One-pan pesto chicken is a simple, flavorful dish that brings together tender chicken, vibrant basil pesto, and roasted vegetables in a single skillet. Perfect for busy weeknights, this recipe minimizes cleanup while delivering a satisfying and well-balanced meal.
Start by choosing boneless, skinless chicken breasts or thighs. Pat them dry and season lightly with salt and freshly ground black pepper. In a large oven-safe pan, heat a drizzle of olive oil over medium-high heat and sear the chicken for a few minutes on each side until lightly golden. This step locks in moisture and adds depth of flavor.
Remove the chicken briefly and add your vegetables to the same pan. Cherry tomatoes, zucchini slices, and red onion work particularly well, as they roast quickly and complement the pesto’s herbaceous notes. Toss the vegetables in the pan juices and cook for a few minutes until they begin to soften.
Return the chicken to the pan and generously spread basil pesto over each piece. The pesto not only infuses the chicken with rich flavor but also keeps it moist during cooking. For an extra layer of texture, sprinkle a small amount of grated Parmesan cheese over the top.
Transfer the pan to a preheated oven at 200°C (about 400°F) and bake for 15–20 minutes, depending on the thickness of the chicken. The chicken should be cooked through and the vegetables tender, with the tomatoes slightly blistered and juicy.
Once done, let the dish rest for a few minutes before serving. This allows the juices to redistribute and enhances the overall flavor. Serve the pesto chicken directly from the pan, garnished with fresh basil leaves and an extra drizzle of olive oil.
This dish pairs well with a variety of sides such as rice, pasta, or crusty bread, making it versatile for different preferences. The combination of juicy chicken, aromatic homemade basil pesto, and roasted vegetables creates a meal that feels both comforting and fresh.
One-pan pesto chicken is an excellent choice when you want something quick, wholesome, and full of flavor without spending hours in the kitchen.
Ingredients
- 1 chicken breast boneless, skinless
- 2 tablespoons basil pesto homemade or store-bought
- 1 tablespoon olive oil
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
Instructions
- Preheat a large skillet over medium heat and add olive oil.
- Season the chicken breast with salt and pepper, then add to the skillet. Cook for about 4-5 minutes on each side or until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add zucchini and cherry tomatoes. Sauté for 5-7 minutes until they begin to soften.
- Reduce heat to low, return the chicken to the skillet, and add the pesto. Stir to coat the chicken and vegetables thoroughly.
- Continue cooking for another 5 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your one-pan meal.
Nutrition
Doesn’t pesto have a lot of calories? I might skip it next time.
I forgot to buy cherry tomatoes, so I used regular ones. Still turned out okay!
Good for you! Regular tomatoes are tasty too. Just goes to show, it’s all about how you cook it! 😊
One pan means less cleanup! Love it!! 😍
This is a game changer! So easy and delicious. I’m definitely making it again!
I’m glad you liked it! It’s so simple and satisfying! I never thought cooking chicken could be this easy.
It was kinda bland for me. I was expecting more flavor from the pesto.
Utterly disappointing, my chicken was dry as a rock. Not making again.
Yum! My whole family loved it, especially the veggies! Thanks for sharing!
Really? My family didn’t like it as much. The chicken was weirdly chewy… 🤔
So glad to hear that! Veggies are the best part! 🌱
I don’t trust chicken recipes. Is it really cooked all the way? I always check the temp.
I think if you cook it the right time, it should be fine! Just use a thermometer if you’re unsure. 😉
Simple and good, My kids can even cook this! 10/10 would recommend!
I added parmesan on top and it was amazing! Little tweaks make big differences.
I tried it and it didn’t look like the picture at all (also there was no picture lol). My zucchini didn’t really soften until forever—maybe my pan was too hot? Kinda meh.
I’m usually skeptical about “one-pan” promises, but this actually worked. My chicken took closer to 6-7 min each side though. Still great flavor.
Nice! I’m with you on the one-pan doubt, but pesto chicken + zucchini sounds like it’ll actually deliver. 6–7 min/side is helpful—did you cover it at all or just keep it on medium?
Made this tonight—so easy and the pesto smell is unreal. Chicken stayed juicy and the zucchini/ tomatoes softened perfectly. Will definitely do again.
One pan is cool. Tasty!
Made this tonight and it was shockingly easy. The pesto + zucchini combo tastes like something you’d get at a café. I used store-bought pesto and it still slapped.
I was skeptical about “one pan” working with chicken, but the timing ended up fine. The tomatoes got sweet and jammy, and the pesto stayed nice instead of burning.
Not bad, but I think I needed more pesto. Everything tasted kinda good, just a little light. Next time I’ll add extra and maybe a squeeze of lemon.
The instructions are a bit vague on timing—my zucchini got mushy before the chicken was done. Also, I used store-bought pesto and it was super salty, so I had to adjust.
Not gonna lie… mine came out a little too salty because the pesto I used was super salty. Next time I’ll go lighter on the salt or use low-sodium pesto. Otherwise okay.
Good flavors but I think 4-5 minutes per side might be a bit short depending on breast thickness. Mine needed closer to 6 minutes each side. Still delicious though!