Pesto Chicken & Potatoes – One-Pan, Flavor-Packed Weeknight Dinner!
A quick one-pan dinner with tenderant pesto-seasoned chicken and crispy roasted potatoes. Full of flavor and aromas, this dish is perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 cup basil pesto
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Pat chicken breasts dry
- In a large bowl, combine chicken with olive oil, garlic powder, onion powder, salt, and pepper
- In another bowl, toss potatoes with olive oil, salt, and pepper
- Arrange chicken and potatoes on a baking sheet
- Spoon pesto over chicken and potatoes
- Roast for 30 minutes or until chicken reaches 165°F
- Let rest, then garnish with fresh basil
Notes
Baby potatoes work best but Yukon Gold or red potatoes can be used
Homemade pesto enhances flavor
Space ingredients evenly for even cooking
Rest chicken before serving
Homemade pesto enhances flavor
Space ingredients evenly for even cooking
Rest chicken before serving