Pesto Parmesan Chicken with Veggies

This Pesto Parmesan Chicken with Veggies is a colorful, nutritious delight! Tender chicken and vibrant veggies come together with pesto and Parmesan for a weeknight winner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Dish:

2 cups red potatoes Cut into 1/2 to 1-inch cubes
1.5 pounds chicken breasts Cut into 1 1/2-inch chunks
3 cups broccoli Medium-sized florets
1 cup thinly sliced carrots
0.5 cup freshly grated Parmesan cheese
1/3 cup basil pesto
1 tablespoon olive oil
2 teaspoons ranch dry seasoning mix
3-4 cloves garlic minced
2 teaspoons Dijon mustard
0.5 teaspoon chili powder
0.5 teaspoon salt
0.25 teaspoon pepper

Equipment

Large mixing bowl
Cutting Board
Sharp Knife
Large baking sheet or pan
Spatula or wooden spoon

Method

Instructions:

Step 1: Preheat your oven to 400°F (200°C) for perfect roasting.
Step 2: In a large mixing bowl, combine the red potato cubes, broccoli florets, and sliced carrots. Drizzle with olive oil, ranch seasoning, salt, pepper, and chili powder. Toss until well coated.
Step 3: Add chicken chunks to the veggies. Mince garlic and add with Dijon mustard and basil pesto. Toss until evenly coated.
Step 4: Spread the mixture on a large baking sheet in a single layer.
Step 5: Roast for 25-30 minutes or until chicken is cooked and veggies are tender. Stir halfway through.
Step 6: After roasting, sprinkle Parmesan cheese over the top and return to the oven for 5 minutes until melted.
Step 7: Remove from oven, cool slightly, and serve warm.

Notes

Adjust pesto to taste for extra flavor.
Cut veggies and chicken uniformly for even cooking.
Broil for a few minutes for added crunch.
This recipe can be doubled for larger gatherings!