One Pan Pesto Chicken with Vegetables

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Pesto chicken with vegetables is a one-pan dinner that’s full of flavor and comes together easily. With juicy chicken breasts, crisp zucchini, sweet cherry tomatoes, and plenty of fresh basil pesto, this recipe brings the essence of summer to your table any night of the year. It’s a dinner that feels special, but fits right into a regular weeknight.

two cooked boneless pesto chicken breasts in a cast iron skillet with zucchini cubes, cherry tomato halves and couscous

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Why you will love pesto chicken with vegetables

Fast Prep: Easy to prepare, and it’s ready to eat in about 30 minutes.
One Pan: You only need one skillet to make this recipe.
Healthy and Balanced: Plenty of lean protein, fiber-rich vegetables, and a grain all on one plate.
Versatile: Swap in any veggies you’ve got, grill it outside or bake it indoors. (Want more mix-and-match ideas? Check out my Dinner Builder!)
Great for Busy Nights: Tuck leftovers into a salad or reheat for lunch.

What you will need

a view of the ingredients needed to make this chicken pesto recipe: couscous, pesto sauce, zucchini, cherry tomatoes and boneless chicken breasts

Ingredient list for pesto chicken with vegetables:

Boneless chicken breasts or thighs
Basil Pesto (store-bought or homemade; try a nutty twist with this Cashew Pesto Recipe)
Zucchini or yellow summer squash
Cherry or grape tomatoes
Pearled couscous (sometimes labeled as Israeli couscous)
Olive oil
Optional: fresh lemon, grated parmesan or fresh basil for garnish.

Pesto Tip! Homemade pesto has the best flavor. While a classic basil pesto is always a hit, you can mix things up with pesto made from arugula, sage or even asparagus.

Missing an ingredient? Try using the Ingredient Swap Assistant for a substitute!

How to make pesto chicken with vegetables

Prepare the ingredients: Cook the couscous according to the package instructions. Heat olive oil in a heavy skillet over medium to high heat. Pat the chicken pieces dry with a paper towel.

two boneless chicken breasts cooking in a skillet

STEP 1: Once the oil is hot, add the chicken. Cook until golden brown on each side – about 3 to 5 minutes per side. If the chicken is thick, you can pop it in the oven or cover it and cook until it reaches about 155 degrees after browning.

two chicken breasts cooking in a skillet with zucchini cubes and pasto sauce

STEP 2: Once the chicken is almost cooked through, reduce the heat to low and stir in the zucchini cubes and pesto sauce, ensuring the chicken and zucchini are evenly coated with the sauce.

third process step, tomateos added to skillet with chicken and zucchini

STEP 3: Add the tomatoes, toss in the skillet so they soak up some of the pesto.

a picture of the finished dish. two chicken breasts surrounded by couscous, cherry tomatoes and zucchini tossed in pesto sauce

STEP 4: Add the cooked couscous. Adjust the flavor and garnish with fresh basil or parmesan cheese.

Pro-tips for success

Don’t overcook the chicken; use a meat thermometer and remove it from the heat at 165°F.
Cut the zucchini into small cubes or slices that are thick (3/4 to 1 inch are good).
Flavor – For deeper flavor, marinate chicken in pesto sauce for 30 minutes before cooking.
Prepare ahead – Slice veggies a day in advance and cook the couscous. Store each in a separate airtight container in the fridge.

Serving storing and leftover ideas

Store any leftover chicken, pesto, vegetables, and couscous in an airtight container in the refrigerator for up to 4 days. If you anticipate leftovers, for the freshest flavor, keep the pesto separate or reserve extra and stir it in just before reheating. When warming up, add a splash of broth, water, or olive oil to keep the couscous from drying out.

Serve the pesto chicken straight from the pan, with a salad to round our your dinner or cut up the chicken and enjoy it cold as a hearty grain salad.

Leftovers are surprisingly versatile. Try spooning them over greens for a quick lunch bowl, stuffing them into a pita or wrap with fresh veggies. You can also simmer the mixture in broth to turn it into a light, herby chicken soup.

a chicken breast on a plate sitting on top of couscous and vegetables with a salad on the side of the plate

Delicious variations on pesto chicken with veggies

This recipe was inspired from of my Dinner Builders; one base recipe, many ways to make it your own. Try switching things up and keep dinner interesting with these tasty twists (and check out my Dinner Builder for even more mix-and-match ideas):

Low Carb: Skip the couscous and load up on extra veggies for a lighter, low-carb take.
Change the Pesto: Try arugula, sage, or even asparagus pesto or even broccoli pesto for a fresh new flavor.
Go Vegetarian: Leave out the chicken and add more veggies, or stir in chickpeas or white beans for plant-powered protein.
Veggie Boost: Toss in red onion, mushrooms, bell peppers, or artichoke hearts—this recipe works with whatever’s in your crisper.
Meal Prep Ready: Double the batch, then layer couscous, chicken (or beans), veggies, and pesto into containers for easy lunches all week.
Hot or Cold: Serve warm for comfort, or chill leftovers to enjoy as a pesto grain salad.

Recipe FAQs

Can I freeze pesto chicken with vegetables?

Chicken freezes well when coated in pesto, but the veggies not so much. For the best results, freeze the chicken and pesto, then add fresh veggies and couscous later.

Can I use a different grain?

Yes, swap couscous for quinoa, brown rice, orzo or even cauliflower rice.

Is this recipe gluten-free?

No, it is not because of the couscous. But you can easily serve this over quinoa or rice.

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