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Homemade Quick Pesto Chicken and Veggies recipe photo
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Quick Pesto Chicken and Veggies

A speedy, flavorful skillet meal of pesto-coated chicken with sautéed zucchini and bell peppers.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 lb skinless chicken thighs cut into pieces
  • 2 tbsp olive oil
  • 1 medium zucchini cut into pieces
  • 2 bell peppers cut into pieces
  • 2 tbsp homemade pesto sauce
  • salt to taste
  • black pepper to taste
  • chopped parsley for garnish

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes; season with salt and pepper.
  • Remove the cooked chicken from the skillet and set aside.
  • If needed, add the remaining 1 tablespoon olive oil to the skillet, then add the zucchini and bell peppers.
  • Sauté the vegetables until tender and lightly browned, about 5 minutes.
  • Add 1 tablespoon pesto to the vegetables and toss to coat evenly.
  • Move the vegetables to the side of the skillet, return the chicken to the pan, and add the remaining 1 tablespoon pesto to the chicken; stir to combine and heat through.
  • Adjust seasoning with salt and pepper if needed, then remove from heat and garnish with chopped parsley before serving.

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Use boneless, skinless thighs for juicier chicken.
  • Cut vegetables into similar-sized pieces for even cooking.
  • Add a splash of oil if the pan becomes dry while sautéing.
  • Adjust pesto amount to taste.