© Original Recipe By Magic Spoon Recipes ©
Easy One Pan Pesto Chicken and Veggies Dinner 🍗🌿🥗
1. Introduction
If you’re seeking a quick, flavorful, and wholesome pesto chicken recipe, this easy dinner recipe is perfect for busy weeknights. This one-pan chicken meal combines juicy chicken breasts with vibrant vegetables and a delightful pesto sauce, creating a veggie chicken dinner that is both satisfying and healthy. The beauty of this recipe lies in its simplicity — all ingredients cook together in a single skillet, minimizing cleanup and maximizing flavor. Whether you’re a seasoned cook or a beginner, you’ll love how effortlessly this dish comes together.
2. Ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons fresh basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
3. Step-by-step Instructions for making this pesto chicken recipe
Prepare the ingredients
Start by gathering all your ingredients and prepping your vegetables. Slice the zucchini, bell pepper, and red onion, and halve the cherry tomatoes. Pat the chicken breasts dry and season both sides with salt and pepper.
Sear the chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced vegetables and onions. Cook for approximately 5 minutes, stirring occasionally, until they start to soften and develop some color.
Add the pesto and combine
Lower the heat to medium. Return the chicken to the skillet, laying it on top of the vegetables. Spoon the fresh basil pesto over the chicken and vegetables, ensuring even coverage. Add the cherry tomatoes and cook for another 3-4 minutes, letting the flavors meld together.
Finish and serve
Once everything is heated through and coated with pesto, remove the skillet from the heat. Garnish with grated Parmesan cheese and fresh basil leaves. Serve hot directly from the pan for a cozy, flavorful veggie chicken dinner.
4. Storage Tips and Best Practices
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a minute or reheat in a skillet over low heat until warmed through. Due to the pesto, it’s best to consume leftovers within a day for the freshest flavor.
5. Serving Suggestions & Variations
This pesto chicken recipe pairs wonderfully with cooked pasta, quinoa, or even crusty bread. For a low-carb option, enjoy it over zucchini noodles or spaghetti squash. Consider adding roasted potatoes or a fresh green salad on the side for a complete meal.
6. Frequently Asked Questions about this pesto chicken recipe
Can I use homemade pesto?
Absolutely! Using homemade pesto enhances the freshness and flavor of the dish. Look for a vibrant, herb-rich pesto for the best results.
Can I substitute chicken with other proteins?
Yes! This recipe works well with shrimp, turkey breasts, or firm tofu for a vegetarian version.
How long does it take to prepare?
Including prep time, this easy dinner recipe takes around 30 minutes from start to finish.
Is this recipe diet-friendly?
Yes, it’s low in carbs and rich in healthy fats and protein. You can adjust vegetable quantities to suit your dietary needs.
7. Kitchen tools that you might need for this recipe
- Compact 6-in-1 Digital Air Fryer by Amazon Basics — Perfect for prepping side dishes or roasting vegetables to complement your chicken dinner.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set — Ensures your skillet is non-stick and easy to clean, making your cooking experience seamless.
- Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo — If you want an alternative cooking method, this versatile tool is fantastic for grilling or crisping your chicken.
8. Final Tips for the Perfect Pesto Chicken Recipe
For the best flavor, use a high-quality pesto with fresh basil and good olive oil. Don’t overcook the chicken; aim for juicy, tender meat. Also, feel free to customize the vegetables to your preferences or based on what’s available in your pantry.
9. Conclusion
This easy dinner recipe for pesto chicken is an excellent way to enjoy a delicious, wholesome veggie chicken dinner with minimal cleanup. It’s perfect for busy weeknights or when you need a quick yet impressive meal. Experience the vibrant flavors of fresh vegetables combined with aromatic pesto, all cooked in a single pan. Give it a try today and transform your weeknight dinners!
Print
Easy One Pan Pesto Chicken and Veggies Dinner
A simple, flavorful chicken and vegetable dish cooked in one pan with basil pesto sauce.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 large chicken breasts
- 1/4 cup basil pesto sauce
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden.
- Spread pesto sauce over chicken breasts.
- Add cherry tomatoes, zucchini, and bell peppers around chicken in the skillet.
- Transfer skillet to oven and bake for 20 minutes or until chicken is cooked through.
- Garnish with Parmesan cheese before serving.
Notes
- Feel free to swap vegetables based on seasonality or preference.
- Serve with rice or crusty bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing
- Cuisine: Italian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 80 mg