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One-Pan Pesto Chicken and Broccoli

Chicken and veggies cozy up to pesto and Parmesan in a hearty meal that’s ready in a snap!

March 20, 2017

Chicken and veggies cozy up to pesto and Parmesan in a hearty meal that’s bursting with color and flavor, and so easy! One bowl, one pan and dinner is served.

Serves four to six people. 


  • 3 medium red potatoes, cut in 3/4-inch cubes (about 2 cups; no need to peel)
  • 3 cups bite-size broccoli florets
  • 1 cup carrots, sliced crosswise in rounds
  • 1-and-1/2 pounds boneless chicken thighs, cut into one-inch pieces
  • Salt and pepper, to taste
  • 1/2 to 2/3 cup grated (not shredded) Parmesan cheese

Pesto Marinade

  • 1/3 cup prepared basil pesto
  • 2 to 3 tablespoons extra virgin olive oil, plus more for the pan
  • 2 teaspoons buttermilk or ranch dressing seasoning mix (dry)
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chili powder


  1. Preheat oven to 400 degrees F. Line a 10-by-15-inch rimmed baking sheet with foil — dull side up — and brush with olive oil.
  2. In a large bowl, whisk together the pesto marinade ingredients. It might not look like enough to cover everything, but it is. If the mixture is super thick, add a little more olive oil.
  3. Add potatoes and 2 tablespoons of the marinade to the prepared baking sheet. With a spatula, toss until evenly coated. Spread out evenly on sheet and roast potatoes in oven for about 20 minutes.
  4. While the potatoes cook you can cut up the broccoli, carrots and chicken (chicken last). Toss into the marinade bowl. Stir everything together until evenly coated.
  5. Remove pan from oven. Push potatoes to one side of the pan — still in a single layer — and add chicken mixture, spreading everything out into a single layer. The pan will be crowded. Season to taste with salt and pepper. Bake for 15 minutes.
  6. Remove pan from oven and generously sprinkle everything with grated Parmesan cheese. 
  7. Return to oven and bake an additional 5 minutes or until cheese melts and the chicken is cooked through and vegetables are tender. Finish under the broiler for an additional minute if you want a crispy crust of delicious, cheesy goodness on top.


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