Green Goddess Chicken with Goat Cheese and Peppadew Peppers Sheet Pan Meal

If weeknights had a fairy godmother, it would be a sheet pan. And this Green Goddess Chicken with Goat Cheese and Peppadew Peppers is pure magic you can whip up in under an hour!

This easy, flavor-packed meal brings bold, herby goodness to your plate without the kitchen chaos. It’s healthy, colorful, and perfect for prepping ahead — whether you’re planning lunches for the week or a fuss-free family dinner.

Why You’ll Love This Recipe

First, let’s talk about that Green Goddess sauce. It’s creamy, vibrant, and packed with fresh herbs like basil, parsley, and chives. It’s the ultimate flavor bomb — slightly tangy, a little garlicky, and downright addictive.

Pair that with juicy chicken breasts, creamy goat cheese, and sweet, tangy Peppadew peppers (those cute little pickled gems you find near the olives), and you’ve got a sheet pan meal that’s anything but boring.

And the best part? It all cooks together on one pan, meaning less mess, fewer dishes, and more time to binge your favorite show while dinner practically cooks itself.

Simple Ingredients, Big Flavors

You don’t need a mile-long grocery list to make this happen. Here’s the dream team:

• Chicken breasts: Boneless and skinless, they soak up all that herby Green Goddess flavor.
• Green Goddess dressing: You can make it homemade (like in the linked recipe!) or use a store-bought version if you’re short on time.
• Goat cheese: Creamy, tangy, and perfectly rich, it melts into the chicken and veggies.
• Peppadew peppers: Sweet and mildly spicy, they add a pop of brightness that balances the richness of the goat cheese.

Plus, you’ll throw in some veggies like asparagus or zucchini to round out the meal and keep things fresh and vibrant.

How to Meal Prep Like a Pro

This Green Goddess Chicken isn’t just dinner — it’s meal prep gold. Here’s how to stretch this one pan wonder into multiple meals:

1. Double up the chicken: Cook extra to stash away for quick lunches during the week.
2. Mix and match sides: Serve it over a bed of greens, tuck it into wraps, or pair it with quinoa or brown rice.
3. Store smart: Divide portions into airtight containers once cooled. This meal stays fresh for up to four days in the fridge! A little prep now means zero “what’s for lunch?” panic later.
4. Switch it up: This recipe (from my first cookbook, The Healthy Sheet Pan Cookbook) is made with those delicious little peppadews, but you can swap in cherry tomatoes as well. Here’s a video of just how you can do that:

Final Thoughts

When life gets busy (and let’s be real, when isn’t it?), having a go-to recipe like this Green Goddess Chicken is a total game changer. It’s fast, flavorful, and flexible — everything a weeknight dinner or meal prep plan needs.

So grab your sheet pan, crank up your favorite playlist, and let’s get cooking. Your future self (and your tastebuds) will thank you!

Sheet Pan Green Goddess Chicken with Goat Cheese and Peppadew Peppers

Ruthy Kirwan

Bright and herby green goddess dressing drenched on sheet pan chicken, showered with crumbled goat cheese and zingy peppadew peppers.

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Get Recipe Ingredients

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Servings 4

Equipment

• 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

  

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For the green goddess dressing:

• 1 cup mayonnaise
• 1 cup buttermilk
• 3/4 ounces tarragon leaves about one small package, or 5–6 stems
• 3/4 ounces fresh chives about one small package, or 15–20 chives
• 1- ounce fresh Italian parsley one small bunch, bottom stems removed
• 1- ounce basil leaves about 1 cup packed
• 3 cloves garlic
• 2 anchovies
• juice of one lemon about 1/2 cup

For the chicken:

• 2 pounds boneless, skinless chicken thighs
• 6 ounces peppadew peppers stems trimmed and discarded
• 4 ounces crumbled goat cheese

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Instructions

 

Prep Ahead:

• Prepare the green goddess dressing and store in a resealable bag or container.
• Pound the chicken and store in a resealable bag or container.
• Destem and slice the peppers if needed.
• Store in the freezer for up to 3 months (do not freeze the goat cheese), or in the fridge for 5-7 days

Prepare From Prepped:

• If frozen, thaw in the fridge overnight.
• Preheat the oven to 350*F and season the chicken on all sides with salt and pepper.
• Place the chicken on the center of a sheet pan, scattering the peppadew peppers around the chicken.
• Place the pan in the oven and bake 12-15 minutes

Make From Fresh:

• Preheat the oven to 350*F.
• Combine all goddess ingredients in blender and process until smooth.
• Place the chicken between two sheets of cling film and pound with a meat mallet until they are about 1” thick. Season both sides with salt and pepper, and place on the center of a sheet pan.
• Scatter the chicken with the peppadew peppers, then place the pan in the oven and bake 12-15 minutes until the chicken is cooked through and registers 160*F with a meat thermometer, and no pink remains inside.
• Remove pan from the oven and drizzle with green goddess dressing, then scatter with crumbled goat cheese. Serve hot.

Notes

Peppadew peppers are a spicy-sweet variety from South Africa, and they make a great balance to the fresh herby flavor of the green goddess. If you can’t find any, sweet mini peppers will also work. If using, destem the sweet mini peppers and chop roughly into 1” size pieces.

Tried this recipe?Let us know how it was!