Name: One Pan Pesto Chicken and Veggies – Easy Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 lb chicken breast or thighs, cut into bite-sized pieces; 1 cup cherry tomatoes, halved; 1 zucchini, sliced; 1 bell pepper, chopped; 1/2 red onion, sliced; 1 cup green beans, trimmed; 2 cloves garlic, minced; 2 tbsp olive oil; 1/3 cup basil pesto (store-bought or homemade); 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; 1/4 cup grated Parmesan cheese (optional); Fresh basil for garnish

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Short Description

This One Pan Pesto Chicken and Veggies recipe is a quick and flavorful dinner solution that requires minimal effort and cleanup. With juicy, tender chicken and vibrant vegetables coated in aromatic pesto, this dish is perfect for busy weeknights. Cooked in just one pan, it delivers a nutritious, well-balanced meal bursting with fresh, herby flavors.

Why You’ll Love This Recipe

Minimal Cleanup – With everything cooked in a single pan, there’s no need to deal with multiple pots and pans.
Quick & Easy – Ready in under 30 minutes, making it ideal for weeknight dinners.
Nutritious – Packed with lean protein and fiber-rich vegetables for a wholesome meal.
Customizable – Easily swap out vegetables or adjust the seasonings to fit your taste.
Bold Flavors – The pesto adds a deliciously rich and herby taste to the chicken and veggies.

Ingredients

Chicken breast or thighs
Cherry tomatoes
Zucchini
Bell peppers
Red onion
Green beans
Garlic
Olive oil
Basil pesto (store-bought or homemade)
Salt
Black pepper
Italian seasoning
Grated Parmesan cheese (optional)
Fresh basil for garnish

Directions

Preheat the oven to 400°F (200°C). If using a stovetop method, heat a large skillet over medium-high heat.
Prepare the ingredients by slicing the chicken into bite-sized pieces and chopping the vegetables into even-sized chunks for uniform cooking.
Season the chicken with salt, black pepper, and Italian seasoning.
Sear the chicken in a hot pan with olive oil, cooking for about 5-7 minutes until golden brown. If using an oven, arrange the chicken on a baking sheet.
Add the vegetables to the pan, drizzling with a bit more olive oil and seasoning with salt and pepper.
Mix in the pesto, ensuring the chicken and vegetables are evenly coated with the sauce.
Continue cooking for another 10-12 minutes, stirring occasionally. If baking, roast in the oven for 15-20 minutes until the chicken is cooked through and vegetables are tender.
Garnish with Parmesan cheese and fresh basil before serving.

Variations

Protein Swaps – Use shrimp, tofu, or salmon instead of chicken.
Different Vegetables – Try asparagus, broccoli, or mushrooms for a change.
Spicy Kick – Add red pepper flakes or chili powder for extra heat.
Dairy-Free – Use a dairy-free pesto and omit the Parmesan cheese.
Low-Carb Option – Serve over cauliflower rice instead of traditional grains.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat or in the microwave in 30-second intervals until heated through.

FAQs

1. Can I use homemade pesto?

Yes! Homemade pesto made with fresh basil, garlic, Parmesan, pine nuts, and olive oil adds even more flavor to the dish.

2. Can I make this dish in the air fryer?

Absolutely. Cook the chicken and veggies in the air fryer at 375°F for about 12-15 minutes, shaking the basket halfway through.

3. What can I serve with this dish?

This meal pairs well with quinoa, rice, pasta, or a side of crusty bread.

4. Can I use frozen vegetables?

Yes, but thaw them first and pat dry to avoid excess moisture in the pan.

5. How do I prevent the chicken from drying out?

Use chicken thighs for extra juiciness or marinate the chicken in pesto for 30 minutes before cooking.

6. Is this recipe gluten-free?

Yes, as long as the pesto you use is gluten-free.

7. Can I add cheese to this dish?

Yes, crumbled feta or mozzarella cheese would complement the flavors nicely.

8. How do I make it vegan?

Use plant-based pesto and replace the chicken with tofu or chickpeas.

9. Can I cook this on a sheet pan?

Yes, roast everything on a lined sheet pan for easy cleanup.

10. How do I make extra sauce?

Stir in an extra tablespoon of pesto and a splash of broth or cream for a saucier texture.

Conclusion

One Pan Pesto Chicken and Veggies is a fantastic, no-fuss meal packed with flavor and nutrition. Whether you’re looking for a quick weeknight dinner or a meal prep-friendly dish, this recipe is sure to become a favorite. Try it out and enjoy a delicious, hassle-free meal with minimal cleanup!

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