Creamy Pesto Chicken and Vegetables
A quick and delicious one pan dinner that combines juicy chicken with tender vegetables and a vibrant pesto sauce.
dailyrecipesbook.comWhen you need a meal that tastes fancy but comes together in a hurry, this creamy pesto chicken is the perfect answer. It is a true weeknight hero because you only need one skillet, which makes cleanup so much easier for a busy cook.
My favorite thing about this dish is how the pesto coats everything in a rich, herby flavor. If you have extra fresh vegetables in your fridge, feel free to toss them into the pan with the chicken. It is a very forgiving recipe that makes dinner time feel special.
Ingredients
- 2 large chicken breasts, sliced into bite sized pieces
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1/3 cup high quality basil pesto
- 2 tablespoons heavy cream
- Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Add the chicken pieces to the pan and season with salt and pepper. Cook until the chicken is browned and cooked through.
- 3
Toss in the sliced zucchini and cherry tomatoes. Cook for about 5 minutes until the vegetables are tender.
- 4
Turn the heat down to low and stir in the baby spinach until it begins to wilt.
- 5
Add the pesto and the heavy cream to the skillet. Stir gently until the sauce is creamy and coats the chicken and vegetables evenly.
- 6
Serve immediately while hot, perhaps over a bed of fluffy rice or with crusty bread.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to two days. If you find the sauce gets a little thick after reheating, just add a tiny splash of water or cream to bring back that lovely silky texture.
Made this recipe? Let us know how it went.
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