pesto chicken

Delicious Pesto Chicken and Veggies. &nbsp;Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. &nbsp;30 minutes from start to finish, everything is cooked in one pan. &nbsp;Gluten free, healthy, Mediterranean style recipe.&nbsp;

One-Pan Pesto Chicken and Veggies

olive oil

chicken thighs

sun-dried tomatoes (drained of oil, chopped)

asparagus (ends trimmed, cut in half, if large)

basil pesto

cherry tomatoes (yellow and red, halved)

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.   Remove the chicken and sun-dried  from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through.  Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat.  Add halved cherry tomatoes, mix with the pesto and the chicken.  Add chicken and tomatoes to the serving plate with asparagus.

Easy Baked Pesto Chicken is a tasty dinner that you can make with purchased pesto if you don't have any in the freezer.

Easy Baked Pesto Chicken

boneless, skinless chicken breasts

salt and black pepper

basil pesto (see notes)

mozzarella cheese (or more if you like it cheesy!)

Preheat oven to 375F/190C. Trim all visible fat...

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" (or 8.5" X...

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

Lay chicken strips over the pesto, then spread...

Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. (I used a rubber scraper (affiliate link) to spread the pesto in the dish and over the chicken.)

Cover the baking dish with aluminum foil (or...

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil...

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.

Put dish back into the oven without foil...

Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.)

After I melted the cheese for 5 minutes...

After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Serve hot. There will be some flavorful juice...

Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, Cauliflower Rice, or quinoa to soak up the juice.

Our easy homemade basil pesto recipe adds fresh and bright summer flavor to chicken pasta for a simple, satisfying weeknight meal your family will love!

Basil Pesto Chicken Pasta

basil leaves (packed)

pine nuts

pecorino cheese (or parmesan)

garlic (peeled)

lemon juice

salt and pepper

pasta

chicken

Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon juice in the food processor. Cover and pulse until finely ground.

Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed. Taste, then salt and pepper as needed.

For the Basil Pesto:

Set a large pot of salted water over high heat, and set out a mixing bowl. Once the water is boiling, stir the pasta into the water. Cook to al dente, according to the package instructions. Drain the pasta and place in the bowl.

Stir in the shredded cooked chicken. Allow the temperature of the pasta to come down a little, as to not cook the pesto. Once the pasta is warm (not hot) stir in the pesto, one half cup at a time, until it is as saucy as you like.

Serve at room temperature, or cold. Cover and chill until ready to serve.

For the Pesto Chicken Pasta:

https://content.jwplatform.com/videos/LDIBPMzy.mp4

Basil Pesto Chicken Pasta Recipe - Our easy homemade basil pesto recipe adds fresh and bright summer flavor to chicken pasta for a simple, satisfying weeknight meal your family will love. Plus it's a perfect stress-free make ahead dish!

One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.

Pesto Chicken Recipe with Vegetables

chicken breast cutlets

Salt and Pepper

Extra virgin olive oil

zucchini

red bell pepper

½ red onion (sliced)

grape tomatoes

basil pesto ((homemade or store-bought))

cream

½ lemon

lemon

basil

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.

https://content.jwplatform.com/videos/aqCgbrHf.mp4

One pan basil pesto chicken recipe with vegetables

Quick Pesto Chicken Recipe with Vegetables

Tender and juicy chicken breast cooked in a creamy pesto sauce with cherry tomatoes and fresh basil.

Pesto Chicken Recipe

lb boneless (skinless chicken breasts)

Kosher salt and fresh ground pepper (to taste)

tbsp basil pesto (or homemade)

tbsp extra virgin olive oil

cherry tomatoes

gluten-free flour

garlic

almond milk

(for garnish)

basil leaves

Place chicken breast in a Ziploc bag. Add in 2 tablespoons basil pesto, salt, and pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.

Allow the chicken to marinated for at least 1 hour or overnight.

Heat the oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side, or until cooked through.

Meanwhile, in a small bowl whisk all sauce ingredients until well combined.

Pour this sauce over the chicken into the pan, and add in the cherry tomatoes.

Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.

Garnish with parmesan cheese and fresh basil if desired and enjoy!

My favorite thing about this easy baked Pesto Chicken and Vegetables is that it&#x27;s all made in one pan!   A healthy 30 minute meal for quick weeknight dinners.

One Pan Pesto Chicken and Vegetables

lb boneless (, skinless Chicken breasts, cut into bite-size pieces)

bell pepper (, chopped)

zucchini (, chopped)

½ red onion (, chopped)

baby broccoli ((broccolini))

pesto

mozzarella cheese (, optional)

Pre-heat oven to 425F.

In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.

Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.

Looking for a quick and easy meal to make for the family using leftovers you've got in your kitchen pantry? Check out my Keto Creamy Pesto Chicken!

