Pesto Chicken Recipe with Vegetables
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
- 1/2 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 1/2 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 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).
- 2
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.
- 3
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.
- 4
In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- 5
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.
- 6
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.
Pesto Chicken Recipe with Vegetables
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About this Recipe
Craving a quick, flavorful weeknight meal that's bursting with fresh ingredients? This pesto chicken with vegetables recipe delivers on all fronts, bringing vibrant tastes to your table in a flash, perfect for any home cook looking for a delicious and efficient dinner solution.
The brilliance of this dish lies in its simple yet powerful flavor profile. It brings together tender chicken breast cutlets and an array of fresh, vibrant vegetables, all harmonized by the bright, herbaceous notes of basil pesto, a touch of rich cream, and zesty lemon. This thoughtful combination creates a well-rounded and deeply satisfying meal that tastes far more complex than it is.
Prepare for a delightful medley of fresh and savory tastes. You'll find succulent chicken, perfectly complemented by the gentle sweetness of grape tomatoes, the mild crispness of zucchini cut into half moons, and the subtle bite of red bell pepper strips and sliced red onion. The luxurious sauce, rich with basil pesto (whether homemade or store-bought), a hint of cream, and brightened by fresh lemon juice and zest, envelops every ingredient, offering a comforting yet invigorating experience. The dish presents a beautiful spectrum of colors, making it as appealing to the eye as it is to the palate.
This versatile Pesto Chicken with Vegetables recipe is wonderfully adaptable. While the combination of zucchini, red bell pepper, red onion, and grape tomatoes is fantastic, feel free to adjust based on what you have. For an extra layer of texture and nutty flavor, don't skip the optional toasted pine nuts. If you're out of fresh basil for garnish, a sprinkle of fresh parsley could also add a touch of color.
This vibrant Pesto Chicken with Vegetables is perfect for a busy weeknight dinner or a light weekend lunch. Serve it as a standalone meal to fully appreciate its fresh flavors, or alongside a simple grain like quinoa or a crusty piece of bread to soak up the delicious, creamy pesto sauce.