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Sheet Pan Pesto Chicken with Asparagus and Mushrooms

Sheet Pan Pesto Chicken with Asparagus and Mushrooms is an easy and flavorful one pan dinner recipe — that is naturally both low carb & gluten free!

sheet pan pesto chicken with asparagus & mushrooms

Asparagus is back on seasonal sale (and it’s not too hot yet in my neck of the woods yet for sheet pan dinners), so let’s do an easy low carb one pan meal today, shall we? I’m thinking maybe this Sheet Pan Pesto Chicken with Asparagus and Mushrooms, for instance. 

sheet pan pesto chicken

There are so many fun things you can do with all of the flavor packed into one little jar of pesto — or, if you have excess basil growing in your garden later this summer, think about making your own! You don’t need much in the way of seasonings in this easy low carb sheet pan dinner recipe; just keep things simple & delicious and let the garlicky pesto enhance the natural goodness of the chicken & veggies.

Sheet Pan Pesto Chicken with Asparagus and Mushrooms

Ingredients

– for the chicken

2 lbs chicken tenders
2 Tbsp prepared pesto
1 Tbsp olive oil
Black pepper, to taste

– for the veggies

1 lb asparagus, trimmed and cut into thirds
8 oz whole mushrooms (halve any large ones)
1 medium yellow onion, roughly chopped
8 whole peeled garlic cloves
3 Tbsp prepared pesto
1 Tbsp olive oil
Black pepper, to taste

– to finish

1/4 cup shredded Parmesan

Directions

Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray.

pesto chicken on the pan

Trim chicken tenders, then place them in a large bowl and toss with pesto, olive oil, and black pepper. Arrange chicken in a single layer on one end of the prepared baking sheet.

Trim and cut up the asparagus, halve any larger mushrooms, and chop the onion. Toss the veggies with pesto, olive oil, and black pepper, then arrange them in as close to a single layer as possible on the other end of the baking sheet.

broiled pesto chicken

Bake at 400 degrees for 25 minutes, stirring veggies and flipping chicken over halfway through.

Top everything with Parmesan and broil for two minutes.

Note: The veggies came out crisp-tender, which is how I like them. If you’d like yours cooked a little softer, simply pre-bake them for a few minutes before adding the chicken to the baking sheet.

So much low carb deliciousness in one sheet pan dinner…

sheet pan pesto chicken, asparagus, and mushrooms

You don’t need to add anything else to your dinner here; sheet pan pesto chicken is a complete all-in-one meal when served with its accompanying veggies. The pesto helps keep the chicken lovely and juicy, and this sheet pan chicken dinner recipe is naturally low carb and gluten free — It was a hit with everyone in this house!

Sheet Pan Pesto Chicken with Asparagus and Mushrooms, printable recipe

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5 from 1 vote

Sheet Pan Pesto Chicken with Asparagus and Mushrooms

Sheet Pan Pesto Chicken with Asparagus and Mushrooms is an easy and flavorful one pan dinner recipe — that is naturally both low carb & gluten free!
Course dinner
Keyword asparagus, chicken, gluten free, low carb, one pan meal, pesto, sheet pan, sheet pan dinner
Total Time 45 minutes
Servings 4

Ingredients

– for the chicken

  • 2 lbs chicken tenders
  • 2 Tbsp prepared pesto
  • 1 Tbsp olive oil
  • Black pepper to taste

– for the veggies

  • 1 lb asparagus trimmed and cut into thirds
  • 8 oz whole mushrooms halve any large ones
  • 1 medium yellow onion roughly chopped
  • 8 whole peeled garlic cloves
  • 3 Tbsp prepared pesto
  • 1 Tbsp olive oil
  • Black pepper to taste

– to finish

  • 1/4 cup shredded Parmesan

Instructions

  • Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray.
  • Trim chicken tenders, then place them in a large bowl and toss with pesto, olive oil, and black pepper. Arrange chicken in a single layer on one end of the prepared baking sheet.
  • Trim and cut up the asparagus, halve any larger mushrooms, and chop the onion. Toss the veggies with pesto, olive oil, and black pepper, then arrange them in as close to a single layer as possible on the other end of the baking sheet.
  • Bake at 400 degrees for 25 minutes, stirring veggies and flipping chicken over halfway through.
  • Top everything with Parmesan and broil for two minutes.

Notes

The veggies come out crisp-tender here, which is how I like them. If you’d like yours cooked a little softer, simply pre-bake them for a few minutes before adding the chicken to the baking sheet.

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Recipe Rating




Jan

Wednesday 20th of November 2019

Excellent except my family preferred the mushrooms sliced up!

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