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This One Pan Pesto Chicken recipe makes a quick, easy and delicious dish for a weeknight supper! Made with chicken, pesto, peppers, tomatoes, and zucchini, this pesto chicken is a family favorite chicken recipe.
Hi, sweet friends! I have a quick, easy and mighty delicious one pan recipe to share with you that I think you are going to adore as much as we do! It is my one pan pesto chicken that is a weeknight staple around my house.
We’ve been going through a good many quick and easy meals at my house lately. I think it has a lot to do with the time of the year. I probably say it every year, but man is it a hectic! All of the activities that go along with school keep us busy. And since the days are longer, we’re staying outside longer working in the garden or piddling around with chores around the farm. The to-do list is always growing, it seems. Which leads me back to why we’re all about quick and easy lately.
One Pan Pesto Chicken Recipe
Working in the garden the other night, I kept cheering on my baby tomatoes and the blooms for my squash and zucchini. I just couldn’t resist picking fresh basil as I headed back into the house. When I got back in, I knew exactly what I wanted to make! I whipped up a fresh batch of pesto as I started the chicken cooking for my pesto chicken recipe.
I especially love that it all comes together in one big pan – making cooking and cleaning a cinch!
How to Make One Pan Pesto Chicken
Like I said, one of my favorite things about this recipe is how easy it is! Here’s how I make it.
First, set a large pan over medium heat. Drizzle in the olive oil. Once the olive oil begins to shimmer, add the chicken pieces and the red pepper. Cook, stirring frequently, until the chicken is cooked throughout, about 8 to 10 minutes. Then, stir in zucchini, tomatoes, pesto, and mozzarella cheese, if using. Serve immediately and enjoy!
More Favorite One Pan Recipes
Sheet Pan Teriyaki Salmon with Green Beans
Here’s my One Pan Pesto Chicken Recipe. I hope you enjoy it as much as we do!
One Pan Pesto Chicken Recipe
Ingredients
- 2 tablespoons olive oil
- 3 skinless, boneless chicken breasts, cut into 2-inch pieces
- 1 medium red pepper deseeded and sliced
- 5 medium zucchini cut into ribbons or spirals
- 1 pint grape tomatoes halved
- 1/4 cup pesto homemade or store-bought
- mozzarella cheese optional
Instructions
- Set large pan over medium heat. Drizzle in olive oil. Once the olive oil begins to shimmer, add the chicken pieces and the red pepper and cook, stirring frequently, until the chicken is cooked throughout, about 8 to 10 minutes. Stir in zucchini, tomatoes, pesto, and mozzarella cheese, if using. Serve immediately.
Nutritional Information
Enjoy!
Robyn xo
Wow, I just discovered your blog and am already a fan. I make my own pesto, this recipe sounds just like the perfect use for it. But i have already seen a couple of other recipes I totally have to try (the lemon bars for instance).
I will definitely be back for some more inspiration!
Susanna
This sounds delicious! Can’t wait to try it!
This looks so healthy and delicious! My kids will love it!
This looks so good and so summery. Is the zucchini in it served raw?
This is a lovely and perhaps simple to prepare recipe. I can’t wait to try it out for my kids on this weekend. This post of awesome, thanks for sharing.
Am definitely going to try this recipe. Question, how do you make the zucchini ribbons? Thanks a lot. Love your recipes.
I was able to purchase the zucchini ribbons at my grocery store. This recipe couldn’t have been easier and it was so fresh and delicious. It will be wonderful come summertime and availability of fresh cherry tomatoes and zucchini from the garden. I used just a bit more pesto than the recipe calls for and I sauteed some chopped onions while browning the chicken. It is delicious and I am looking forward to making it again. Thank you,
I just made this tonight! I used the Trader Joe’s Pesto marinaded chicken pieces. After cutting up the chicken, I forgot to dry off the chicken before cooking. But it was still delicious! I did not add pesto, but may add a little more with the leftovers. I did add spinach which was delicious! I’m going to try a little mozzarella next time. Thank you for the great, fresh, easy recipe!
I tweaked the recipe a bit, but it came out great! Very simple, took about 15 – 20 minutes to make total time. One of the easier recipes I’ve made in awhile, but just as delicious! Even my 19 month old loved it. Will definitely be making again. Thanks!
I plan on making this tomorrow for my lunches this week.
Is this best dish ok served cold? Or should I keep things separate and reheat the chicken/peppers and then add the other items?
Hi Ken,
It serves well both hot and cold – making it one of my favorite go-to dishes for easy leftovers! I hope you enjoy it!
What are the nutritional details for this recipe? I love your recipes. Thank you.
Debra,
The nutritional information is now listed with the recipe. I’m sorry it was not there earlier. Hope this helps. Thanks!
Does this need any extra seasonings or is the pesto sauce enough?
I make this just as the recipe states, Nataly, without other seasonings. Hope you enjoy!
This was delicious! I make my own pesto and used extra in this recipe. I also added about a cup of sliced onion
Thanks, Jill. Homemade pesto is so much better.
Sounds delicious and I’m trying this tonight. When you add n the extra veggies and cheese, how long do you cook it for before serving?
Once the chicken has finished cooking, I just stir in all the veggies and cheese, remove from heat, and serve. I don’t leave the veggies and cheese on the heat to cook longer.