Go Back

Creamy Pesto Chicken & Zucchini – A Weeknight Skillet Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Zucchini: 2 medium zucchini, halved lengthwise and sliced into half-moons
  • Pesto: 1/3 to 1/2 cup good-quality basil pesto (store-bought or homemade)
  • Cream: 1/2 cup heavy cream or half-and-half (for a lighter sauce)
  • Broth: 1/3 cup chicken broth to loosen the sauce
  • Garlic: 2 cloves, minced (optional if your pesto is very garlicky)
  • Onion or Shallot: 1/2 small onion or 1 shallot, finely chopped (optional but adds sweetness)
  • Olive Oil: 1–2 tablespoons
  • Parmesan: 1/4 cup freshly grated, plus more for serving
  • Lemon: 1/2 lemon for a squeeze of brightness
  • Salt and Pepper: To taste
  • Red Pepper Flakes: A pinch for gentle heat (optional)
  • Fresh Basil: A few leaves for garnish (optional)

Method
 

  1. Prep the ingredients. Pat the chicken dry and season with salt and pepper. Slice the zucchini into half-moons. Mince the garlic and chop the onion or shallot if using. Grate the Parmesan.
  2. Heat the pan. Set a large skillet over medium-high heat and add 1 tablespoon olive oil. When it shimmers, add the chicken in a single layer.
  3. Brown the chicken. Cook without moving for 2–3 minutes, then stir and cook another 3–4 minutes until the chicken is golden and mostly cooked through. Transfer to a plate and tent loosely with foil.
  4. Sauté aromatics. If the pan is dry, add a drizzle of oil. Lower heat to medium. Add onion/shallot and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Cook the zucchini. Add zucchini and a pinch of salt. Sauté 3–4 minutes, stirring occasionally, until crisp-tender and lightly browned at the edges. Don’t overcook; it should still have a little bite.
  6. Build the sauce. Pour in the chicken broth, scraping up any browned bits. Stir in the pesto and bring to a gentle simmer.
  7. Make it creamy. Lower the heat and add the cream. Stir until the sauce looks smooth and slightly thickened, 1–2 minutes. If it gets too thick, add a splash more broth.
  8. Return the chicken. Add the chicken and any juices back to the pan. Simmer on low for 2–3 minutes to finish cooking. Taste and adjust salt, pepper, and add red pepper flakes if you like heat.
  9. Add brightness. Stir in the Parmesan until melted. Finish with a gentle squeeze of lemon to lift the flavors. Start small; you can always add more.
  10. Serve. Top with extra Parmesan and fresh basil. Serve over pasta, rice, cauliflower rice, or with crusty bread to swipe up the sauce.