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Baked Basil Chicken Sheet Pan Dinner
Is there anything better than a good sheet pan recipe? Whether it’s easy sheet pan shrimp fajitas or sheet pan breakfast burritos, you really can’t go wrong with throwing everything on a pan and letting the oven do the work. And this baked basil chicken is my go-to when the weather turns warm!
This recipe was first shared in my Sunday Plan meal plan on Substack, and all the reviews have been so great! I love that it uses fresh summer produce (a lot of it straight from my garden!), it’s easy to make, and it’s the perfect post-farmer’s market haul recipe. I serve it straight from the pan for a super pretty presentation that also reduces cleanup! This easy summer sheet pan is a win-win and SO flavorful.
Why You’ll Love This Recipe
- Make-Ahead Friendly – I like to marinate the chicken ahead of time and quickly roast everything just before serving.
- Sheet Pan & Done – There’s no fluff or complicated steps. Just combine the ingredients on sheet pans, and let the oven do the rest!
- Summer Flavors – Crispy, creamy, sweet, savory, and herbaceous, this recipe checks every box, satisfying any craving.
- Complete Meal + 52 Grams Protein – With chicken, veggies, fruit, and cheese, this baked basil chicken is a filling meal on its own, eliminating the need to spend more time in the kitchen prepping sides.
RELATED: Honey Balsamic Chicken & Veggies
Ingredients
- Potatoes – Baby or Yukon Gold potatoes are my favorite for this recipe because they roast quickly, becoming crisp around the edges with a soft, fluffy center. The buttery flavor also pairs so well with the chicken and peaches!
- Marinade – Olive oil, salt, minced garlic, pepper, Italian seasoning, red pepper flakes, lemon juice, lemon zest, and basil pesto create a bright, savory, herbaceous marinade with just a touch of heat. I like to use my basil spinach pesto or easy kale pesto, but store-bought versions also work.
- Chicken – Boneless, skinless chicken thighs work best for chicken and basil recipes, because they stay tender and juicy when roasting. However, if preferred, you can use boneless, skinless chicken breasts instead. Just adjust the cooking time as needed!
- Peaches – Use large, ripe peaches. It’s okay if they aren’t super ripe. The oven will speed up the process, but they shouldn’t be super hard!
- Tomatoes – I use cherry tomatoes, but grape tomatoes also work.
- Mozzarella – Make sure to use fresh mozzarella, and tear it into pieces. Pre-shredded mozzarella won’t have the same flavor or delicious melty consistency.
- Fresh Basil – Scattered over the finished dish, this adds a pop of brightness and enhances the flavor of the pesto.
How to Make Baked Basil Chicken
Dinner doesn’t get easier than sheet pan chicken recipes with basil. All you need is a microwave-safe bowl, a large mixing bowl, and two large sheet pans. Here’s how to make Baked Basil Chicken:
- Microwave the potatoes – Place the potatoes in a microwave-safe bowl with water, cover it loosely, and microwave until the potatoes are just barely fork-tender. They shouldn’t be fully cooked through! Then, drain the water well and pat the potatoes completely dry. This will help them roast and become crisp.
- Roast the potatoes – Toss the potatoes with oil and salt, and spread them in an even layer on a sheet pan. Roast to soften the potatoes further.
- Marinate the chicken – Whisk the marinade ingredients in a large bowl, and add the chicken thighs. I like to use my hands to massage the marinade into the poultry so that it coats each piece evenly and really sticks. Set the chicken aside to marinate while the potatoes cook.
- Prepare the peaches – On a separate sheet pan, arrange the halved fresh peaches cut side up, and lightly spray them with oil. I like to line my sheet pan with foil to prevent caramelization on the pan, which can be difficult to clean up!
- Roast the chicken and peaches – Nestle the marinated chicken among the roasted potatoes. Transfer both sheet pans back to the oven, and bake until the potatoes begin to turn golden, the peaches soften and caramelize, and the chicken is just turning golden on top.
- Add pesto – Divide pesto evenly over each chicken thigh, and add cherry tomatoes to the pan.
- Bake again – Return the chicken to the oven, and bake until it reaches an internal temperature of 165°F, the tomatoes are soft, and the potato edges are crispy and golden.
- Combine – Add the peaches back to the pan, and scatter fresh mozzarella across the top. I like to tuck pieces near the chicken and potatoes to help them melt. Then, add fresh basil leaf pieces, and enjoy straight from the pan. Don’t forget to add a side of crusty bread to soak up the pan juices. It’s SO good!
Tips
- Use a large sheet pan. Give everything plenty of space. Overcrowding traps steam and prevents the ingredients from cooking evenly or achieving crisp exteriors.
- Marinate the chicken if you have time. If you can, I recommend marinating the chicken in the fridge overnight or for at least a few hours before baking. This allows plenty of time for the marinade to sink into the chicken, making it even more flavorful and juicy!
- Choose peaches that are slightly firm. Super ripe peaches can become too soft while roasting. Slightly underripe peaches hold their shape better and become perfectly tender in the oven. Feel free to add baking time to the peaches as needed for a softer consistency.
- Use a meat thermometer. Eliminate any guesswork when it comes to roasting your chicken by using a meat thermometer to ensure it reaches an internal temperature of 165°F, which means it’s fully cooked and safe to eat.
- Let the chicken rest. Allow the chicken to rest for 5 minutes before serving to allow the juices to redistribute, keeping the chicken tender and juicy.
You’ll Also Love: Chicken Tomato Pesto Burrata Pasta
Variations
Try a different protein. Boneless pork chops, chicken tenders, or even salmon work well. Just adjust the cooking time as needed.
