Description
Creamy Easy Pesto Chicken and Vegetables made in one pan with lemon, basil pesto, and fresh veggies for a quick dinner.
Ingredients
Scale
- 1.5 lb chicken breast cutlets
- Salt and black pepper, to taste
- Extra virgin olive oil, for cooking
- 1 zucchini, sliced into half moons
- 1 red bell pepper, cut into strips
- 1/2 red onion, thinly sliced
- 1 cup grape tomatoes
- 1/3 cup basil pesto
- 1/3 cup cream
- Juice and zest of 1 lemon
Instructions
- Pat the chicken cutlets dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Sauté the chicken for 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside.
- Add a bit more olive oil if needed, then add zucchini, bell pepper, and red onion. Sauté for 4–5 minutes until slightly tender.
- Stir in grape tomatoes and cook for another 2 minutes until just softened.
- Lower the heat and stir in the basil pesto and cream, mixing until smooth.
- Add lemon juice and zest, adjusting to taste.
- Return the chicken to the pan and simmer gently for 2–3 minutes to coat with sauce.
- Serve warm, spooning sauce and vegetables over the chicken.
Notes
Avoid high heat once the cream is added to prevent curdling. Taste before serving and adjust salt or lemon as needed.