Description
This Italian Chicken Skillet with Pesto is a quick and flavorful one-pan meal perfect for busy weeknights. Tender cubed chicken breasts are sautéed with fresh vegetables and tossed in a vibrant pesto sauce, then topped with melted mozzarella and fresh herbs for a deliciously satisfying dish.
Ingredients
Scale
Chicken and Seasoning
- 1 ¼ teaspoons dried Italian seasoning
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
Vegetables and Aromatics
- 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 coat them well.
- 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 almost cooked through, about 5-6 minutes. Remove the chicken from the skillet and keep it warm.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion, sliced zucchini, and red bell pepper strips. Sauté the vegetables for 6-7 minutes until softened and slightly caramelized.
- Add Garlic and Remaining Seasoning: Stir in the minced garlic and the remaining half of the seasoning mix. Cook everything together for an additional minute to bring out the flavors of the garlic and spices.
- Combine Chicken and Pesto: Return the chicken to the skillet with the vegetables. Add the pesto and stir well to coat all the ingredients evenly. Continue to cook for 2-3 minutes until the chicken is fully cooked and excess liquid has evaporated.
- Melt the Cheese: Sprinkle the shredded mozzarella cheese evenly over the chicken and vegetables. Cover the skillet, turn off the heat, and let it sit for 2-3 minutes to allow the cheese to melt gently.
- Serve: Garnish the dish with the chopped fresh basil and, if desired, sprinkle with grated Parmesan cheese before serving. Enjoy this vibrant and hearty Italian-inspired skillet meal.
Notes
- This recipe can be made gluten-free by ensuring your pesto is gluten-free.
- For a lower-fat option, reduce the amount of cheese or use a light mozzarella.
- Vegetables can be substituted based on what you have on hand, such as mushrooms or cherry tomatoes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
