Pesto Mozzarella Chicken Sheet Pan Meal
A quick sheet-pan dinner: pesto-topped chicken breasts with melted mozzarella alongside panko-coated green beans.
Servings: 2 servings
Ingredients
Ingredients
- 12 ouncesgreen beans washed and trimmed
- 2 tablespoonsolive oil *
- 1/2 teaspoongarlic salt
- 2 tablespoonsItalian Panko breadcrumbs
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoonssun-dried tomato pesto
- 2 slicesmozzarella cheese **
Instructions
Instructions
- Preheat oven to 425°F and line a small baking sheet with aluminum foil.
- Place the 12 ounces green beans on the prepared baking sheet.
- Drizzle the green beans with 2 tablespoons olive oil and sprinkle with ½ teaspoon garlic salt; toss the beans on the sheet until evenly coated.
- Sprinkle 2 tablespoons Italian Panko breadcrumbs over the green beans and toss again so the breadcrumbs adhere and the beans are evenly coated.
- Push the coated green beans to one side of the baking sheet in an even layer.
- Pat the 2 boneless, skinless chicken breasts dry with a paper towel; season both sides of each breast with salt and pepper to taste.
- Lay the seasoned chicken breasts on the opposite side of the baking sheet from the green beans, spaced apart.
- Spread 1 tablespoon sun-dried tomato pesto evenly over the top of each chicken breast (using all 2 tablespoons total).
- Place 1 slice mozzarella cheese on top of each pesto-covered chicken breast.
- Bake in the preheated oven for 25 minutes, or until the chicken registers 165°F in the thickest part and the cheese is melted.
- Remove from oven and let the chicken rest 3–5 minutes before serving.
Equipment
- Baking Sheet
Notes
Line the baking sheet for easy cleanup!
If you want to avoid the possibility of some cheese running into the green beans, you can make an aluminum foil dam to split the baking sheet in half.
Don’t skip patting the chicken dry, or the cheese may slide off.
I recommend using a thicker pasty rather than oily pesto to help the cheese stick.
For extra browning, broil the chicken for the last 3-5 minutes.
If you want to avoid the possibility of some cheese running into the green beans, you can make an aluminum foil dam to split the baking sheet in half.
Don’t skip patting the chicken dry, or the cheese may slide off.
I recommend using a thicker pasty rather than oily pesto to help the cheese stick.
For extra browning, broil the chicken for the last 3-5 minutes.