Pesto Mozzarella Chicken Sheet Pan Meal
A quick sheet-pan dinner of pesto-topped chicken breasts roasted alongside crispy breadcrumb-coated green beans.
Equipment
- Baking Sheet
- Aluminum Foil
- Mixing Bowl
- Measuring Spoons
- Tongs or spatula
Ingredients
- 12 ounces green beans washed and trimmed
- 2 tablespoons olive oil (for tossing green beans)
- 1/2 teaspoon garlic salt
- 2 tablespoons Italian panko breadcrumbs
- 2 boneless skinless chicken breasts
- salt to taste
- black pepper to taste
- 2 tablespoons sun-dried tomato pesto
- 2 slices mozzarella cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a small baking sheet with aluminum foil.
- In a bowl, toss the trimmed green beans with 2 tablespoons olive oil, 1/2 teaspoon garlic salt, and 2 tablespoons Italian panko breadcrumbs until evenly coated.
- Push the green beans to one side of the prepared baking sheet to make room for the chicken.
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper to taste.
- Place the chicken breasts on the empty side of the baking sheet.
- Spread 1 tablespoon sun-dried tomato pesto over each chicken breast, then top each with one slice of mozzarella.
- Bake in the preheated oven for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for 3–5 minutes at the end to brown the cheese; watch closely to avoid burning.
Notes
- Line the baking sheet for easier cleanup.
- Optionally make a foil dam to keep melting cheese away from the green beans.
- Pat the chicken dry so the pesto and cheese adhere better.
- Use a thicker pesto rather than a very oily one to help the cheese stick.
- Broil 3–5 minutes at the end for extra browning if desired.