Flavorful Pesto Chicken and Veggies cooked in one skillet in under 30 minutes. Lean bites of chicken, crisp-tender green beans and blistered cherry tomatoes are tossed in pesto and Parmesan for a high protein meal on a busy day.
Serve this easy skillet meal with Cauliflower Rice Pilaf or Sautéed Spinach for a delicious low-carb meal.
Creating a healthy dinner during busy times is one of the biggest challenges we all face. This Pesto Chicken and Veggies checks all the boxes. It’s a protein-packed, veggie-loaded meal that totally satisfies.
Add this quick, one-pot recipe to your list of healthy, busy day meals.
Table of contents
- One-Pot – Everything cooks in one pan on the stove. Fast, easy, and you’ll have just one skillet to clean after dinner.
- Convenience – This recipe utilizes a short ingredient list, including store-bought pesto. Easy and so flavorful!
- Nutrition – This is a low calorie, low-carb dinner that packs a big amount of protein, potassium, and Vitamin A.
- Family-Friendly – Tender bites of chicken and vegetables tossed in pesto with Parmesan is a meal people of all ages will love.
Ingredients and Variations
- Chicken – Boneless skinless chicken breast, cubed. Boneless skinless chicken thighs will work too.
- Seasoning – Kosher salt and freshly ground black pepper.
- Vegetables – I like to use French green beans (also called haricots vert), which are a bit longer and skinnier than regular green beans. Whole cherry or grape tomatoes (or halved if they are very large). See some ideas for substitutions below.
- Pesto – Store-bought basil pesto is one of the best kitchen shortcuts. It’s so versatile and adds a ton of flavor to recipes.
- Cheese – Shredded Parmesan cheese.
- Olive oil
A variety of different vegetables will work in this recipe. Instead of the green beans, try asparagus, chopped broccoli florets, or thin strips of bell pepper. Softer vegetables like mushrooms and zucchini can be added in place of or in addition to the tomatoes.
How to Make Pesto Chicken and Veggies
- Parboil the Green Beans – Place the green beans in a large skillet and add just enough water to come up the sides but not cover them. Bring the water to a boil then reduce the heat, cover the skillet and simmer for a few minutes until they are just barely fork tender but still crisp. Transfer the green beans to a colander to drain.
- Cook the Chicken – Heat olive oil in the dry, empty skillet and add the chicken. Season it with salt and pepper and cook, stirring occasionally, until lightly golden brown and cooked through. Remove the skillet from the heat and transfer the chicken to a plate to rest.
- Finish the Veggies – Add the remaining oil to the skillet and return it to the heat. Add the partially cooked green beans and cook, stirring, for a minute or two. Add the tomatoes and cook, stirring frequently, just until the green beans are crisp-tender and the tomatoes are beginning to blister. Remove the skillet from the heat.
- Toss with Pesto – Return the chicken and the juices from the plate to the skillet and toss it with the veggies. Add the pesto (off the heat) and stir again to coat everything with the pesto. Sprinkle with the Parmesan and serve.
Storage and Meal Prep
Pesto Chicken and Veggies stores well and is an excellent choice for meal prep. Portion in out between airtight containers and refrigerate for up to 4 days. Reheat gently in the microwave for a quick, delicious lunch at work or an easy dinner.
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Pesto Chicken and Veggies
- 1 ½ pounds boneless skinless chicken breast,
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 12 ounces French green beans, trimmed
- 3 tablespoons olive oil, divided
- 10 ounces cherry or grape tomatoes, whole or halved if big
- ½ cup basil pesto
- ¼ cup shredded Parmesan cheese, plus additional for serving.
- Cut the chicken breasts into bite-size (1-inch) pieces. Set aside.
- Place the green beans in a large skillet and add just enough water to come up the sides but not cover them. Bring the water to a boil over HIGH heat, reduce the heat to LOW and cover the skillet. Simmer for 3 to 4 minutes, or until the green beans are just barely fork tender but still crisp (they will finish cooking later). Transfer the green beans to a colander to drain.
- In the dry, empty skillet, heat 2 tablespoons of olive oil over MEDIUM-HIGH heat. Add the chicken and season it with salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes, or until lightly golden and cooked through. Remove the skillet from the heat and transfer the chicken to a plate to rest.
- Add the remaining oil to the skillet and return it to MEDIUM heat. Add the partially cooked green beans and cook, stirring, for a minute or two. Add the tomatoes and cook, stirring frequently, just until the green beans are crisp tender and the tomatoes are beginning to blister, about 3 to 4 minutes. Remove the skillet from the heat.
- Return the chicken and the juices from the plate to the skillet and toss with the veggies. Add the pesto (off the heat) and stir again to coat everything with the pesto.
- Sprinkle with the Parmesan and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.