One Pan Pesto Chicken and Vegetables

This One Pan Pesto Chicken and Vegetables is a quick, flavorful, and wholesome dinner that’s perfect for busy weeknights. Tender chicken breasts are coated in fragrant pesto and roasted with colorful veggies for an easy, minimal clean-up meal.

Why You’ll Love This Recipe

This recipe is a lifesaver when you want a healthy dinner without spending hours in the kitchen. It’s all made in one pan, which means less mess and fewer dishes. Plus, the fresh pesto brings a burst of herby flavor that pairs perfectly with juicy chicken and roasted vegetables. It’s versatile, meal-prep friendly, and ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts
store-bought or homemade basil pesto
cherry tomatoes
zucchini
bell peppers
red onion
olive oil
salt and pepper
optional: grated parmesan and fresh basil for serving

Directions

1. Preheat your oven to 400°F (200°C).
2. Place the chicken breasts on a large sheet pan. Spread pesto evenly over each piece.
3. Chop the vegetables into bite-sized pieces and scatter them around the chicken on the pan.
4. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove from oven, garnish with grated parmesan and fresh basil if desired. Serve warm.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep and 25 minutes to cook, ready in approximately 35 minutes.

Variations

• Swap chicken breasts for chicken thighs for extra juiciness.
• Try different vegetables like asparagus, broccoli, or green beans.
• Use sun-dried tomato pesto or a different flavor pesto for a twist.
• Add potatoes or sweet potatoes for a heartier meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for 1-2 minutes or in a 350°F oven until heated through. Avoid overheating to keep the chicken moist.

FAQs

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer for best results.

Can I use frozen vegetables?

Yes, but for the best texture, thaw and pat them dry first to avoid extra moisture on the pan.

What kind of pesto works best?

Basil pesto is classic, but you can use any pesto you like—try arugula or spinach pesto for a twist.

Can I make this ahead of time?

Yes! You can prep the chicken and vegetables up to a day ahead and store them covered in the fridge until ready to bake.

Is this recipe gluten-free?

Yes, as long as your pesto is gluten-free, the entire dish is naturally gluten-free.

Can I cook this in a skillet instead?

Yes, you can sauté the chicken and vegetables in a large skillet over medium heat until cooked through.

What can I serve with this dish?

It’s great on its own, but you can add rice, pasta, or a simple side salad for a complete meal.

How do I prevent the vegetables from getting soggy?

Cut them into uniform pieces and avoid overcrowding the pan so they roast instead of steam.

Can I use a different protein?

Absolutely! Try shrimp, salmon, or tofu for a different spin on this recipe.

Do I need to cover the pan when baking?

No, bake uncovered so the vegetables can roast and caramelize nicely.

Conclusion

One Pan Pesto Chicken and Vegetables is a quick, tasty dinner that makes eating healthy easy. With simple prep, easy clean-up, and loads of fresh flavor, this dish is sure to become a regular in your weeknight rotation. Give it a try and enjoy a stress-free meal everyone will love!

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