Pesto Mozzarella Chicken Sheet Pan Meal
The ultimate comfort food, the Pesto Mozzarella Chicken Sheet Pan Meal is a simple yet delicious weeknight dinner. With juicy chicken, melted mozzarella, and flavorful pesto, this dish is sure to satisfy your cravings. It's easy to prepare and clean up, making it perfect for busy nights.
Equipment
- Baking Sheet
Ingredients
- 12 ounces green beans (washed and trimmed)
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- 2 tablespoons Italian Panko breadcrumbs
- 2 boneless, skinless chicken breasts
- salt and pepper (to taste)
- 2 tablespoons sun-dried tomato pesto
- 2 slices mozzarella cheese
Instructions
- Preheat your oven to 425℉ and line a small baking sheet with aluminum foil. Place the washed and trimmed green beans on the prepared baking sheet and toss them in the olive oil and garlic salt. Add in the Italian Panko breadcrumbs and toss to fully coat. Push the green beans to one side of the baking sheet. Pat the chicken breasts dry with a paper towel. Season each side with salt and pepper to taste. Lay the chicken breasts on the opposite side of the baking sheet from the green beans. Carefully spread 1 tablespoon of sun-dried tomato pesto evenly over each of the chicken breasts. Cover each chicken breast with 1 slice of mozzarella cheese. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165℉.
Notes
- Tip 1: Line the baking sheet for easy cleanup!
- Tip 2: If you want to avoid the possibility of some cheese running into the green beans, you can make an aluminum foil dam to split the baking sheet in half.
- Tip 3: Don’t skip patting the chicken dry, or the cheese may slide off.
- Tip 4: I recommend using a thicker pasty rather than oily pesto to help the cheese stick.
- Tip 5: For extra browning, broil the chicken for the last 3-5 minutes.