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One-Pan Pesto Chicken & Vegetables Recipe
If you weren’t a pesto lover before, you will be after trying our Pesto Chicken recipe! All you’ll need is some chicken thighs, pesto, cream and your favourite vegetables to serve. Perfect for a mid-week feast, this dish will quickly become a mealtime favourite around the dinner table. Plus, it’s all in one pan – meaning less dishes after cooking and more flavours on your plate.
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Add to favourites Ingredients
Chicken & Vegetables
4 x chicken thighs, fat removed, 400-600g
1 capsicum, cut into strips
1 zucchini, cut into strips
1 red onion, sliced thinly
2 cups green beans, chopped
¼ cup homemade pesto
1 cup salt-reduced vegetable stock
½ cup light cream
Extra fresh basil, to serve
Pesto
1 cup basil leaves
1 cup baby spinach leaves
40g Parmesan cheese, grated
1 large garlic glove
¼ cup extra-virgin olive oil
¼ cup toasted pine nuts
Method
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Step 1
In a large pan over medium heat, place thighs and sear for 3 minutes on each side. Remove from pan and allow to rest
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Step 2
To the same pan, add all vegetables and sauté for 4-5 minutes, seasoning with cracked pepper
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Step 3
Return chicken thighs to the pan to continue cooking
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Step 4
Add in pesto and stir gently to coat all ingredients. Add in vegetable stock and reduce heat to a gentle simmer to allow the chicken to cook through
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Step 5
In the remaining 2 minutes, pour in the cream and stir to combine and thicken
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Step 6
To serve, pour sauce over each thigh and vegetables and top with each basil, if desired
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Pesto - 2 Methods
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Step 1
If using a Mortar and Pestle, begin by grinding down the toasted pine nuts, then add in garlic, cheese, basil and spinach until well ground down
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Step 2
Pour in olive oil and mix together until a desired consistency is achieved. This method will give a chunkier pesto
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Step 1
If using a food processor or a hand blender, blend all ingredients except the oil
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Step 2
Once all ingredients are well mixed, pour oil in slowly until it begins forming a smooth paste
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