One Pan Pesto Chicken and Broccoli with Whipped Feta
This recipe for Pesto Chicken with Broccoli and Whipped Feta is a one-pan meal that we make all the time, especially as the weather cools off. I absolutely love one-pan, sheet pan dinners. Honestly, the fewer dishes at dinner the better, especially during the week. Let me be clear though, just because dinner gets made on one baking sheet does not mean it’s lacking flavour, this dinner is absolutely loaded with flavours, textures, and deliciousness!
What you’ll need for this One Pan Pesto Chicken and Broccoli with Whipped Feta:
Boneless skinless chicken breasts or thighs
Pesto
Chili flakes
Olive oil
Garlic
Lemons
Broccoli
Baby potatoes
Feta
How to make One Pan Pesto Chicken and Broccoli with Whipped Feta:
The beauty of this recipe is you can marinate the chicken overnight or you can just coat the chicken in the marinade and cook it right away!
Start by making your marinade. In a bowl, combine the pesto, lemon juice, garlic, olive oil, and chili flakes. Add your chicken to the marinade, toss to coat and set aside while you prepare the broccoli and potatoes or marinade up to 24 hours. The longer the chicken sits in the pesto marinade, the more flavourful it will be!
Chop your broccoli into florets and slice your potatoes in half. Place the broccoli and potatoes on a baking sheet and toss with olive oil and the spices. Place the potatoes at one half of the baking sheet and the broccoli at the other end. Nestle the chicken into the broccoli. Transfer the baking sheet to the oven and bake for 35-40 minutes at 400ºF or until the chicken is cooked through and the broccoli and potatoes are golden.
While the chicken is in the oven, make the whipped feta. Add the feta, lemon zest and juice, garlic, and olive oil to a blender or food processor. Blitz until super smooth.
To serve, add a spoonful or two of the whipped feta onto each plate and top with a piece of chicken, some potatoes, and some broccoli. Enjoy!
Lastly, if you make this One Pan Pesto Chicken and Broccoli with Whipped Feta, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
One Pan Pesto Chicken and Broccoli with Whipped Feta
Author: ElizabethServings: 4
Ingredients
4 chicken boneless skinless chicken thighs or breasts
1/4 cup pesto
2 tablespoons lemon juice
1 lemon, zested
1/4 cup olive oil, divided
1 garlic clove, minced
1/4 teaspoon chili flakes
1 head broccoli, chopped into florets (about 3 cups)
2 cups baby potatoes, halved
2 teaspoons Italian herb seasoning
Whipped Feta
1 200 gram container feta cheese (about 1 cup)
1/4 cup lemon juice
2 cloves garlic
1/4 cup olive oil
1/4 teaspoon chili flakes
Instructions:
1. Preheat your oven to 400ºF. In a medium-sized bowl combine pesto, lemon zest, lemon juice, minced garlic, 2 tablespoons olive oil, and chili flakes. Stir well then add the chicken and coat well. Set aside or refrigerate up to 24 hours to marinate.
2. On a baking sheet, arrange the chopped broccoli on one half and the halved potatoes on the other half. Drizzle with the remaining 2 tablespoons olive oil, Italian seasoning, salt, and pepper, and toss to coat. Arrange the potatoes cut side down.
3. Nestle the pesto marinaded chicken into the broccoli. Transfer to the oven and bake for 35-40 minutes or until the chicken is cooked through and the broccoli and potatoes are turning brown.
4. Meanwhile, make the whipped feta. Add the feta, lemon juice, garlic, olive oil, and chili flakes to a blender or food processor. Blitz until smooth.
5. To serve, spoon and spread some of the whipped feta onto each plate. Place a piece of chicken, some potatoes, and some broccoli onto the feta. Dig in and enjoy!
