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Sheet-Pan Pesto Chicken, Tomatoes and White Beans
Rachel Kim

Sheet-Pan Pesto Chicken, Tomatoes and White Beans

Pesto carries oil, garlic, herbs and cheese in one jar, so let it. The white beans catch the tomato juices and turn crisp where they touch the pan. Mozzarella should melt in loose patches over the chicken rather than sealing the whole supper under a rubbery lid.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1 pint cherry tomatoes
  • 1 can 15 oz cannellini beans, drained, rinsed and patted dry
  • 1/2 cup basil pesto
  • 6 oz fresh mozzarella torn into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Add the chicken, tomatoes and cannellini beans to the pan.
  3. Spoon the pesto over everything, season with the salt and black pepper, and toss until lightly coated.
  4. Spread the mixture into one layer and roast for 18 minutes.
  5. Turn the chicken, scatter the mozzarella over the pan and roast for 5 to 7 minutes more, until the cheese melts and the chicken reaches 165°F.