Basil Pesto Chicken and Veggies Recipe

This Basil Pesto Chicken and Veggies dish is a colorful, flavorful meal that’s easy to prepare and packed with nutrients. Combining tender chicken, fresh vegetables, and rich pesto sauce, it makes a satisfying dinner that’s perfect for any night of the week.


  • 1.5 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
  • 10 ounces fresh broccoli, cut into bite-sized florets
  • 10 ounces fresh cauliflower, cut into bite-sized florets
  • 6 ounces sun-dried tomatoes, chopped
  • 1 cup pesto, homemade or store-bought (8 oz.)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, optional for garnish


  1. Prepare the Chicken:
    • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
    • Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  2. Cook the Veggies:
    • In the same skillet, add the remaining tablespoon of olive oil.
    • Add the broccoli and cauliflower florets to the skillet. Stir-fry until they start to soften and become slightly golden, about 5-7 minutes.
  3. Combine Ingredients:
    • Add the chopped sun-dried tomatoes to the skillet with the veggies and stir to combine.
    • Return the cooked chicken to the skillet and stir everything together.
  4. Add the Pesto:
    • Lower the heat to medium and add the pesto to the skillet. Gently stir until all the ingredients are well coated with the pesto. Cook for an additional 2-3 minutes, allowing the flavors to meld.
  5. Serve:
    • Serve the pesto chicken and veggies hot. If desired, garnish with freshly grated Parmesan cheese for an extra touch of flavor.
  6. Optional Garnish:
    • Sprinkle some fresh basil or extra Parmesan cheese over the top before serving for added freshness and taste.


  • Pesto Variation: If you prefer a lighter version, you can thin the pesto with a little chicken broth or water before adding it to the skillet.
  • Adding Texture: For a crunchier texture, consider roasting the broccoli and cauliflower in the oven at 400°F (200°C) for about 20 minutes before adding them to the skillet.
  • Protein Variations: This recipe can also be made with shrimp or tofu as a substitute for chicken for a different protein option.


Basil Pesto Chicken and Veggies is a quick, healthy, and versatile dish that brings a burst of Mediterranean flavors to your dinner table. It’s a complete meal that combines protein, vegetables, and the rich taste of basil pesto in one easy skillet meal. Enjoy this delicious combination that’s sure to become a favorite in your weekly meal rotation!