This easy pesto chicken recipe comes together in one pan in just 20 minutes—perfect for busy weeknights! It’s creamy and comforting, with a pop of freshness and color from the added veggies.
One of my favorite things to order when we go out is creamy pesto chicken, but it’s actually an easy meal to make at home any time of the week. This is probably one of the juiciest chicken breast recipes I’ve tried! The flavors are incredible.
I snuck fresh veggies in there for a nutrition and flavor boost, and feel free to throw in vegetables you have on hand. Use homemade basil pesto if you have it, or store-bought for a shortcut. I like something to soak up that perfectly silky pesto sauce. Rice, pasta, or crusty bread all come to mind.
Ingredients and Substitutions
Here’s what you need to make this juicy pesto chicken recipe:
- Chicken breast cutlets: Cutlets are easy, but you can save money with boneless, skinless chicken breasts. Simply cut them in half horizontally to create thinner pieces.
- Vegetables: I chose zucchini, red bell pepper, and red onions, but you can use other vegetables you have on hand like asparagus or green beans.
- Tomatoes: About 1 cup of any small tomato you like. I went with grape tomatoes.
- Basil pesto: I make my own, but you can use a quality store bought version. You can also swap with other pestos, like carrot top pesto or red pesto.
- Cream: I used heavy cream, but you can use an unflavored nut milk if you like (I do think a little bit of cream really does make a difference).
- Lemon: Opt for untreated lemons if you can, as we’ll use both the zest and the juice.
- To garnish: Toasted pine nuts and some fresh basil give things a restaurant vibe, but they’re optional.
- Salt and pepper perk up the flavor.
- Olive oil: Go for a high quality extra virgin variety. It makes a big difference both in terms of antioxidant qualities and flavor.
How to Make Pesto Chicken
This chicken pesto recipe comes together quickly, so it’s best to prep all of your ingredients before you get started. Here’s the play-by-play:
- Get ready: Cut 1 zucchini into half moons. Core and slice 1 red bell pepper into strips. Slice 1/2 red onion. Zest and juice one lemon. Make the basil pesto (or use store bought). If you’re working with standard chicken breasts, use a sharp knife to slice them in half lengthwise, making two thinner pieces (aka cutlets).
- Sear the chicken. Pat 1 1/2 pounds chicken cutlets dry and season with salt and pepper on both sides. In large cast iron skillet, heat a glug of olive oil (about 2 tablespoons) until shimmering but not smoking. Add the chicken and cook over medium-high heat for 2 to 3 minutes on each side. Remove from the skillet and set aside for now.
- Saute the veggies. If needed, add a little bit more olive oil to the skillet. Add the zucchini, bell peppers, onion, and 1 cup (about 5 ounces) whole grape tomatoes. Season with salt and pepper. Cook, tossing occasionally, until the veggies have softened, 6 to 7 minutes or so.
- Make the sauce. In a small bowl or glass measuring cup, mix together 1/3 cup pesto and 1/3 cup cream. Add the chicken back to the skillet and pour the pesto mixture in. Reduce the heat to medium-low and cook until the chicken is warmed through, about one minute.
- Finish and serve. Remove the skillet from the heat and finish with the lemon zest and half of the juice. Taste and add more lemon juice, salt, and pepper if necessary. Garnish with the pine nuts (if using) and fresh basil leaves. Enjoy!
What to Serve with Pesto Chicken
For a fun Italian-style dinner, start the meal with Panzanella salad. From there, pasta is an obvious choice. The Italian flavors in my Toasted Orzo with Sun Dried Tomatoes would be a real treat! Or simply double or triple the amount of basil pesto and cream and toss cooked plain pasta right in.
Grains are another great option. Something simple like Basmati rice works well, as it won’t compete with the flavor. If nothing else, add a slice of your favorite crusty bread or focaccia!
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Creamy Pesto Chicken with Vegetables
Ingredients
- 1 1/2 pounds chicken breast cutlets (see note for standard chicken breasts)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 zucchini, sliced into half moons
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup (about 5 ounces) grape tomatoes
- 1/3 cup pesto (homemade or store-bought)
- 1/3 cup cream
- 1 lemon, zested and juiced
- Toasted pine nuts, for garnish (optional)
- Fresh basil, for garnish (optional)
Instructions
- Sear the chicken. Pat chicken dry and season with salt and pepper on both sides. In large cast iron skillet, heat a glug of olive oil (about 2 tablespoons) until shimmering but not smoking. Add the chicken and cook over medium-high heat for 2 to 3 minutes on each side. Remove from the skillet and set aside for now.
