Easy Sheet Pan Goat Cheese Pesto Chicken
Tired of the dried out chicken recipes? This one is hands down one of the best ways to cook chicken & cooks it to juicy perfection. The combination of the clean pesto & goat cheese is a major winner. Especially that it is a sheet pan meal, one pan-- yes please!
Servings: 4 people
Calories: 702kcal
Equipment
- sheet pan
- food processor
Ingredients
Honest Grub, Honest Foodie Pesto
- 1 cup basil chopped
- 3 tbsp cashews unsalted, raw
- 1/2 cup light olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Seasoning for Potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp cayenne
Stuffed Chicken Ingredients
- 4 chicken breasts bonless skinless
- 3 russet potatoes
- 3 ears of corn
- 5 oz goat cheese
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp onion flakes
- 1/2 tsp dried tarragon
- 1/4 tsp cayenne
- 2 cloves garlic
Instructions
Honest Grub, Honest Foodie Pesto
- In a food processor combine all ingredients below. Make sure you cut the garlic clove in a couple pieces, then process until creamy! Should take about 3 minutes. You know it is done when you do not have any gritty pieces of cashews left. Then refrigerate.
Easy Sheet Pan Goat Cheese Pesto Chicken
- Preheat oven to 425. Line half sheet baking sheet with parchment paper and set aside. Dice up potatoes in about 1 to 1 1/2 inch pieces & place in a large bowl
- Toss in the olive oil, and potato seasoning from above ( salt, garlic powder, onion powder, paprika, cayenne pepper & pepper) then place in oven at 425 for 30 minutes.
- While potatoes are cooking you will work on the filling and chicken. In a medium sized bowl add in pesto, goat cheese, 2 cloves garlic minced and olive oil. With a hand mixer, mix until starting to get creamy and well incorporated about 2-3 minutes. Then set aside.
- Make sure to follow the cutting tips to make sure you are able to cut into these chickens to stuff perfectly. It is above the ingredients on the post. This is important to having it cut uniformly and stuff well. Then in a small bowl combine the : 1 tsp salt, 1 tsp onion flakes1/2 tsp dried tarragon, 1/2 tsp paprika, 1/4 tsp cayenne. Whisk with a fork, then sprinkle on the tops of the chicken breasts. Then flip and season the bottom. Then flip back to the top. Rub in seasoning with fingers
- Now you will take a very serrated knife and start to cut slits on the top part of the chicken breast about 1 inch in between each other as pictured. You DO NOT want to go all the way through the chicken breast. You want to go in about half way.
- Then take a small spoon & start stuff each slit. Use the back of the spoon to help push the slit open if needed to help get the stuffing in there.
- Once the potatoes have been in for 30 minutes. Turn oven down to 400 degrees. Take potatoes out and make 4 spaces for your chicken breasts. Place chicken breast in the spaces. Bake in oven at 400 for 22-24 minutes.
- At 17 minutes, take baking sheet out & add the corn. Sprinkle with smoked paprkia, some olive oil, salt, pepper -- whatever you'd like! Then place sheet bake in the oven for the remaining of the time.