Basil Chicken Sheet Pan Dinner

Basil Chicken Sheet Pan Dinner

Say goodbye to boring chicken and veggie dinners with this Marinated Baked Basil Chicken recipe! Made with juicy, savory chicken thighs, crispy potatoes, sweet, caramelized peaches, pops of bright tomatoes, melty mozzarella, and herby pesto, every bite is so full of summery flavors. Plus, all the ingredients combine and cook on two sheet pans for a low-lift, fuss-free meal that’s perfect for busy weeknights and summer get-togethers! With 52 grams of protein, it's honestly one of my favorite healthy dinners this time of year.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 762kcal

Author Christine McMichael

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!

Video

https://www.youtube.com/watch?v=ZeJvrAxIFqM

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.

Nutrition