Sheet pan chicken is an easy, gluten-free, one-pan dinner that comes together in under an hour. This version is stuffed with pesto and goat cheese and roasted alongside zucchini and cherry tomatoes for a complete, flavorful meal.
Recently I shared a pistachio kale pesto recipe and promised a sheet pan chicken recipe that uses it — here it is. Sheet pan dinners are ideal for busy weeknights: they simplify cooking, minimize cleanup, and deliver a well-rounded meal with roasted vegetables and juicy, flavorful chicken all at once.
This stuffed sheet pan chicken combines the bright herbal notes of pesto with tangy goat cheese, then pairs the stuffed breasts with zucchini, garlic, and cherry tomatoes tossed in balsamic and oil. The result is savory, slightly tangy, and very satisfying — and it’s naturally gluten-free.
Stuffed Sheet Pan Chicken Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup kale pistachio pesto (or your preferred pesto)
- ½ cup crumbled goat cheese
- 8 tablespoons coconut oil, melted (divided)
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons black pepper, divided
- 2 teaspoons Italian seasoning, divided
- 2 cups cherry tomatoes
- 2 cups zucchini, diced
- 4 cloves garlic, sliced
- 2 tablespoons balsamic vinegar
- Optional: grated Parmesan and chopped fresh basil for serving
Stuffed Sheet Pan Chicken Instructions
1. Preheat the oven to 450°F (230°C). Line a sheet pan with parchment paper.
2. Make a pocket in each chicken breast by slicing horizontally through the thickest part, stopping before you cut all the way through.
3. Stuff each breast with about 2 tablespoons of pesto and 2 tablespoons of crumbled goat cheese. Press gently to close.
4. Brush each stuffed breast with 1 tablespoon of melted coconut oil. In a small bowl, combine 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Italian seasoning, then rub the mixture over each chicken breast.
5. Arrange the seasoned chicken on the prepared sheet pan.
6. In a large bowl, toss the cherry tomatoes, diced zucchini, and sliced garlic with the remaining 4 tablespoons of melted coconut oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, and 2 tablespoons balsamic vinegar.
7. Spread the vegetable mixture evenly around the chicken on the sheet pan so everything cooks at the same time.
8. Roast in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Cooking time will vary slightly depending on the thickness of your chicken breasts.
9. Remove from the oven and let rest for 3–5 minutes. Finish with optional grated Parmesan and chopped basil before serving.
Serve this stuffed sheet pan chicken with a simple green salad, crusty bread, or a side of rice for a heartier meal. Leftovers keep well in the refrigerator for 2–3 days and can be gently reheated in the oven to preserve texture.
Tips, Variations, and Substitutions
- If you prefer olive oil, substitute it for the coconut oil at a 1:1 ratio.
- Swap goat cheese for feta or cream cheese if you like a milder or creamier filling.
- Try other vegetables such as bell peppers, asparagus, or red onion — just cut them into even pieces so everything roasts uniformly.
- To speed prep, use store-bought pesto or an herb pesto of your choice.
- For even cooking, pound thicker chicken breasts to an even thickness or butterfly them before stuffing.
Nutrition Highlights (per recipe, approximate)
- Calories: ~734 kcal
- Protein: ~57 g
- Fat: ~52 g
- Carbohydrates: ~11 g
- Fiber: ~2 g
- Vitamin C and A are provided by the tomatoes and zucchini
This sheet pan chicken stuffed with goat cheese and pesto is a simple, flavorful option for busy nights and small gatherings. The pesto adds herbal brightness while the goat cheese melts into a creamy center, and roasting the vegetables alongside the chicken keeps everything easy and delicious with minimal cleanup.