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Craving a vibrant, wholesome dinner that’s ready fast and won’t break the bank? You’ll love this 20-Minute Pesto Chicken an easy supper recipe that offers kid-friendly, healthy comfort in one pan.
Table of Contents
Why You’ll Love This Recipe
- Perfect for weeknights
- Quick cleanup (one skillet!)
- Uses common, budget-friendly ingredients
- Delicious pesto flavor that even picky eaters enjoy
Ingredient List
| Ingredient | Amount |
|---|---|
| Chicken breast cutlets | 1 1/2 pounds |
| Kosher salt | As needed |
| Black pepper | As needed |
| Extra virgin olive oil | 2 tablespoons |
| Zucchini, sliced | 1 |
| Red bell pepper, sliced | 1 |
| Red onion, sliced | 1/2 |
| Grape tomatoes | 1 cup (about 5 oz) |
| Pesto (homemade/store-bought) | 1/3 cup |
| Cream | 1/3 cup |
| Lemon (zested, juiced) | 1 |
| Toasted pine nuts (optional) | To garnish |
| Fresh basil (optional) | To garnish |
Recommended Equipment:
- Frying pans – Even browning and no stick mess
- Chef’s knives – Slicing veggies and chicken
- Cutting board – Safe, easy prep
- Measuring cups and spoons set – For precise sauces
- Mixing bowls – For prep and marinating
Step-by-Step Instructions
- Pat chicken dry and season both sides with kosher salt and black pepper.
- In a large frying pan, heat 2 tablespoons extra virgin olive oil over medium-high until shimmering.
- Add chicken; cook 2–3 minutes per side until just golden. Remove and set aside.
- If needed, add a bit more olive oil. Toss in zucchini, red bell pepper, red onion, and grape tomatoes. Season with salt and pepper. Stir and cook for 6–7 minutes, until veggies soften.
- In a small bowl, whisk together pesto and cream.
- Return chicken to the skillet. Pour the pesto sauce over everything and reduce heat to medium-low. Cook for about 1 minute, until chicken is warmed through and coated.
- Remove from heat, add lemon zest, and squeeze in half the juice. Taste and adjust lemon, salt, and pepper; add more if needed.
- Garnish with toasted pine nuts and fresh basil before serving.
Helpful Tips
- Use thin chicken cutlets for even, fast cooking.
- Try with homemade pesto or a quality store brand.
- Make it dairy-free: Use coconut cream or a nut-based alternative.
- Swap in your favorite vegetables, e.g., mushrooms or spinach.
Equipment Section
Cooking is even easier with the right tools! Here are top kitchen essentials to make your pesto chicken a breeze:
- Air fryer
- Thermomix
- Oven
- Electric mixer
- Food processor (for homemade pesto)
- Pots
- Frying pans
- Kitchen utensils
- Cutting board
- Chef’s knives
- Measuring cups and spoons set
- Mixing bowls
- Blender
- Baking sheets
- Electric can opener
- Colander strainer basket
- Peeler
- Meat tenderizer
- Garlic press
- Rolling pin
- Steamer insert
- Kitchen scale
Frequently Asked Questions
Can I use chicken thighs?
Yes! Thighs are perfectly fine, just increase cooking time a bit they work especially well if you like juicier chicken.
Can I prepare this ahead?
Absolutely. Store cooled leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
How do I make it vegetarian?
Swap out chicken for firm tofu or use thick-cut zucchini or mushroom “steaks” for protein.
Can I freeze pesto chicken?
It’s best fresh, but you may freeze cooked chicken and veggies (without the cream sauce) for up to 2 months.
Print20-Minute Pesto Chicken: Quick, Family Dinner Recipe Anyone Can Master
A vibrant, weeknight dinner featuring seared chicken breast cutlets, sautéed vegetables, and a creamy pesto sauce finished with zesty lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 1/2 pounds chicken breast cutlets
Kosher salt
Black pepper
2 tablespoons extra virgin olive oil
1 zucchini, sliced into half moons
1 red bell pepper, sliced
1/2 red onion, sliced
1 cup (about 5 oz) grape tomatoes
1/3 cup pesto (homemade or store-bought)
1/3 cup cream
1 lemon, zested and juiced
Toasted pine nuts, for garnish (optional)
Fresh basil, for garnish (optional)
Instructions
1. Pat chicken dry and season both sides with kosher salt and black pepper.
2. In a large frying pan, heat 2 tablespoons olive oil over medium-high until shimmering.
3. Add chicken and cook 2–3 minutes per side until golden. Remove and set aside.
4. Add more olive oil if needed; add zucchini, red bell pepper, red onion, and grape tomatoes. Season and cook 6–7 minutes.
5. Mix the pesto and cream in a bowl.
6. Return chicken to the skillet and pour pesto mixture over. Lower heat to medium-low. Mix and cook 1 minute.
7. Remove from heat. Add lemon zest and squeeze in half the juice. Taste and adjust with more lemon, salt, and pepper as needed.
8. Garnish with pine nuts and fresh basil.
Notes
Use thin chicken cutlets for faster, even cooking.
Make it dairy-free by swapping cream for coconut cream.
Leftovers keep well for up to 3 days in the fridge.
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