One-Pan Wonder: Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

This Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli is a quick, easy, and flavorful weeknight dinner that comes together in under an hour. It’s a complete meal, requiring minimal cleanup, and is packed with delicious Italian-inspired flavors. The juicy chicken breasts are topped with vibrant pesto and melty mozzarella, while the broccoli florets roast to tender perfection alongside. This recipe is easily customizable, so feel free to swap out the broccoli for other vegetables you love, or use different types of pesto and cheese.

Why You’ll Love This Recipe

* **Easy Cleanup:** Everything cooks on a single sheet pan, making cleanup a breeze.
* **Quick and Convenient:** Ready in under an hour, perfect for busy weeknights.
* **Healthy and Balanced:** A complete meal with protein, vegetables, and healthy fats.
* **Flavorful and Delicious:** The combination of pesto, mozzarella, and roasted broccoli is irresistible.
* **Customizable:** Easily adaptable to your preferences and dietary needs.

Ingredients You’ll Need

* **Chicken Breasts:** Boneless, skinless chicken breasts are ideal for this recipe. Aim for breasts that are relatively even in thickness to ensure even cooking. You can also use chicken thighs, but cooking times may vary.
* **Broccoli Florets:** Fresh broccoli florets are recommended. Frozen broccoli can be used in a pinch, but make sure to thaw and pat them dry before roasting to prevent them from becoming soggy.
* **Mozzarella Cheese:** Fresh mozzarella or shredded mozzarella works well. Fresh mozzarella will melt beautifully and create a creamy texture. Shredded mozzarella is more convenient and readily available.
* **Pesto:** Use store-bought or homemade pesto. Basil pesto is the classic choice, but you can experiment with other varieties like sun-dried tomato pesto or arugula pesto.
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor and health benefits.
* **Garlic:** Fresh garlic adds a pungent and aromatic flavor. Minced garlic or garlic powder can be used as substitutes.
* **Lemon Juice:** Adds a bright and tangy flavor that complements the pesto and chicken.
* **Salt and Pepper:** To season the chicken and vegetables.
* **Red Pepper Flakes (Optional):** For a touch of heat.
* **Parmesan Cheese (Optional):** For extra cheesy flavor.

Step-by-Step Instructions

**Prep Time:** 15 minutes
**Cook Time:** 25-30 minutes
**Total Time:** 40-45 minutes

**Yields:** 4 servings

**Equipment:**

* Sheet pan
* Parchment paper or aluminum foil (optional, for easier cleanup)
* Cutting board
* Knife
* Mixing bowl

**Instructions:**

**1. Preheat the Oven:**

* Preheat your oven to 400°F (200°C). This high temperature ensures that the chicken cooks through and the broccoli roasts properly.

**2. Prepare the Chicken:**

* If the chicken breasts are very thick, you can pound them to an even thickness using a meat mallet or rolling pin. This will help them cook more evenly and prevent them from drying out.
* Place the chicken breasts on the sheet pan. Line the sheet pan with parchment paper or aluminum foil for easier cleanup, if desired. Alternatively, you can grease the sheet pan with a light coating of olive oil.
* Drizzle the chicken breasts with olive oil and season with salt, pepper, and optional red pepper flakes.

**3. Prepare the Broccoli:**

* In a mixing bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper. Ensure that the broccoli is evenly coated with oil and seasonings.
* Arrange the broccoli florets around the chicken breasts on the sheet pan. Make sure they are in a single layer so they roast evenly.

**4. Bake the Chicken and Broccoli:**

* Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).

**5. Add the Pesto and Mozzarella:**

* Remove the sheet pan from the oven.
* Spread a generous amount of pesto over each chicken breast.
* Top each chicken breast with mozzarella cheese. You can use fresh mozzarella slices or shredded mozzarella.

**6. Bake Again:**

* Return the sheet pan to the oven and bake for another 3-5 minutes, or until the mozzarella cheese is melted and bubbly.

**7. Finish and Serve:**

* Remove the sheet pan from the oven and let it cool for a few minutes before serving.
* Squeeze fresh lemon juice over the chicken and broccoli.
* Garnish with grated Parmesan cheese (optional).
* Serve immediately.

Tips for Success

* **Don’t overcrowd the sheet pan:** Overcrowding the sheet pan will steam the vegetables instead of roasting them. If necessary, use two sheet pans.
* **Use even-sized chicken breasts:** This will ensure that the chicken cooks evenly. If your chicken breasts are different sizes, you may need to adjust the cooking time.
* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature.
* **Thoroughly dry the broccoli:** Excess moisture will result in steamed, not roasted, broccoli. This is especially important if you are using frozen broccoli that has been thawed.
* **Preheat the oven properly:** The oven needs to be at the correct temperature for the chicken and broccoli to roast properly. Make sure to give your oven sufficient time to reach the desired temperature before placing the sheet pan inside.
* **Use quality Pesto:** The pesto is a key flavour component of the dish. If using store-bought pesto, choose a high-quality brand for the best flavour.
* **For extra flavor:** Consider marinating the chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before baking.

