Pecan Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are weeknight heroes, and this one earns its place at the top of the rotation with vibrant homemade walnut pesto draped over juicy roasted chicken. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — bright, herby, and just chunky enough to cling to every breast as it roasts. Broccoli florets and sweet carrot coins share the pan, picking up caramelized edges at 425°F while the chicken cooks through to a perfect 165°F. For anyone navigating tree nut sensitivities specifically around pecans, this recipe is a clean choice — walnuts do the heavy lifting here, and there's no pecan in sight, not even tucked into a sauce or garnish. The staggered roasting method (carrots go in first, then broccoli and chicken join later) means everything finishes at the same time without any component turning soggy or overdone. A squeeze of lemon and a handful of torn fresh basil at the end lift the whole plate and make it feel restaurant-worthy with almost no extra effort. It's the kind of meal that looks impressive, tastes even better, and leaves you with only one pan to wash.
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Learn more →Ingredients
4 servings
For the walnut pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ¼ cup extra-virgin olive oil
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the sheet pan
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 cups broccoli florets (about 1 medium head)
- 3 medium carrots, peeled and cut into ½-inch coins
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges (optional)
- fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Make the pesto: combine the basil, walnuts, garlic, lemon juice, salt, and pepper in a food processor. Pulse 6–8 times until coarsely chopped, then stream in the 1/4 cup olive oil with the motor running and process until a thick, slightly chunky paste forms, about 30 seconds.
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