Best 7 One Pan Pesto Chicken Veggies Recipe By Tasty Recipes
Welcome to the ultimate guide to the one-pan pesto chicken veggies recipe by Tasty! If you're looking for a quick, easy, and flavorful meal that you can whip up in no time, you've come to the right place. This recipe combines the deliciousness of pesto, tender chicken, and a variety of colorful veggies to create an incredibly tasty and satisfying dish. In this article, we'll walk you through each step of the cooking process, providing helpful tips and tricks to ensure your pesto chicken veggies turn out perfectly. Get ready to tantalize your taste buds and impress your family and friends with this delectable one-pan wonder!
Here are our top 7 tried and tested recipes!
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
ONE PAN PESTO CHICKEN AND VEGETABLES
My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan! A healthy 30 minute meal for quick weeknight dinners.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large zucchinis, cherry tomato, garlic, olive oil, salt, pepper, pesto, shredded mozzarella cheese
Provided by Jordan Kenna
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking tray with aluminum foil.
- Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
- Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
- Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
- Bake in a preheated oven for 25-30 minutes.
- Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 61 grams, Sugar 4 grams
ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil
Provided by Lucia Plancarte
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF (200ºC).
- Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
- For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
- Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
- Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
- Bake 35-40 minutes, or until the chicken is cooked through.
- Serve the chicken with some of the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams
ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES
This is a great one-skillet chicken pesto dish. I like the concept of cooking one-skillet meals because the flavors meld well and it cuts down on cooking time, without sacrificing quality. Garnish with chopped green onion.
Provided by TheElusivePastry
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Time 5h30m
Yield 8
Number Of Ingredients 27
Steps:
- Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
- Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
- Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
- Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
- Transfer the skillet to the preheated oven, and bake for 15 minutes.
- Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
- Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
- Drizzle the pesto sauce primary onto the chicken, but also on the veggies.
Nutrition Facts : Calories 708.4 calories, Carbohydrate 24.2 g, Cholesterol 103.9 mg, Fat 55.6 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 14.7 g, Sodium 1387.2 mg, Sugar 3 g
Tips:
- Use fresh ingredients whenever possible. This will give your dish the best flavor.
- Don't be afraid to experiment with different pesto recipes. There are many different ways to make pesto, so find one that you like and stick with it.
- If you don't have time to make your own pesto, you can use store-bought pesto. Just be sure to choose a high-quality pesto that is made with fresh ingredients.
- Cook the chicken until it is cooked through. This will help to prevent foodborne illness.
- Serve the dish immediately. This will help to ensure that the chicken and vegetables are still warm and juicy.
Conclusion:
One-pan pesto chicken and veggies is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table in no time. So next time you're looking for a quick and easy meal, give one-pan pesto chicken and veggies a try. You won't be disappointed.
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