This Pesto Chicken and Veggie Skillet is a vibrant one-pan meal that comes together quickly. Juicy chicken and fresh vegetables are coated in a flavorful basil pesto sauce. It’s a satisfying, low-carb dinner perfect for any night.
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Why You’ll Love This Pesto Chicken and Veggie Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Pesto-powered sauce: Delivers big flavor with minimal effort.
- Versatile template: Easily swap in your favorite vegetables.
- Fancy yet easy: Impressive enough for guests, simple enough for weeknights.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 200 g cherry tomatoes, halved
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 120 g basil pesto (homemade or a good-quality store-bought jar)
- 60 ml chicken broth or water
- Salt and black pepper to taste
- Fresh basil leaves and grated Parmesan cheese for serving (optional)
Tools: A large (12-inch / 30 cm) oven-safe skillet is ideal.
Notes: The quality of your pesto makes a difference. Using chicken broth instead of water adds savory depth.
Nutrition (per serving)
| Calories: | 415 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thigh vs. breast. Thighs will stay juicier and are more forgiving if you accidentally overcook them, but breasts work perfectly well if that’s what you have. Just keep a close eye on them as they can dry out faster.
- Don’t skip preheating the pan. A properly hot skillet is the secret to getting a beautiful golden sear on the chicken instead of just steaming it. You should hear a satisfying sizzle the moment the chicken hits the oil.
- Cut your veggies uniformly. Try to slice the zucchini to a similar thickness so they all cook at the same rate. You want them tender-crisp, not mushy in some spots and raw in others.
- Have your pesto and broth ready to go. Once you start adding the sauce, things move quickly. Having everything measured and within arm’s reach makes the process smooth and stress-free.
How to Make Pesto Chicken and Veggie Skillet
Step 1: Start by prepping all your ingredients. Pat the chicken pieces completely dry with a paper towel—this is crucial for getting a good sear. Season the chicken generously with salt and pepper on all sides. Slice your zucchini, halve the cherry tomatoes, and thinly slice the onion and mince the garlic. Having everything prepped and in little bowls (your *mise en place*) makes the cooking process feel like a relaxing TV show segment.
Step 2: Place your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully add the chicken in a single layer. You should hear that immediate sizzle! Resist the urge to move the chicken around for a good 3-4 minutes. This allows a proper golden-brown crust to form on one side. Then, flip and cook for another 2-3 minutes until the chicken is cooked through and nicely colored on the outside. It doesn’t need to be fully cooked inside yet, as it will finish cooking later. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onion and cook for about 3-4 minutes, until it starts to turn soft and translucent. You’ll notice the wonderful fond—those little browned bits from the chicken—starting to lift from the bottom of the pan. This is pure flavor gold!
Step 4: Now, add the zucchini and minced garlic to the skillet. Cook, stirring frequently, for about 4-5 minutes. The zucchini should begin to soften and get some light brown spots, and the garlic will become incredibly fragrant. Be careful not to burn the garlic—if it starts to brown too quickly, just add the next ingredients a little sooner.
Step 5: Stir in the halved cherry tomatoes and cook for just another 1-2 minutes. You just want them to start to wilt and release some of their juicy liquid, which will help create the sauce. They should still hold their shape though, adding little bursts of sweetness to the final dish.
Step 6: It’s sauce time! Pour the chicken broth into the skillet to deglaze the pan, using your spoon or spatula to scrape up all those delicious browned bits from the bottom. Then, add the pesto and stir everything together until the vegetables are evenly coated and the sauce is a uniform, vibrant green.
Step 7: Return the seared chicken (and any accumulated juices from the plate) back to the skillet, nestling the pieces into the veggie and pesto mixture. Let everything simmer together for 3-4 minutes, stirring occasionally, until the chicken is heated through and cooked completely, and the sauce has thickened slightly. The aroma at this stage is absolutely divine.
Step 8: Take the skillet off the heat. Give it a final taste and adjust the seasoning with more salt or pepper if it needs it. For a beautiful finish, tear some fresh basil leaves over the top and sprinkle with a generous amount of grated Parmesan cheese right before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently in a skillet with a splash of broth.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the pesto beautifully, balancing the whole meal.
- Cauliflower rice or zucchini noodles — For a more substantial feel, serve the skillet over a bed of “zoodles” or cauliflower rice to soak up every last drop of that delicious sauce.
- Crusty, low-carb bread for dipping — If you have a favorite low-carb bread recipe, a warm slice is perfect for mopping up the extra pesto sauce from your plate.
Drinks
- A crisp, chilled Sauvignon Blanc — Its herbaceous and citrusy notes are a fantastic match for the basil and garlic in the pesto, creating a really refreshing pairing.
- Sparkling water with a squeeze of lime — The bubbles and acidity are a great palate cleanser between bites of the savory, rich chicken and veggies.
Something Sweet
- A few fresh raspberries or strawberries — The bright, natural sweetness and slight tartness of fresh berries provide a lovely, light finish after the savory main course.
- A small square of very dark chocolate — A piece of high-cocoa dark chocolate offers a rich, bittersweet end to the meal that doesn’t feel heavy at all.
Top Mistakes to Avoid
- Overcrowding the skillet when searing the chicken. If you put too much chicken in at once, the pan temperature will drop drastically and the chicken will steam instead of sear. Cook in batches if your skillet isn’t large enough.
- Using a low-quality pesto. Since pesto is the primary flavor agent here, a bland or oily pesto will result in a bland dish. Taste your pesto straight from the jar—if it doesn’t taste great on its own, it won’t taste great in the recipe.
- Overcooking the vegetables. You want your zucchini to have a bit of bite and your tomatoes to be bursty but not disintegrated. Adding them in the correct order and not cooking for too long is key to perfect texture.