Chicken Pesto Recipe | Creamy Pesto Chicken

Boneless Skinless Chicken Thighs

(onions)

Canned Tomatoes (undrained)

Garlic

Italian Seasoning

Water

Black Pepper (to taste)

Heavy Whipping Cream

Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.

Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.

Remove the pieces of chicken and set aside.

Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender, purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).

Add the chicken to the sauce and serve.

Easy and flavorful pasta salad made with a creamy pesto sauce, Italian dressing, and loaded with chicken

Creamy Chicken Pesto Pasta Salad

Pasta (gluten-free if needed or whole grain)

Italian salad dressing (homemade or store-bought)

Plain Greek Yogurt

Pesto Sauce (homemade,

Fresh Basil Leaves

Cherry Tomatoes (halved)

Shredded Parmesan Cheese

lb Boneless Skinless Chicken Breast (sliced in half on lengthwise to cook faster)

Garlic powder

Italian seasoning

tsp Kosher salt (or

tsp ground pepper (or

Olive oil

Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.

In a mixing bowl, whisk together Italian salad dressing, yogurt, and pesto sauce until smooth.

Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.

Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more (depending on the cooked chicken to a chopping board and slice.

Cut the tomatoes in half and set aside. To a large salad bowl, add the cooked pasta, basil leaves, shredded chicken, and tomatoes.

Sprinkle parmesan cheese and pour the dressing on top, toss well to coat.

Garnish with some more parmesan cheese and freshly cracked black pepper. Serve and enjoy!

https://content.jwplatform.com/videos/OmO3wFJQ.mp4

Easy and packed with flavor, this Creamy Pesto pasta salad is loaded with chicken for a wholesome lunch or dinner option.

Pesto Chicken Pasta

Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!

Creamy Pesto Chicken

boneless, skinless chicken breast (about 1.3 lb. total) (6.59)

salt (0.01)

pepper

garlic, minced (0.16)

grape tomatoes, sliced in half (2.00)

heavy cream (0.62)

pesto (0.99)

Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.

Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.

Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.

Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.

Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.

This creamy pesto chicken skillet is a great weeknight dinner recipe. It happens super fast, 3O minutes fast! Tender chicken and loads of veggies in a delicious creamy pesto sauce. YUM!

Creamy Pesto Chicken Skillet (loaded with veggies)

chicken thighs, bone-in, skin-on

mushrooms,

red bell pepper,

green bell pepper,

orange bell pepper,

onion,

zucchini,

garlic cloves, sliced

pesto, store-bought

tsp red chili flakes

salt

Tbsp oil

Season chicken thighs with salt, pepper and red...

Season chicken thighs with salt, pepper and red chili flakes.

Heat oil in skillet over medium high heat...

Heat oil in skillet over medium high heat and, once hot, sear the chicken skin side down for 5-6 minutes till it gets a nice golden brown color. Flip and cook for another 4-5 minutes. Transfer to a plate.

In the same pan, discard excess oil if...

In the same pan, discard excess oil if any, leaving behind 2 Tbsp oil and add in all the veggies except cherry tomatoes. Sauté for 3-4 minutes. Add in garlic and stir well.

Add in pesto and combine well. Cook for...

Add in pesto and combine well. Cook for a couple of minutes. Add in cream and mix well.

Transfer the chicken thighs back into the skillet,...

Transfer the chicken thighs back into the skillet, skin side up. Cover and cook on medium low till chicken is cooked through and internal temperature reaches at least 165°F (see note 2).

In the last 3-4 minutes, add in cherry...

In the last 3-4 minutes, add in cherry tomatoes. Taste and adjust the seasonings to your liking.

This creamy pesto chicken is made with a only few ingredients - an easy and healthy weeknight meal that comes together in less than 30 minutes!

chicken breasts

Kosher salt

black pepper

all purpose flour (divided)

olive oil (divided)

½ medium yellow onion (finely chopped)

chicken broth

milk

basil (for garnish)

Cut chicken breasts in half lengthwise or pound until they are ½ inch thick. Season on both sides with salt and pepper.

Add ¼ cup flour to a shallow bowl. Dredge chicken in flour and transfer to a sheet tray.

Heat 1 tablespoon oil in large cast iron skillet over medium high heat. Add chicken and cook until golden brown and fully cooked through, 5 minutes per side. Remove to a plate and set aside. Wipe out skillet.

In same skillet, reduce heat to medium and add remaining 1 tablespoon oil. Add onions and cook until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add remaining 2 tablespoons of flour and incorporate with a wooden spoon. Start with just a small drizzle, slowly incorporate chicken broth, mixing between additions.

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Top 21 pesto chicken recipes from across the web

The most viewed pesto chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed pesto chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine