One Skillet Pesto Chicken (with Butter Beans and Vegetables)
Servings: people
This one-skillet pesto chicken combines juicy chicken, butter beans, zucchini, and tomatoes into a wholesome, flavor-packed dinner that's ready in 30 minutes. Finished with fresh pesto, lemon, parmesan, and basil, it's an easy meal the whole family will love.
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
Instructions
- 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 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 minutes per side, or until golden brown and almost cooked through. Thicker pieces may need a few extra minutes.Transfer to a plate.
- Cook the vegetables: In the same skillet, add a splash more olive oil and 2 cups cherry tomatoes. Cook for 2 to 3 minutes until they begin to blister and soften.If the pan looks dry, add a splash of chicken broth.Add 1 medium zucchini and 2 cloves garlic (grated) and cook for 2 to 3 minutes more, stirring often. Season with a pinch of salt and black pepper.
- Simmer: Add 1 can butter beans and ¾ cup chicken broth.Return the chicken to the skillet and bring the broth to a gentle simmer.Cook for about 5 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C) in the thickest part.
- Finish with pesto: Turn off the heat.Drizzle about ⅓ cup basil pesto over the chicken 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 cheese on top.Finish with fresh basil and a few grinds of black pepper. Serve warm.
Notes
Substitutions
- Chicken breasts → Chicken thighs, turkey cutlets
- Olive oil → Avocado oil, any neutral oil
- Zucchini → Yellow squash, green beans, broccoli florets, asparagus
- Cherry tomatoes → Grape tomatoes, diced Roma tomatoes, roasted red peppers
- Garlic → Garlic-infused olive oil
- Butter beans → Cannellini beans, great northern beans, chickpeas
- Chicken broth → Vegetable broth
- Basil pesto → Arugula pesto, kale pesto, sun-dried tomato pesto
- Lemon → White wine vinegar
- Parmesan & fresh basil → Pecorino Romano, Grana Padano, fresh parsley
- Don't overcook the chicken → It will finish cooking when returned to the skillet.
- Use good-quality pesto → You'll taste it in every bite.
- Finish off the heat → Keeps the pesto, lemon, and basil bright and fresh.
- Let the tomatoes blister → They create a light, flavorful sauce.
- Don't skip the lemon → It balances the richness beautifully.
- Adjust the sauce as needed → Add broth if dry; simmer longer if too saucy.
- Use what you have → Asparagus, green beans, broccoli, or yellow squash all work well.
- Grate your own parmesan → Better flavor and texture.
- Store leftovers in the fridge → Keep for up to 4 days; they're delicious the next day, especially with pasta.
