Sheet Pan Cheesy Pesto Chicken with Roasted Potatoes & Bell Peppers
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Sheet Pan Cheesy Pesto Chicken

with Roasted Potatoes & Bell Peppers

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this dish, you'll top roasted chicken with a mixture of monterey jack cheese, pesto, breadcrumbs, and more for cheesy, herbaceous flavor in every bite. Roasted potatoes and peppers, which get tossed with parmesan and capers, serve as satisfying accompaniments.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Pesto Chicken with Roasted Potatoes & Bell Peppers
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • 1 oz Pickled Peppadew Peppers
  • ½ cup Panko Breadcrumbs
  • 4 oz Shredded Monterey Jack Cheese
  • 3 Tbsps Basil Pesto
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Bell Peppers
  • 1 Tbsp Capers
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Place in a bowl; drizzle with olive oil. Season with salt and pepper. Roughly chop the peppadew peppers. In a bowl, combine the monterey jack, breadcrumbs, mayonnaise, pesto, chopped peppadew peppers, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

Roast the potatoes
2 Roast the potatoes

Line two sheet pans with foil. Place the potato pieces on one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven Transfer to a large bowl. Cover with foil to keep warm.

Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the remaining sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Finish & serve your dish
4 Finish & serve your dish

Carefully add the seasoned bell peppers to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the pesto-cheese mixture onto the partially roasted chicken. Return to the oven and roast 11 to 13 minutes, or until the peppers are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted bell peppers to the bowl of roasted potatoes. Add the capers and parmesan; season with salt and pepper. Toss to combine. Serve the finished chicken with the finished vegetables. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.   

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Place in a bowl; drizzle with olive oil. Season with salt and pepper. Roughly chop the peppadew peppers. In a bowl, combine the monterey jack, breadcrumbs, mayonnaise, pesto, chopped peppadew peppers, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

2 Roast the potatoes

Line two sheet pans with foil. Place the potato pieces on one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven Transfer to a large bowl. Cover with foil to keep warm.

Roast the potatoes
Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the remaining sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

4 Finish & serve your dish

Carefully add the seasoned bell peppers to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the pesto-cheese mixture onto the partially roasted chicken. Return to the oven and roast 11 to 13 minutes, or until the peppers are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted bell peppers to the bowl of roasted potatoes. Add the capers and parmesan; season with salt and pepper. Toss to combine. Serve the finished chicken with the finished vegetables. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.   

Finish & serve your dish
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