Sheet Pan Pesto Ricotta Chicken
Thinly sliced chicken layered with ricotta + basil pesto and baked with asparagus, eggplant + artichokes- serve this over your favorite pasta for a complete meal.
Creator: Leslie Stokes
The combo of basil + pesto and ricotta is one of my favorites and layering it on the chicken helps to keep the chicken juicy while the veggies are roasting. You can customize this with whatever veggies you want. I know this isn’t the most bright + colorful dish, but I really was craving the combo of eggplant with the pesto and used the asparagus + artichokes that I already had on hand.
Ingredients:
- chicken breast
- ricotta
- basil pesto- I just do store bought to save time
- salt
- pepper
- garlic powder
- artichokes
- asparagus
- eggplant- use salt to help the eggplant sweat before cooking by sprinkling some on the chopped eggplant and letting it sit for about 10 minutes. I did skip this step for time purposes, but it is up to you!
- lemon zest + juice
- olive oil
***see full recipe below
If you have been following along with my 30 Minute Busy Mom Dinner Series then you know I am always talking about my extra large baking sheet. This is the best pan to get the job done because you can fit so much on it and if you have a large family you will definitely need one! I also cleans so well and doesn’t chip or scratch!
If you do not have one, then I do suggest splitting this meal onto two baking sheets. You can seperate the veggies from the chicken if you want, but I would just divide the chicken and veggies together onto two pans.
Tips for this Meal Prep
I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!
obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!
I hope you enjoy this series! Don’t forget to follow along for more!
Sheet Pan Pesto Ricotta Chicken
Equipment
- extra large baking pan (linked above)
Ingredients
- 2 large chicken breast or 3 small
- 1/2 cup ricotta cheese
- 1/2 cup basil pesto
- 1 large eggplant cut into large slices
- 1 bunch of asparagus ends discarded and then cut into half
- 1 1/2 cups of artichokes hearts drained
- salt to taste
- pepper to taste
- garlic to taste
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp olive oil
- 3 cups cooked pasta noodles of choice
- parmesan cheese for topping
Let's Make It
- Preheat the oven to 425℉
- Using a sharp knife, carefully slice down the middle of the chicken breast to make 2 thinner breast (4 total).
- On the sheet pan lay the chicken in the middle, surrounded by the chopped veggies.
- Season everything with salt, pepper, garlic.
- 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.
- Zest + juice the lemon over the chicken + veggies.
- Drizzle with about 3 tbsp of olive oil or olive oil spray to reduce the amount of oil used.
- 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!
- While the chicken is cooking, boil your noodles,
- Serve this over noodles with parmesan cheese!
Nutrition Facts
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