This one pan pesto chicken cooks up in under 20 minutes for a quick and easy weeknight dinner. It combines tender chicken with a medley of fresh vegetables all tossed in a flavorful pesto sauce.
I’ve been making a ton of homemade pesto recently with all the fresh basil we’ve been given from my father-in-law’s garden.
Most of the pesto has been used to make my pesto pasta salad and this delicious one pan pesto chicken dish, which has definitely become a new family favorite this summer. Even my kids are obsessed and gobble it up!
This recipe features a variety of fresh summer veggies like zucchini, bell pepper, broccoli and tomatoes and it’s SO easy to whip up. From start to finish, you can have this dish on the table in about 20 minutes! I love serving this dish up on its own for a low carb meal, but it’s also delicious served over pasta or rice.
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Why You’ll Love This Recipe
- Flavorful – There’s no need for a ton of extra seasonings or spices. The pesto adds a ton of flavor to the chicken and veggies!
- Quick and easy – This recipe comes together in about 20 minutes in just one pan, making it perfect for those busy summer weeknights!
- Protein packed – One serving has 42 grams of protein making it easy to hit your protein goal for the day.
- Versatile – Serve this dish on its own, with a side salad (like this easy kale salad) or with pasta or rice.
Ingredients Needed
- chicken breasts – you’ll want boneless, skinless chicken breasts that are cut into bite-size chunks.
- cherry tomatoes – these little gems add a burst of sweetness and juiciness to the dish.
- zucchini – adds a tender, mild flavor that pairs perfectly with the pesto.
- broccoli – adds a nice crunch and is packed with nutrients. Plus, it soaks up the pesto nicely.
- bell pepper – use yellow or red for a sweet, crisp texture. Green bell peppers can be a bit bitter, so I recommend sticking with the sweeter varieties.
- red onion – brings a mild sweetness to the dish.
- basil pesto – the star of the show! You can easily make homemade pesto or grab your favorite pesto from the store. I’ve made this dish using my easy pesto recipe and with Gotham Greens pesto.
Recipe Substitutions
- Swap the veggies: If you want to switch up the veggies, go for it! Yellow squash, mushrooms, asparagus or eggplant would all be great options. For some greens, add spinach or kale to the veggie mixture.
- Make it vegetarian: If you prefer a vegetarian option, tofu or tempeh are excellent substitutes. Cube the tofu or tempeh and cook it just like the chicken. You can also add canned chickpeas to the dish for another vegetarian option.
- Make it dairy-free: To make this recipe dairy-free, use a store-bought vegan pesto.
How to Make Pesto Chicken
Step 1: Cook your chicken with seasoning for about 8 minutes or until cooked throughout. Remove from skillet and set aside.
Step 2: Add all the veggies to the same skillet and cook for about 5 minutes or until tomatoes soften and veggies are tender.
Step 3: Add the chicken back to the skillet with the veggies. Then add the pesto.
Step 4: Mix everything to combine and serve as is or with rice or pasta!
Brittany’s Tips!
- Cut chicken into even pieces: Try to cut your chicken into similar bite-sized pieces to ensure even cooking.
- Don’t over-cook veggies: Cook the veggies until just tender and tomatoes start to burst. Be careful not to overcook them otherwise your veggies will over cook and nobody likes mushy veggies!
- Turn off heat before adding pesto: Be sure to turn the heat off on the skillet before adding the pesto otherwise it could burn.
Serving Ideas
I typically serve this pesto chicken over a bed of rice or pasta, but there are so many side options. Here are some ideas:
- Pasta: Serve this dish over your cooked pasta! Penne, bowtie, cavatappi or rigatoni all work great. Choose your favorite or use what you have on hand. You can also serve it over zucchini noodles or spaghetti squash noodles for a low-carb option. Check out my guide for how to cook spaghetti squash.
- Rice: This dish pairs nicely served over a bed of white or brown rice. For a low-carb option you can serve it with cauliflower rice.
- Side salad: A green salad like this arugula salad or spinach salad would be the perfect side for this pesto chicken for some more veggies.
- Roasted vegetables: Keep the veggie theme going by serving this dish with a side of roasted veggies like these roasted carrots or roasted sweet potatoes.
Storing Leftovers
Store any leftover pesto chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet until warm throughout. You can also reheat in the microwave if you’re short on time.
Leftover pesto: If you make homemade pesto you might have some leftover pesto, which can be drizzled over pasta/rice or another side. This can be stored in a sealed container in the refrigerator for up to one week. To keep it fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container.
Frequently Asked Questions
Yes, store-bought pesto works perfectly fine for this recipe. I recommend looking for on in the refrigerated section rather an buying a shelf stable pesto. It will be fresher and have better flavor! I really like the Gotham Greens brand.
Yes, you can make this dish dairy-free by using a vegan pesto and omitting the parmesan cheese for topping. Nutritional yeast is a great substitute for adding a cheesy flavor.
