Pesto Chicken Recipe with Vegetables
User Reviews
4.9
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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
Description
The recipe starts by seasoning thin chicken breast cutlets, which cook quickly and evenly in a hot cast iron skillet over medium-high heat. After removing the chicken, the vegetables — zucchini, bell peppers, sliced red onion, and grape tomatoes — are sautéed until softened. The basil pesto is mixed with cream to create a sauce that is poured over the chicken and vegetables, then gently warmed, allowing the flavors to meld.
Use of lemon zest and juice brightens the dish, cutting through the richness of the cream and pesto. Optional garnishes of toasted pine nuts and fresh basil add texture and fresh herbal notes. This recipe suits a complete meal with protein and vegetables in one skillet.
Chicken breast cutlets are boneless skinless breasts halved horizontally to ensure quick, even cooking. The sauce can be increased for pasta if desired. Leftovers store well refrigerated for up to two days and can be reheated gently with added liquid as needed.
Ingredients
- 1.5 lb chicken breast cutlets
- salt
- black 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 grape tomatoes about 5 oz
- 1/3 cup basil pesto (homemade or store-bought)
- 1/3 cup cream
- lemon juice of ½ lemon
- lemon zest of 1
- pine nuts optional, toasted, for garnish
- basil optional, fresh, for garnish
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 halved boneless skinless chicken breasts for quicker cooking.
- If unavailable, regular chicken breasts can be sliced horizontally to make cutlets.
- Double or triple the pesto-cream sauce to create extra sauce for pasta accompaniment.
- Store leftovers in a sealed container in the refrigerator for up to two days and reheat gently on the stovetop, adding liquid if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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