Sheet Pan Pesto Ricotta Chicken
  1. Preheat the oven to 425℉

  2. Using a sharp knife, carefully slice down the middle of the chicken breast to make 2 thinner breast (4 total).

  3. On the sheet pan lay the chicken in the middle, surrounded by the chopped veggies.

  4. Season everything with salt, pepper, garlic.

  5. Spread a layer of the ricotta over the chicken breast, then a layer of the pesto. Use the remaining pesto to drizzle all over the veggies.

  6. Zest + juice the lemon over the chicken + veggies.

  7. Drizzle with about 3 tbsp of olive oil or olive oil spray to reduce the amount of oil used.

  8. Bake on the middle rack of the oven for 20-25 minutes or until the chicken reaches and internal temperature of 165℉ and the veggies are roasted to perfection. Cooking time may vary and if your oven cooks hot, lower the temperature.I also like to broil for the last 5 minutes or so to get a nice browned crust on the chicken + veggies!

  9. While the chicken is cooking, boil your noodles,

  10. Serve this over noodles with parmesan cheese!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🌸Spring

DifficultyEasy ⏰ 45m

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