Pesto Chicken Recipe with Vegetables
User Reviews
4.9
453 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
6 people (up to)
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Calories
2458 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Chicken Recipe with Vegetables
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One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
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Ingredients
- 1.5 lb chicken breast cutlets
- salt and pepper
- extra virgin olive oil
- 1 zucchini cut into half moons
- 1 red bell pepper cored and cut into strips
- ½ red onion sliced
- 1 cup about 5 oz grape tomatoes
- 1/3 cup basil pesto (homemade or store-bought)
- 1/3 cup cream
- Juice of ½ lemon
- Zest of 1 lemon
- toasted pine nuts for garnish optional
- fresh basil for garnish optional
Instructions
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Notes
- Chicken breast cutlets are simply chicken boneless, skinless chicken breasts that have been cut in half horizontally so they are thinner for even and quick cooking. If you can not find chicken breast cutlets, you can simply use chicken breast meat and cut them in half as described.
- To serve with your favorite pasta, feel free to double or triple the amount of basil pesto and cream mixture to make a bit more sauce for your pasta.
- Leftovers can be stored in the fridge in a tight-lid container for 2 nights or so. You can warm it up stove-top over medium-low heat briefly (you may need to add a little liquid to help it).
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
Show Details
Calories
245.8kcal
(12%)
Carbohydrates
4.6g
(2%)
Protein
25.7g
(51%)
Fat
13.3g
(20%)
Saturated Fat
4.6g
(23%)
Cholesterol
91.8mg
(31%)
Sodium
269.2mg
(11%)
Potassium
570mg
(16%)
Fiber
1.1g
(4%)
Sugar
2.5g
(5%)
Vitamin A
1192.5IU
(24%)
Vitamin C
33.2mg
(37%)
Calcium
43.8mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2458 kcal
% Daily Value*
| Calories | 245.8kcal | 12% |
| Carbohydrates | 4.6g | 2% |
| Protein | 25.7g | 51% |
| Fat | 13.3g | 20% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 91.8mg | 31% |
| Sodium | 269.2mg | 11% |
| Potassium | 570mg | 12% |
| Fiber | 1.1g | 4% |
| Sugar | 2.5g | 5% |
| Vitamin A | 1192.5IU | 24% |
| Vitamin C | 33.2mg | 37% |
| Calcium | 43.8mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
453 reviews
Excellent
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