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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Pesto Chicken Recipe with Vegetables
Equipment
- Large skillet
Ingredients
- 1.5 lb chicken breast cutlets
- Salt and Pepper
- Extra virgin olive oil
- 1 zucchini cut into half moons
- 1 red bell pepper cored and cut into strips
- ½ red onion sliced
- 1 cup about 5 oz grape tomatoes
- 1/3 cup basil pesto (homemade or store-bought)
- 1/3 cup cream
- Juice of ½ lemon
- Zest of 1 lemon
- Toasted pine nuts for garnish optional
- Fresh basil for garnish optional
Instructions
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Video
Notes
- Chicken breast cutlets are simply chicken boneless, skinless chicken breasts that have been cut in half horizontally so they are thinner for even and quick cooking. If you can not find chicken breast cutlets, you can simply use chicken breast meat and cut them in half as described.
- To serve with your favorite pasta, feel free to double or triple the amount of basil pesto and cream mixture to make a bit more sauce for your pasta.
- Leftovers can be stored in the fridge in a tight-lid container for 2 nights or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it).
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Hi. What could be used if you don’t want cream or dairy?
Hi, Robin. You could use a plant-based “milk” here instead (soy milk, almond milk, etc).
This is the best chicken recipe I have made in my life, and I am 65 years old and cook a lot! 😋😋😋
GREAT RECIPE. HOWEVER, YOUR VIDEO’S ON SOME OF YOUR RECIPES DON’T WORK FOR ME. SEVERAL TIMES, I CLICKED ON “JUMP TO VIDEO” AND, NOTHING. THE OPTION IS THERE, IT JUST WILL NOT MY CURSOR CLICK ON IT. THANK YOU FOR THE WONDERFUL RECIPE.
Hi, Debbie! Unfortunately some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.
i used all of the pesto from the linked recipe and skipped the lemon juice. cooked the chicken in the sauce about 5 minutes covered to absorb flavors. served with freshly baked bread. very good recipe
Doubled the recipe. It was amazing. My family loved it, even the kids. Simple, easy, and not expensive.
What is the best substitute for the cream?
Hi, Ashley. Milk would work (including unflavored plant-based “milks”).
This dish is delicious. I cut it in half for 3 people, added cut up asparagus to the veggies, and cooked onion +asparagus for 1-2 minutes before adding other veggies. Easy and appetizing! I cut chicken breast horizontal and in half while partially frozen- very tender in cast iron pan!
Outstanding! Next time I will put this over Zoodles since I’m doing the low carb thing.
Love that idea! Thanks, Steve!
There are nut allergies in the family. I found a nut free pesto. Instead of pine nuts would pépitas or pumpkin seeds work as the garnish? I hate to give up the extra crunch in this recipe!
Hi, Christine. Sure! I think pepitas would be fine as a garnish here. Enjoy!
This was fabulous! I love pesto so searched for chicken & pesto recipes and this came up. I’m so glad it did because my husband and I loved it. I served it alone, but next time I will serve it over linguine. I think I’ll have to triple the sauce to have enough for the pasta. I’m looking forward to trying more of your recipes!
Our family love this recipe! Do you think it could work with sun-dried tomato pesto?
I don’t see why not, Rebecca! Enjoy!
This recipe looks delicious. Can it be made ahead of time. looking forward to trying it.
Sure, Carole! Once made, you can store it in the fridge in a tight-lid container for days or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it).
This is an easy, very tasty recipe. I didn’t have red onion so used yellow instead, and I had chicken thighs instead of breasts, but it turned out well. I did serve it with pasta, but as another person commented, I think this could stand alone. I served it with beans out of the garden.
I did put a lid on the skillet towards the end to keep in the liquid and found this helped the dish.
All in all very easy recipe to follow and I really enjoyed it.
Thank you so much for sharing, Anne. So happy you enjoyed the recipe.