Switch up the vegetables. Add zucchini, asparagus, green beans, broccoli florets, or bell peppers alongside the potatoes and tomatoes for even more color and nutrients. It’s also a great way to use up any leftover produce on hand!
Use another fruit. Swap the peaches for nectarines or plums for a slightly different flavor.
Make it spicy. Increase the red pepper flakes or drizzle the finished sheet pan dinner with hot honey for a sweet and spicy finish.
Add more cheese. Sprinkle grated Parmesan over the potatoes before serving or swap the fresh mozzarella for burrata for an extra creamy consistency.
Make it dairy-free. Use a dairy-free pesto. Then, omit the mozzarella, or replace it with your favorite plant-based mozzarella alternative.
Finish with balsamic glaze. A drizzle of balsamic glaze right before serving adds a delicious sweet and punchy finish that complements the peaches, tomatoes, and pesto nicely.
How to Store
Once cool, store leftover baked basil chicken in an airtight container in the fridge for up to 4 days. If possible, leave off the basil until just before serving to help keep it fresh.
You can also freeze the cooked chicken and potatoes for up to 3 months. However, I don’t recommend freezing the mozzarella, tomatoes, or peaches. They become too soft and end up with a weird texture once thawed.
To serve, thaw frozen chicken and potatoes in the refrigerator overnight. Then, reheat everything together in 30-second intervals in the microwave. Or, warm leftovers in the oven at 350°F for 10-15 minutes or just until heated through.
More Recipes with Fresh Basil and Chicken
- Watermelon Feta Chicken Salad
- One-Pot Basil Chicken Baked Ziti
- Pesto Chicken Pasta Bake
- 20-Minute Mediterranean Chicken Pizzas
Easy Healthy Chicken Dinners
- Rosemary Chicken
- Easy Apricot Mozzarella Stuffed Chicken
- Jerk Chicken Tacos
- Sriracha Ranch Chicken Bowls
- Mango Habanero Chicken Bowls
- Greek Yogurt Chicken Salad Lettuce Wraps
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Basil Chicken Sheet Pan Dinner
Video
Equipment
- 2 Large Sheet Pans
Ingredients
Potatoes
- 1 1/2 pounds baby or Yukon Gold potatoes (quartered)
Marinade
- 2 Tablespoons olive oil (divided)
- 1 teaspoons salt (divided)
- 3 teaspoons minced garlic
- 1/2 teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1/2 cup basil pesto (divided)
Chicken
- 1 1/2 pounds boneless skinless chicken thighs (about 4-6 thighs total)
Peaches
- 3 fresh ripe peaches (halved and pitted)
Other
- 2 cups cherry tomatoes
- 8 ounces fresh mozzarella (torn into chunks)
- 1/2 cup fresh basil leaves (chopped or torn)
- crusty bread (optional, for serving)
Instructions
- Preheat the oven to 425°F.
- Place the potatoes in a microwave-safe bowl with 1/2 cup water, cover loosely, and microwave for 4–5 minutes until just barely fork-tender, but not fully cooked through. Drain well and pat dry.
- Toss the par-cooked potatoes with 1 Tablespoon of olive oil and 1/2 teaspoon of salt. Spread the potatoes in a single layer on a large lined sheet pan and roast for 10 minutes.
- Meanwhile in a large bowl, whisk together 3 Tablespoons of olive oil, minced garlic, the remaining 1 teaspoon salt, black pepper, Italian seasoning, red pepper flakes, lemon zest, lemon juice, and 3 Tablespoons pesto.
- Add the chicken thighs to the marinade. Massage the marinade into the chicken to evenly coat, then set aside while the potatoes cook (or marinate up to overnight in the fridge).
- On a separate sheet pan, add the halved fresh peaches cut-side up and spray with a bit of oil. You may want to line the sheet pan with a little foil to prevent caramelization right on the pan!
- When the timer for the potatoes goes off, nestle the chicken among them on the same pan. Add both pans to the oven and roast for 12-15 minutes. The potatoes should be starting to turn golden on the cut sides, the peaches softening and caramelizing at the edges, and the chicken just turning golden on top.
- Pull the pans out (set the peaches aside) and divide 1/2 cup of the pesto evenly over each of the chicken thighs. Add in the cherry tomatoes.
- Return the chicken pan to the oven for another 12-15 minutes, until the chicken reaches an internal temperature of 165°F, the tomatoes are soft, and the potato edges are crispy and golden.
- Remove the pan from the oven, add the peaches back in, and scatter the fresh mozzarella (torn into chunks) across the pan, tucking pieces near the chicken and potatoes.
- Tear the fresh basil leaves generously over the top and serve straight from the pan along with the remaining leftover peaches.
- Serve with crusty bread to soak up the pan juices – so good!
Notes
- Feel free to make the marinade the night before or even earlier in the day and marinate the chicken thighs in the fridge!
- Use a very large sheet pan for the potatoes/chicken/tomatoes! The more space in the pan, the better for caramelization.
- It’s ok if the peaches aren’t perfectly ripe. Roasting them helps bring out the sweetness for this recipe!
- Feel free to add more cooking time to the peaches if you want them a bit softer while you add in the tomatoes and pesto topping to the chicken! They can stay in the oven a bit longer if they need to.
Anna says:
I’ve never left a recipe review before. I’m huge on instant pot cooking but just tried this recipe. Wow. Turned out so great and was faster than the instant pot! And fantastic to have sides included! Thank you so much for the recipe.
Eden | Sweet Tea and Thyme says:
So easy, simple, and delish! We all loved this, and I was able to use up some of my fresh basil! Will definitely make again!
Nicole’s says:
I need this in my life this week! We are looking some simple one pot or sheet dinners to make during g the week! Thanks!