Life can be crazy. Cooking dinner while minding the kids can be almost impossible! This is why I’m a huge fan of baking sheet pan meals. I recently made this amazing sheet pan meal that I just have to share with you. It’s chicken and veggies covered in my dairy-free pesto sauce. I mean, it’s pesto. Who doesn’t love pesto? I mixed this up with leftover cooked spaghetti squash, but is delicious on its own, on rice, or mixed in with gluten-free pasta!
Sheet Pan Pesto Chicken Recipe
What I love about this recipe is how simple it is. This recipe serves two, but if you need it to serve more, go ahead and double it. You will need one large chicken breast, 1/2 bunch of asparagus, roughly two handfuls of grape or cherry tomatoes (around 18-20), 10 ish whole button or baby bella mushrooms, a 1/4 cup pesto sauce, extra virgin olive oil, a medium-sized mixing bowl, and a large baking pan.
Preheat your oven to 350 degrees. Place your tomatoes and mushrooms in your bowl. Take your asparagus, cut an inch off the bottoms and throw away. Then cut into thirds and add to your bowl. Now take your chicken breast and cut it into as even as possible 1-2 inch cubes. You want them to be as similar in size as possible for even cooking. Otherwise, some will be overcooked and dry, and others will still be pink. Gross. Place in your bowl with the vegetables. Now add 1/4 cup pesto sauce, use a spoon and mix until everything is evenly coated with sauce. Lightly coat your baking sheet with olive oil to prevent sticking. Now add everything from the bowl onto the sheet and spread out for even cooking. Bake for 20-25 minutes, until the chicken is done.
Enjoy on top of spaghetti squash, gluten free noodles, in a wrap, on a salad, or any other creative way you come up with!

Sheet Pan Pesto Chicken with Asparagus and Tomatoes
Ingredients
- 1 chicken breast
- 1/2 bunch asparagus
- 18 grape or cherry tomatoes
- 10 ish button or baby bella mushrooms
- 1/4 cup pesto sauce or to taste
Instructions
- Preheat your oven to 350 degrees.
- Place your tomatoes and mushrooms in your bowl. Take your asparagus, cut an inch off the bottoms and throw away. Then cut into thirds and add to your bowl.
- Now take your chicken breast and cut it into as even as possible 1-2 inch cubes. You want them to be as similar in size as possible for even cooking.
- Place in your bowl with the vegetables. Now add 1/4 cup pesto sauce, use a spoon and mix until everything is evenly coated with sauce.
- Lightly coat your baking sheet with olive oil to prevent sticking. Now add everything from the bowl onto the sheet and spread out for even cooking. Bake for 20-25 minutes, until the chicken is done.Â
11 thoughts on “Sheet Pan Pesto Chicken with Asparagus, Tomatoes, and Mushrooms”
very nice recipe shared. Keep it up
Thank you!
Oh yum how amazing does this sound. I have to admit I am a fan off things asparagus and chicken they go so well together.
I’m food addict . I will try this recipe.. hope i will manage to cook such a delicious meal
This recipe looks so good! I love chicken and would definitely make this recipe minus the mushrooms.
Pesto is such an underappreciated recipe. It has so much flavor!
This looks amazing! I will have to try making it soon.
Oh yum! I like that it’s all cooked together meaning less cleanup for me.
That’s the goal! Easy and less dishes.
I love absolutely everything about this meal! Sheet pan meals are some of my favorite because they are so easy.
Chicken is one of my fave ingredients and I love how you can do all of this on one tray. Simple and delicious.