Easy Sheet Pan Pesto Parmesan Chicken

sheet pan panko chicken with green beans and lemon and dill

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This Easy Sheet Pan Pesto Parmesan Chicken is the BEST weeknight dinner.  It’s minimal ingredients, full of flavor, and something the whole family will enjoy. 


Basil Pesto (If you want to make your own):



  1. Preheat oven to 425 degrees and line your sheet pan with a silicone baking mat or parchment paper; set aside.
  2. Using kitchen shears, trim the excess fat off of the chicken thighs then add to a mixing bowl.
  3. Season both sides of the chicken generously with salt and pepper.  Add in the prepared pesto and toss to coat the chicken.  Add 1-2 more Tablespoons if needed.
  4. Arrange the pesto chicken onto your sheet pan.
  5. In a separate bowl, combine panko breadcrumbs, 2 T olive oil, grated Parmesan, garlic powder, 1/4 tsp salt, and 1/4 tsp pepper.  Toss to combine then spoon this mixture on top of all chicken thighs, using your hands to press into the chicken.
  6. Add your haricot verts to the sheetpan surrounding the chicken, drizzle with olive oil and season with salt and pepper.
  7. Bake for 20-25 minutes, until haricot verts are cooked to your liking and chicken is fully cooked through.
  8. Finish with freshly squeezed lemon and fresh dill.
  9. Enjoy!!
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