Variations and Substitutions

* **Vegetables:** Feel free to substitute the broccoli with other vegetables such as bell peppers, zucchini, asparagus, green beans, or Brussels sprouts. Adjust the cooking time accordingly.
* **Chicken:** You can use chicken thighs instead of chicken breasts. Chicken thighs will take a little longer to cook, so adjust the cooking time accordingly. Bone-in, skin-on chicken can also be used, but will require a longer cook time and will not be as healthy.
* **Cheese:** Try different types of cheese, such as provolone, fontina, or asiago.
* **Pesto:** Experiment with different types of pesto, such as sun-dried tomato pesto, arugula pesto, or kale pesto.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat, or use a spicy pesto.
* **Herbs:** Garnish with fresh herbs such as basil, parsley, or oregano.
* **Lemon:** Zest the lemon before juicing to add an extra layer of citrus flavor to the dish.
* **Vinegar:** A splash of balsamic vinegar or white wine vinegar can add brightness and complexity to the roasted vegetables.
* **Potatoes:** Add chopped potatoes to the sheet pan for a more hearty and filling meal. Be sure to chop the potatoes into small, even-sized pieces so that they cook through at the same rate as the other vegetables.
* **Cherry Tomatoes:** Adding cherry tomatoes towards the end of cooking adds a burst of juicy sweetness.
* **Sun-dried Tomatoes:** For an intense savory flavour, include sun-dried tomatoes (oil-packed) to the broccoli mixture.

Serving Suggestions

This Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli is a complete meal on its own, but you can also serve it with:

* **Rice or Quinoa:** For a heartier meal.
* **Pasta:** Toss the chicken and vegetables with cooked pasta for a quick and easy pasta dish.
* **Salad:** Serve with a simple green salad for a lighter meal.
* **Crusty Bread:** Perfect for soaking up the pesto and juices.

Make-Ahead Instructions

You can prepare some of the components of this recipe ahead of time:

* **Chicken:** Pound the chicken breasts to an even thickness and season them with salt, pepper, and red pepper flakes. Store in an airtight container in the refrigerator for up to 24 hours.
* **Broccoli:** Chop the broccoli florets and toss them with olive oil, minced garlic, salt, and pepper. Store in an airtight container in the refrigerator for up to 24 hours.
* **Pesto:** Make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

When you’re ready to cook, simply assemble the sheet pan and bake according to the instructions.

Storage Instructions

* **Leftovers:** Store leftovers in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat leftovers in the oven at 350°F (175°C) until heated through, or in the microwave.

Nutritional Information (Approximate, per serving)

* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 10-15g

*Note: Nutritional information can vary depending on the specific ingredients used.*

Frequently Asked Questions (FAQ)

* **Can I use frozen broccoli?**
* Yes, you can use frozen broccoli. Thaw it completely and pat it dry with paper towels before roasting to prevent it from becoming soggy.
* **Can I use chicken thighs instead of chicken breasts?**
* Yes, you can use chicken thighs. Adjust the cooking time accordingly, as chicken thighs may take longer to cook than chicken breasts. Ensure the internal temperature reaches 175°F (80°C).
* **Can I make this recipe vegetarian?**
* Yes, you can substitute the chicken with tofu or tempeh. Press the tofu to remove excess water before roasting.
* **My broccoli is burning. What am I doing wrong?**
* Make sure your oven temperature is accurate. If your oven tends to run hot, you may need to lower the temperature slightly. Also, ensure that the broccoli florets are evenly coated with olive oil and not overcrowded on the sheet pan. If using a convection oven, you may need to reduce the cooking time.
* **My chicken is dry. How can I prevent this?**
* Avoid overcooking the chicken. Use a meat thermometer to ensure that it reaches an internal temperature of 165°F (74°C). Pounding the chicken to an even thickness can also help prevent it from drying out. Marinating the chicken beforehand can also add moisture.
* **Can I add other vegetables besides broccoli?**
* Absolutely! Feel free to add any other vegetables you like, such as bell peppers, zucchini, asparagus, or cherry tomatoes. Adjust the cooking time accordingly.
* **Is it okay to skip the pesto?**
* While the pesto adds a significant amount of flavour to the dish, you can skip it if you prefer. Consider using a different sauce, such as a lemon-herb marinade or a balsamic glaze, or simply season the chicken with salt, pepper, and garlic powder. If you do skip the pesto, it’s recommended you increase the lemon juice at the end to compensate for the lost flavour.

Enjoy!

This Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli is a delicious and easy meal that’s perfect for any night of the week. Enjoy the simple ingredients, the quick cleanup, and the fantastic flavors! Bon appétit!