Pesto Chicken and Veggies Skillet – A Fast and Flavor-Packed Meal
Looking for a quick, protein-packed dinner that’s bursting with flavor?
This Pesto Chicken and Veggie Skillet is just what you need!
With tender chicken, crisp vegetables, and a zesty pesto sauce, this one-pan wonder comes together in just 30 minutes.
Perfect for busy weeknights, it’s a healthy, satisfying meal that you’ll be making again and again!
For Pesto Chicken and Veggies:
- Chicken – Boneless, skinless chicken breasts cut into 1-inch pieces. It’s the perfect lean protein to keep the dish healthy and satisfying.
- Bell Peppers – Coarsely chopped for a sweet and crisp bite that complements the other vegetables.
- Onion – Adds savory depth and a touch of sweetness when sautéed.
- Zucchini – Coarsely chopped (about 4 cups) for freshness and texture. It absorbs the pesto sauce beautifully.
- Grape Tomatoes – Slightly blistered to release a burst of flavor that pairs perfectly with the pesto.
- Pesto – A fragrant and rich sauce made with basil, garlic, Parmesan, and olive oil. It’s the star of this dish and adds a punch of flavor.
- Olive Oil – Used for sautéing the vegetables and chicken. Extra virgin olive oil adds healthy fats and enhances the flavors.
- Salt and Pepper – To season and bring all the ingredients together with a balanced taste.
Pesto Chicken and Veggie Skillet
This flavorful Pesto Chicken and Veggie Skillet comes together in just 30 minutes, making it a perfect weeknight dinner. It's packed with protein and great for meal prepping!
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large bell peppers, coarsely chopped
- 1 white or red onion, coarsely chopped
- 1 large zucchini, coarsely chopped (about 4 cups)
- 1 cup grape tomatoes
- ⅓ cup pesto, divided
- 2 tbsp extra virgin olive oil, for sautéing
- Salt and pepper, to taste
Instructions
Sauté the Vegetables:
- Heat a large skillet over medium-high heat. Add 1/2 tablespoon of olive oil, then toss in the bell peppers and onion. Sprinkle with salt and pepper, and cook for about 3 minutes, stirring a couple of times. Transfer to a large bowl and set aside.
Cook the Zucchini:
- In the same skillet, add another 1/2 tablespoon of olive oil and the zucchini. Season with salt and pepper and cook for about 4 minutes, stirring occasionally. Once done, transfer to the bowl with the bell peppers and onions.
Blister the Tomatoes:
- Add the grape tomatoes to the skillet and cook for about 2 minutes, just until they start to blister. Transfer them to the same bowl as the other vegetables.
Cook the Chicken:
- Return the skillet to the heat and add the remaining 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and cook for 10-12 minutes. Stir only occasionally, allowing the chicken to brown nicely. Once the chicken is cooked through, stir in 3 tablespoons of pesto.
Combine and Finish:
- Add the cooked vegetables (peppers, zucchini, and tomatoes) to the skillet, along with the remaining 3 tablespoons of pesto. Stir everything together and cook for another minute to heat through.
Serve:
- Serve the skillet as is, or garnish with Parmesan cheese. You can also enjoy it with arugula, rice, or pasta for a fuller meal.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
- Freezing: The chicken freezes well, but the veggies do not.
- Can I use store-bought pesto instead of homemade?
Sure thing! Store-bought pesto works just as well. It’s a great time-saver, and you’ll still get that delicious basil-garlic flavor without the extra prep. - What vegetables can I add if I don’t have all the ingredients?
Feel free to get creative! Asparagus, broccoli, or even carrots can be swapped in. Just chop them to a similar size, and they’ll cook up perfectly in the same skillet. - Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, and they’re a perfect substitution. Just make sure to cook them thoroughly for a tender result. - How can I make this dish spicier?
If you like some heat, toss in a pinch of red pepper flakes or sauté some sliced jalapeños with the veggies. It’s an easy way to spice things up! - Can I prep this meal ahead of time?
Yes! Chop the veggies and marinate the chicken with the pesto the day before. Store them separately in the fridge and cook when you’re ready for a quick, easy dinner!