- Adding the pesto to a screaming hot pan. If the pan is too hot when you add the pesto, the basil can turn dark and bitter. Let the heat come down a bit after cooking the veggies before you stir it in.
Expert Tips
- Tip: For an extra flavor boost, marinate your chicken pieces in a couple of tablespoons of the pesto for 30 minutes before you start cooking. It infuses the chicken with herbaceous flavor from the inside out.
- Tip: If your sauce seems a little too thin after combining everything, let it simmer for an extra minute or two uncovered. The excess liquid will evaporate, leaving you with a beautifully glossy, coating sauce.
- Tip: To add a lovely texture contrast, sprinkle some toasted pine nuts or slivered almonds over the finished dish just before serving. The nutty crunch is a fantastic addition.
- Tip: If you want to add a creamy element, stir a tablespoon or two of heavy cream or cream cheese into the sauce along with the pesto. It creates a richer, more decadent texture.
- Tip: This dish is fantastic for meal prep! Let it cool completely and divide it into airtight containers. It will keep in the fridge for up to 4 days, and the flavors meld together even more.
FAQs
Can I use a different protein?
Absolutely! This method works wonderfully with shrimp (add them at the very end since they cook so quickly), sliced sausage, or even firm tofu cubes for a vegetarian option. Just adjust the cooking time based on what you’re using. The pesto and veggie base is incredibly adaptable.
My sauce split and looks oily. What happened?
This usually happens if the heat was too high when you added the pesto, or if the pesto itself is very oil-heavy. To fix it, remove the skillet from the heat and stir in a splash of cold broth or a teaspoon of cold water—this can often help emulsify it back together. For next time, try a different brand of pesto or make your own.
Can I make this dish ahead of time?
You can, though the vegetables will soften a bit upon reheating. It’s best enjoyed fresh, but it still makes excellent leftovers. To reheat, warm it gently in a skillet over low heat with a tiny splash of broth to loosen the sauce, or microwave it in 30-second intervals, stirring in between.
Is it possible to make this dairy-free?
Yes, easily! Just ensure you use a dairy-free pesto (many store-bought versions use nutritional yeast instead of Parmesan), and skip the Parmesan cheese garnish at the end. The dish will still be packed with flavor from the basil, garlic, and pine nuts in the pesto.
What other vegetables can I use?
This is a great clean-out-the-fridge recipe. Bell peppers, asparagus, mushrooms, or even broccoli florets would all be delicious. Just consider their cooking times—harder veggies like broccoli should be added with or before the zucchini, while tender ones like spinach should be wilted in at the very end.
Pesto Chicken And Veggie Skillet
Make this easy Pesto Chicken and Veggie Skillet for a quick, one-pan dinner. Juicy chicken, fresh veggies, and flavorful pesto sauce. Get the recipe now!
Ingredients
For the Ingredients
-
500 g boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
-
2 tbsp olive oil (divided)
-
1 medium zucchini (halved lengthwise and sliced into half-moons)
-
200 g cherry tomatoes (halved)
-
1 small yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
120 g basil pesto (homemade or a good-quality store-bought jar)
-
60 ml chicken broth or water
-
Salt and black pepper (to taste)
-
Fresh basil leaves and grated Parmesan cheese (for serving (optional))
Instructions
-
Start by prepping all your ingredients. Pat the chicken pieces completely dry with a paper towel—this is crucial for getting a good sear. Season the chicken generously with salt and pepper on all sides. Slice your zucchini, halve the cherry tomatoes, and thinly slice the onion and mince the garlic. Having everything prepped and in little bowls (your *mise en place*) makes the cooking process feel like a relaxing TV show segment.01
-
Place your large skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering hot, carefully add the chicken in a single layer. You should hear that immediate sizzle! Resist the urge to move the chicken around for a good 3-4 minutes. This allows a proper golden-brown crust to form on one side. Then, flip and cook for another 2-3 minutes until the chicken is cooked through and nicely colored on the outside. It doesn’t need to be fully cooked inside yet, as it will finish cooking later. Remove the chicken from the skillet and set it aside on a plate.02
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced onion and cook for about 3-4 minutes, until it starts to turn soft and translucent. You’ll notice the wonderful fond—those little browned bits from the chicken—starting to lift from the bottom of the pan. This is pure flavor gold!03
-
Now, add the zucchini and minced garlic to the skillet. Cook, stirring frequently, for about 4-5 minutes. The zucchini should begin to soften and get some light brown spots, and the garlic will become incredibly fragrant. Be careful not to burn the garlic—if it starts to brown too quickly, just add the next ingredients a little sooner.04
-
Stir in the halved cherry tomatoes and cook for just another 1-2 minutes. You just want them to start to wilt and release some of their juicy liquid, which will help create the sauce. They should still hold their shape though, adding little bursts of sweetness to the final dish.05
-
It’s sauce time! Pour the chicken broth into the skillet to deglaze the pan, using your spoon or spatula to scrape up all those delicious browned bits from the bottom. Then, add the pesto and stir everything together until the vegetables are evenly coated and the sauce is a uniform, vibrant green.06
-
Return the seared chicken (and any accumulated juices from the plate) back to the skillet, nestling the pieces into the veggie and pesto mixture. Let everything simmer together for 3-4 minutes, stirring occasionally, until the chicken is heated through and cooked completely, and the sauce has thickened slightly. The aroma at this stage is absolutely divine.07
-
Take the skillet off the heat. Give it a final taste and adjust the seasoning with more salt or pepper if it needs it. For a beautiful finish, tear some fresh basil leaves over the top and sprinkle with a generous amount of grated Parmesan cheese right before serving.08
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