flair, try oregano and thyme. If you want to go Italian, add red pepper flakes and fresh basil. You can grill or air fry this dish for a twist. For grilling, marinate the chicken and veggies in pesto. Cook them on medium heat for 15 to 20 minutes, turning often. For air frying, preheat the air fryer to 375°F. Place the chicken and veggies in a single layer. Cook for about 20 minutes, checking for doneness halfway through. Store leftovers in an airtight container. This keeps the chicken and potatoes fresh. You can store them in the fridge for up to three days. Make sure the dish is cool before sealing. This helps avoid moisture build-up. Label your container with the date. This way, you know when to use it. To reheat, place the leftovers on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 15-20 minutes. This helps keep the chicken juicy and the potatoes crisp. You can also use a microwave if you’re in a hurry. Just cover the dish with a damp paper towel. This keeps the moisture in. For long-term storage, freeze the leftovers. Divide them into single servings. Use freezer-safe containers or bags. Make sure to remove as much air as possible. Label each container with the date. You can freeze the dish for up to three months. Thaw in the fridge overnight before reheating. Enjoy a quick meal anytime! What is the best type of chicken to use? I recommend using boneless, skinless chicken breasts. They cook evenly and stay juicy. You can also use thighs for more flavor, but they may take longer to cook. How do you know when the chicken is fully cooked? The chicken is done when it reaches 165°F (75°C) inside. Use a meat thermometer to check. If you don’t have one, cut into the thickest part. The meat should be white, not pink. Can I make this recipe gluten-free? Yes! This recipe is naturally gluten-free. Just ensure your pesto is gluten-free. Many store-bought brands are safe. Homemade pesto is also a great option. How can I adjust the recipe for a smaller or larger crowd? To serve fewer people, simply cut the recipe in half. For more guests, double the ingredients. Just use a larger sheet pan or two pans. Keep the same cooking time. Can I use a different cooking method? Absolutely! You can grill the chicken and veggies if you prefer. Just marinate them in pesto and cook over medium heat until done. You can also use an air fryer for a crispy finish. How do I make pesto from scratch? Making pesto is easy! Blend 2 cups of fresh basil, 1/2 cup of olive oil, 1/3 cup of pine nuts, 2 cloves of garlic, and 1/2 cup of Parmesan cheese. Add salt to taste. Enjoy fresh or store in the fridge! This blog covered the key ingredients for a tasty sheet pan meal. We explored options for substitutions, cooking steps, and serving ideas. I shared tips for even cooking and flavor enhancement, along with fun variations to try. Remember, you can adapt this recipe to fit your taste. Enjoy experimenting with ingredients to make a dish that’s all your own. Your kitchen should be fun and creative, so dive in and enjoy the process!

Sheet-Pan Pesto Chicken and Potatoes

Create a delicious family dinner with this easy Sheet-Pan Pesto Chicken and Potatoes recipe! With tender chicken breasts, crispy Yukon gold potatoes, and juicy cherry tomatoes, it's a mouthwatering dish that comes together effortlessly. Perfect for busy weeknights, this meal is packed with flavor and takes just 40 minutes from prep to table. Click through to explore this simple recipe and make dinner a breeze!
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Ingredients
  

4 boneless, skinless chicken breasts

4 medium-sized Yukon gold potatoes, cut into wedges

1 cup cherry tomatoes, halved

1/2 cup basil pesto (store-bought or homemade)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken breasts, potato wedges, cherry tomatoes, minced garlic, pesto, olive oil, salt, black pepper, and Italian seasoning. Mix well to ensure everything is coated evenly with the pesto.

      Spread the mixture evenly onto a large sheet pan. Ensure that the chicken and potato wedges are in a single layer for even cooking.

        Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender and lightly golden.

          Once cooked, remove the pan from the oven and let it rest for 5 minutes.

            Garnish with fresh basil leaves if desired, and serve directly from the sheet pan for a rustic presentation!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4