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Quick Pesto Chicken Recipe with Vegetables

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Quick Pesto Chicken with Vegetables is a simple, flavorful dish featuring tender chicken breast cutlets cooked with fresh veggies and a creamy basil pesto sauce. Ready in under 30 minutes, it’s perfect for a weeknight meal that feels both comforting and fresh.

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

  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.

Notes

  • Swap out the vegetables for asparagus, mushrooms, or spinach based on availability.
  • Use Greek yogurt instead of cream for a lighter sauce.
  • Add 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 non-dairy cream and dairy-free pesto.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently on stovetop with splash of water or broth; avoid microwaving to preserve texture.

Nutrition

Find it online: https://recipesbyjanet.com/quick-pesto-chicken-recipe-with-vegetables/