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.
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. Tender chicken, fragrant peppers, tomatoes, and mozzarella cheese are nestled into zucchini noodles and tossed in flavorful pesto. Talk about delicious!
Table of Contents
How to Make Easy One-Pan Pesto Chicken Recipe
Ingredients
- Olive oil
- Chicken breasts – cut into about 2-inch, bite-sized pieces.
- Red pepper – deseeded and sliced
- Zucchini – cut into ribbons or spirals
- Grape tomatoes – halved
- Pesto – homemade or store-bought
- Mozzarella cheese – optional, but so delicious
Step-by-Step Instructions
Drizzle olive oil into a large pan set over medium heat. Once the olive oil begins to shimmer, add the cut chicken pieces and the red pepper. Cook, stirring frequently until the chicken is cooked throughout, about 8 to 10 minutes.
Stir in the zucchini, tomatoes, pesto, and mozzarella cheese.
Serve and enjoy!
Storage Tips
To make ahead. Prepare the pesto chicken recipe according to the instructions. Allow to cool and store in an airtight container in the refrigerator for up to 4 days. Reheat to serve.
To freeze. Prepare the chicken and pepper according to the directions. Hold the remaining ingredients to add and cook before serving. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight. Add the remaining ingredients according to the recipe directions and serve.
Frequently Asked Questions
Yes! You can certainly serve it over cooked pasta if you prefer. If you’d still like to include the zucchini, you can add sliced or cubed zucchini to the pan when you add the chicken and peppers to cook.
Yes! You can omit the cheese completely or substitute it with crumbled feta cheese or grated or shaved Parmesan.
The heat from the pan and ingredients will soften the cheese once added; however, you can certainly allow the cheese to melt more fully. Simply cover the pan with a lid once it is removed from the heat to fully melt the cheese.
More Favorite One-Pan Recipes
Sheet Pan Teriyaki Salmon with Green Beans
Sheet Pan Parmesan Crusted Chicken and Broccoli
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 chicken breasts, skinless, boneless, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
What are the nutritional details for this recipe? I love your recipes. Â Thank you.
Debra,
The nutritional information is now listed with the recipe. I’m sorry it was not there earlier. Hope this helps. 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!
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 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!
Am definitely going to try this recipe. Question, how do you make the zucchini ribbons? Thanks a lot. Love your recipes.
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.
This looks so good and so summery. Is the zucchini in it served raw?
This looks so healthy and delicious! My kids will love it!
This sounds delicious! Can’t wait to try it!
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