Pesto Chicken Recipe with Vegetables

4.86 from 150 votes

One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Italian

Servings: people (up to)

Author: Suzy Karadsheh

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.

Nutrition

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