Weeknight dinners just got a whole lot easier and more delicious with this recipe. This easy Sheet Pan Pesto Chicken is a saucy, cheesy, flavor-packed meal that comes together with minimal effort — perfect for busy nights when you still want something wholesome and homemade.
Juicy pan-seared chicken breasts are baked with garbanzo beans, marinara, vibrant pesto, and fresh mozzarella. Everything cooks on one pan for the easiest cleanup imaginable. Serve it over pasta, grains, or your favorite roasted veggies for a complete meal the whole family will love.
This one-pan meal delivers comfort, flavor, and simplicity all in one dish — the kind of recipe that earns a permanent spot in your weeknight rotation.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken breasts: Tender, protein-packed, and perfect for soaking up all the rich, herby sauce flavors. You can also use chicken thighs for a juicier option.
- Extra virgin olive oil: Adds depth and richness to the chicken, helping it sear beautifully before baking.
- Garbanzo beans (chickpeas): A fiber-rich, hearty addition that makes this dish feel wholesome and balanced.
- Marinara sauce: Choose your favorite jarred or homemade version for that comforting tomato base.
- Pesto: Brings freshness, herbaceous flavor, and a pop of color — you can use basil pesto, sun-dried tomato pesto, or even kale pesto.
- Fresh mozzarella: Melts into a creamy, gooey layer of cheese that ties all the flavors together.
- Seasonings (salt, pepper, garlic powder): Simple but essential for rounding out the flavor.
Recipe Variations
- Vegetable Boost: Add zucchini slices, bell peppers, or cherry tomatoes to the pan for extra color and nutrients.
- Spicy Version: Mix red pepper flakes or Calabrian chili paste into the pesto or sauce for a little kick.
- Pesto Parmesan Bake: Add a sprinkle of parmesan or breadcrumbs on top for a crispy, cheesy crust.
- Change up your Pesto: Use sun-dried tomato, a vegan kale pesto, the possibilities are endless.
- Alfredo version: Use your favorite Alfredo instead of the marinara.
Pro Tips
- Sear first: Browning the chicken before baking locks in juices and adds golden flavor.
- Use quality pesto: A fresh, vibrant pesto makes all the difference — it’s the flavor highlight of this dish.
- Don’t overcrowd the pan: Leave space between chicken pieces so everything roasts evenly.
- Finish under the broiler: For extra bubbly, golden cheese, broil the pan for 1–2 minutes before serving.
- Use Freshly Shredded or Sliced Cheese
- Pre-shredded mozzarella often contains anti-caking agents that prevent it from melting smoothly. Using fresh mozzarella (sliced or torn) gives you that irresistible, stretchy, melty texture and a richer, creamier flavor.
- Get yourself a “do it all” pan. You can easily do make this recipe by sautéing the chicken in a separate skillet and then adding to a baking sheet. However, if you have a pan/griddle that can do from the stove to the oven that is even better! I love my Our Place Griddle Pan for this!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Chicken: Try boneless chicken thighs, turkey cutlets, or even shrimp for a twist.
- Garbanzo beans: Substitute with white beans, cannellini beans, or roasted cauliflower florets.
- Mozzarella: Swap for provolone, shredded Italian blend, or burrata for extra creaminess.
- Pesto: Use any variation — arugula, kale, or even store-bought vegan pesto.
- Marinara: Use a spicy arrabbiata or roasted red pepper sauce for extra depth.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a covered baking dish at 350°F for 10–15 minutes or microwave in 45-second intervals until hot.
- Reuse: Chop leftover chicken and toss it into pasta, grain bowls, or even on top of flatbread for a quick, flavorful meal.
Can I make this ahead of time?
Yes! This recipe is great for that.
- Prep ahead: Assemble everything on the sheet pan (except cheese), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the mozzarella and pop it in the oven.
- Freezer-friendly: You can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight and reheat gently in the oven or on the stovetop.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Sheet Pan Pesto Chicken Parmesan
Ingredients
- 4 large chicken breasts trimmed and cut in half
- 2 tbsp extra virgin olive oil
- Salt pepper, garlic powder
- 14 oz can garbanzo beans drained and rinsed
- 24 oz jar marinara of choice
- 1 small jar pesto of choice
- 8 slices fresh mozzarella
Instructions
- Preheat oven to 375F.
- Season chicken with salt, pepper, and garlic powder as desired.
- In a skillet over medium heat, add olive oil and then chicken breasts. Cook about 3-4 minutes per side.
- Add chicken to a sheet pan and then add garbanzo beans.
- Pour marinara over and around chicken breasts.
- Top each chicken breast with pesto and then a slice of mozzarella.
- Bake for about 20 minutes.
- Serve over pasta, veggies, or grains.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.