This Pesto Chicken and Veggie Skillet is about to blow your taste buds away with its vibrant flavors and lightning-fast prep time. It’s the perfect solution for busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.
We’re talking tender chicken bathed in a creamy pesto sauce, all tossed with perfectly sautéed veggies for a symphony of colors and textures. Picture this: succulent chicken cubes, bright red bell pepper slices, tender zucchini, and crisp green beans – all dancing together in a pool of aromatic pesto. It’s a culinary masterpiece that’s as easy to make as it is to love.
Forget spending hours on meal prep – this dish is all about efficiency. From chopping to cooking, you’ll have this meal on the table in under 30 minutes. It’s so versatile, you can even swap out the veggies for whatever’s in season. This recipe is a blank canvas waiting for your culinary creativity!
Get Your Pesto Chicken and Veggie Skillet
I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion, but the beauty of this dish is its flexibility. Let’s talk veggie substitutions:
Broccoli, carrots, grape tomatoes, mushrooms, fresh corn, asparagus, spinach – the options are endless! Just keep in mind, you want those veggies tender-crisp, not mushy. So, add sturdy veggies first and tender ones later to avoid overcooking.
Beyond Chicken: Explore New Flavors
Feeling adventurous? This dish welcomes new protein pals. Imagine juicy shrimp swimming in that pesto sauce, or crispy tofu coated in a cornstarch glaze. Yum!
Serving Up Deliciousness
This dish is a blank canvas for your creativity. Enjoy it as-is, or get creative and serve it over rice, orzo, quinoa, or even a bed of greens. Feeling bold? Try it on a flatbread with mozzarella for a pesto-licious pizza!
Recipe Details
Here’s a handy table to summarize the details of this incredible recipe:
| Category | Details |
|---|---|
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings | 4 |
| Dietary Notes | Gluten-Free, Customizable |
| Storage | Refrigerate for up to 4 days |
Ingredients
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1/2 red onion
- 1.3 lbs. boneless, skinless chicken breast
- 2 Tbsp cooking oil
- 1 cup frozen green beans
- 1/3 cup pesto
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
- 1 Tbsp grated Parmesan
Instructions
- Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. Aim to make the pieces roughly the same size.
- Cube the chicken breasts into ½-inch pieces.
- Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
- Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
- Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly.
- Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
- Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.
Tips for Pesto Perfection
- Don’t overcook the vegetables! You want them tender-crisp for the best texture and flavor.
- Adjust the amount of pesto, salt, pepper, and Parmesan to your liking.
- Feel free to experiment with different vegetables and proteins! The possibilities are endless.
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