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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.