One-Pan Pesto Chicken With Veggies

Here is what you’ll need

Servings: 3-4

3 chicken breasts, boneless, skinless
2 large zucchini, sliced
2 cartons red cherry tomatoes
3 cloves garlic, chopped
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 jar pesto
1 cup mozzarella cheese, shredded

Preheat oven to 400˚F/200˚C.
Line a baking tray with aluminum foil.
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.
Evenly drizzle the olive oil over the veggies and chicken.
Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat.
Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
Bake in a preheated oven for 25-30 minutes.
Rest chicken 10 minutes before serving.

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  1. I am so lame at cooking, tried this recipe the first time last night… Turned out stupendous. Made with cheesy pasta with herbs. Instead of the zucchini used broccoli. And didn’t put as much pesto on the chicken. Honestly best dinner I’ve had in a while. Thanks Tasty <3

  2. Wauw I’ve made this and it tastes delicious! I’t so quick and easy to prepare 🙂 To make it even a bit more healthy i’ve replaced the cheese by light cheese, yummy!

  3. Did this last night, got high marks from the wife but I think the chicken could do with some more seasoning. Next tile will add oregano and rosemary to the mix.

  4. Don’t really care about the lack of seasoning, but not browning your meat before putting it in the oven should be punishable by death. I can guarantee that chicken is going to taste of absolutely nothing.

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