Description
This Italian Chicken Skillet with Pesto is a quick and flavorful one-pan meal combining tender chicken, fresh vegetables, and vibrant pesto sauce, topped with melted mozzarella and fresh herbs. Ready in just 25 minutes, it’s perfect for a healthy, satisfying weeknight dinner.
Ingredients
Scale
Seasoning Mix
- 1 ¼ teaspoons dried Italian seasoning
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper
Protein and Vegetables
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, chopped
- 1 medium zucchini, halved and sliced into half moons
- 1 red bell pepper, cut into strips
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ cup pesto
- ½ cup shredded mozzarella cheese
- ¼ cup fresh basil, chopped, for serving
- ¼ cup grated Parmesan cheese, for serving (optional)
Instructions
- Season the Chicken: In a small bowl, combine the dried Italian seasoning, kosher salt, and black pepper. Sprinkle half of this seasoning mix evenly over the cubed chicken pieces to ensure they are well flavored.
- Sear the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until they are seared on all sides and nearly cooked through, about 5-6 minutes. Once done, remove the chicken from the skillet and keep it warm.
- Sauté Vegetables: To the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, sliced zucchini, and red bell pepper strips. Cook them, stirring occasionally, for 6-7 minutes until the vegetables soften and develop some color.
- Add Garlic and Seasoning: Stir in the minced garlic along with the remaining seasoning mix from step one. Sauté everything together for an additional minute to release the garlic’s aroma and meld the flavors.
- Combine Chicken and Pesto: Return the cooked chicken back to the skillet with the vegetables. Add the ¼ cup of pesto and stir well to coat all the ingredients evenly. Continue cooking for another 2-3 minutes until the chicken is fully cooked and the sauce has slightly thickened.
- Melt Cheese: Sprinkle the shredded mozzarella cheese over the chicken and vegetable mixture. Cover the skillet, turn off the heat, and let it sit for 2-3 minutes. This allows the cheese to melt perfectly without overcooking the dish.
- Garnish and Serve: Serve the skillet dish garnished with fresh chopped basil and a sprinkle of grated Parmesan cheese if desired. This adds freshness and an extra layer of flavor to the meal.
Notes
- For a lower-fat version, reduce the amount of olive oil and use part-skim mozzarella cheese.
- If fresh basil is unavailable, dried basil can be substituted, but fresh herbs provide better flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- Feel free to swap zucchini and bell pepper with other vegetables like mushrooms or spinach according to preference.
- Serve with a side of crusty bread or over cooked pasta or rice for a more complete meal.
