Classic One-Pan Pesto Chicken with Zucchini & Peppers — Pesto-Coated and Juicy
This one-pan pesto chicken with zucchini and peppers is a flavorful and easy meal that's perfect for a weeknight dinner. The chicken and vegetables are coated in a delicious pesto sauce and roasted until tender-crisp.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 2 medium Zucchini sliced into half-moons or 1/2-inch thick rounds
- 2 large Bell Peppers any color, deseeded and cut into 1-inch strips
- 1/2 cup basil pesto good quality store-bought or homemade
Seasoning & Garnish
- 1-2 tablespoons Olive Oil if needed for tossing
- 1 teaspoon Garlic Powder or 2-3 cloves fresh minced garlic
- 1 teaspoon Italian Seasoning
- Salt To taste
- Black Pepper To taste
- 1 cup Cherry Tomatoes optional, for a burst of freshness and color, added towards the end
- Fresh Basil or Parmesan For garnish, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chopped chicken, zucchini, and bell peppers.
Cooking
- Add pesto, garlic powder, Italian seasoning, salt, and pepper to the bowl; toss until evenly coated, using a drizzle of olive oil if needed.
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet; use two sheets if necessary to avoid overcrowding.
- Bake for 20-25 minutes; after 15 minutes, stir, add cherry tomatoes if using, and return to the oven until chicken is cooked through (165°F/74°C) and vegetables are tender-crisp.
Serving
- Garnish with fresh basil or Parmesan cheese if desired, and serve immediately.
Notes
For best results, ensure the chicken and vegetables are in a single layer for even cooking and browning. If you prefer a spicier kick, add a pinch of red pepper flakes to the seasoning. Enjoy this versatile meal with a side of quinoa or rice, or as a stand-alone dish!