One-Pan Pesto Chicken is a simple and tasty dish that combines juicy chicken breasts with vibrant, fresh pesto. Cooking everything in one pan means the chicken gets nicely browned and stays tender, while soaking up the rich basil, garlic, and Parmesan flavors of the pesto sauce. It’s a quick and colorful meal that brings a touch of Italy right to your kitchen.
I love making this recipe when I want something easy but still feels special. The great thing about one-pan dishes is how little cleanup they require, making dinner stress-free after a busy day. I like to add some cherry tomatoes or sliced zucchini to the pan for extra veggies and a pop of color.
For serving, I often spoon the pesto chicken over warm pasta or alongside a crunchy salad. It’s such a crowd-pleaser because the flavors are familiar yet fresh, and the pesto adds a nice herby punch. Whenever I serve this, it always feels like a little celebration that anyone can enjoy without the fuss.
Key Ingredients & Substitutions
Chicken Thighs or Breasts: Thighs stay juicy and tender, but breasts work well if you prefer leaner meat. Just watch cooking time more closely to avoid drying out.
Baby Potatoes: They roast quickly and add nice texture. You can swap for fingerling potatoes or cut larger potatoes into smaller pieces for even cooking.
Asparagus: Adds freshness and a slight crunch. If you like, swap with green beans or broccoli florets depending on what’s in season or on hand.
Cherry Tomatoes: Provide juicy pops of sweetness that balance the pesto’s richness. If you don’t have cherry tomatoes, grape or small plum tomatoes work well.
Pesto: Store-bought pesto is a great time-saver. For homemade, blend fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper. You can swap pine nuts with walnuts or almonds for a different flavor twist.
How Do You Cook Everything Perfectly in One Pan Without Overcooking?
Timing and layering ingredients is key to cooking chicken, potatoes, and veggies evenly:
- Start by cooking potatoes first, since they take the longest. This way they get a head start on softening and browning.
- Add chicken next, searing it well on both sides. This locks in juices and builds rich flavor.
- When chicken is nearly cooked, add quicker-cooking veggies like asparagus and tomatoes. Spoon pesto over everything for flavor.
- Cover the pan to trap steam. This gently finishes cooking while keeping veggies tender and chicken juicy.
Keep the heat medium to medium-high to avoid burning. Using a lid helps cook things gently and brings the flavors together. This step-by-step layering helps make one-pan cooking stress-free and successful every time!
Equipment You’ll Need
- Large skillet or sauté pan – I prefer a wide one to spread out the ingredients evenly and make flipping easy.
- Knife and cutting board – for trimming vegetables and chopping fresh basil if making homemade pesto.
- Measuring spoons and cups – to measure olive oil, pesto, and other ingredients accurately.
- Spatula or tongs – for flipping chicken and tossing vegetables without breaking them apart.
Flavor Variations & Add-Ins
- Protein Swap: Use shrimp or fish instead of chicken for a seafood twist that cooks quickly and pairs nicely with pesto.
- Cheese: Top with grated Parmesan or crumbled feta after cooking for extra richness and saltiness.
- Veggie Boost: Add bell peppers, zucchini, or spinach to increase veggie variety and colors.
- Spice It Up: Mix in red pepper flakes or a dash of smoked paprika for some heat and smoky flavor.
One-Pan Pesto Chicken
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 bunch asparagus, trimmed
- 10-12 baby potatoes, halved or whole if small
- 1/2 cup prepared basil pesto (store-bought or homemade)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, so you’ll have a delicious dinner ready in just 30 minutes. It’s great for busy weeknights when you want a fresh, flavorful meal without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by patting the chicken dry with paper towels, then season both sides with salt and pepper. Rinse the baby potatoes if needed and cut the larger ones in half. Trim off the tough ends of the asparagus so they’re ready to cook.
2. Cook the Potatoes:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby potatoes and cook for about 10 minutes. Turn them every few minutes so they brown nicely and become tender.
3. Sear the Chicken:
Push the potatoes to one side of the pan and add the remaining 1 tablespoon of olive oil. Place the chicken thighs in the pan and cook them for 5-6 minutes on each side until they’re golden brown and cooked through.
4. Add Vegetables and Pesto:
Once the chicken is nearly done, add the asparagus and cherry tomatoes around the chicken and potatoes. Spoon the pesto evenly over everything to add lots of herby, delicious flavor.
5. Finish Cooking:
Cover the pan with a lid or foil and cook for an additional 5 minutes on medium-low heat. This will soften the asparagus and blister the tomatoes while keeping everything juicy and tasty.
6. Serve and Enjoy:
Take the pan off the heat. Garnish with fresh basil leaves for a bright, fresh touch. Serve your one-pan pesto chicken hot, alongside a simple salad or some crusty bread for a wholesome meal.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to help it brown nicely in the pan.
Can I Substitute Other Vegetables?
Absolutely! Green beans, zucchini, or bell peppers work great as alternatives or additions. Just adjust the cooking time slightly depending on the vegetable’s tenderness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep the chicken moist.
Can I Make This Recipe Using Chicken Breasts?
Yes! Chicken breasts work well here, but watch the cooking time closely since they can dry out faster than thighs. Cooking on medium heat and not overcooking will keep them juicy.