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- 1 pound boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 medium bell pepper, sliced - 1 medium zucchini, sliced - 2 cups fresh spinach - 1 cup heavy cream - 1 cup basil pesto (store-bought or homemade) - 1/2 cup grated Parmesan cheese

Creamy Pesto Chicken and Veggie Skillet

Discover the deliciousness of Creamy Pesto Chicken and Veggie Skillet, a satisfying one-pan meal that combines tender chicken with fresh vegetables in a rich and creamy pesto sauce. Perfect for busy weeknights, this dish is packed with protein and vitamins, ensuring a healthy dinner option. Experience the incredible flavors and nutritional benefits, while enjoying an easy cleanup. Whether you follow the recipe or customize it, this healthy delight will surely impress at your dinner table.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons extra virgin olive oil

1 cup bell peppers (choose a mix of red, yellow, and green for color), sliced

1 cup zucchini, half-moon sliced

1 cup cherry tomatoes, halved

3 cups fresh spinach leaves, packed tightly

½ cup heavy cream

½ cup basil pesto sauce (store-bought or homemade)

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving (optional)

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Chicken: Heat the olive oil in a large, non-stick skillet over medium-high heat. Once the oil is shimmering, add the bite-sized chicken pieces. Season them generously with salt, pepper, and garlic powder. Sauté the chicken for about 5-7 minutes, stirring occasionally, until it's golden brown and fully cooked through. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C). Once done, transfer the chicken to a plate and set it aside.

    Sauté the Vegetables: In the same skillet, add the sliced bell peppers and zucchini. Sauté for approximately 3-4 minutes, stirring frequently, until the vegetables begin to soften and brighten in color. Next, add the halved cherry tomatoes to the skillet, cooking for an additional 2 minutes until they start to soften and burst with juice.

      Make It Creamy: Lower the heat to medium-low. Return the cooked chicken to the skillet, followed by the packed spinach leaves, heavy cream, and basil pesto. Stir everything together until well combined. Allow the mixture to cook for an additional 3-5 minutes, stirring occasionally, until the spinach has wilted and everything is evenly coated in the creamy sauce. Taste and adjust the seasoning with extra salt and pepper as needed.

        Serve: Remove the skillet from heat. Ladle the creamy pesto chicken and veggie mixture into serving bowls. If desired, sprinkle with freshly grated Parmesan cheese and garnish with fresh basil leaves for added flavor and color. This dish pairs beautifully with crusty bread or tossed over pasta for a heartier meal. Enjoy!

          Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings