Veggie Pesto Chicken Recipe

Prepare and flatten chicken

Pat chicken breasts dry with paper towels. If breasts are unevenly thick, place each between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This ensures even cooking.

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Brush or rub the marinade over both sides of each chicken breast. Let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Make the pesto

In a food processor combine 2 cups fresh basil, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse to a coarse paste, then stream in 1/2 cup olive oil with the motor running until the pesto reaches a smooth but slightly textured consistency. Taste and adjust seasoning. If the pesto is too thick, add 1–2 tablespoons more olive oil or a teaspoon of water to loosen.

Reserve about 1/3 cup of the pesto to toss with the roasted vegetables and for finishing. The remainder will be used to coat the chicken before baking or grilling.

Prepare vegetables

Preheat the oven to 425°F (220°C) if roasting vegetables and finishing the chicken in the oven. In a large bowl toss 2 cups halved cherry tomatoes, 2 cups sliced zucchini, 1 sliced red bell pepper, and 1/2 thinly sliced red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet lined with parchment paper or foil. Roast in the preheated oven for 15–18 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. If you prefer to cook on the stovetop, heat a large skillet over medium-high heat, add 1 tablespoon olive oil, sauté onions for 2 minutes, then add zucchini and bell pepper and cook 6–8 minutes until tender; add cherry tomatoes in the last 2 minutes so they soften but keep shape.

When vegetables are finished, transfer them back to the bowl and toss with the reserved 1/3 cup pesto. Keep warm.

Sear and finish in oven (preferred)

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the marinated chicken breasts and sear without moving for 3–4 minutes until golden brown. Flip and sear the other side 2 minutes. Spread about 1–1.5 tablespoons of the prepared pesto over the top of each breast. If using shredded mozzarella, sprinkle evenly (about 1/4 cup per breast). Transfer the skillet to the preheated 425°F (220°C) oven and bake 8–10 minutes, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and cheese is melted and lightly golden.

Alternative: Grill

Preheat grill to medium-high. Grill marinated chicken 5–6 minutes per side, brushing tops with pesto in the last 2 minutes of grilling and adding mozzarella in the final minute to melt. Remove when internal temperature reaches 160–165°F (71–74°C).

After cooking, let chicken rest for 5 minutes to redistribute juices. Spoon any pan juices over the chicken.

Divide the pesto-tossed vegetables among 4 plates. Place one chicken breast on top of each bed of vegetables.

Garnish with fresh basil leaves and lemon wedges on the side. Serve immediately, encouraging diners to squeeze lemon over chicken if desired.