One Skillet Pesto Chicken (with Butter Beans and Vegetables)

Name: One Skillet Pesto Chicken (with Butter Beans and Vegetables)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ pound chicken breasts (boneless, skinless); 1 teaspoon salt (plus more to taste); ½ teaspoon black pepper; 1 tablespoon olive oil (plus more if needed); 1 medium zucchini (sliced into half-moons); 2 cups cherry tomatoes (halved); 2 cloves garlic (grated); 1 can butter beans (15 oz / 400 g can – drained and rinsed); ¾ cup chicken broth (low-sodium); ⅓ cup basil pesto (or more to taste); 1 lemon (zest and juice); ¼ cup parmesan (freshly grated); 1 handful fresh basil (for serving)

This pesto chicken recipe helps you get a complete, wholesome dinner on the table in 30 minutes, combining juicy chicken, fiber-rich butter beans, and fresh vegetables in one skillet, finished with pesto, lemon, parmesan, and basil for maximum flavor.

For more Mediterranean chicken recipes, try our Mediterranean chicken, Greek chicken, lemon chicken, or chicken caprese.

Juicy pesto chicken topped with basil pesto, fresh basil, and parmesan.

Close up of Nico smiling in his kitchen in Italy.

Why You'll Love Our Pesto Chicken Recipe!

This pesto chicken recipe exists for those nights when you want a complete, satisfying dinner without juggling three pots and a sink full of dishes. 🍋 Everything cooks in one skillet, and by the time you're done, you have juicy chicken, tender vegetables, and creamy butter beans all in the same pan. It's the kind of meal that feels generous and nourishing, yet comes together in about 30 minutes.

Louise and I made this for dinner the other night, and we both immediately agreed it was a keeper. The combination of protein-rich chicken, fiber-rich butter beans, zucchini, and sweet cherry tomatoes makes it hearty enough to stand on its own while fitting beautifully into a balanced, Mediterranean-style eating pattern. 🌿

What really makes this chicken pesto skillet special, though, is how it's finished. Instead of cooking the pesto, lemon, parmesan, and basil into the pan, we add them after turning off the heat. This keeps the flavors bright, fresh, and vibrant rather than muted and heavy. The lemon lifts everything, the basil stays fragrant, and the pesto tastes like pesto should.

And if you're lucky enough to have leftovers, they're fantastic the next day. We served ours with a little pasta for lunch, and honestly, it might have been even better. 😊

P.S. For more More Pesto and Italian-Inspired Favorites, check out our chicken pesto pasta, pistachio pesto, or pesto pasta salad.

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Chicken breasts: Boneless, skinless chicken breasts cook quickly. Substitute chicken thighs for a richer flavor, or turkey cutlets for a lean alternative.
Olive oil: Adds richness and helps everything cook evenly. Substitute avocado oil or another neutral oil.
Zucchini: A quick-cooking vegetable that makes this pesto chicken with vegetables extra wholesome. Substitute yellow squash, green beans, broccoli florets, or asparagus.
Cherry tomatoes: They soften into a light, sweet sauce. Substitute grape tomatoes, diced Roma tomatoes, or roasted red peppers.
Garlic: Adds savory depth. If you're garlic intolerant, use garlic-infused olive oil.
Butter beans: Creamy and satisfying, they make this pesto chicken and white beans recipe more filling. Substitute cannellini beans, great northern beans or chickpeas.
Chicken broth: Helps create a light skillet sauce. Substitute vegetable broth.
Basil pesto: The star ingredient of this chicken pesto skillet. Homemade or store-bought both work well. Try arugula pesto, kale pesto, or sun-dried tomato pesto for a twist.
Lemon: Fresh zest and juice brighten every bite. Substitute a splash of white wine vinegar if needed.
Parmesan and fresh basil: Added off the heat for maximum flavor. Pecorino Romano, Grana Padano, or fresh parsley are great alternatives.

Pesto chicken skillet with butter beans, zucchini, and blistered cherry tomatoes.

How to Make One Skillet Pesto Chicken

Step 1: Cook the Chicken

If your chicken breasts are thick, slice them in half lengthwise to make thinner cutlets. This helps them cook faster and more evenly.

Season both sides with salt and black pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and almost cooked through, about 3 minutes per side. Thicker pieces may need a little longer.

Transfer the chicken to a plate.

Step 1 Seasoned chicken cutlets searing in a skillet until golden brown.

Step 2: Cook the Vegetables

In the same skillet, add the cherry tomatoes and cook until they begin to blister and soften, about 2 to 3 minutes.

If the pan looks dry, add a splash of chicken broth.

Stir in the zucchini and grated garlic and cook for 2 to 3 minutes more, stirring often. Season with a pinch of salt and black pepper.

Step 2 Cherry tomatoes blistering in a skillet with sliced zucchini and grated garlic.

Step 3: Simmer

Add the butter beans and chicken broth to the skillet and stir well.

Return the chicken to the pan and bring the broth to a gentle simmer.

Cook for about 5 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) in the thickest part. The beans will absorb some of the flavorful broth, making this healthy pesto chicken recipe even more satisfying.

Step 3 Chicken simmering with butter beans and broth in a large skillet.

Step 4: Finish with Pesto

Turn off the heat.

Spoon the pesto over the chicken, beans, and vegetables. If your pesto is very thick, stir in a little olive oil first to loosen it.

Sprinkle with the lemon zest, squeeze over the lemon juice, and scatter the parmesan on top. Finish with fresh basil and a few grinds of black pepper.

Adding these ingredients off the heat keeps the flavors bright and fresh, which is what makes this Mediterranean chicken recipe so special.

Step 4 Pesto chicken finished with parmesan, basil, lemon zest, and black pepper.

Tips

Don't overcook the chicken: Chicken breast cooks quickly and can dry out fast. Remove it from the skillet when it's almost cooked through—it will finish cooking when you return it to the pan with the beans and broth.
Use a good-quality pesto: Since pesto is added at the end, its flavor really shines. Homemade pesto is fantastic, but a good refrigerated store-bought pesto works well too.
Finish off the heat: This is the secret to the recipe. Adding the pesto, lemon zest, lemon juice, parmesan, and basil after turning off the heat keeps the flavors fresh, bright, and vibrant.
Let the tomatoes blister: Give the cherry tomatoes a couple of minutes to soften and burst. They create a light, naturally sweet sauce that ties everything together.
Don't skip the lemon: The lemon zest and juice balance the richness of the pesto and parmesan, making the whole dish taste lighter and fresher.
Adjust the consistency: If the skillet looks dry while cooking the vegetables, add a splash of broth. If it looks too saucy at the end, let it simmer for an extra minute or two before adding the pesto.
If you're cooking for mixed diets: Serve the pesto chicken and vegetables as is for a lower-carb meal, or offer cooked pasta, rice, crusty bread, or quinoa on the side so everyone can build a plate they enjoy. We eat it with crusty bread or pasta.
Make it your own: Swap the zucchini for asparagus, green beans, broccoli, or yellow squash, depending on what's in season or already in your fridge.
Save the leftovers: The flavors get even better the next day. Louise and I loved the leftovers served alongside pasta for an easy lunch.
Use freshly grated parmesan: It melts more smoothly and has a fresher flavor than pre-grated cheese.

Frequently Asked Questions

How to store this pesto chicken recipe?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet with a splash of broth. The flavors meld beautifully overnight, making this a great meal-prep option.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work well in this one skillet pesto chicken recipe and tend to stay extra juicy. You may need to cook them for a few minutes longer.

Can I make it ahead of time?

Yes. You can cook the chicken and vegetables a day ahead, then reheat and finish with the pesto, lemon, parmesan, and basil just before serving for the freshest flavor.

What can I serve with pesto chicken?

This is a complete meal on its own, but it's also delicious with pasta, rice, quinoa, crusty bread, or a simple green salad.

Can I use a different type of bean?

Yes. Cannellini beans, great northern beans, chickpeas, or lentils are all excellent substitutes for butter beans.

Can I freeze it?

You can freeze the cooked chicken, vegetables, and beans for up to 3 months. For the best flavor, add fresh pesto, lemon, parmesan, and basil after reheating rather than before freezing.

Why do you add the pesto at the end?

Adding pesto off the heat keeps its fresh basil flavor vibrant and prevents it from becoming dull or oily. It's one of the key reasons this chicken and zucchini skillet tastes so bright and fresh.

Can I make it dairy-free?

Yes. Simply omit the parmesan or use your favorite dairy-free alternative. Most of the flavor comes from the pesto, lemon, basil, and vegetables.