25-Minute One-Pan Chicken with Zucchini and Pesto

This 25-minute one-pan chicken with zucchini and pesto is an easy dinner for two with very little cleanup. Brown the bite-sized chicken pieces first, then cook the zucchini, cherry tomatoes and garlic in the same skillet. Stir in the Genovese pesto only at the end, with the heat off or very low.

Total time25 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Cut the chicken into bite-sized pieces, the zucchini into half-moons and the cherry tomatoes in half.
• Brown the chicken, transfer it to a plate, then cook the zucchini, garlic and tomatoes in the same skillet.
• Return the chicken to the skillet and stir in the pesto with the heat off or very low.

A quick chicken dinner with just one skillet

Cooking the zucchini in the same skillet as the chicken keeps the browned pan juices in the dish. Add the garlic and cherry tomatoes towards the end of the vegetable cooking time. The pesto goes in last, after the cooked chicken returns to the skillet and the heat is switched off or reduced to a minimum.

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Ingredients for 2 servings

• 1 large chicken fillet (about 350 g)
• 2 small young zucchini
• 100 g cherry tomatoes
• 2–3 heaped tbsp Genovese pesto
• 1 garlic clove (pressed)
• olive oil, salt and pepper

Method

Prepare the ingredients: Cut the chicken fillet into bite-sized pieces (cubes or strips). Wash the zucchini and slice them into half-moons about half a centimetre thick. Cut the cherry tomatoes in half.

Cook the chicken: Heat one tablespoon of olive oil in a large skillet. Add the chicken pieces and season them with salt and pepper. Cook over medium to medium-high heat for about 7 to 10 minutes, until golden brown on all sides and fully cooked. Transfer the chicken to a plate for the moment.

Cook the vegetables: Add a little more oil to the same skillet without washing it; the tasty juices from the chicken are still there. Add the sliced zucchini and cook, stirring, for 4–5 minutes until they take on some colour. Towards the end, add the pressed garlic and cherry tomatoes, allowing the garlic to become fragrant.

Combine and finish: Return the cooked chicken to the skillet. Turn off the heat (or reduce it to the lowest setting), then add 2 to 3 tablespoons of pesto. Mix well. Tip: Do not cook the pesto for long: the basil quickly loses its freshness and can turn bitter. The heat of the dish is enough to bring the flavours together.

Serve: Serve on its own or with a piece of fresh bread.

Cooking and pesto tips

• The 7–10 minute cooking time is a guide; it depends on the size of the chicken pieces. Browning alone does not confirm that the centre is cooked. For small pieces of poultry, Slovenia's National Institute of Public Health recommends a centre temperature of at least 74 °C for 15 seconds.
• Stir in the pesto with the heat off or very low, as described in the method.

Frequently asked questions

How long does this one-pan chicken take?

The dinner for two takes about 25 minutes. The actual chicken cooking time depends on the size of the pieces.

When should I add the pesto?

Add it after returning the cooked chicken to the vegetables, with the heat switched off or reduced to the lowest setting.

How do I check that the chicken is cooked?

Do not rely on browning alone. For small chicken pieces, use a food thermometer to check that the centre has reached at least 74 °C for 15 seconds.

What can I serve with it?

Serve the skillet dish on its own or with a piece of fresh bread, as in the original recipe.