Why Make This Recipe
One Pan Pesto Chicken and Veggies is a delightful dish that brings convenience and flavor together. The beauty of this recipe lies in its simplicity and the ability to prepare a complete meal with minimal cleanup. With juicy chicken, colorful vegetables, and the rich taste of pesto, it stands out as a go-to dish for busy weeknights.
Making this dish not only saves time but also packs it with nutrition. The teaming up of lean protein from chicken and a variety of vegetables makes for a wholesome meal. Plus, it is versatile; you can adjust the veggies based on what you have on hand or what is in season.
Equipment Needed for One Pan Pesto Chicken and Veggies
To cook One Pan Pesto Chicken and Veggies, you’ll need some essential kitchen equipment. Having the right tools makes the cooking process smoother and more enjoyable. Here’s what you’ll need:
- A large skillet or frying pan
- A cutting board
- A sharp knife
- Measuring cups
- Measuring spoons
- A spatula
- Serving plates
Having these items ready will help you whip up this delicious meal with ease.
What You Need to Make One Pan Pesto Chicken and Veggies
Gathering the right ingredients is key to whipping up a successful dish. Here is what you need to make One Pan Pesto Chicken and Veggies:
- 3 tablespoons olive oil, divided
- 1 ½ lbs chicken breasts, cut into 1 inch cubes
- 1 lb asparagus, cut into 2 inch pieces
- 4-5 cups broccoli, roughly chopped (2 broccoli heads)
- 1 (8 oz jar) sun-dried tomatoes, roughly chopped
- ⅔ cup homemade or store-bought pesto
- 2 oz goat cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons roasted pistachios, chopped
- kosher salt
- black pepper
These ingredients combine to create a delicious myriad of flavors and textures, ideal for a healthy meal.
How to Cook One Pan Pesto Chicken and Veggies Step by Step
Cooking One Pan Pesto Chicken and Veggies is straightforward and requires just a few steps. Begin by heating a large skillet over medium-high heat with 2 tablespoons of olive oil. While the oil is heating, season the chicken pieces with kosher salt and black pepper. Once the skillet is hot, add the chicken evenly, making sure not to overcrowd the pan. Cook the chicken for about four minutes until it turns golden brown.
After flipping the chicken pieces, continue to cook for another four minutes or until the chicken is fully cooked through. You are looking for a nice golden crust that adds flavor. Once done, remove the chicken from the skillet and set it aside on a plate.
Next, add another tablespoon of olive oil to the same skillet, reducing the heat to medium. Into the skillet, add the asparagus, chopped broccoli, and sun-dried tomatoes. Season these vegetables with a bit of salt and pepper to enhance their flavors. You’ll want to cook this colorful medley for about five minutes, allowing the veggies to soften but still retain some crunch.
Now, it’s time to bring everything together. Remove the skillet from heat and add the cooked chicken back to the pan. Next, pour in the pesto and crumble in the goat cheese. The warmth from the chicken and the veggies will help the cheese melt and create a creamy sauce that clings to everything. If the sauce seems a bit thick, feel free to add a tablespoon or two of water until it reaches your desired consistency.
To finish, serve the dish hot, topped with freshly grated Parmesan cheese and the chopped roasted pistachios. The pistachios bring a delightful crunch and nutty flavor that complements the creamy pesto perfectly.
How to Make One Pan Pesto Chicken and Veggies
Making One Pan Pesto Chicken and Veggies is simple, even for those who might not consider themselves expert cooks. Start by preparing your ingredients. Chop the chicken, asparagus, broccoli, and sun-dried tomatoes. This pre-cooking prep will save you time while cooking.
Then, follow the cooking steps outlined earlier. Remember to keep an eye on the skillet to prevent burning, especially when cooking the chicken. Adjust the cook time depending on how thick your chicken pieces are. When you’re cooking the vegetables, stir occasionally to ensure even cooking.
Feel free to taste everything along the way. You may want to adjust seasonings to suit your personal taste.
Finally, don’t forget to serve the dish immediately. The combination of flavors is best enjoyed fresh.
How to Serve One Pan Pesto Chicken and Veggies
When it comes to serving One Pan Pesto Chicken and Veggies, presentation can elevate your dining experience. Serve the dish directly from the skillet for a homey feel. Make sure to sprinkle extra nuts and cheese on top for a beautiful finish.
You can also plate individual portions if you’re hosting a dinner. The vibrant colors of the asparagus, broccoli, and sun-dried tomatoes make for a visually appealing dish.
Adding a fresh green salad on the side and some crusty bread can make for a complete and satisfying meal. Enjoy with a glass of white wine or a lemon-infused sparkling water for an extra special touch!
What to Serve with One Pan Pesto Chicken and Veggies
One Pan Pesto Chicken and Veggies can be enjoyed on its own but pairing it with the right sides can enhance your meal. For a nice contrast, serve it with a light arugula basil salad. Toss the greens with a drizzle of olive oil and balsamic vinegar for a refreshing balance.
