Basil Pesto Chicken and Veggies: A One-Pan Meal That Builds Kitchen Confidence

Sharing is caring!

When I first started cooking, I was overwhelmed by how complicated recipes seemed. I didn’t have a ton of tools, wasn’t confident in timing things right, and had no idea how to tell if chicken was truly done. I just wanted to make something healthy, filling, and simple—without spending hours doing dishes after. That’s when I discovered one-pan meals.

Print

This Basil Pesto Chicken and Veggies dish was one of the first recipes that made me feel like I could actually cook. It’s quick, flavorful, and practically foolproof. In under 30 minutes, you get a balanced, colorful plate that looks impressive but requires minimal effort.

Perfect for beginner cooks, this recipe combines lean protein, fresh vegetables, and a bold, herbaceous sauce—all in one skillet. It’s also low-carb, gluten-free, and flexible enough for swaps depending on what you have in your fridge. Plus, there’s something really satisfying about cooking a meal that tastes like it came from a cozy Italian café, especially when you made it yourself.

Let’s break it down into simple steps, and I’ll walk you through everything—because once you make this once, it might just become your weeknight go-to.

Ingredients and Preparation

One of the biggest challenges for new cooks is just knowing what to buy and how much of it. Here’s everything you’ll need for this dish, along with a few suggestions if you want to mix it up:

Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 10 ounces fresh broccoli, chopped into bite-sized florets
• 10 ounces fresh cauliflower, chopped into bite-sized florets
• 6 ounces sun-dried tomatoes, chopped (oil-packed or dry—either works)
• 1 cup basil pesto (store-bought or homemade—see notes below)
• 3 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese (optional but recommended for serving)

Substitution Ideas

• If you don’t have cauliflower, double up on broccoli—or try chopped zucchini or green beans.
• Store-bought pesto is perfectly fine, but if you’d like to make your own, try a quick blend of basil, spinach, garlic, olive oil, nuts (pine nuts or walnuts), and Parmesan.
• No sun-dried tomatoes? Use cherry tomatoes (halved) or roasted red peppers for a similar pop of flavor.
• Swap chicken for lean beef strips or even cooked chickpeas for a vegetarian version.

Step-by-Step Instructions

Clarity is key when you’re learning to cook. These steps are broken down to guide you through the entire process confidently:

1. Prep all your ingredients before you start cooking. This makes the process smoother and less stressful. Chop your broccoli, cauliflower, sun-dried tomatoes, and chicken first. Season the chicken with salt, pepper, and Italian seasoning. Set everything in separate bowls so they’re ready to go.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Use a pan that’s big enough to hold everything without overcrowding. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for about 6 to 8 minutes, flipping once, until the chicken is golden brown and cooked through. You’ll know it’s done when the internal temperature hits 165°F (74°C), or when the center is no longer pink.

3. Remove the chicken and keep warm. Transfer the cooked chicken to a plate and cover loosely with foil. This helps retain moisture while you cook the veggies.

4. In the same pan, add the remaining tablespoon of oil. Toss in the chopped broccoli and cauliflower. Give them a good stir so they’re coated in oil. Cover the pan with a lid and reduce the heat to medium-low. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender but not mushy. They should be easy to pierce with a fork but still hold their shape.

5. Add the chicken back to the pan. Once the veggies are cooked to your liking, return the chicken to the pan. Pour in the pesto and stir well to coat everything evenly.

6. Add sun-dried tomatoes and heat through. Stir in the chopped sun-dried tomatoes and let everything warm together for about 2 minutes. Taste and adjust salt and pepper if needed.

7. Serve hot, topped with Parmesan if using. This dish is complete on its own, but you can elevate it further with a sprinkle of cheese, fresh basil, or a squeeze of lemon for brightness.

Beginner Tips and Notes

Cooking isn’t about perfection—it’s about learning what works for you. Here are a few things to keep in mind that can make this dish (and your kitchen experience) even better:

1. Don’t overcrowd the pan.
When cooking chicken or veggies, spacing them out allows better browning. If your pan is small, cook in batches.

2. Make your pesto ahead of time if you’re going homemade.
A fresh pesto only takes 5 minutes in a food processor or blender. Store it in the fridge for up to a week or freeze in small portions.

3. Adjust vegetable cook time to your preference.
If you like your veggies with more crunch, reduce the cooking time slightly. If they’re overcooked, don’t stress—they’ll still taste great.

4. Keep an eye on heat levels.
If things brown too fast, lower the heat. Medium-high should be hot enough to sear without burning.

5. Save on cleanup with a nonstick or enameled skillet.
This helps prevent sticking and makes washing up a breeze.

Serving Suggestions

While this dish is fully satisfying on its own, you can round out the meal or change it up depending on your mood or what’s in your pantry.

1. Serve it over whole grains.
Try it with quinoa, brown rice, or even couscous for added fiber and staying power.

2. Pair with a crisp side salad.
A lemon vinaigrette with mixed greens balances the richness of the pesto beautifully.

3. Add a simple side of roasted potatoes or garlic bread.
Especially if you’re cooking for guests or family, this adds variety and feels more like a complete dinner spread.

4. Leftovers make a great lunch.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. You can even repurpose it in wraps or on top of a flatbread for a pesto chicken pizza twist.

Engagement Features

Trying a new recipe is a small victory. And once you cook this dish, you might find yourself coming back to it again and again—adding your own twists, trying different veggies, or adjusting it to suit your tastes. That’s how great cooks are made: one recipe at a time.

If you’ve made this Basil Pesto Chicken and Veggies recipe, I’d love to hear how it went. What did you swap or add? How did it turn out? Share your tips, questions, or even a picture of your plate in the comments.

Cooking doesn’t have to be complicated. Sometimes, all you need is a single pan, a handful of ingredients, and a little bit of guidance. This recipe is proof that you don’t need a culinary degree or a dozen fancy tools to make something delicious, wholesome, and satisfying. You just need a place to start—and this dish is a great one.

So grab that skillet and get cooking. You’ve got this.