Italian Chicken Skillet with Pesto Recipe
Get ready to fall head over heels for the Italian Chicken Skillet with Pesto, a one-pan wonder that brings together juicy chicken, a riot of tender veggies, and the irresistible aroma of basil pesto. Each bite is a celebration of flavor and freshness, perfect for busy weeknights or casual gatherings with friends. This dish is as beautiful to look at as it is to eat, and you’ll love how quickly it comes together with just a handful of simple ingredients. Let’s dive into the magic!
Ingredients You’ll Need
With just a few everyday ingredients, you’ll be amazed at how much flavor this Italian Chicken Skillet with Pesto delivers. Every element is thoughtfully chosen to create a harmonious balance of taste, texture, and color.
- Chicken Breasts: Go for boneless, skinless chicken breasts, cut into bite-sized pieces for quick, even cooking and juicy results.
- Olive Oil: Just a tablespoon is all you need to sear the chicken and infuse everything with a rich, Mediterranean flavor.
- Red Bell Pepper: Sliced for sweetness and vibrant color, bell peppers make every forkful pop.
- Zucchini: Sliced zucchini brings a subtle earthiness and tender bite that soaks up the pesto beautifully.
- Cherry Tomatoes: Halved to burst with juicy sweetness, they add a little tang and bright freshness.
- Red Onion: A quarter cup diced adds a gentle bite and a gorgeous hint of purple to the skillet.
- Basil Pesto: Use 1/3 cup of your favorite prepared basil pesto (store-bought or homemade) for that signature herby, garlicky punch.
- Salt & Black Pepper: Just a sprinkle of each enhances every flavor in the pan.
- Grated Parmesan Cheese (optional): A finishing touch for those who love a salty, nutty flourish.
How to Make Italian Chicken Skillet with Pesto
Step 1: Sear the Chicken
Start by heating your olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces, season generously with salt and black pepper, and sauté for 5 to 7 minutes. Stir occasionally so each piece gets golden brown and cooks evenly. This step locks in all the savory juices, setting the stage for the rest of your Italian Chicken Skillet with Pesto.
Step 2: Add the Veggies
Toss in the sliced red bell pepper, zucchini, and diced red onion. Cook everything together for about 4 to 5 minutes, stirring now and then. You want the vegetables to soften just enough to become tender, but still keep some bite for texture. The mix of colors in the pan is a feast for the eyes as well as the palate!
Step 3: Tomatoes Join the Party
Next, stir in the halved cherry tomatoes. Let them cook for another 2 minutes, just until they start to soften and release their juices. The tomatoes add a juicy, tangy note that brightens up the entire skillet.
Step 4: Stir in the Pesto
Reduce the heat to low and spoon in your basil pesto. Gently stir so that every piece of chicken and every veggie is coated in that fragrant, green goodness. Let it all heat through for 1 to 2 minutes—just enough for the flavors to mingle without overcooking the pesto. Your kitchen will smell like an Italian trattoria!
Step 5: Final Touches and Serve
Take the skillet off the heat and, if you’d like, sprinkle grated Parmesan over the top. Serve your Italian Chicken Skillet with Pesto warm, straight from the pan, for a rustic, family-style meal that’s ready in under 30 minutes.
How to Serve Italian Chicken Skillet with Pesto
Garnishes
A shower of grated Parmesan is a classic, but you can also toss on a few shreds of fresh basil or a pinch of red pepper flakes for a little heat. A squeeze of lemon adds brightness and makes the flavors sing. Feel free to get creative with your finishing touches!
Side Dishes
This dish is wonderfully versatile. Serve it over a bed of al dente pasta or fluffy rice to soak up every drop of pesto goodness. Crusty Italian bread is perfect for mopping up the sauce, or try a simple green salad with a splash of balsamic vinaigrette for a fresh contrast.
Creative Ways to Present
For a crowd-pleasing dinner, serve the Italian Chicken Skillet with Pesto family-style in the skillet, letting everyone help themselves. Or, for a lighter touch, pile it atop crisp lettuce leaves for a low-carb wrap. You can even use leftovers to fill a toasted ciabatta roll for a satisfying sandwich the next day.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply store them in an airtight container in the refrigerator. The Italian Chicken Skillet with Pesto keeps well for up to 3 days, making it a fantastic make-ahead lunch or dinner option.
Freezing
You can freeze the cooked chicken and vegetable mixture, though keep in mind that the texture of the zucchini and tomatoes will soften a bit after thawing. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the Italian Chicken Skillet with Pesto gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave individual portions in 30-second bursts until heated through, stirring in between.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute and offer even more juiciness. Just cut them into bite-sized pieces and follow the same cooking instructions for your Italian Chicken Skillet with Pesto.
What kind of pesto works best?
Classic basil pesto is traditional, but you can experiment with sun-dried tomato or arugula pesto for a unique twist. Whether you use homemade or good-quality store-bought, both will shine in this recipe.
Is this recipe gluten-free?
Yes! The Italian Chicken Skillet with Pesto itself is naturally gluten-free. Just be sure any pesto or Parmesan you use is certified gluten-free, and consider serving with rice or gluten-free pasta if needed.
How can I make it spicier?
To add a kick, sprinkle in some red pepper flakes while sautéeing the chicken, or serve with a drizzle of chili oil. This Italian Chicken Skillet with Pesto is easy to customize to your heat preference.
Can I prep the vegetables ahead of time?
Definitely! Chop the bell pepper, zucchini, onion, and halve the cherry tomatoes up to a day in advance. Store them in airtight containers in the fridge for a super-quick dinner assembly.
Final Thoughts
There’s something truly special about sharing a skillet of Italian Chicken Skillet with Pesto with the people you love. It’s simple, comforting, and loaded with flavor—just the kind of meal that makes any night feel extraordinary. Give it a try and watch it become a favorite in your kitchen, too!
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Italian Chicken Skillet with Pesto Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy Italian Chicken Skillet with Pesto recipe featuring tender chicken, fresh vegetables, and vibrant basil pesto, ready in just 25 minutes for a quick and healthy gluten-free meal.
Ingredients
Chicken and Pesto
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- ⅓ cup prepared basil pesto
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- ¼ cup diced red onion
Garnish (Optional)
- Grated Parmesan cheese
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Sauté the Vegetables: Add the sliced red bell pepper, zucchini, and diced red onion to the skillet. Cook for 4 to 5 minutes until the vegetables are slightly tender but still crisp.
- Add Tomatoes: Stir in the halved cherry tomatoes and cook for another 2 minutes to soften them slightly while keeping their shape.
- Incorporate the Pesto: Reduce the heat to low and stir in the prepared basil pesto, coating the chicken and vegetables evenly. Cook for 1 to 2 minutes until everything is heated through.
- Serve and Garnish: Remove the skillet from heat. Garnish with grated Parmesan cheese if desired. Serve warm as is, or over pasta, rice, or with crusty bread for a complete meal.
Notes
- Serve over pasta, rice, or alongside crusty bread to make it a full meal.
- Use either store-bought or homemade pesto according to your preference.
- For a spicy kick, add red pepper flakes while cooking the chicken or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 75 mg
