Quick Pesto Chicken Recipe with Vegetables

Why You’ll Love This Recipe

This recipe combines juicy, perfectly cooked chicken with vibrant, sautéed vegetables and a rich, creamy pesto sauce that brings everything together effortlessly. It’s quick to prepare, uses common ingredients, and offers a well-balanced meal with protein, veggies, and bold Mediterranean flavors. Plus, it’s versatile enough to pair with pasta, rice, or enjoy on its own.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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

• ⅓ cup basil pesto (homemade or store-bought)

• ⅓ cup cream

• Juice of ½ lemon

• Zest of 1 lemon

• Toasted pine nuts for garnish (optional)

• Fresh basil for garnish (optional)

Directions

1. Pat chicken breast cutlets dry and season both sides with salt and pepper.

2. Heat about 2 tablespoons of extra virgin olive oil in a large cast iron skillet over medium-high heat until shimmering. Add chicken and cook for 2 to 3 minutes on each side until golden and cooked through. Remove chicken and set aside.

3. Add a little more olive oil if needed. Add zucchini, red bell pepper, onion, and grape tomatoes to the skillet. Season with kosher salt and black pepper. Cook for 6 to 7 minutes, tossing occasionally, until vegetables are tender.

4. In a small bowl, mix together basil pesto and cream.

5. Return chicken to the skillet, pour the pesto and cream mixture over the chicken and vegetables. Reduce heat to medium-low and cook for about 1 minute to warm the sauce.

6. Remove skillet from heat. Stir in lemon juice and zest. Garnish with toasted pine nuts and fresh basil if desired. Serve hot alongside your favorite grain or plain orzo pasta.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 15 minutes

• Total Time: 25 minutes

Variations

• Swap out the vegetables for whatever you have on hand—like asparagus, mushrooms, or spinach.

• Use Greek yogurt instead of cream for a lighter sauce.

• Add a pinch of red pepper flakes to the pesto cream sauce for a spicy kick.

• Substitute chicken breast cutlets with thin pork chops or turkey cutlets.

• Make it dairy-free by using coconut cream or a non-dairy cream substitute with dairy-free pesto.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving to maintain texture and flavor.

FAQs

What can I use if I don’t have chicken breast cutlets?

You can use regular boneless, skinless chicken breasts—simply slice them horizontally to create thinner cutlets for even cooking.

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly and saves time. Choose a good-quality pesto for the best flavor.

Is this recipe gluten-free?

Yes, it is naturally gluten-free if served without pasta or with gluten-free pasta or grains.

Can I prepare this recipe ahead of time?

You can prep the vegetables and pesto sauce in advance, but it’s best to cook the chicken and veggies fresh to maintain texture.

What can I serve with this dish?

This dish pairs well with pasta, rice, quinoa, or even crusty bread to soak up the creamy sauce.

How do I make homemade pesto?

Blend fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper until smooth.

Can I freeze leftovers?

It’s not recommended to freeze this dish as the cream sauce and vegetables may change texture after thawing.

How do I keep the chicken juicy?

Avoid overcooking the chicken by cooking it quickly over medium-high heat and not crowding the pan.

What if I don’t have pine nuts for garnish?

You can skip the pine nuts or substitute with toasted walnuts or almonds for crunch.

Can I make this recipe vegan?

To make it vegan, substitute chicken with tofu or chickpeas, use a vegan pesto, and replace cream with a plant-based alternative.

Conclusion

This Quick Pesto Chicken with Vegetables is an easy, satisfying dish that brings together fresh, wholesome ingredients and bold flavors with minimal effort. Its versatility and speed make it an excellent choice for busy weeknights, while the creamy pesto sauce adds a delicious Mediterranean touch. Try this recipe when you want something healthy, delicious, and ready in a flash.