Sheet Pan Cheesy Pesto Chicken with Roasted Potatoes & Sweet Peppers
Family Friendly

Sheet Pan Cheesy Pesto Chicken

with Roasted Potatoes & Sweet Peppers

35 MIN
2 Servings
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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 melty, herbaceous flavor in every bite. Roasted potatoes and peppers, which get garnished with a sprinkle of parmesan, serve as satisfying accompaniments.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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ingredients
Sheet Pan Cheesy Pesto Chicken with Roasted Potatoes & Sweet Peppers
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Panko Breadcrumbs
  • 2 oz 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)
  • 4 oz Sweet Peppers
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Grate the monterey jack on the large side of a box grater. Roughly chop the peppadew peppers. In a bowl, combine the grated monterey jack, breadcrumbs, mayonnaise, pesto, a drizzle of olive oil, and chopped peppadew peppers; season with salt and pepper. Stir to combine.

Roast the potatoes
2 Roast the potatoes

Line two sheet pans with foil. Place the potato rounds 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 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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 the chicken & serve your dish
4 Finish the chicken & serve your dish

Carefully add the halved 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 8 to 10 minutes, or until the peppers are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the sliced chicken with the roasted potatoes and roasted peppers. Garnish with the parmesan. 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. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Grate the monterey jack on the large side of a box grater. Roughly chop the peppadew peppers. In a bowl, combine the grated monterey jack, breadcrumbs, mayonnaise, pesto, a drizzle of olive oil, and chopped peppadew peppers; season with salt and pepper. Stir to combine.

2 Roast the potatoes

Line two sheet pans with foil. Place the potato rounds 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 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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 the chicken & serve your dish

Carefully add the halved 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 8 to 10 minutes, or until the peppers are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the sliced chicken with the roasted potatoes and roasted peppers. Garnish with the parmesan. Enjoy!

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

Finish the chicken & serve your dish
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