This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

chicken pesto on pan with pesto sauce on side

One Pan Chicken Pesto with Vegetables

As life gets busier, I begin to appreciate one-pan meals more and more! I love cracking open my favorite cookbook and going to town on a fun recipe as much as anyone else, but sometimes the cleanup and cooking are a bit too much more than I’m willing to handle. With my job, my kitchen is basically always a wreck, to begin with… why mess it up even more and create more work for myself?

This chicken pesto is made easily on one pan and features a simple to blend homemade pesto that you’ll love topping everything with! It’s a great dinner option any day that you’re wanting something delicious but with less work. The pesto on this one-pan meal is totally nut-free, and the meal is gluten-free, Paleo, AIP and Whole30-friendly.

The Ingredients for this One Pan Chicken Pesto with Vegetables

For the Sheet Pan

  • Chicken Thighs: You’ll want them bone-in, skin on. You can also sub bone-in & skin on chicken breast if you prefer.
  • Carrots
  • Zucchinis
  • Broccoli Florets
  • Red Onion
  • Sea Salt & Black Pepper: Omit the pepper for AIP.

For the Mint Basil Pesto

  • Arugula
  • Fresh Basil
  • Fresh Mint
  • Avocado Oil: You can sub olive oil, if you prefer.
  • Fresh Lemon Juice
  • Garlic Clove
  • Sea Salt

chicken pesto on plate

How to make One-Pan Chicken Pesto with Vegetables

  • Make the Pesto: Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  • Bake the Chicken & Veggies: Preheat the oven to 400 F and line a large baking sheet with parchment paper. Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving about 1-2 tbsp of the pesto on the side for later topping if desired. Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  • Finish & Serve: Remove from the oven and top with additional pesto if desired before serving.

one pan chicken pesto on baking pan

What kind of chicken should you use?

I use bone-in chicken breast. You can use breast or thigh, but I highly recommend using bone-in. It really enhances the flavor and keeps the chicken from getting too dry if you choose to use this as meal prep.

How do you reheat this recipe?

Reheating under the broiler for a few minutes works!

How long will it keep in the fridge?

3-4 days.

Can you freeze this recipe?

I think this recipe is best frozen raw and then prepared according to the recipe rather than freezing prepared. This helps keep the vegetables tender and fresh!

Can you use other veggies in this dish?

I use red onion, zucchini, yellow squash, and carrots. However, you can also swap out other veggies like brussels sprouts, mushrooms asparagus, or more. Just make sure that the veggies are all around even thickness and take about the same time to roast.

chicken pesto on plate with pesto sauce on side

 

You’ll also love…

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

One Pan Chicken Pesto With Vegetables (Whole30, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x

Description

This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.


Scale

Ingredients

For the sheet pan

  • 2 lb chicken thighs, bone-in, skin on (sub chicken breast)
  • 2 carrots, chopped into thin circles
  • 2 medium zucchinis, sliced
  • 1 cup broccoli florets
  • 1 medium red onion, roughly chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the mint basil pesto 

  • 1 cup arugula
  • 1 cup fresh basil
  • 2 tbsp fresh mint
  • 1/2 cup avocado oil (sub olive oil if you’re okay with cooking with it)
  • 1/4 cup fresh lemon juice
  • 1 clove of garlic, peeled and minced
  • 1/2 tsp sea salt

Instructions

  1. Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper
  3. Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving about 1-2 tbsp of the pesto on the side for later topping if desired.
  4. Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  5. Remove from the oven and top with additional pesto if desired before serving.

Notes

Note that the photos were taken on a slightly smaller pan than the dish was cooked on. Be sure to not overcrowd the pan! You can easily scale down the recipe to fit your pan.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: one pan
  • Method: oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 556
  • Fat: 32.5g
  • Carbohydrates: 24.5g
  • Fiber: 4.2g
  • Protein: 43g

Keywords: one pan, weeknight meals, italian

 

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

This post originally appeared on Unbound Wellness in 2018 and was updated in March 2021.