One-Pan Pesto Chicken & Veggies Recipe

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Irídea Published: February 8, 2021 Modified: May 31, 2021

How To Make One-Pan Pesto Chicken and Veggies

This flavorful pesto chicken comes with a melty cheese topping, then baked in one pan with seasoned zucchini and tomatoes on the side, for a filling meal!

Preparation: 15 minutes
Cooking: 25 minutes
Rest Time: 10 minutes
Total: 50 minutes



  • 3chicken breasts,boneless, skinless
  • 2large zucchinis,sliced
  • 20ozcherry tomato,(2 pints)
  • 3garlic cloves,chopped
  • 2tbspolive oil
  • salt,to taste
  • pepper,to taste
  • 1jarpesto
  • 1cupmozzarella cheese,shredded


  1. Preheat oven to 400 degrees F.

  2. Line a baking tray with aluminum foil.

  3. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.

  4. Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss the vegetables to coat.

  5. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.

  6. Bake in the oven for 25 to 30 minutes. Rest the chicken for 10 minutes before serving.

  7. Lay the chicken on a bed of vegetables and sprinkle mozzarella to serve. Enjoy!


  • Calories: 1112.51kcal
  • Fat: 83.28g
  • Saturated Fat: 24.40g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 19.40g
  • Polyunsaturated Fat: 5.42g
  • Carbohydrates: 27.62g
  • Fiber: 7.00g
  • Sugar: 11.27g
  • Protein: 65.37g
  • Cholesterol: 197.38mg
  • Sodium: 1886.50mg
  • Calcium: 775.82mg
  • Potassium: 1501.34mg
  • Iron: 5.97mg
  • Vitamin A: 313.96µg
  • Vitamin C: 65.37mg
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