If you’re looking for something heartier, garlic bread or a side of roasted potatoes can complement your dish nicely. The richness of the pesto pairs well with something creamy like a baked potato, too.
You could also toss together some pasta as a side. A simple spaghetti aglio e olio (spaghetti with garlic and oil) would beautifully set off the flavors of the chicken and veggies.
How to Store One Pan Pesto Chicken and Veggies
Leftovers can be stored quite conveniently. Let the dish cool completely before transferring it to an airtight container. In this form, it can be kept in the refrigerator for up to three days.
When you’re ready to enjoy it again, you can reheat in the microwave or on the stovetop. If using the stovetop, add a splash of water or broth to help rejuvenate the flavors.
Avoid freezing this dish as both the veggies and the cheese may not hold up well in the freezer, resulting in a watery meal once reheated.
Tips to Make One Pan Pesto Chicken and Veggies
Here are some helpful tips to ensure you nail this recipe every time. Firstly, make sure to cut the chicken into evenly sized pieces for uniform cooking.
Season your chicken well to avoid blandness. An extra pinch of salt and pepper can make a world of difference!
Don’t forget the importance of the pesto. If you have time, homemade pesto can elevate this dish even further, bursting with fresh basil flavors.
Additionally, consider cooking the vegetables until they are bright and tender-crisp. Overcooked veggies can turn mushy, losing their fresh taste.
Finally, feel free to be creative with the vegetables. You can use a mix of bell peppers, zucchini, or green beans, depending on your preferences or what is in season.
Variation
This recipe can easily be adapted to cater to various dietary needs or preferences. For a vegetarian option, replace the chicken with chickpeas or tempeh for the protein.
You can also experiment with different pestos, such as sun-dried tomato pesto or spinach pesto, to switch up the flavor profile.
For a low-carb version, consider using cauliflower rice instead of serving the dish with pasta or bread.
Best Time to Make One Pan Pesto Chicken and Veggies
One Pan Pesto Chicken and Veggies is perfect for any day of the week. It’s especially great for busy weeknights when you want to get dinner on the table quickly without sacrificing flavor.
However, it also shines during meal prep sessions or family gatherings where you want to feed a crowd with minimal effort. Simply scale up the ingredients to accommodate your guests.
You really can enjoy this dish at any time—whether it be lunch, dinner, or even meal prep for the week ahead!
Common Mistakes to Avoid
When preparing One Pan Pesto Chicken and Veggies, there are several common pitfalls to dodge. One mistake might be overcrowding the skillet when cooking the chicken. This can lead to steaming rather than searing, preventing that tasty golden crust from forming.
Another error is underseasoning the dish. Make sure to taste as you go; you might find you need to add more salt or pepper than you initially think.
Finally, cooking the vegetables too long can lead to mushiness. It’s essential to keep them vibrant and slightly crispy for the best texture and taste.
Nutritional Notes
This dish is not just delicious—it’s also nutritious. The chicken offers high-quality protein, which is vital for muscle growth and repair.
The variety of vegetables packed into this recipe provides a range of vitamins and minerals, contributing to overall health. For instance, broccoli is known for its high vitamin C content and antioxidant properties, while asparagus is high in fiber and folate.
Adding pesto and goat cheese introduces healthy fats to your meal, aiding in nutrient absorption.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can. Just ensure it is fully thawed before cooking for even results.
Can I skip the goat cheese?
Absolutely! If you prefer, you can omit goat cheese or substitute it with cream cheese or even nutritional yeast for a dairy-free option.
How can I make this dish spicier?
You can add red pepper flakes to the chicken while cooking or toss in some diced jalapeños to give it a kick.
Conclusion
One Pan Pesto Chicken and Veggies is a meal that shines with flavor and simplicity. Its one-pan method makes it perfect for busy individuals or families who want delicious home-cooked food without a mess.
The combination of chicken, vegetables, and pesto creates a wholesome dish that anyone can enjoy. Don’t hesitate to experiment with different ingredients or seasonings. Overall, this recipe is a keeper that will quickly become a favorite in your meal rotation!
One Pan Pesto Chicken and Veggies
Ingredients
Method
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil.
- Season chicken pieces with kosher salt and black pepper.
- Add chicken to the skillet and cook for about 4 minutes until golden brown.
- Flip the chicken and cook for another 4 minutes or until fully cooked through.
- Remove chicken from the skillet and set aside.
- Add another tablespoon of olive oil to the skillet and reduce heat to medium.
- Add asparagus, broccoli, and sun-dried tomatoes to the skillet, seasoning with salt and pepper.
- Cook for about 5 minutes until vegetables soften but remain crunchy.
- Remove skillet from heat and add cooked chicken back to the pan.
- Pour in the pesto and crumble in goat cheese.
- Stir until everything is well combined and the cheese melts, adding water if needed for consistency.
- Serve hot, topped with freshly grated Parmesan cheese and chopped pistachios.
