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- 4 boneless, skinless chicken breasts - 1 cup basil pesto (store-bought or homemade) - 1 lb baby potatoes, halved - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - Fresh basil leaves, for garnish - Lemon wedges, for serving Gathering fresh ingredients is key to this dish. I love using baby potatoes for their sweetness and texture. You can use store-bought basil pesto, but homemade adds a special touch. If you have time, make it from scratch! The garlic powder and paprika give a nice kick. When you prep your chicken, be sure to use good quality breasts. It helps make the dish juicy. The cherry tomatoes add a pop of color and taste. Fresh basil leaves and lemon wedges are perfect for the finishing touch. They brighten the dish and add freshness. With the right ingredients, you set the stage for a meal that everyone will love. This dish is simple yet full of flavor. Each bite is a delight! - Preheat the oven to 400°F (200°C). - Line a large sheet pan with parchment paper. - In a big bowl, combine halved baby potatoes with: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper, to taste - Toss until evenly coated. Spread the potatoes on the sheet pan. - In a small bowl, mix 1 cup basil pesto with a pinch of salt and pepper. - Coat each chicken breast with the pesto sauce. Make sure they are well covered. - Roast the potatoes in the oven for 15 minutes. - Take the pan out and add the chicken and halved cherry tomatoes. - Drizzle any remaining pesto over the top. - Return the pan to the oven and roast for another 25-30 minutes. - Make sure the chicken reaches 165°F (75°C) and the potatoes are golden brown. - Once done, let the pan rest for a few minutes. Garnish with fresh basil leaves and serve with lemon wedges. To ensure your chicken reaches 165°F (75°C), use a meat thermometer. Insert it into the thickest part of the breast. This way, you know it’s safe to eat. If you have larger chicken breasts, add 5 to 10 minutes to the cooking time. This helps them cook through without drying out. Check them around 30 minutes, then adjust if needed. To boost the potato flavor, try adding herbs like rosemary or thyme. You could also sprinkle some Parmesan cheese before serving. For crispy potatoes, spread them out on the pan. Avoid stacking them on top of each other. This allows them to roast evenly and get that nice crunch. You can also flip them halfway through cooking for extra crispiness. For a warm and inviting look, serve the dish right from the sheet pan. Make it pop by adding fresh basil leaves and lemon wedges. You can also pair this meal with a fresh salad or garlic bread. The bright flavors of the salad will balance well with the pesto chicken. {{image_4}} If you want to change the protein, you can use shrimp or tofu. Shrimp cooks fast, so reduce the cooking time. Bake shrimp for about 15-20 minutes. Tofu needs a bit more prep. Press the tofu to remove water, then cube it. Bake for 25-30 minutes. This way, you keep the meal tasty and healthy. Adding more vegetables can boost flavor and color. Bell peppers and zucchini work great. Cut bell peppers into strips and slice zucchini into rounds. Toss them with olive oil, salt, and pepper. Spread them on the pan with the potatoes. They will roast nicely and add extra nutrition. You can switch up the pesto for a fun twist. Try sun-dried tomato pesto for a rich taste. Mix in nuts or cheese to your pesto for extra flavor. You can also use herbs like oregano or thyme for a unique flavor. Experiment with different spices to find your favorite mix. Before you store your Pesto Chicken and Roasted Potatoes, let the dish cool down. Cooling helps prevent moisture build-up. To cool, just leave the sheet pan on the counter for about 30 minutes. Avoid covering it while it cools. This way, the steam can escape, and your dish stays fresh. For storing leftovers, place the chicken and potatoes in a container. Use an airtight container to keep out air and moisture. If you have extra cherry tomatoes or basil, store them separately. This helps keep their taste and texture fresh. You can keep the dish in the fridge for up to three days. If you want to store it longer, consider freezing it. To reheat your dish safely, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep them moist. Heat for about 20 minutes or until warm throughout. If using a microwave, place a portion on a plate. Heat in short intervals, stirring in between. This helps keep the flavors and textures intact. Enjoy your tasty leftovers! Yes, you can use frozen chicken. Just remember to thaw it first. This helps the chicken cook evenly. You can thaw it in the fridge overnight or use the microwave setting. Cooking frozen chicken without thawing may lead to uneven results. You can store leftovers in the fridge for up to four days. Make sure to place them in an airtight container. This keeps the chicken and potatoes fresh. If you want to keep them longer, freeze them. They can last up to three months in the freezer. Absolutely! Making your own basil pesto is easy and fun. You need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend these ingredients until smooth. Adjust the flavors to your taste. Homemade pesto can be more vibrant and fresher than store-bought. The best way is to use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe consumption. If you don’t have a thermometer, cut into the chicken. The juices should run clear, with no pink showing. Yes, you can use regular potatoes. Just cut them into smaller chunks. This ensures they cook evenly with the chicken. Baby potatoes are great for their size, but any potato will work. Adjust the cooking time as needed to ensure they are tender. This recipe combines tender chicken with vibrant flavors and easy prep. You learned how to season baby potatoes and coat chicken with pesto for a tasty meal. Roasting it all together brings out the best flavors. Keep experimenting with different proteins and veggies. Try your favorite spices or homemade pesto. Remember, cooking is all about having fun and making it yours. Enjoy your time in the kitchen!

Pesto Chicken & Roasted Potatoes Sheet Pan

Discover the deliciousness of Pesto Chicken & Roasted Potatoes Sheet Pan! This easy recipe combines tender chicken breasts coated in zesty basil pesto with golden roasted baby potatoes and fresh cherry tomatoes. Perfect for a quick dinner, it’s full of flavor and takes just 55 minutes to prepare. Click through to explore how to make this simple yet impressive meal that will delight your family and friends!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

1 lb baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a large sheet pan with parchment paper.

    In a generous mixing bowl, combine the halved baby potatoes with the olive oil, garlic powder, paprika, and a sprinkle of salt and pepper. Toss thoroughly until each potato piece is evenly coated with the seasoning mix.

      Spread the seasoned potatoes in a single layer on one side of the prepared sheet pan. Place them in the preheated oven and roast for 15 minutes to start the cooking process.

        While the potatoes are roasting, prepare the chicken. In a small mixing bowl, stir together the basil pesto with a little pinch of salt and pepper for added flavor. Using a brush or your hands, evenly coat each chicken breast with the pesto sauce, ensuring they are well covered.

          After the initial roasting time for the potatoes, take the sheet pan out of the oven. Gently push the potatoes to one side of the pan, making space for the chicken on the other side.

            Scatter the halved cherry tomatoes around the chicken and potatoes, making sure to get some color into the dish. For an extra boost of flavor, drizzle any remaining pesto over the top.

              Place the sheet pan back in the oven and roast everything for an additional 25-30 minutes. Cook until the chicken is fully done (with an internal temperature of 165°F/75°C) and the potatoes are tender and beautifully golden brown.

                Once cooked, take the sheet pan out of the oven and allow it to rest for a few minutes before serving. Garnish the dish with fresh basil leaves, and serve with bright lemon wedges on the side for an extra zest.

                  Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: For a warm and rustic presentation, serve the chicken and potatoes directly from the sheet pan. Garnish generously with fresh basil leaves and vibrant lemon wedges to create a colorful and inviting meal. Enjoy every bite!