- Saute the veggies. If needed, add a little bit more olive oil to the skillet. Add the zucchini, bell peppers, onion, and tomatoes. Season with salt and pepper. Cook, tossing occasionally, until the veggies have softened, 6 to 7 minutes or so.
- Make the sauce. In a small bowl or glass measuring cup, mix together the pesto and cream. Add the chicken back to the skillet and pour the pesto mixture in. Reduce the heat to medium-low and cook until the chicken is warmed through, about one minute.
- Finish and serve. Remove the skillet from the heat and finish with the lemon zest and half of the juice. Taste and add more lemon juice, salt, and pepper if necessary. Garnish with the pine nuts (if using) and fresh basil. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To toast the pine nuts: Swirl in a dry pan over low heat until fragrant and golden, about 5 minutes. Keep a close eye and the heat low, as pine nuts burn easily.
- If you’re working with standard chicken breasts: Use a sharp knife to slice them in half lengthwise, making two thinner pieces (aka cutlets). Watch the video to see how I do this.
- 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).
Nutrition
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Love to make this recipe but I can’t tolerate cream. What can I substitute?
Hi, Diane! I would try a non-dairy “milk”.
This was so easy and amazing flavors! I used Costco pesto to make even easier. I used Campanella tomatoes and quartered them so they would cook into the pesto cream sauce since I have non tomato lovers. I served over cauliflower rice. Will be making again soon!
Thanks for sharing, Rebecca!!
Suzy as always your recipe is Ah-Mazing!!! I made this tonight and it is delish!! Hubby loves it! I used dairy free whipping cream!!
Awww! Thank you! 🙂
I loved the look of this recipe but added a rasher of bacon fried with the veg, I also cut the chicken in to chunks rather than cutlets, I throughly enjoyed eating the supper, it tasted fantastic look forward to trying more recipes
So glad you enjoyed it, John!
So I made this last night…I had read the recipe several times so I had a fair idea of what to do…unfortunately come vegetable time I was at a loss because my phone died. I ended up roasting the veggies and then adding them to the chicken with pesto sauce at the end like a topping…while not specifically your recipe…turned out amazing! Pretty much like every recipe of yours that I have tried. i’m eagerly awaiting your cookbook Suzy!
So I made this last night…I had read the recipe several times so I had a fair idea of what to do…unfortunately come vegetable time I was at a loss because my phone died. I ended up roasting the veggies and then adding them to the chicken with pesto sauce at the end like a topping…while not specifically your recipe…turned out amazing! Pretty much like every recipe of yours that I have tried. im eagerly awaiting your cookbook Suzy!
So glad this turned out in the end! Thanks, Sadia!!!
This was my first time to use pesto, and it was GREAT! The veggies are a wonderful combination and this was an easy recipe. My family loved it, even the 5 year old. I used store bought pesto but will try the homemade. Thank you, I have enjoyed a number of your recipes.
And I would recommend NOT leaving out the pine nuts. 🙂
🙂
So glad this was a hit with the family, Jessa!
This recipe was so delicious and flavorful! It was a big hit here at the house. I can’t wait to make this again!
Thanks, Beth!
I can’t wait to give this a try.
Hope you love it! 🙂
This is absolutely amazing! A new addition to our favorite meals!
Thanks, Toni!
This one-pan pesto chicken and vegetables couldn’t look any more perfect!
Thanks, Erin! Enjoy!! 🙂
Super tasty chicken, and so easy to make! My family loved this yummy dinner
Thanks, Vikki!
I used what I had on hand when I saw this recipe. That included chicken thighs, coconut milk, and Dill. So made homemade dill pesto, using your recipe. And I followed the recipe exactly as written except the two swaps that I mentioned above, along with adding a can of mushrooms. It was amazingly delicious. Thank you!
Thanks for sharing, Katie!
Pesto is so versatile! This looks like a lovely dish for a fabulous meal!
Thanks, Patricia!
I am convinced that pesto makes everything better! This will be a perfect way to use some of my last garden veggies.
I agree :). Hope you enjoy the recipe, Dorothy!
How easy and delicious is this! I’ve made the homemade basil pesto, so this came just in time to use it. I so appreciate the step-by-step and the video too. Thank you.
awesome!