Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- 1/2 cup pesto sauce
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the halved baby potatoes on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Push the potatoes to one side of the baking sheet, creating space for the chicken breasts.
- Season the chicken breasts with salt and pepper, then place them on the cleared side of the baking sheet.
- Spread pesto sauce evenly over each chicken breast.
- Scatter cherry tomatoes around the chicken and potatoes.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through, and the potatoes are tender.
- Remove the baking sheet from the oven and sprinkle shredded mozzarella cheese over each chicken breast.
- Return the sheet pan to the oven and broil for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil if desired.
- Serve the Mozzarella & Pesto Chicken Sheet Pan Dinner hot, embracing the vibrant flavors of pesto and gooey mozzarella for a delicious and fuss-free meal. Enjoy!
