Description
This One Pan Pesto Chicken and Veggies recipe is a quick, flavorful, and nutritious meal made in just one pan. Perfect for busy weeknights with minimal cleanup!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C) or heat a large skillet over medium-high heat.
- Season the chicken with salt, black pepper, and Italian seasoning.
- Heat 1 tbsp olive oil in a pan and sear the chicken for 5-7 minutes until golden brown. If using an oven, arrange the chicken on a baking sheet.
- Add the vegetables to the pan, drizzle with the remaining olive oil, and season with salt and pepper.
- Mix in the pesto, ensuring the chicken and vegetables are evenly coated.
- 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.
Notes
- Protein Swaps – Use shrimp, tofu, or salmon instead of chicken.
- Different Vegetables – Try asparagus, broccoli, or mushrooms.
- Spicy Kick – Add red pepper flakes or chili powder.
- Dairy-Free – Use a dairy-free pesto and omit the Parmesan cheese.
- Low-Carb Option – Serve over cauliflower rice instead of grains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course,dinner
- Method: One-pan, Stovetop, Oven-baked
- Cuisine: Italian-American
Keywords: one pan chicken, pesto chicken, easy dinner recipe, healthy chicken recipe, sheet pan chicken