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One Pan Pesto Chicken plate
Mia

One Pan Pesto Chicken

One Pan Pesto Chicken is a simple yet flavorful dish that combines juicy chicken thighs with basil pesto, cherry tomatoes, and zucchini, all cooked in one pan for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless and skinless chicken thighs or breasts
  • 3/4 cup basil pesto
  • 2 cups cherry tomatoes
  • 2 medium zucchini, sliced into thick half-moons
  • 1 cup freshly shredded mozzarella cheese
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Pat the chicken dry with paper towels and season both sides lightly with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 3 to 4 minutes per side until golden brown. Remove and set aside.
  4. In the same pan, sauté minced garlic for 30 seconds until fragrant.
  5. Add cherry tomatoes and sliced zucchini to the pan, stirring to coat in the oil and garlic.
  6. Spread half of the pesto over the vegetables and toss gently. Nestle the seared chicken back into the pan.
  7. Spoon the remaining pesto over each piece of chicken.
  8. Bake in the oven for 15 to 20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  9. During the last 3 minutes of baking, sprinkle mozzarella cheese over the chicken and vegetables.
  10. Remove from the oven and let rest for 5 minutes before serving.

Notes

Use high-quality pesto for the best flavor. Feel free to experiment with different vegetables or proteins. Always pat the chicken dry for a good sear.