Sheet Pan Cheesy Chicken with Pesto and Broccoli

Hot Cooked Rice


  • 2 lb boneless, skinless chicken breasts, halved crosswise
  • 2 tsp garlic salt
  • 6 Tbsp pesto
  • 2 Roma tomatoes, thinly sliced
  • 1½ cups shredded mozzarella cheese
  • 1 head broccoli, cut into florets
  • 2 Tbsp olive oil


  1. Preheat oven to 425°F. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with garlic salt, and season lightly with pepper.
  2. Place on a lightly greased large rimmed baking sheet. Spread 1 Tbsp pesto over each chicken breast. Top with tomatoes and cheese.
  3. Toss broccoli with oil, and place around chicken; season lightly with salt and pepper.
  4. Bake 15 to 20 minutes or until chicken is done and broccoli is tender.

Side Dish Ingredients

  • 1½ cups long-grain white rice

Side Dish Instructions

  1. Cook rice according to package directions.

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