Description
This One Pan Pesto Chicken and Veggies recipe is a quick, flavorful, and healthy dish perfect for busy weeknights. It features tender chunks of boneless chicken breast sautéed with a colorful medley of fresh vegetables, all coated in a vibrant homemade or store-bought pesto sauce. Cooked entirely in one skillet, this meal is easy to prepare, minimizes cleanup, and can be served on its own or alongside your favorite pasta or rice. Garnishing with parmesan and fresh basil adds a delicious finishing touch.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size chunks
- 1 Tablespoon olive or avocado oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 Tablespoon olive or avocado oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10-12 ounce) pint cherry tomatoes (about 2 cups)
- 1 medium zucchini, cut into half moons
- 1 cup broccoli florets
- 1 yellow or red bell pepper, cut into ½ inch pieces
- ½ red onion, cut into ½ inch pieces
Pesto and Garnishes
- ½ cup pesto (homemade or store-bought), plus more for serving
- Fresh parmesan cheese (optional)
- Fresh basil (optional)
Instructions
- Cook chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil is hot, add the chicken chunks in a single layer. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook the chicken for 3-4 minutes on each side, a total of about 8 minutes, until fully cooked and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside.
- Cook veggies: Into the same skillet, add the remaining 1 tablespoon of oil. Then add the cherry tomatoes, zucchini, broccoli florets, bell pepper pieces, and red onion. Season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook the vegetables for about 5-6 minutes until they start to soften and the tomatoes begin to blister. Be careful not to overcook to avoid mushy veggies.
- Combine: Add the cooked chicken back into the skillet with the vegetables and stir to combine evenly. Turn off the heat, then add ½ cup of pesto. Stir well to coat all ingredients in the flavorful sauce.
- Serve: Serve the pesto chicken and veggies on their own or alongside cooked pasta or rice. Garnish with additional pesto, fresh parmesan cheese, and basil leaves if desired for extra flavor and presentation.
Notes
- If using store-bought pesto, opt for a high-quality brand for best flavor.
- To make this recipe gluten-free, ensure the pesto and any sides served are gluten-free.
- Use an instant-read thermometer to check chicken doneness to ensure safety.
- Feel free to swap in any other favorite vegetables you have on hand like asparagus or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
