This is a perfect weeknight chicken dinner, definitely a recipe you’ll want to hang on to.
Basil Pesto Chicken
Homemade pesto makes any meal incredible doesn’t it? And it’s just so easy to make, the food processor does most of the work. You get tender bite size pieces of chicken paired with fresh sweet tomatoes, nutritious asparagus, crunchy walnuts and it’s all covered with a super flavorful pesto. Here I like to cook the chicken with some of the pesto so the flavors have time to soak into the chicken, then I also like to add more at the end to get that really bright fresh flavor. One of the main highlights of this sheet pan chicken dinner (which we may not think would be a highlight but they are) are those perfectly crunchy and buttery walnuts. I absolutely love walnuts!
If I had to pick favorites, it would probably be walnuts and pistachios. I eat walnuts almost everyday whether it be for a snack or as part of a meal. My go-to brand for walnuts is Fisher Nuts. I love that they are preservative-free and salt-free, they’re heart healthy and an excellent source of those hard to find omega-3 fatty acids, plus I love that they’re just so tasty. Here I love the flavor and crunch walnuts add to the dish, plus they make it just that much more filling. I also used them in the pesto as well. Did you know you can always substitute the pine nuts in basil pesto with walnuts? They’re a cheaper alternative and they add the perfect nutty creaminess to the pesto. If you love pesto, then don’t pass this recipe by! It is the perfect way to use up homemade pesto. That combination of chicken, tomatoes asparagus and pesto is the perfect flavor blend. And don’t forget to freeze your homemade pesto when you garden in the summer and that basil is growing like crazy. Then just thaw it out in the fridge overnight and add to the recipe as listed.
Pesto Chicken and Asparagus Ingredients
This pesto chicken bake requires a handful of pantry staples and comes together quickly. Here’s what you’ll need to make this sheet pan dinner recipe:
Fresh basil leaves Walnuts Parmesan cheese Garlic Olive oil Salt and freshly ground black pepper Chicken breasts Asparagus Grape tomatoes
Scroll below for printable recipe.
How to Make Pesto Chicken and Veggies
Preheat oven to 400 degrees F. Line a baking sheet or grease. Pulse basil, 1/4 cup walnuts, parmesan and garlic, with oil in a food processor. Place chicken and asparagus on sheet pan, toss with 1/4 cup pesto and S&P. Spread even and roast in preheated oven 10 minutes. Drain if there excess liquid then toss in tomatoes. Bake until chicken is cooked through, about 8 – 12 minutes longer. Toss with another 1/4 cup pesto and walnuts.
Can I Use Store-Bought Pesto?
In a pinch, you could also use store-bought pesto here, but obviously the flavors won’t be nearly as good — homemade takes the cake! Also keep in mind that store-bought pesto is often quite salty.
Can I Use Different Veggies?
Of course! I love the combination of basil pesto chicken, asparagus, and tomatoes, but you’re welcome to use different vegetables if desired. Just be sure to choose vegetables that will cook at the same rate as the diced chicken since it’s all cooked on one pan!
Tips for Making Sheet Pan Pesto Chicken
If desired, you can prep the homemade walnut pesto in advance and freeze it for later use. Be sure to spread out the diced chicken and veggies in an even layer. You don’t want anything to overlap while it’s cooking in the oven! This pesto chicken and asparagus bake can be enjoyed as is, or you can serve it alongside rice, buttered noodles, or a simple side salad.
More Sheet Pan Chicken Recipes You’ll Love!
Sheet Pan Chicken, Sweet Potatoes, and Brussels Sprouts Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli Sheet Pan Roasted Chicken with Root Vegetables Sheet Pan Chicken Fajitas Sheet Pan Hawaiian Chicken Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies
