Easy Pesto Chicken Skillet with Vegetables
This one-pan meal is packed with flavor and comes together in under 30 minutes.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 cup cherry tomatoes
- ½ cup pesto (homemade or store-bought)
- ¼ cup heavy cream (optional, for a creamier sauce)
- ¼ cup grated Parmesan cheese
- Chopped fresh basil (for garnish, optional)
Cooking Guide:
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate.
- In the same skillet, add the onions and cook for 2-3 minutes, until softened. Add zucchini and red pepper and cook for another 3-4 minutes, or until tender-crisp.
- Stir in cherry tomatoes and cook for 1 minute, until just softened.
- Add pesto and cream (if using) to the skillet with the vegetables. Bring to a simmer and stir to combine.
- Return the chicken to the pan and coat it with the pesto sauce.
- Reduce heat to low and simmer for 2-3 minutes, or until heated through.
- Remove from heat and stir in Parmesan cheese. Garnish with fresh basil (optional) and serve immediately.
Tips:
- Chicken prep: If using chicken breasts, pounding them thin before cutting will help ensure even cooking.
- Veggie variations: Feel free to add other vegetables you like, such as broccoli florets, mushrooms, or asparagus.
- Pesto options: Use your favorite store-bought pesto or try making your own!
- Creamy sauce: For a richer sauce, use all heavy cream instead of half cream.
- Serving suggestions: Serve this dish over rice, pasta, or quinoa. Pair it with a side salad for a complete meal.
- Leftovers: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
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