Quick Pesto Chicken Recipe with Vegetables

This one-pan pesto chicken and vegetables is the perfect weeknight meal! It comes together in about 20 minutes or so and you can throw in vegetables you have on hand. Use homemade basil pesto if you have it, but you can use a store-bought jar for a shortcut.

Be sure to watch my video for how to make pesto chicken below!

One of my favorite things to order when we go out is creamy pesto chicken, but it’s actually an easy meal to make at home any time of the week.

This basil pesto chicken and vegetables recipe takes a one pan, a few familiar ingredients, and about 20 minutes to make. It is probably one of the juiciest chicken breast recipes I’ve tried! And the flavors are incredible.

The main flavor maker here is my homemade basil pesto (you can make it in advance in keep it in the fridge for all sorts of recipes including caprese chicken). But if you need a shortcut, you can use store-bought pesto. I like to finish this dish with a splash of lemon juice to brighten everything up!

Here’s what you’ll need

• Chicken breast cutlets (about 1 1/2 pounds). No need to pay extra money for cutlets though, you can start with boneless, skinless chicken breasts and simply cut them in half horizontally to create thinner pieces. This helps the chicken cook quickly and evenly without drying out, and it’s also a great way to serve more people. (watch the video
• Vegetables. I chose zucchini, red bell pepper, and red onions. These are three I often have in my fridge for all sorts of Mediterranean cooking (but you can use other vegetables you have on hand like asparagus or green beans).
• Tomatoes. About 1 cup of any small tomato you like. I went with grape tomatoes.
• Basil pesto and cream (1/3 cup of each). This is really where all the flavor and that little bit of liquid comes from. I used heavy cream, but you can use a nut milk if you like (I do think a little bit of cream really does make a difference).

How to make pesto chicken (step-by-step):

This easy pesto chicken comes together in one pan. You start by sauteeing the chicken briefly. Saute the vegetables next. Then, put them together with the basil and cream mixture and add the finishing touches. Here is how it goes (print-friendly recipe below):

• Season and cook the chicken cutlets. A little kosher salt and black pepper on both sides of the chicken cultets, then sear them in a large skillet with a little bit of extra virgin olive oil (about 2 to 3 minutes on each side or until fully cooked). Remove the chicken and set aside for now.

• Cook zucchini, bell peppers, onions and grape tomatoes. Add a little more extra virgin olive oil to the same skillet if you need to. Add the vegtables. Season with kosher salt and black pepper. Saute, tossing a few times, until the vegetables are cooked.

• Mix together the basil pesto and cream (1/3 cup of each) in a small bowl.
• Put the chicken back in the skillet with the vegetables. Pour the basil and cream mixture on top. Reduce the heat to medium-low and let everything cook together for 1 or 2 minutes (you’re only looking to warm up the pesto and cream mixture, you don’t want it to cook too much). Remove from heat.
• Add lemon juice and lemon zest.
• Garnish with some toasted pine nuts and a few basil leaves (optional).

Serve it with

One obvious way to serve chicken pesto is with your favorite pasta. If you want to make some sauce for the pasta, feel free to double or triple the amount of basil pesto and cream mixture to toss it in.

You can also also serve this pesto chicken with your favorite grain (rice, farro or even couscous will work). And if nothing else, add a slice of your favorite crusty bread.

For a fun Italian-style dinner, start the meal with Panzanella salad!

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