One of the best things about cooking at home is the opportunity to create meals that are both delicious and packed with nutrition. This Basil Pesto Chicken and Veggies recipe is a perfect example of how simple ingredients can come together to make a flavorful dish that’s both satisfying and healthy. It’s a recipe that fits right into busy weeknights or lazy weekends when you want something quick yet homemade.
I’ve always loved meals that bring vibrant colors to the table, and this one does just that with its mix of green broccoli, cauliflower, and the rich red of sun-dried tomatoes. It reminds me of the family dinners we used to have when I was growing up. My mom had a knack for whipping up quick dishes that tasted like they took hours to make. She was a fan of pesto, often making her own from the basil that grew in our garden. That fresh, herbaceous flavor was the highlight of many dinners, and it’s something I still crave to this day.
One of the things I appreciate about this recipe is its flexibility. You can use store-bought pesto to save time, but if you have a little extra time, making your own can elevate the dish even more. Plus, you can adjust the ingredients to suit your family’s preferences. Not a fan of cauliflower? Swap it out for zucchini or asparagus. Want to add a little more protein? Toss in some toasted pine nuts or even a handful of chickpeas.
For those who like a bit of a kick, a sprinkle of red pepper flakes could add a nice heat to balance the richness of the pesto. And while freshly grated parmesan cheese is optional, I highly recommend it for an extra layer of flavor. It’s those little tweaks that can make a dish feel uniquely yours.
This Basil Pesto Chicken and Veggies recipe is not only easy to make but also brings a lot of flavor to the table in just 40 minutes. Whether you’re serving it to family or friends, it’s a meal that’s sure to please everyone.
How to Prepare Basil Pesto Chicken and Veggies
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Ingredients
- 1 cup pesto sauce (homemade or store-bought)
- 1.5 lbs. boneless, skinless chicken breasts, cut into small chunks
- 6 oz. chopped sun-dried tomatoes
- 10 oz. fresh broccoli, broken into small florets
- 10 oz. cauliflower, cut into small florets
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian herbs seasoning
- Salt and pepper to your liking
- Grated parmesan cheese, optional
Directions
- Slice the chicken into small pieces, then season with salt, pepper, and Italian herbs. Prepare the broccoli, cauliflower, and sun-dried tomatoes by chopping them into smaller portions.
- In a large sauté pan, warm up 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully done, which should take around 7 to 9 minutes, depending on thickness. Transfer the chicken to a plate, cover with foil, and set aside to keep warm.
- Using the same pan, pour in the remaining 1 tablespoon of olive oil and add the prepared vegetables. Stir them thoroughly, then cover the pan with a lid. Lower the heat to medium and allow the vegetables to cook for 12 to 15 minutes, or until they reach your desired tenderness.
- Once the vegetables are tender, uncover the pan and return the cooked chicken to it. Stir in the pesto sauce along with the chopped sun-dried tomatoes. Mix everything together and heat for about 2 minutes until warmed through. Serve the dish hot, optionally topped with grated parmesan cheese.
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat or microwave until heated through. Add a little extra pesto if needed to revive the flavors.
FAQs:
Can I use frozen vegetables instead of fresh?
Yes, you can substitute frozen broccoli and cauliflower for fresh ones. Just be sure to adjust the cooking time slightly, as frozen vegetables may cook faster. Thawing them beforehand isn’t necessary, but it may reduce excess water in the pan.
Is there an alternative to sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes can be a good alternative. They will add a different but delicious flavor to the dish.
How can I make this recipe dairy-free?
To make this recipe dairy-free, simply omit the parmesan cheese or replace it with a dairy-free cheese alternative. Make sure the pesto you use does not contain any dairy ingredients as well.
What can I serve with Basil Pesto Chicken and Veggies?
This dish pairs well with a side of pasta, quinoa, or rice. A fresh green salad or crusty bread can also complement the meal nicely.
Can I cook the chicken and vegetables in the oven instead?
Yes, you can roast the chicken and vegetables in the oven at 400°F for about 20-25 minutes, or until fully cooked. Toss them with olive oil, salt, pepper, and Italian seasoning before roasting. Then mix with the pesto and sun-dried tomatoes afterward.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check the temperature at the thickest part of the chicken pieces. The meat should also be white throughout, with no pink remaining.
Basil Pesto Chicken and Veggies
Ingredients
- 1.5 lbs. chicken breasts boneless and skinless, cut into small pieces
- 1 cup pesto store-bought or homemade
- 10 oz. broccoli fresh, cut into small florets
- 6 oz. sun-dried tomatoes chopped
- 3 tbsp olive oil divided
- 10 oz. fresh cauliflower cut into small florets
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Freshly grated parmesan cheese optional
Instructions
- Start by cutting the chicken into small pieces and season it with salt, pepper, and Italian seasoning. Prepare the broccoli, cauliflower, and sun-dried tomatoes by cutting them into small pieces.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until it's thoroughly cooked, about 7-9 minutes, depending on thickness. Once cooked, transfer the chicken to a plate and cover it with foil to keep warm.
- In the same pan, add the remaining 1 tablespoon of olive oil along with the chopped vegetables. Stir them well, then cover the pan with a lid. Lower the heat to medium and cook the vegetables for 12-15 minutes, or until they are tender.
- Once the vegetables are done, remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes, mixing everything together for about 2 minutes until heated through. Serve warm, garnished with freshly grated parmesan cheese if desired.
