Pesto Chicken and Vegetables Skillet

The Best Pesto Chicken and Vegetables Skillet

This quick and flavorful skillet meal is about to become your new weeknight favorite!

With juicy chicken, vibrant veggies, and a rich, herby pesto, every bite is packed with freshness and bold flavor.

You’ll love how fast and easy it is to make—just 30 minutes from start to finish!

Whether you’re meal-prepping or need a last-minute dinner, this dish is a guaranteed win.

Serve it with rice, pasta, or enjoy it on its own—either way, it’s deliciously satisfying! 

For the Chicken and Vegetables

• Chicken – Boneless, skinless chicken breasts work best for this recipe, but thighs can be used for a juicier, more flavorful dish.
• Bell Peppers – Add a vibrant crunch and mild sweetness to balance the savory flavors.
• Onion – White or red onion works, providing an extra layer of flavor and a bit of bite.
• Zucchini – This vegetable soaks up the pesto perfectly while keeping things light and fresh.
• Grape Tomatoes – These bring a juicy, slightly sweet burst of flavor that pairs beautifully with the chicken and pesto.
• Extra Virgin Olive Oil – Used for sautéing the veggies and chicken, this adds richness and depth to the dish.
• Salt & Black Pepper – Season to taste; these simple seasonings enhance the overall flavors of the dish.

For the Pesto Sauce

• Pesto – The star of the dish, providing a delicious herbaceous base. You can use store-bought pesto or homemade pesto for a more personalized touch.
• Parmesan Cheese – Optional, but adds a creamy, salty finish to the dish when sprinkled on top before serving.

Pesto Chicken and Vegetables Skillet

Need a quick, high-protein dinner that actually tastes amazing? This Pesto Chicken and Vegetables Skillet is a 30-minute one-pan meal packed with juicy chicken, vibrant veggies, and bold pesto flavor.

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Course: Main Course

Cuisine: American

Keyword: Pesto Chicken and Vegetables Skillet

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

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Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 large bell peppers, roughly chopped
• 1 white or red onion, roughly chopped
• 1 large zucchini, roughly chopped (about 4 cups)
• 1 cup grape tomatoes
• 1/3 cup pesto, divided
• 2 tbsp extra virgin olive oil, for sautéing
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional, for serving)

 

Instructions

1. Sauté the Peppers and Onion:
   • Heat a large skillet over medium-high heat and add ½ tbsp of olive oil.
   • Add bell peppers and onion, season with salt and pepper, and cook for 3 minutes, stirring occasionally.
   • Transfer to a large bowl.
2. Cook the Zucchini:
   • Return the skillet to the heat, add another ½ tbsp of olive oil, then add zucchini.
   • Season with salt and pepper, cook for 4 minutes, stirring occasionally.
   • Transfer to the bowl with the peppers and onion.
3. Blister the Tomatoes:
   • Add grape tomatoes to the skillet and cook for 2 minutes until slightly blistered.
   • Transfer to the bowl with the other vegetables.
4. Cook the Chicken:
   • Add the remaining 1 tbsp of olive oil to the skillet.
   • Add the chicken, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally to allow browning.
   • Stir in 3 tbsp of pesto.
5. Combine Everything:
   • Return the cooked vegetables to the skillet, along with the remaining 3 tbsp of pesto.
   • Stir everything together and cook for 1 more minute.
6. Serve and Enjoy:
   • Garnish with Parmesan cheese if desired.
   • Serve on its own or with arugula, rice, or pasta.

 

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Reheat: Warm in a microwave or on the stove with a splash of water or broth.
• Freeze: Chicken freezes well, but the vegetables do not.

 

Nutrition

Calories: 303kcal | Carbohydrates: 9g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 508mg | Fiber: 3g | Sugar: 6g |

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1. Can I use store-bought pesto instead of homemade?
   Yes, store-bought pesto is a great time-saver! Just make sure to choose a high-quality pesto for the best flavor.
2. Can I substitute any vegetables in this recipe?
   Absolutely! Feel free to swap the zucchini or peppers for vegetables like asparagus, broccoli, or even spinach, depending on what you have on hand.
3. Can I prep this meal ahead of time?
   Yes! You can chop the vegetables and marinate the chicken in the pesto a day in advance. This makes cooking even quicker when you’re ready to eat.
4. How can I make this dish lower in carbs?
   If you’re looking to cut down on carbs, skip the pasta or rice and serve the chicken and veggies over cauliflower rice or enjoy it as is with a side of salad.
5. How do I keep the vegetables from getting soggy?
   To avoid mushy veggies, cook them just until they’re tender-crisp. They’ll also continue to cook a bit after you take them off the heat.